If you have been craving a butter chicken recipe that tastes like it flew straight out of a North Indian restaurant kitchen and landed on your stove, come on in friend. Pull up a seat. Take a breath. Give yourself some credit because the fact that you are here tells me you want flavor, not shortcuts. You want silky, smoky, authentic goodness, not the watered down versions floating around the internet. And guess what. You are in the right place. I have studied traditional North Indian butter chicken for years. I mean actual research on technique, spices, heat control, aromatics, and the science behind that velvet smooth gravy. This recipe is the one that makes people close their eyes on the first bite. Stick with me because you are about to create something so good you will wonder why you ever settled for takeout.
Authentic Indian Butter Chicken Recipe
Equipment
- Large cast-iron skillet
- Large heavy pot or Dutch oven
- Blender
- Mixing bowls
- Tongs
- Measuring spoons
- Kitchen scale
- Cutting board and knife
Ingredients
Protein
- 2 to 2.5 lbs chicken thighs, cut into 1.25 inch cubes (or turkey tenderloin cut into cubes)
Marinade
- 1 cup whole milk yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric
- 2 tbsp olive oil or mustard oil
- 1.5 tsp salt
- 1 tbsp heavy cream
The Sauce
- 8 tbsp ghee
- 2 large onions sliced, 440 to 480 grams
- 950 grams Roma tomatoes chopped
- 2 tbsp ginger garlic paste
- 35 grams raw cashews
- 4 tsp Kashmiri chili powder
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric
- 3 tsp salt adjust later
- 2 tbsp sugar
- 2 cups heavy cream
- 4 tbsp butter
- 1.5 to 2 tsp crushed kasuri methi
- 2 bay leaves
- 5 green cardamom pods
- 8 cloves
- 2 small cinnamon sticks
- 12 black peppercorns
Optional Heat Boost
- 1 to 3 tsp red chili powder to taste
Instructions
- Marinate the Magic: In a bowl, mix yogurt, lemon juice, ginger garlic paste, all spices, salt, and heavy cream. Add chicken or turkey cubes and coat them well. Cover and marinate at least 6 hours or overnight so the flavor hugs every bite.
- Heat That Cast Iron: Warm your cast-iron skillet over medium high heat for 3 minutes. It should be hot but not angry. Add 1 tbsp oil and 1 tsp butter. Let them melt together like they’re becoming best friends.
- Sear With Confidence: Shake off extra marinade from each cube (a thin coating is perfect). Lay them in the skillet with space between each one. Sear 3 minutes untouched. Flip and sear 2 more minutes. Toss lightly for 1 minute. Remove and repeat if needed. They should be lightly charred, not fully cooked through.
- Bloom Those Spices: In your large pot, heat 8 tbsp ghee for 1 minute. Add bay leaves, cardamom pods, cloves, cinnamon sticks, and peppercorns. Let them bloom 1 minute until they smell warm and sweet.
- Sweeten the Scene: Add sliced onions. Sauté 12 to 15 minutes until deep golden brown, like beautiful caramel. This step builds the soul of the sauce, so don’t rush it.
- Build the Flavor Base: Add ginger garlic paste. Cook 1 minute until the raw smell fades. Add tomatoes, cashews, Kashmiri chili, cumin, coriander, turmeric, and salt. Stir 1 minute to get everybody acquainted.
- Break It All Down: Cook 12 to 15 minutes until tomatoes collapse, cashews soften, and the mixture looks thick and rich. Remove whole spices. Blend everything until silky smooth, adding a splash of water only if your blender needs help.
- Create the Velvet: Pour the blended gravy back into the pot. Add heavy cream, butter, and kasuri methi. Simmer on low 5 to 7 minutes until the sauce turns into pure velvet.
- Bring It All Home: Add your seared chicken or turkey cubes. Simmer 7 minutes. Turn off heat and let them rest in the gravy 5 more minutes so the flavor settles into every corner.
- Turn Up the Heat (Optional): For spice lovers like you, stir in 1 to 3 tsp red chili powder. If your guests like gentle heat, start with 1 tsp. Taste and adjust until it hits your vibe.
- Smoke Like a Pro (Optional): Heat a small charcoal piece until red. Place a small steel bowl inside the pot. Set the coal inside the bowl, drizzle 1/2 tsp ghee over it, and cover for 45 seconds to 1 minute. This adds that signature restaurant aroma.
Notes
- Use Roma tomatoes for the perfect sweetness and low water content.
- Turkey tenderloin works beautifully if you want a leaner protein that still gets juicy with this marinade.
- If the gravy looks slightly pale before your final simmer, don’t panic. The cream and butter deepen the color as it cooks.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!