Butter Chicken Recipe - DishwithDrew

 Butter Chicken 

This homemade Butter Chicken is the absolute gold standard for rich, creamy, and deeply authentic Indian comfort food. Forget ordering takeout; this recipe is the one that achieves that perfect, ultra-smooth, restaurant-quality finish right in your own kitchen, thanks to a few simple but crucial technical steps. This dish is defined by its incredibly decadent, velvety sauce, which gets its stunning deep orange-red color and complex flavor from a carefully curated blend of quality spices (like the Kashmiri Chili and Garam Masala I link below) and sweet, vibrant San Marzano tomatoes. The final result is a beautiful balance of savory warmth, subtle sweetness, and that unmistakable tang from the yogurt marinade. Achieving this level of gourmet elegance requires a commitment to quality ingredients and proper technique, which is why I always stress using San Marzano canned tomatoes if fresh ones aren't perfectly in season and using quality spices, adjusting with a little extra sugar to make sure the sweet and acid balance is spot-on.

The deep flavor you taste in every spoonful is a direct result of proper technique, starting with the essential overnight marinade. Allowing the chicken thighs to sit for 6 to 12 hours in a mixture of Greek yogurt, lemon, and a powerful mix of spices like Kashmiri chili and garam masala is non-negotiable; it guarantees the meat is both tender and profoundly seasoned from the inside out. When you start building the sauce, you'll incorporate another key trick: blooming the whole and ground spices in hot ghee (or butter) which releases their aromatic oils before blending the cooked onions and tomatoes. And for that signature silky, professional texture? You must strain the sauce after pureeing to remove any fibrous bits from the onions or whole spices. The final additions of a generous amount of butter, heavy cream, and the smoky finish of Kasuri Methi (dried fenugreek leaves) are what cement this dish as the ultimate version of Butter Chicken.

Tips for the Best Butter Chicken:

1) Use quality spices

2) If tomatoes aren’t sweet or aren't in season, use San Marzano canned tomatoes and adjust with a little extra sugar

3) Marinate your chicken overnight for deep flavor

4) Strain your sauce for that restaurant-smooth finish

🛒 Spices I Used 🛒

–  Rani Garam Masala

–  Rani Kashmiri Chili Powder

–  Rani Turmeric Powder

–  Rani Cumin Powder

–  Rani Coriander Powder

–  Rani Kasuri Methi

👇 Ingredients 👇

For the Marinade:

½ cup Greek yogurt

Juice of 1 lemon

1 tbsp neutral oil

1 tsp Kashmiri red chili powder

½ tsp salt

½ tbsp grated ginger (microplane)

½ tbsp grated garlic (microplane)

¼ tsp turmeric

1 tsp garam masala

½ tsp ground cumin

1 tsp ground coriander

1 tsp Kasuri methi

2 lbs. chicken thighs, cut bite-sized (or sub paneer or tofu)

👉 Marinate 6–12 hours (overnight is best).

For the Sauce:

800g San Marzano tomatoes (or 850g fresh)

1 large onion, chopped

3 tbsp ghee or unsalted butter

½ tbsp grated ginger

½ tbsp grated garlic

1-inch cinnamon stick (or ¼ tsp ground)

3 cardamom pods (or ¼ tsp ground)

2 cloves (or a tinnnyyy pinch of ground clove — go easy on the clove!)

2 tsp garam masala

1½ tsp ground coriander

1 tsp ground cumin

1½ tsp salt (adjust to taste)

1 tsp Kashmiri chili

1 tbsp kasuri methi

1–2 tbsp sugar (start with 1, adjust to taste)

3 tbsp unsalted butter

½ cup heavy cream

1 tbsp chopped cilantro, for garnish

👩‍🍳 Instructions 👩‍🍳

1) Marinate: Combine marinade ingredients. Coat protein and marinate 6–12 hours.

2) Prep: Bring the marinated protein to room temperature 30 minutes before cooking.

3) Cook Onions: Heat 1 tbsp ghee over medium heat. Sauté onions until lightly golden.

4) Add Tomatoes: Add tomatoes; cook 5–10 min until softened.

5) Blend: Puree onion-tomato mixture. Strain for a silky texture, or leave rustic.

6) Cook Protein: Grill, pan-sear, or bake until cooked through. Set aside.

7) Build Sauce: In a clean pot, heat 1 tbsp ghee over medium-low. Add ginger and garlic; fry 30–60 sec.

8) Remove from heat; stir in dry spices (cinnamon, cardamom, clove, garam masala, cumin, coriander). Toast 10–15 sec.

9) Return to heat; pour in tomato puree. Simmer 5–10 min to reduce slightly.

10) Add protein back in. Stir in Kasuri methi, ¼ cup cream, and 3 tbsp butter.

11) Simmer 5 min uncovered, taste and adjust sugar/salt/spice.

12) Finish with remaining cream and chopped cilantro.

13) Serve hot with basmati rice and naan.

YouTube Video:

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