Butter chicken was born in the kitchens of Old Delhi as a way to transform leftover tandoori chicken into something rich, comforting, and deeply flavorful.
At the South Jordan and Sugar House locations of Saffron Valley and Central by Saffron Valley in downtown Salt Lake City, owner Lavanya Mahate and her team honor that origin while creating a dish that feels both nostalgic and timeless. Try this rich and flavorful recipe at home.
Serves: 4
Prep Time: 30 minutes (+ marination)
Cook Time: 35 minutes
Ingredients
For the chicken marinade:
- 1 lb. boneless chicken thighs, cut into pieces
- ½ cup plain yogurt
- 1 Tbsp. ginger-garlic paste
- 1 tsp. Kashmiri chili powder (for color, mild heat)
- ½ tsp. turmeric
- 1 tsp. garam masala
- 1 tsp. salt
- 1 Tbsp. lemon juice
For the sauce:
- 2 Tbsp. butter
- 1 Tbsp. oil
- 1 small onion, finely chopped
- 1 Tbsp. ginger-garlic paste
- 2 cups tomato puree (preferably fresh or canned whole tomatoes blended)
- 1 tsp. Kashmiri chili powder
- 1 tsp. ground cumin
- 1 tsp. garam masala
- 1 tsp. sugar (optional, to balance acidity)
- Salt to taste
- ¾ to 1 cup heavy cream (adjust to preference)
- 1 Tbsp. kasuri methi (dried fenugreek leaves), crushed
- Fresh cilantro for garnish
Instructions
Step 1. Marinate the Chicken
In a bowl, combine yogurt, spices, lemon juice, and ginger-garlic paste.
Add chicken and coat well. Marinate for at least 4 hours, preferably overnight.
Step 2. Cook the Chicken
Traditionally, the chicken is cooked in a tandoor. At home, you can grill or pan-sear on high heat. Cook until lightly charred and just done. Set aside.
Step 3. Build the Sauce
In a pan, heat butter and oil. Add onions and sauté until soft and lightly golden. Add ginger-garlic paste and cook until aromatic.
Add tomato puree and cook on medium heat covered for 8-10 minutes until it thickens and the oil begins to separate. Stir occasionally so the sauce doesn’t burn or stick to the bottom of the pan. Add chili powder, cumin, garam masala, salt, and sugar. Stir well.
Step 4. Add the Chicken
Add the cooked chicken into the sauce. Simmer for another 8 minutes so the flavors meld.
Step 5. Finish
Lower the heat and stir in cream. Crush kasuri methi between your palms and add it in. Simmer gently for 2–3 minutes.
Step 6. Serve
Finish with a swirl of cream and fresh cilantro. Serve with warm naan or basmati rice.