Butter Chicken

  • prep time1 min
  • total time 70 min
  • serves 8

Try this classic creamy Indian dish with a blend of authentic spices.

36 Ratings
Directions for: Butter Chicken


Butter Chicken

2 cup full fat plain yoghurt

6 cloves garlic, minced

1 1 inch piece ginger, root, minced

1 Tbsp lime, juice

2 tsp mild paprika

2 tsp ground cumin

2 tsp coriander

tsp mild curry paste

2 tsp garam masala

½ tsp cayenne pepper

½ tsp salt

2 3 lb(s) air-chilled chicken

Butter Sauce

1 Tbsp vegetable oil

1 onion, chopped

2 tsp mild paprika

2 tsp mild curry paste

1 ½ tsp garam masala

1 tsp kasura methi, (dried fenugreek leaves)

½ tsp crushed fenugreek seeds

1 28 oz can plum tomato

¾ cup whipping cream

⅓ cup cold butter, cubed

chopped fresh coriander


Butter Chicken

1. Scrape yogurt into cheesecloth-lined sieve set over bowl; let drain in refrigerator for 1 hour.

2. Discard clear liquid and place drained yogurt in large bowl. Add garlic, ginger, lime juice, paprika, cumin, coriander, garam masala, cayenne and salt; stir to combine.

3. Meanwhile, remove backbone and wing tips from chickens; press to flatten.

4. Pat dry.

5. Place in 2 large shallow glass dishes.

6. Pour yogurt mixture over top; turn to coat.

7. Cover and refrigerate for at least 2 hours or for up to 24 hours.

8. Transfer chickens, skin side up, to rack in large shallow roasting pan.

9. Spoon marinade over chickens.

10. Roast in 400°F (200°C) oven for about 1 hour or until juices run clear when thigh is pierced with knife. (Or bake, in 400°F (200°C) convection oven for 45 minutes.)

11. Tent with foil; let stand for 10 minutes before cutting.

Butter Sauce

1. Meanwhile, in large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, paprika, garam masala and kasura methi for 5 minutes or until onion is softened.

2. Add tomatoes, mashing with fork to form smooth paste; boil gently for about 10 minutes or until thickened.

3. Let cool slightly.

4. Purée sauce in food processor or blender. (Make-Ahead: Cover and refrigerate for up to 1 day. Rewarm before using.)

5. Return puréed sauce to skillet; blend in cream.

6. Add butter, a few pieces at a time, cooking just long enough to melt last cube.

7. Pour in serving dish and serve with chicken.

See more: Fry, Fall, Eggs/Dairy, Main, Indian, Hot and Spicy, Saute, Poultry, Chicken, Roast, Dinner


More Recipes You'll Love