The Best Butter Chicken Recipe You'll Ever Make at Home

Cooking Instructions

1. 1

   Marinate the Chicken: Lightly score the chicken chunks and combine them with yogurt, turmeric, Kashmiri chili powder, garam masala, ginger-garlic paste, ghee, and salt. Cover and refrigerate for 30-40 minutes, or overnight for deeper flavor.

   30 min
2. 2

   Grill the Chicken: Skewer the marinated chicken and grill it on a barbecue, stovetop, or in the oven on grill mode. Turn halfway through cooking until it's slightly charred, adding a lovely smoky flavor. Set aside to rest.

3. 3

   Prepare Cashew Paste: In a blender, blend the soaked cashews with a splash of water until smooth and creamy. This will add a rich texture to your sauce. Set the paste aside for later use.

4. 4

   Sauté Spices: In a heavy-bottom pot, melt the butter over medium heat. Add ginger-garlic paste, turmeric, and Kashmiri chili powder, sautéing briefly until fragrant. Then, stir in the tomato puree.

5. 5

   Combine Ingredients: Add leftover marinade, kasuri methi leaves, and garam masala into the pot. Stir in the cashew paste and honey, mixing well. Turn off the heat to let the flavors meld.

6. 6

   Blend to Smoothness: Using a stick blender, blend the sauce mixture directly in the pot until it reaches a silky consistency. Season with salt and allow it to simmer gently for about 3-4 minutes.

   3 min
7. 7

   Add Grilled Chicken: Gently fold the grilled chicken into the sauce, ensuring each piece is well-coated. Add a tablespoon of cream for added richness, and let it simmer for another 5-6 minutes.

   5 min
8. 8

   Serve and Enjoy: Serve the butter chicken hot with warm naan or fluffy basmati rice for a delightful meal.