This iconic Indian curry features tender marinated chicken in a luxuriously rich tomato-cream sauce infused with warming spices, creating the perfect balance of comfort and exotic flavors that's become a global favorite.
Recipe Details
Ingredients
- 900g boneless, skinless chicken thighs, cut into chunks
- 240ml plain Greek yogurt
- 30ml fresh lemon juice
- 4 cloves garlic, minced
- 20ml fresh ginger, grated
- 10ml garam masala
- 5ml ground cumin
- 5ml sweet paprika
- 10ml kosher salt
- 60g ghee or unsalted butter
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 30ml fresh ginger, grated
- 45ml tomato paste
- 800g can crushed tomatoes
- 240ml heavy cream
- 240ml chicken broth
- 30ml brown sugar
- 5ml ground coriander
- 2.5ml ground turmeric
- 1.25ml cayenne pepper
- 15ml dried fenugreek leaves (kasoori methi)
- 300g basmati rice for serving
- 60ml fresh cilantro, chopped
- 6 pieces naan bread for serving
Instructions
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In a bowl, combine 900g boneless with 240ml plain Greek yogurt, 30ml fresh lemon juice, 4 cloves garlic, 20ml fresh ginger, 10ml garam masala, 5ml ground cumin, 5ml sweet paprika, and half the 10ml kosher salt. Marinate for at least 30 minutes or up to 4 hours.
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Cook 300g basmati rice for serving according to package directions and keep warm.
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Heat 60g ghee or unsalted butter in a large, heavy-bottomed pot over medium-high heat. Remove chicken from marinade and cook in batches for 6-8 minutes until browned on all sides. Remove and set aside.
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Reduce heat to medium and add 1 large yellow onion to the same pot. Cook for 8-10 minutes until golden and softened.
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Add 6 cloves garlic, 30ml fresh ginger, 5ml ground coriander, 2.5ml ground turmeric, and 1.25ml cayenne pepper. Cook for 1 minute until fragrant.
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Stir in 45ml tomato paste and cook for 2 minutes until it darkens slightly. Add 800g can crushed tomatoes and 30ml brown sugar, bringing to a simmer.
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Add 240ml chicken broth and simmer for 10 minutes until sauce thickens slightly. Use an immersion blender to puree until smooth, or transfer to a regular blender in batches.
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Return chicken to the pot and stir in 240ml heavy cream. Simmer gently for 15-20 minutes until chicken is cooked through and sauce is rich and creamy.
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Crush 15ml dried fenugreek leaves (kasoori methi) between your fingers and stir into the curry. Taste and adjust seasoning with remaining 10ml kosher salt and more cayenne if needed.
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Remove from heat and let rest for 5 minutes to allow flavors to meld.
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Serve over 300g basmati rice for serving, garnished with 60ml fresh cilantro and accompanied by warm 6 pieces naan bread for serving.
Tips
Marination Time: The longer you marinate the chicken, the more flavorful it becomes. Overnight marination gives the best results but 30 minutes minimum is essential.
Ghee vs Butter: Ghee provides authentic flavor and has a higher smoke point. If using butter, watch the heat to prevent burning.
Tomato Quality: Use good-quality crushed tomatoes or crush whole San Marzano tomatoes yourself for the best flavor base.
Cream Temperature: Add cream gradually and don't let the curry boil vigorously after adding it, as it may curdle.
Spice Balance: Start with less cayenne and build up heat to taste. The dish should be aromatic and mildly spiced, not fiery.
Fenugreek Leaves: Kasoori methi adds an authentic, slightly bitter note that's essential to traditional butter chicken. Find it at Indian grocery stores.
Make-Ahead: This curry actually improves overnight. Cool completely and refrigerate for up to 3 days, or freeze for up to 3 months.
Serving Tradition: Traditionally served with basmati rice and naan, but also excellent with roti or even over pasta for fusion appeal.