Butter Chicken

Butter Chicken is a beloved classic known for its warm spices, creamy sauce, and tender bites of chicken. With Spice Symphony’s Tandoori Masala and All-Purpose Base Sauce, this version keeps the process approachable while still delivering that rich, restaurant-style flavor at home.

Serves 6–8

Ingredients

Protein

  • 2.2 lbs boneless, skinless chicken

Marinade

  • 5 tbsp plain yogurt
  • 1 tbsp Spice Symphony Tandoori Masala
  • 1 tsp lime juice
  • Salt, to taste
  • (Optional) ½ tsp oil

Sauce

  • 2 fresh tomatoes or 8 oz canned tomato sauce
  • 2 medium onions, finely chopped (please do not use red onion)
  • 1 tbsp ginger-garlic paste (ginger & garlic powder may be substituted)
  • 15 cashew nuts, ground into a paste or powder
  • 2 tbsp butter
  • 3 tbsp thick cream
  • 1 tsp chili powder (adjust to heat tolerance)
  • 1 tsp oil
  • Fresh cilantro, chopped (for garnish)

Method

  1. Marinate the chicken: In a bowl, mix all marinade ingredients until smooth. (Optional: add ½ tsp oil.) Add chicken and coat well. Cover and marinate for at least 1 hour. Overnight marination in the fridge is recommended for best flavor.
  2. Cook the chicken: Heat ½ tsp oil in a pan. Add marinated chicken and fry for 8–10 minutes, until partially cooked. Remove chicken from pan and set aside.
  3. Build the sauce base: In the same pan, heat remaining oil and 1 tbsp butter. Add chopped onions and fry until golden.
  4. Add aromatics: Stir in ginger-garlic paste. Fry, sprinkling a little water as needed, until the oil separates.
  5. Develop the sauce: Add cashew paste, chili powder, and tomato sauce. Add half the tomato sauce first, then adjust to taste. Cook on medium-low heat for about 10 minutes, stirring occasionally.
  6. Finish the curry: Add remaining butter, cream, and fried chicken. Mix well and simmer until chicken is fully cooked and the sauce is rich and smooth.
  7. Garnish & serve: Garnish with chopped cilantro. Serve hot with rice, naan, or bread.

Notes

  • If you’re short on time, use Spice Symphony’s All-Purpose Base Sauce. Use one 8 oz container for 1½–2 lbs of chicken. Marinate chicken as directed, pan-cook until partially done, then add base sauce.
  • Add salt carefully. Our base sauce has no added salt, but the marinade does.
  • Add hot water to adjust sauce thickness and simmer until chicken is fully cooked.
  • Finish with butter, cream, and cashew paste for richness.

Featured Products: Tandoori Masala + All-Purpose Base Sauce

Back to blog