Spicy Butter Chicken

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An authentic, restaurant-style Spicy Butter Chicken recipe featuring tender charred chicken thighs simmered in a rich, velvety, and fiery spiced tomato cream sauce.

Spicy Butter Chicken

Spicy Butter Chicken

  • Cuisine: Indian
  • Category: Dinner, Main Course
  • Prep Time:
  • Cook Time:
  • Servings: 4 servings
  • Calories: 480 calories

Traditional butter chicken, or murgh makhani, originated in the bustling kitchens of 1950s Delhi. It is pure magic. This updated spicy version infuses fiery Kashmiri chilies into the velvety tomato gravy to balance the rich, buttery sweetness perfectly. Your kitchen will smell like a fragrant Indian spice bazaar.

Every single bite offers a luxurious contrast of smoky charred chicken and silky sauce. It tastes incredibly decadent. The high heat of the pan caramelizes the yogurt marinade, creating beautiful dark spots that lock in incredible moisture. Cream and butter round out the sharp, tongue-tingling spices beautifully.

This comforting dish is the ultimate crowd-pleaser for cozy weekend family dinners. Everyone always wants seconds. While restaurant versions often rely on excessive sugar, our recipe coaxes natural sweetness from slow-cooked red onions and ripe tomatoes. It elevates a simple weeknight meal into a festive celebration.

High-quality garam masala and fresh ginger-garlic paste form the aromatic foundation. Do not skip them. Toasting these ground spices in warm ghee coaxes out their essential oils, creating a deeply complex flavor profile. Freshly squeezed lemon juice adds a bright, essential touch of acidity.

Marinating the chicken overnight ensures the spices penetrate deep into the meat. Patience pays off here. Acidic Greek yogurt tenderizes the chicken thighs, guaranteeing a melt-in-your-mouth texture that pairs wonderfully with warm, pillowy garlic naan. A final sprinkle of dried fenugreek leaves completes the masterpiece.

Recipe

Recreate the magic of an authentic Indian restaurant in your own kitchen with this easy, step-by-step Spicy Butter Chicken recipe.

Ingredients

  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup thick Greek yogurt
  • 2 tbsp ginger-garlic paste, divided
  • 2 tbsp Kashmiri red chili powder, divided
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 2 tsp salt, divided
  • 2 tbsp ghee
  • 3 tbsp unsalted butter, divided
  • 1 large onion, finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 can (400g) tomato puree
  • 1/2 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek leaves), crushed
  • 1 tsp sugar

Method Instructions

  1. In a large bowl, combine the chicken thighs, Greek yogurt, 1 tablespoon of ginger-garlic paste, 1 tablespoon of Kashmiri red chili powder, garam masala, lemon juice, and 1 teaspoon of salt.
  2. Marinate the mixture in the refrigerator for at least 30 minutes, or preferably overnight, to allow the flavors to penetrate.
  3. Heat one tablespoon of ghee and one tablespoon of butter in a large skillet over medium-high heat.
  4. Sear the marinated chicken pieces in batches for 3-4 minutes on each side until beautifully charred and cooked through, then transfer them to a plate.
  5. In the same skillet, add the remaining ghee and another tablespoon of butter over medium heat.
  6. Sauté the finely chopped onions for 5-6 minutes until soft, sweet, and translucent.
  7. Stir in the remaining ginger-garlic paste, cumin powder, coriander powder, and the remaining Kashmiri red chili powder, cooking for 1 minute until fragrant.
  8. Pour in the tomato puree and remaining salt, reduce the heat to low, and simmer for 10 minutes until the oil starts to separate.
  9. Carefully transfer the sauce to a blender and process until completely smooth, then return the velvety sauce to the skillet.
  10. Stir in the cooked chicken pieces along with any resting juices, and simmer gently for 5 minutes.
  11. Reduce the heat to low, then stir in the heavy cream, the remaining tablespoon of butter, and the sugar.
  12. Rub the kasuri methi between your palms to crush it, stir it into the gravy, and simmer for 2 more minutes before serving.

Recipe Video

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar – step‑by‑step recipe tutorial

Rated: 4.9 of 5.0 from 1245 reviews.

Recipe Tags: Spicy Butter Chicken, Murgh Makhani, Indian Dinner Recipes, Restaurant Style Butter Chicken, Easy Curry Recipes

Servings

Present this fiery, velvety curry with traditional accompaniments to elevate your dining experience:

  • Serve piping hot alongside freshly baked garlic naan or buttery tandoori roti to scoop up the rich gravy.
  • Pair with aromatic, steaming basmati rice or jeera (cumin) rice for a comforting gluten-free meal option.
  • Accompany with a side of sliced red onions, fresh cucumber, and a wedge of lemon for a refreshing, cooling crunch.
  • Drizzle a touch of extra heavy cream and sprinkle fresh cilantro leaves on top right before serving for a beautiful presentation.

Tips

  1. Use chicken thighs instead of chicken breasts because they remain incredibly tender and juicy during high-heat searing.
  2. Marinate the chicken for at least 4 hours to allow the spices and yogurt to fully tenderize the meat fibers.
  3. Kashmiri red chili powder is essential as it provides the iconic vibrant red color without overwhelming, bitter heat.
  4. Do not skip the kasuri methi (dried fenugreek leaves) because it provides the signature, sweet-savory restaurant-style aroma.
  5. Blend the tomato and onion gravy before adding cream to achieve a perfectly smooth, silky, and professional texture.
  6. Sear the chicken on high heat to get those dark, charred edges that mimic a traditional Indian clay tandoor oven.
  7. Use unsalted butter so you can easily control the overall sodium levels of the final sauce.
  8. Add a small pinch of sugar or honey to balance the natural acidity of the tomatoes and the heat of the spices.
  9. Let the heavy cream sit at room temperature before stirring it into the hot curry to prevent curdling.
  10. Toast the kasuri methi lightly in a dry pan before crushing it to release its maximum aromatic potential.
  11. If the sauce is too thick, thin it out with a splash of warm water or low-sodium chicken stock.

Ingredient Substitutes

Easily customize this spicy curry with these simple, accessible ingredient swaps:

  1. Heavy Cream: Substitute with full-fat canned coconut milk or cashew cream for a dairy-free alternative.
  2. Kashmiri Chili Powder: Swap with a mix of sweet paprika and a pinch of cayenne pepper if you cannot find authentic Kashmiri chili.
  3. Ghee: Use unsalted butter or a neutral cooking oil like canola, vegetable, or sunflower oil.
  4. Chicken Thighs: Replace with paneer cubes, firm tofu, or roasted cauliflower florets for a delicious vegetarian version.
  5. Greek Yogurt: Use plain sour cream or thick hung curd for the marinade.
  6. Lemon Juice: Substitute with lime juice or a touch of white vinegar for that necessary acidic kick.

Remarks

This Spicy Butter Chicken recipe successfully bridges the gap between fiery heat and rich, buttery comfort. By combining traditional Indian culinary techniques with accessible home kitchen tools, you can easily replicate a world-class restaurant favorite. Adjust the chili levels to suit your personal palate, and enjoy the deep, complex flavors of this iconic curry.

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