By Devi Poojari
October 30, 2025
Creamy and tangy are two of the most distinct characteristics that make butter chicken comforting and a popular favourite for special meals. Pair it with rotis, naan or rice and enjoy the leftovers stuffed into a roll or even over pizza dough, as a bonus snack.
500 grams chicken thighs, cubed ½ cup yoghurt 1 tablespoon ginger-garlic paste 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon kasuri methi 2 tablespoons lime juice 1 teaspoon garam masala ½ teaspoon salt
25 grams butter 1 tablespoon vegetable oil 2 teaspoons cumin seeds 1 large onion, chopped 4-5 cloves garlic, minced 2 green chillies, chopped 1 tablespoon grated ginger 1 cup tomato puree ½ cup heavy cream 1 tablespoon lime juice 1 pinch sugar 2 tablespoons chopped coriander Salt, to taste
Combine all the ingredients for the marinade and coat the chicken thighs thoroughly, before letting it rest in the refrigerator for 8 hours or overnight.
Remove it from the fridge and set aside when ready to cook while you heat the oil in a pan.
Add the cumin seeds to let them splutter, before tipping in the grated ginger, garlic and green chillies.
Sauté for a couple of minutes before adding in the onions and cooking until they turn translucent.
Add the tomato puree and cook over low heat, stirring in intervals, until the oil begins to separate from the mixture.
Pour in the heavy cream and adjust the consistency using some water, if needed.
Bring to a simmer before adding in the marinated chicken and cooking for 12-15 minutes, until the meat is cooked but tender.
Season the gravy with salt, sugar and lime juice before garnishing with coriander and serving hot with an accompaniment of choice.