Spicy Butter Chicken: Easy & Flavorful Indian Curry Recipe

Name: Spicy Butter Chicken: Easy & Flavorful Indian Curry Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken Thighs (Boneless, skinless, cut into 1-inch pieces); 1/2 cup Plain Yogurt (Full-fat for best results); 2 tablespoons Ginger-Garlic Paste (Freshly made or store-bought); 1 tablespoon Lemon Juice (Freshly squeezed); 1 tablespoon Red Chili Powder (Adjust to desired spice level); 1/2 teaspoon Turmeric Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala; 1 teaspoon Salt (Or to taste); 4 tablespoons Butter (Unsalted); 1 medium Onion (Finely chopped); 400 grams Canned Crushed Tomatoes; 1/4 cup Cashews (Soaked in hot water for 15 mins); 1/2 cup Heavy Cream (For richness and creaminess); 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (Crushed between palms); 2 tablespoons Fresh Cilantro (Chopped, for garnish)

Discover how to make a rich and creamy Spicy Butter Chicken at home. This recipe brings together tender chicken, a luscious tomato-based sauce, and a perfect blend of aromatic spices with a delightful kick. Serve with rice or naan for an authentic Indian experience.

#Butter Chicken

#Spicy Chicken

#Indian Food

#Chicken Curry

#Easy Dinner

#Homemade

#Comfort Food

#TikTok Recipe

Creamy Spicy Butter Chicken

Recipe Information

20m

Prep Time

45m

Cook Time

1h 5m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

580

Calories

45g

Protein

25g

Carbs

32g

Fat

Rich Indian Curry Ready to Serve

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spicy Butter Chicken with Fresh Cilantro

Instructions

0/6 completed

1
In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, lemon juice, 1/2 tablespoon red chili powder, turmeric, cumin, 1/2 teaspoon garam masala, and salt. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
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35m
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In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, lemon juice, 1/2 tablespoon red chili powder, turmeric, cumin, 1/2 teaspoon garam masala, and salt. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
35m
Marinating longer yields more tender and flavorful chicken.
2
Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides and mostly cooked through, about 5-7 minutes. Remove chicken and set aside.
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7m
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Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides and mostly cooked through, about 5-7 minutes. Remove chicken and set aside.
7m
Do not overcrowd the pan; cook chicken in batches if necessary for even browning.

3
In the same pan, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until golden brown and softened, about 5-8 minutes. Add the remaining ginger-garlic paste and cook for another minute until fragrant.
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9m
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In the same pan, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until golden brown and softened, about 5-8 minutes. Add the remaining ginger-garlic paste and cook for another minute until fragrant.
9m
Sautéing onions properly is key to a rich sauce base.
4
Stir in the canned crushed tomatoes, remaining 1/2 tablespoon red chili powder, and the remaining 1/2 teaspoon garam masala. Add the soaked cashews. Bring to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld.
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15m
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Stir in the canned crushed tomatoes, remaining 1/2 tablespoon red chili powder, and the remaining 1/2 teaspoon garam masala. Add the soaked cashews. Bring to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld.
15m
Cooking the tomatoes thoroughly removes any raw taste and deepens the sauce's flavor.
5
Carefully transfer the sauce mixture to a blender (or use an immersion blender) and blend until completely smooth. Strain the sauce through a fine-mesh sieve back into the pan for an extra silky texture, pressing down on the solids.
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5m
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Carefully transfer the sauce mixture to a blender (or use an immersion blender) and blend until completely smooth. Strain the sauce through a fine-mesh sieve back into the pan for an extra silky texture, pressing down on the solids.
5m
Blending the cashews into the sauce creates a wonderfully creamy consistency.

6
Return the cooked chicken to the smooth sauce. Stir in the heavy cream and crushed Kasuri Methi. Simmer for another 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly. Garnish with fresh chopped cilantro before serving.
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7m
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Return the cooked chicken to the smooth sauce. Stir in the heavy cream and crushed Kasuri Methi. Simmer for another 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly. Garnish with fresh chopped cilantro before serving.
7m
Don't boil the sauce after adding cream; just a gentle simmer to prevent splitting.