# Perfect Butter Chicken at Home

This butter chicken recipe is an iteration of two recipes, one developed and one learned in India, that maximizes flavor while minimizing effort.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 2 cups fresh cilantro leaves
- 3 garlic cloves
- 1 teaspoon toasted cumin seeds
- 1 teaspoon kosher salt
- 1 inch knob peeled ginger
- 3 green chili (Thai chilis, Bird's eye chili, serrano chilis)
- splash cold water
- 1.5 pound boneless, skinless chicken thighs, cut into 1 inch cubes
- 2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 teaspoon fresh grated ginger
- 1 medium grated garlic clove
- 1 cup whole milk yogurt
- 1.5 to 3 teaspoon bassan flour (optional, for thickening)
- 2.5 teaspoon Kashmir chili
- 1 teaspoon turmeric powder
- 2 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon meti or fenugreek leaves
- 1 teaspoon coriander powder
- 1 tablespoon garam masala
- 2 teaspoon fine sea salt
- 2 inch knob fresh grated ginger
- 2 grated garlic cloves
- 1 teaspoon mustard oil (optional)
- 2 tablespoons ghee (clarified butter)
- 1 small diced yellow onion
- 1.5 inch knob finely chopped ginger
- 7 finely chopped garlic cloves
- touch salt
- 2 to 3 teaspoon granulated sugar
- 2 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon Kashmir chili
- 1 teaspoon garam masala
- hefty pinch salt
- 1 tablespoon tomato paste
- 1 14 can crushed tomatoes
- 1.25 cup water
- 1 tablespoon methi (fenugreek leaves)
- 1 cinnamon stick (optional)
- 6 cardamom pods
- 5 whole cloves
- 0.5 cup water
- 2 tablespoons ghee
- hot piece oak lump charcoal
- 0.5 cup heavy whipping cream
- 1 to 2 tablespoon cold unsalted butter

