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Overhead view of rich orange-red Indian Butter Chicken in a matte black bowl with perfectly blistered naan bread and steaming white basmati rice.

Indian Butter Chicken: The Ultimate Recipe for a Velvety, Charred Masterpiece

Master this authentic Indian Butter Chicken recipe featuring tender, charred chicken chunks swimming in a thick, vibrant orange-red velvety tomato cream sauce. Perfectly paired with steaming basmati rice and blistered naan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs (680g) boneless skinless chicken thighs Cut into bite-sized chunks
  • 0.5 cup (120ml) plain whole milk yogurt
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) minced garlic Divided (half for marinade, half for sauce)
  • 2 tbsp (30g) grated ginger Divided (half for marinade, half for sauce)
  • 1 tbsp (15ml) cooking oil For searing
  • 2 tbsp (30g) ghee Or clarified butter
  • 1 whole yellow onion Finely diced
  • 1.5 cups (360ml) tomato passata Smooth puree
  • 1 tbsp (15g) garam masala
  • 1 tbsp (15g) Kashmiri chili powder For vibrant red color
  • 0.5 cup (120ml) heavy whipping cream Plus extra for garnish
  • 0.25 cup (15g) freshly chopped cilantro leaves For garnish
  • 2 cups (400g) cooked white basmati rice Steamed until distinct grains form
  • 4 pieces naan bread Toasted until dark blistered spots appear

Equipment

  • 1 Heavy-bottomed skillet Essential for searing the chicken to get charred edges.
  • 1 Blender Crucial for making the tomato sauce glossy and smooth.

Instructions
 

Preparation and Cooking
  1. In a large bowl, mix the chicken thigh chunks with the yogurt, lemon juice, 1 tbsp garlic, 1 tbsp ginger, and half of your spices. Let it rest at room temperature for at least 30 minutes.
  2. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear the chicken undisturbed for 3-4 minutes to develop golden-brown charred edges. Flip, cook for 2 more minutes, and set aside.
  3. Reduce heat to medium, melt the ghee, and sauté the diced onion until translucent. Add remaining garlic and ginger, cooking until fragrant.
  4. Pour in the tomato passata and remaining spices. Simmer for 10-15 minutes. For a perfectly glossy texture, blend the sauce smooth with an immersion blender.
  5. Lower the heat completely and slowly stir in the heavy cream until the sauce becomes a thick, vibrant orange-red. Return the seared chicken to the skillet and simmer for 5-8 minutes.
  6. Serve in a rustic matte black bowl. Drizzle with a semi-circle of stark white heavy cream, sprinkle with freshly chopped vibrant green cilantro, and serve alongside steamed basmati rice and blistered naan bread.

Notes

Tip 1: Always use bone-in or boneless chicken thighs instead of breasts for the most tender meat that can withstand a hard sear.
Tip 2: Temper your heavy cream by ensuring the sauce is simmering on the lowest possible heat before adding it to prevent splitting.
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