Butter and cream give butter chicken its iconic creamy, velvety texture, and a touch of sweetness that helps balance all the spices in the dish. Ready to be scooped up with some hot buttered naan, there's a reason why this curry is so loved!   -- Created by Vijaya Selvaraju

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PREP20 min
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Cooking45 min
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Ready in2 h 5 min


Chicken Ingredients

Sauce Ingredients


  1. Step
    To prepare the chicken, add the yogurt, lemon juice, garam masala, cayenne chili, ground coriander, turmeric, and kosher salt to a bowl. Mix until well combined. Then add the chicken and mix until coated. Marinate for a minimum of 1 hour to overnight.
  2. Step
    To a large pot, add the clarified butter and heat on medium-high. Add the chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.
  3. Step
    To prepare the sauce, add the butter, strained tomato sauce, sugar, cayenne chili, 1 tbsp of dried fenugreek leaves, and garam masala. Stir, and scrape all the browned bits at the bottom of the pot. Continue to cook the tomatoes until they’ve reduced, thickened, and the butter begins to separate along its edges (approximately 15-20 minutes).
  4. Step
    Add the whipping cream, and season with salt to taste. Return the chicken to pan, stir, and bring to a simmer. Cook for 5 minutes until chicken is cooked through.
  5. Step
    Garnish with the remaining dried fenugreek leaves, and a drizzle of whipping cream.