Butter Chicken

Recipe from Amandeep Sharma

Adapted by Sam Sifton

Updated March 11, 2025

Butter Chicken
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour 15 minutes
Rating
5(11,364)
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
  • 1½cups full-fat Greek yogurt
  • 2tablespoons lemon juice
  • 1½tablespoons ground turmeric
  • 2tablespoons ground cumin
  • 1tablespoon garam masala
  • 3pounds chicken thighs, on the bone
  • ¼pound unsalted butter
  • 4teaspoons neutral oil, like vegetable or canola oil
  • 2medium-size yellow onions, peeled and diced
  • 4cloves garlic, peeled and minced
  • 3tablespoons fresh ginger, peeled and grated or finely diced
  • 1tablespoon cumin seeds
  • 1cinnamon stick
  • 2medium-size tomatoes, diced
  • 2red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
  • Kosher salt to taste
  • ⅔cup chicken stock, low-sodium or homemade
  • 1½cups cream
  • 1½teaspoons tomato paste
  • 3tablespoons ground almonds, or finely chopped almonds, optional
  • ½bunch cilantro leaves, stems removed.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1018 calories; 85 grams fat; 36 grams saturated fat; 1 gram trans fat; 30 grams monounsaturated fat; 11 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 48 grams protein; 1198 milligrams sodium

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
11,364 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

Foodlover 26

After reading other comments regarding bitterness--it is due to the huge amounts of turmeric/ haldi. I put in two teaspoonfuls instead of recommended 1 1/2 tablespoons of turmeric and it was fine; you could use even less turmeric. I did not adjust the garam masala/ 'warm' masala though that could be reduced, if you would like, without taking away from the flavors of this recipe. Turmeric is a bitter spice use it sparingly if you do not like the bitter taste.

Kristen Greenaway

HUGE hit in our household! So delicious! Variations cos some ingredients not in my kitchen: stick of Kerry Gold salted butter (not a fan of US butter), slapped myself cos out of ginger (!!!) so just used a couple of tablespoons of ground ginger; and a jalapeño.

TruthTeller

This is one of the best dishes I have cooked in my long life! Next time I’ll substitute the thighs with boneless ones. But my goodness…

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Credits

Adapted from Amandeep Sharma, Attica, Melbourne, Australia.

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