# Butter Chicken

Butter Chicken is meant to be spicy and full of flavor because the butter and cream balance and somehow make the spices taste so much richer.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 200 g whole milk yogurt
- 4 g salt
- 10 g Kashmiri chili powder
- 2 g coriander powder
- 2 g kasoori methi
- 4 g garam masala
- 20 g ginger-garlic paste
- 8 g mustard oil
- 0.5 lime
- 680 g bone-in chicken legs or boneless skinless chicken thighs
- 430 g whole tomatoes
- 150 g red onion
- 10 g Kashmiri chili
- 3 g cumin
- 2 g sugar
- 30 g ginger-garlic paste
- 10 g green chili
- 4 g garam masala
- 35 g salted butter
- 100 g cream

## Instructions

1. If using chicken legs, remove skin and separate thigh from drumstick. Score the chicken with a sharp knife.
2. Combine yogurt, salt, Kashmiri chili powder, coriander powder, kasoori methi, garam masala, ginger-garlic paste, and mustard oil in a bowl. Add more chili as necessary to get a deep orange color.
3. Add chicken to marinade, give it a mix with a squeeze of lime, cover, and let marinate for a few hours (1-3 hours).
4. Add chicken to a wire rack and broil on high for 10 minutes per side.
5. Then bake at 350F or 175C until fully cooked (8-10 minutes). Let cool, then chop into smaller pieces.
6. Heat a small amount of neutral oil over medium heat, add onions and saute until softened.
7. Add ginger-garlic paste and cook for 2 minutes more.
8. Add the tomatoes and let simmer away until nice and jammy (10-15 minutes).
9. For restaurant quality, blend and strain the mix to get a really smooth sauce.
10. Finish the gravy over low-medium heat with Kashmiri chili, garam masala, cumin, green chili, sugar, and salt to taste. Stir until combined.
11. Add the chicken, combine and simmer until warmed through.
12. Then add butter and let it melt before finishing with heavy cream. Stir to combine.

## Equipment

- pot
- knife
- baking sheet
- wire rack
- tongs
- whisk
- immersion blender
- strainer

## Tips

- Add more chili to the marinade as necessary to get a deep orange color.
- Broil chicken as close to the broiler as possible if using induction.

## Source

- Original video: https://vt.tiktok.com/ZSAJW1jTo/
- Recipe page: https://www.cliprecipe.com/recipe/2280af4b-ad00-46b4-b530-babb4b669d69
- Extracted: 2025-08-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt