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–+ servings

Easy Butter Chicken

This butter chicken recipe is rich, creamy, and packed with bold flavors, making it the ultimate comfort food. Tender pieces of marinated chicken are simmered in a velvety tomato-cashew gravy with warm spices and a hint of heat. It’s a dish that feels indulgent yet approachable, perfect for recreating your favorite restaurant experience at home!
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Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Equipment

  • 1 blender

Ingredients
 

For the Chicken

  • 1 lb chicken breast cut into bite-sized pieces
  • 1 ½ tablespoons ginger-garlic paste
  • 1 tablespoon Kashmiri chili powder
  • 2 teaspoons kosher salt

For the Gravy

  • ghee or neutral oil
  • 600 grams ~10 roma tomatoes, roughly chopped
  • 1 medium onion roughly chopped
  • 1 ½ tablespoons garlic paste
  • 50 grams raw cashews
  • ½ cup water
  • 1 teaspoon garam masala
  • 4 tablespoons sugar
  • 2 tablespoons Kashmiri chili powder
  • 2 tablespoons malt or white vinegar
  • 5 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1 tablespoon kasoori methi
  • Kosher salt to taste
  • ¼ cup cilantro roughly chopped

Instructions

  • Marinate the chicken in the ginger-garlic paste, Kashmiri chili powder, and kosher salt for at least 30 minutes and up 8 hours.
    1 lb chicken breast, 1 ½ tablespoons ginger-garlic paste, 1 tablespoon Kashmiri chili powder, 2 teaspoons kosher salt
  • In a large skillet, heat 2 tablespoons of ghee or neutral oil over medium-high heat. Add the marinated chicken and cook until no pink remains. It is okay if the chicken is not completely cooked through at this point. Remove the chicken from the pan and set aside.
    ghee or neutral oil
  • To the same pan, add an additional tablespoon of ghee, a tablespoon of butter, and the chopped onions. Season with kosher salt. Sauté the onions for 3-5 minutes until they are translucent.
    ghee or neutral oil, 1 medium onion, 5 tablespoons unsalted butter, Kosher salt
  • Add the tomatoes and cashews to the pan and sauté for 1-2 minutes. Pour in the water then add the garlic paste, 1 teaspoon kosher salt, vinegar, sugar, garam masala and Kashmiri chili powder. Mix everything together evenly and bring the mixture to a simmer. Reduce to low and simmer for 15-20 minutes, stirring occasionally.
    600 grams ~10 roma tomatoes, roughly chopped, 1 ½ tablespoons garlic paste, ½ cup water, 1 teaspoon garam masala, 4 tablespoons sugar, 2 tablespoons Kashmiri chili powder, 2 tablespoons malt or white vinegar, Kosher salt, 50 grams raw cashews
  • Carefully transfer the entire mixture to a blender (or use a hand blender) and blend into a fine purée.
  • If you want a super smooth gravy, run the mixture through a fine mesh strainer and back into the original pan. Otherwise, simply pour the gravy back into the pan from the blender.
  • Add the chicken back to the pan and stir in the remaining 4 tablespoons of butter, heavy cream, and Kasoori methi and bring the mixture to a simmer. Let the entire thing simmer for 5-7 minutes.
    5 tablespoons unsalted butter, 3 tablespoons heavy cream, 1 tablespoon kasoori methi
  • Garnish with cilantro, serve over warm, basmati rice or with a side of naan and enjoy!
    ¼ cup cilantro
Nutrition Facts
Easy Butter Chicken
Amount per Serving
Calories
523
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12.3
g
77
%
Cholesterol
 
88.3
mg
29
%
Sodium
 
1350
mg
59
%
Potassium
 
575
mg
16
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
17.5
g
19
%
Protein
 
23.3
g
47
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
22.5
mg
27
%
Calcium
 
5
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.