Butter Chicken Recipe – Authentic Indian Gravy with Cream & Cashews

Last Updated on 2 months by Neha Deshmukh

Butter Chicken Recipe – Authentic Indian Gravy with Cream & Cashews

Hey everyone! If you’ve ever craved that rich, creamy, utterly delicious Butter Chicken you get at your favourite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few attempts, but trust me, the reward is so worth it. This recipe is my go-to, and I’m excited to share it with you. It’s a little bit of effort, but honestly, it’s easier than you think!

Why You’ll Love This Recipe

This isn’t just a Butter Chicken recipe, it’s the Butter Chicken recipe you’ll want to make again and again. We’re building layers of flavour here, from the beautifully marinated chicken to the incredibly smooth and fragrant gravy. It’s a guaranteed crowd-pleaser, perfect for a weekend dinner or a special occasion. Plus, the aroma while it’s simmering? Heavenly!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 kg Boneless Chicken pieces
• 2 big ripe Tomatoes
• 1 big Onion
• 2 tbsp Red chilli powder
• ?? tbsp Turmeric powder (about 1 tsp)
• ?? tbsp roasted Coriander powder (about 2 tbsp)
• ?? tbsp roasted Cumin powder (about 1 tbsp)
• ?? tbsp Garam Masala (about 1.5 tbsp)
• ?? tbsp Ginger-Garlic Paste (about 2 tbsp)
• 10 Cashew Nuts
• 1 Bay leaf
• ?? cup thick Curd (about 1 cup)
• 2 tbsp Low fat Butter
• ?? tbsp Kasoori Methi (about 1 tbsp)
• ?? cup + 2 tbsp fresh Cream (about 1 cup + 2 tbsp)
• 1 tbsp minced Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Cashew Paste: Don’t skip this! It’s the secret to that incredibly rich and velvety gravy. Soaking and blending the cashews creates a luxurious texture you just can’t get any other way.
• Garam Masala: This isn’t a one-size-fits-all spice blend. A good quality garam masala is crucial. I prefer to make my own, but a store-bought blend works too – just make sure it’s fresh!
• Kasoori Methi (Dried Fenugreek Leaves): This is the flavour of authentic Butter Chicken. It adds a unique, slightly bitter, and wonderfully aromatic note. You can find it at most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of dried oregano can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken cubes with curd, red chili powder, turmeric, garam masala, and ginger-garlic paste. Mix well, ensuring every piece is coated. Let this marinate for at least 1-2 hours – the longer, the better! I usually pop it in the fridge overnight for maximum flavour.
2. Grill or Pan-Fry: Once marinated, grill or pan-fry the chicken until it’s cooked through and slightly charred. Don’t worry about cooking it completely at this stage, as it will simmer in the gravy later. Set aside.
3. Make the Gravy Base: Boil the tomatoes, onion, and cashews together until they’re soft. Then, blend them into a super smooth paste. It’s important to sieve this paste to remove any lumps – we want a silky-smooth gravy!
4. Sauté & Simmer: Melt the butter in a pan and add the bay leaf. Once fragrant, add the sieved tomato-onion-cashew paste. Add the red chilli powder, turmeric, coriander powder, cumin powder and garam masala. Cook, stirring constantly, until the oil starts to separate from the gravy – this is a sign that the spices are beautifully cooked.
5. Combine & Simmer: Add the grilled chicken to the gravy and stir well. Add about 1 cup of water (or more, depending on your desired consistency) and simmer for 3-5 minutes, allowing the flavours to meld together.
6. Finish & Serve: Stir in the kasoori methi and fresh cream. Simmer for another minute, then garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t rush the gravy: Cooking the gravy until the oil separates is key to developing that rich, authentic flavour.
• Adjust the spice: Feel free to adjust the amount of red chili powder to your liking.
• Fresh is best: Using fresh ginger-garlic paste makes a huge difference.

Variations

• Vegan Butter Chicken Adaptation: Swap the curd for plant-based yogurt and the cream for cashew cream or coconut cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Butter Chicken: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: For a milder flavour, reduce the red chili powder to 1 tbsp. For a spicier kick, add an extra ½ tbsp or a pinch of cayenne pepper.
• Festival Adaptations: This is a fantastic dish to make for celebrations like Diwali or Eid. It’s always a hit with family and friends!

Serving Suggestions

Butter Chicken is best served hot with:

• Naan bread (for soaking up all that delicious gravy!)
• Steamed basmati rice
• Raita (yogurt dip)
• A side of sliced onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually gets better overnight!

FAQs

What cut of chicken is best for Butter Chicken?

Boneless, skinless chicken thighs are ideal. They stay tender and juicy during cooking. However, chicken breast works too, just be careful not to overcook it.

Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. Just add the chicken and finish the recipe when you’re ready to serve.

How do I adjust the sweetness in the gravy?

If you prefer a slightly sweeter gravy, you can add a teaspoon of sugar or honey.

What is kasoori methi and can I substitute it?

Kasoori methi are dried fenugreek leaves. As mentioned earlier, a tiny pinch of dried oregano can be used as a last resort, but it won’t replicate the authentic flavour.

Can I use a slow cooker for this recipe?

Yes! After marinating and grilling/pan-frying the chicken, add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the kasoori methi and cream during the last 30 minutes of cooking.

Enjoy! I hope this recipe brings a little bit of Indian restaurant magic to your kitchen. Let me know how it turns out in the comments below!