Butter Chicken

Recipe from Amandeep Sharma

Adapted by Sam Sifton

Updated March 11, 2025

  • Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
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Total Time
1 hour 15 minutes
Rating
5(11,568)
Comments
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Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot. —Sam Sifton

Featured in: Indian Butter Chicken, by Way of Australia

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Ingredients

Yield:6 servings

  • 1 ½ cups full-fat Greek yogurt

  • 2 tablespoons lemon juice

  • 1 ½ tablespoons ground turmeric

  • 2 tablespoons ground cumin

  • 1 tablespoon garam masala

  • 3 pounds chicken thighs, on the bone

  • ¼ pound unsalted butter

  • 4 teaspoons neutral oil, like vegetable or canola oil

  • 2 medium-size yellow onions, peeled and diced

  • 4 cloves garlic, peeled and minced

  • 3 tablespoons fresh ginger, peeled and grated or finely diced

  • 1 tablespoon cumin seeds

  • 1 cinnamon stick

  • 2 medium-size tomatoes, diced

  • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

  • Kosher salt to taste

  • ⅔ cup chicken stock, low-sodium or homemade

  • 1 ½ cups cream

  • 1 ½ teaspoons tomato paste

  • 3 tablespoons ground almonds, or finely chopped almonds, optional

  • ½ bunch cilantro leaves, stems removed.

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 341 milligrams cholesterol; 1018 calories; 30 grams monosaturated fat; 11 grams polyunsaturated fat; 36 grams saturated fat; 85 grams fat; 1 gram trans fat; 3 grams fiber; 1198 milligrams sodium; 48 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the yogurt, lemon juice, turmeric, cumin and garam masala in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

  2. Step 2

    In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

  3. Step 3

    Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

  4. Step 4

    Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

  5. Step 5

    Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

  6. Step 6

    Add the almonds, if using, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

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Ratings

5 out of 5
11,568 user ratings
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Comments

Bavarchi

I'm an experienced Indian cook, and this is the best butter chicken I have ever had. Some modifications necessary: never leave skin on for curry recipes; and increase cooking time in first part of step 4 to get a nice "bhuna" brown. Takes moving around and scraping the bottom, as the yoghurt will stick. If adding breast meat as well (cut each half bone-in and skinless breast into 2-3 pieces), increase the cooking in stock to about an hour, which will require extra stock or water.

Sherrin Guy

Hi I am an Indian cook, who teaches authentic Indian and northern Pakistani cooking, the amount of garam masala sounds completely inaccurate. Garam masal is a very pungent, strong combination of spices , even 1 TBS would be over doing it. This explains why some of the readers found it bitter abd felt the need to add sugar. The proportions of spices and balance can completely alter the taste.

Jamie

I have used this recipe a number of times and really enjoy it! I don't use any butter at all and just enough oil to cook the onions, substitute light cream for full cream and I also add 2 cinnamon sticks right when I start cooking the onions for more sweetness. I feel this cuts out a lot of fat and calories but turns out awesome!! Be sure to marinate at least overnight and don't be tempted to add any more tomato or tomato paste than the recipe calls for or you will ruin the dish

Mollz

Made this tonight, my oldest daughter and I love Indian food, hubby and baby unsure. Made it ALMOST the same. Blended the onions; ginger, cumin and garlic; and finally tomatoes and 1 seeded jalapeño, as they were called upon in the recipe and it made a fantastic smooth sauce. Served rice and homemade garlic naan. It’s not a weekly or even monthly meal, but it is delish!

Kate

I am a rank beginner at Indian cuisine, but this recipe turned out delicious. I have a family member who cannot tolerate “spicy”, so I left out the Serrano chili, and substituted Aleppo pepper for her sake. I also made Garam Masala from scratch (had everything) from another NYT recipe. Everyone voted Delicious, please make again.

Pamela

This is a wonderful recipe, easy to make and everyone loved it!

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Credits

Adapted from Amandeep Sharma, Attica, Melbourne, Australia.

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