Name: Butter Chicken with Creamy Tomato Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.75 lbs Boneless Chicken Thighs, cut into bite-sized pieces; 1 cup Plain Greek Yogurt; 2 tbsp Ginger-Garlic Paste; 2 tsp Garam Masala; 1 tsp Kashmiri Red Chili Powder; 4 tbsp Unsalted Butter; 1.5 cups Tomato Puree; 0.5 cup Heavy Cream; 1 tbsp Sugar or Honey; 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)

"Indulge in this silky-smooth Murgh Makhani, where tender charred chicken is enveloped in a rich, buttery tomato sauce. This recipe balances aromatic spices with lush cream for the ultimate comfort meal."

1 Ingredients

Qty	Item
1.75 lbs 800 g	Boneless Chicken Thighs, cut into bite-sized pieces
1 cup 240 ml	Plain Greek Yogurt
2 tbsp 30 g	Ginger-Garlic Paste
2 tsp 10 g	Garam Masala
1 tsp 5 g	Kashmiri Red Chili Powder
4 tbsp 50 g	Unsalted Butter
1.5 cups 360 ml	Tomato Puree
0.5 cup 120 ml	Heavy Cream
1 tbsp 12 g	Sugar or Honey
1 tbsp 2 g	Kasuri Methi (Dried Fenugreek Leaves)

2 Instructions

In a large bowl, whisk together the yogurt, 1 tablespoon of ginger-garlic paste, garam masala, chili powder, and a pinch of salt. Add the chicken pieces and coat thoroughly; marinate for at least 30 minutes in the refrigerator.

Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Sear the marinated chicken in batches until charred and cooked through, then set aside.

In the same pan (cleaned if necessary), melt the butter over medium heat. Add the remaining ginger-garlic paste and sauté for 1 minute until fragrant.

Pour in the tomato puree and sugar. Simmer for 10-12 minutes on low heat until the sauce thickens and the fat starts to separate from the edges.

Stir in the heavy cream and crushed kasuri methi, then add the cooked chicken pieces back into the gravy.

Simmer for an additional 5 minutes to allow the flavors to meld. Garnish with fresh cilantro and serve warm with garlic naan or basmati rice.

·
For a deeper smoky flavor, use a piece of heated charcoal in a small bowl placed inside the pot (Dhungan method).
·
Kashmiri chili powder is used primarily for its vibrant red color and mild heat; if using standard chili powder, reduce the amount.
·
To get the smoothest gravy, strain the tomato mixture through a fine-mesh sieve before adding the cream.
·
Always crush the Kasuri Methi between your palms before adding it to release the aromatic oils.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are recommended as they remain more tender and juicy in the simmering sauce.

Is Butter Chicken very spicy?

No, Butter Chicken is traditionally a mild and creamy dish. It focuses on richness and aroma rather than intense heat.

What can I use if I don't have Kasuri Methi?

Kasuri Methi provides a very specific flavor, but in a pinch, you can omit it or use a tiny pinch of ground celery seed, though the taste will differ.

Can I make this dairy-free?

You can substitute the butter with oil or vegan butter and use full-fat coconut milk instead of heavy cream, though it will have a slight coconut flavor.

→ Keep Cooking

See All Main Dishes

Next Recipe

Chicons au Gratin Belgian Endive with Ham and Cheese

Experience the ultimate Belgian comfort food with this decadent Chicons au Gratin. Tender, braised endives are wrapped in savory ham and smothered in a rich, nutmeg-scented béchamel sauce, then baked until golden and bubbly.

Cook Chicons au Gratin Belgian Endive with Ham and Cheese