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A bowl of vibrant orange color butter chick with a swirl of yogurt and fresh cilantro.
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5 from 1 vote

Butter Chicken Curry

Our butter chicken features succulent pieces of chicken enveloped in a rich, creamy sauce infused with turmeric, cardamom, and a hint of fenugreek. The warm, earthy tones of garam masala perfectly complement the slight tang from the yogurt and lemon, creating a symphony of flavors in every bite.
Course Dinner, Main, Main Course
Keyword Butter Chicken, butter chicken curry, Butter Chicken Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 388
Author Erren Hart

Ingredients

Marinade:

  • ⅓ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 teaspoon ginger finely grated
  • 2 teaspoons garam masala divided
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper or paprika for a milder flavor
  • 1 teaspoon salt
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces

For the curry:

  • 2 tablespoons ghee or 1 tablespoon butter and 1 tablespoon oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger finely grated
  • 1 teaspoon dried fenugreek leaves kasuri methi
  • 1 cup tomato puree tomato passata
  • 1 tablespoon sugar optional, to balance acidity

To Finish:

  • 1 cup half-and-half or whipping cream
  • 3 tablespoons fresh cilantro coriander, chopped
  • 1 tablespoon ghee or butter
  • Fresh cilantro and plain yogurt for serving
US Customary - Metric

Instructions

  • In a bowl, combine all the marinade ingredients with the chicken. Cover the bowl and refrigerate for at least 3 hours, or up to 24 hours.
    glass bowl filled with chunks of chicken marinating in a vibrant yellow sauce.
  • In a large pot over medium-high heat, add ghee or butter & oil. Sauté the onions until soft and golden.
  • Add the minced garlic, grated ginger, and dried fenugreek leaves. Cook for about 30 seconds until fragrant.
    Onion and herbs frying in a pan.
  • Add the marinated chicken along with the marinade to the pot. Pour in the tomato puree and stir well to combine.
    Marinated chicken, the fried onions and tomato puree read to be mixed in a pan.
  • Reduce the heat to low, partially cover the pot, and simmer for 30 to 45 minutes, or until the chicken is tender and cooked through.
  • Pour in the half-and-half (or whipping cream) and add the chopped cilantro. Cook for an additional 10 minutes, stirring occasionally.
  • Stir in the remaining tablespoon of ghee or butter. Taste the curry and adjust seasoning with salt if needed.
    A vibrant yellow curry sauce with tender chicken pieces and a dollop of butter being melted in.
  • Serve the butter chicken hot, garnished with fresh cilantro and a swirl of plain yogurt. Enjoy with rice or naan bread.

Slow Cooker Method

  • Follow the stovetop instructions up to step 3, where the onions, garlic, and spices are sautéed and combined with the tomato puree and cream.
  • Transfer the mixture to the slow cooker. Add the chicken pieces to the slow cooker and stir to coat them in the sauce.
  • Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
  • Stir in the butter and allow it to melt into the sauce. Adjust seasoning with salt and pepper, if needed. Serve warm, garnished with fresh cilantro, alongside rice or naan bread.

Nutrition

Calories: 388 | Carbohydrates: 18g | Protein: 26g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 751mg | Potassium: 768mg | Fiber: 2g | Sugar: 11g | Vitamin A: 674IU | Vitamin C: 13mg | Calcium: 129mg | Iron: 3mg