## Instructions

1. To make the green chutney, combine 2 cups of fresh cilantro leaves, 3 cloves of garlic, 1 teaspoon of toasted cumin seeds, 1 teaspoon of kosher salt, a 1-inch knob of peeled ginger, and three green chilies (like Thai chilis) in a blender.
2. Add a splash of cold water to the blender.
3. Blend on medium speed, gradually increasing to high, adding small splashes of water if needed, until smooth.
4. Transfer the green chutney to a serving bowl.
5. Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch cubes.
6. Combine the cubed chicken with 2 teaspoons of kosher salt, 1 tablespoon of lemon juice, 1 teaspoon of fresh grated ginger, and one medium-sized grated garlic clove.
7. Mix thoroughly until the chicken is evenly coated.
8. Refrigerate the chicken for at least 30 minutes or up to 2 hours for the first marinade.
9. To thicken 1 cup of whole milk yogurt, place it in a clean tea towel, gather the sides to form a sack, and tie it with kitchen twine.
10. Hang the yogurt for 2 to 3 hours or overnight to allow the whey to drip out, resulting in a thicker hung yogurt.
11. Alternatively, if not hanging the yogurt, add 1.5 to 3 teaspoons of bassan flour to thicken it.
12. For the second marinade, combine the hung or thickened yogurt with 2.5 teaspoons of Kashmir chili, 1 teaspoon of turmeric powder, 2 teaspoons of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of methi or fenugreek leaves, 1 teaspoon of coriander powder, 1 tablespoon of garam masala, 2 teaspoons of fine sea salt, a 2-inch knob of fresh grated ginger, 2 cloves of grated garlic, and 1 teaspoon of mustard oil (optional).
13. Whisk the marinade ingredients together until thoroughly combined and thick.
14. Add the chicken from the first marinade to the second marinade and massage the mixture into the chicken until fully coated.
15. Wrap the marinated chicken in plastic wrap and refrigerate for at least 2-3 hours or ideally overnight.
16. Skewer the marinated chicken pieces onto metal skewers.
17. Grill or broil the skewered chicken for 2 to 3 minutes per side, flipping to achieve even char and cooking on all sides.
18. Heat a large saucier, pot, or deep pan over medium heat and add 2 tablespoons of ghee.
19. Once the ghee is fully melted and hot, add one small diced yellow onion, a 1.5-inch knob of finely chopped ginger, and seven finely chopped garlic cloves.
20. Add a touch of salt to taste and sauté, stirring frequently, for about 3 to 4 minutes until the vegetables are softened.
21. Add 2 to 3 teaspoons of granulated sugar, 2 teaspoons of coriander powder, half a teaspoon of cumin powder, half a teaspoon of turmeric powder, 1 teaspoon of Kashmir chili, 1 teaspoon of garam masala, and a hefty pinch of salt.
22. Stir and continue to sauté for about 30 to 60 seconds over medium heat until the spices are fragrant and slightly darkened.
23. Stir in 1 tablespoon of tomato paste and sauté for one to two minutes until it darkens slightly.
24. Add a 14-ounce can of crushed tomatoes, followed by 1 and 1/4 cup of water and 1 tablespoon of methi (fenugreek leaves).
25. Increase the heat to medium, bring to a boil, then reduce to low and simmer.
26. Optionally, create a spice bag by wrapping one cinnamon stick, six cardamom pods, and five whole cloves in a cheesecloth and tying it with kitchen twine.
27. Add the spice bag (if using) to the simmering curry sauce and let it simmer for about 10 to 15 minutes.
28. Remove the spice bag and carefully transfer the curry sauce to a blender.
29. Blend the sauce on high speed until it is as smooth as possible.
30. Pour the blended sauce back into the pot or pan.
31. Bring the sauce back to a light simmer over low heat.
32. If the sauce is too thick, add about 0.5 cup of water to reach desired consistency.
33. Melt 2 tablespoons of ghee in a bowl.
34. Place the bowl of melted ghee into the curry pot.
35. Carefully place a hot piece of oak lump charcoal into the ghee to smoke it, then immediately cover the pot.
36. Let the ghee smoke for about 1 to 2 minutes or until the smoking stops, then remove the charcoal.
37. Strain the smoked ghee through a fine mesh strainer into the curry and stir it in.
38. Add 0.5 cup of heavy whipping cream to the curry and stir.
39. Bring the curry to a boil over medium-high heat, then reduce to low and simmer for about a minute.
40. Add the grilled chicken to the curry and simmer for 5 more minutes to combine flavors and ensure the chicken is cooked through.
41. Remove the pot from the heat and add 1 to 2 tablespoons of cold unsalted butter, stirring continuously until the butter emulsifies into the sauce, making it velvety and creamy.
42. Taste the butter chicken and add more salt if needed.
43. Ladle the butter chicken into bowls, serving with fresh chicken pieces.

## Equipment

- blender
- serving bowl
- kitchen twine
- S hook (optional)
- kitchen sink faucet (optional)
- plastic wrap
- metal skewers
- grill
- broiler
- pan
- large saucier
- pot
- large deep pan
- cheesecloth
- fine mesh strainer

## Tips

- Do not breathe in the green chutney directly as it is spicy.
- Hang whole milk yogurt in a tea towel for 2-3 hours or overnight to thicken it for the marinade.
- If not hanging yogurt, use bassan flour to thicken it for the marinade.
- Marinate the chicken for at least 2-3 hours or ideally overnight for best flavor.
- To maximize flavor, broil or grill the chicken instead of searing in a pan.
- For the curry sauce, use tomato paste to reduce cooking time.
- Optionally, smoke ghee with a hot piece of charcoal and add to the curry for extra depth of flavor.
- Add cold unsalted butter at the end off the heat, stirring continuously, to make the sauce velvety and creamy.
- Always taste and adjust salt at the end.

## Source

- Original video: https://www.youtube.com/watch?v=h_ZWXncC0CI
- Recipe page: https://www.cliprecipe.com/recipe/9f402b9c-52e4-4815-a3d6-43fe63d310bc
- Extracted: 2025-12-19

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