Butter Chicken

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Marination

   First, gather all your tools: a large mixing bowl, chopping board, knife, and measuring spoons. Cut the chicken into 1.5 inch (4 cm) pieces. In the large mixing bowl, combine the chicken pieces with 1/2 cup (120g) plain yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt. Mix everything well with your hands until the chicken is fully coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

2. 02

   Grilling the Chicken

   Place a grill pan or tawa on medium-high heat. Add 2 tbsp oil and let it heat up for about 1 minute. Once hot, place the marinated chicken pieces in a single layer, ensuring they don't overcrowd the pan. Cook the chicken for 3-4 minutes on each side until they have nice grill marks and are lightly browned. The chicken doesn't need to be fully cooked through at this stage. Remove the chicken from the pan and set aside on a plate.

3. 03

   Preparing the Tomato-Cashew Base

   Roughly chop 4 medium tomatoes (about 400g). In a saucepan or kadhai, add the chopped tomatoes, 1/4 cup (30g) cashew nuts, 1 tbsp ginger paste, 1 tbsp garlic paste, and 1/2 cup (120ml) water. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the tomatoes are very soft and mushy. Stir occasionally to prevent sticking.

4. 04

   Blending the Sauce

   Carefully transfer the hot tomato-cashew mixture to a blender or mixer grinder. Be very cautious as hot liquids can expand. Blend until you have a very smooth purée. This might take 2-3 minutes. If the purée is too thick, you can add a tablespoon or two of hot water to help it blend smoothly. Strain the purée through a fine-mesh sieve back into the saucepan/kadhai to ensure there are no small bits of tomato skin or cashew, making the sauce extra smooth.

5. 05

   Cooking the Sauce

   Place the saucepan with the strained purée back on medium-low heat. Add 2 tbsp (30g) unsalted butter to the purée. Stir continuously as the butter melts and incorporates into the sauce. Cook the sauce for about 5-7 minutes, stirring frequently, until it thickens slightly and you see small bubbles appearing on the surface. The color will deepen to a rich reddish-orange.

6. 06

   Adding Cream and Chicken

   Reduce the heat to low. Stir in 1/2 cup (120ml) fresh cream into the sauce. Mix well until the cream is fully combined and the sauce turns a lighter, creamy orange color. Immediately add the grilled chicken pieces to the sauce. Gently stir to coat all the chicken pieces with the sauce.

7. 07

   Simmering and Finishing

   Cover the saucepan and let the butter chicken simmer on low heat for another 8-10 minutes. This allows the chicken to cook through completely and absorb the flavors of the sauce. Stir gently once or twice during this time to prevent sticking. The sauce will thicken further.

8. 08

   Final Touches

   Remove the saucepan from the heat. Take 1 tsp kasuri methi (dried fenugreek leaves) in your palm and crush it gently between your hands to release its aroma, then sprinkle it over the butter chicken. If you like a slightly sweeter curry or to balance the tanginess of tomatoes, you can add 1 tsp sugar now. Stir everything one last time. Your Butter Chicken is ready to serve!