Easy recipe of butter chicken: a weeknight version at home

An easy recipe of butter chicken starts with chicken marinated in yogurt and spices, seared until browned, then simmered in a smooth sauce of tomato, butter and cream. This weeknight version takes about an hour, needs only a skillet and a blender, and serves four with basmati rice or naan.

What do you need for butter chicken?

Butter chicken needs chicken, yogurt, tomatoes, butter, cream and a few common spices. Everything is available in a regular American grocery store, and dried fenugreek leaves are the only item you may need to find in an Indian grocery or online.

For the chicken and marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1/2 cup plain whole-milk yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri chili powder or paprika
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric and 1 teaspoon salt
• 1 tablespoon lemon juice

For the sauce:

• 3 tablespoons butter and 1 tablespoon oil
• 1 can (14 ounces) crushed or pureed tomatoes
• 1 teaspoon ground cumin and 1 teaspoon ground coriander
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• 1/2 cup heavy cream
• 1 to 2 teaspoons sugar, salt to taste

How do you marinate the chicken?

Marinate the chicken by coating the pieces in yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, salt and lemon juice, then resting them for 30 minutes to overnight. Yogurt and lemon tenderize the meat while the spices season it.

A longer rest gives more flavor, but even 30 minutes helps. Keep the bowl covered in the refrigerator, and take it out about 15 minutes before cooking so the chicken is not ice-cold when it hits the pan.

How do you cook butter chicken step by step?

Cook butter chicken by searing the marinated chicken, building the tomato sauce in the same pan, then simmering everything together with cream. The method below fits in one large skillet.

1. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3 to 4 minutes per side until browned in spots. Move it to a plate. It does not need to be cooked through.
2. Lower the heat to medium and melt 2 tablespoons of the butter. Add the tomatoes, cumin, coriander, a pinch of salt and a little leftover marinade if any remains.
3. Simmer for 12 to 15 minutes, stirring now and then, until the sauce darkens and the oil begins to separate at the edges.
4. Blend the sauce until completely smooth, then return it to the pan. A straining step gives an even silkier finish but is optional.
5. Add the chicken and its juices. Simmer on low heat for 8 to 10 minutes until the chicken is cooked through.
6. Rub the fenugreek leaves between your palms to crush them, then stir them in with the remaining butter, the cream and the sugar.
7. Taste and adjust salt. Simmer one more minute, but do not boil hard once the cream is in.

Chicken is cooked when the thickest piece reaches 165°F in the center.

What makes butter chicken taste right?

Butter chicken tastes right when the sauce is balanced between tomato tang, sweetness, butter richness and a faint smoky spice. Four small habits make the biggest difference.

• Sear the chicken hard enough to brown, since that browning carries the flavor.
• Use kasuri methi. The dried fenugreek leaf gives the characteristic savory aroma of restaurant butter chicken.
• Blend the sauce fully, because a smooth texture is a defining trait of the dish.
• Add sugar sparingly, only enough to round off acidic tomatoes.

Keep heat mild. Butter chicken is known as a gentle curry, so add chili powder in small amounts and let each person add more at the table.

What can you substitute in butter chicken?

Most ingredients in butter chicken have a workable substitute, though each changes the taste slightly. The table lists the common swaps.

Chicken can also be replaced with paneer for a vegetarian version, called paneer butter masala, which is a close relative of this dish.

How do you fix common butter chicken problems?

Most butter chicken problems come from tomato acidity, thin sauce or overheated cream, and each has a quick fix.

• Sauce too sour: simmer longer, add a pinch of sugar and an extra spoon of butter.
• Sauce too thin: simmer uncovered for five more minutes, or stir in a spoonful of cashew paste.
• Sauce too thick: add a splash of hot water until it coats a spoon.
• Cream curdled: it was probably boiled. Add cream off the heat, keep the pan at a gentle simmer, and stir constantly.
• Dull flavor: add salt first, then more kasuri methi or a little garam masala at the end.
• Chicken tough: it was overcooked. Simmer thighs only until cooked through, and add breast pieces last.

How do you store and reheat butter chicken?

Butter chicken keeps for about three days in a covered container in the refrigerator, and it freezes well for a month or two. The sauce tastes even better the next day, as the spices settle.

Reheat it in a saucepan over low heat with a splash of water or cream, stirring until hot. Microwave reheating works too, in short bursts with stirring. If you plan to freeze it, leave out the cream and add it when you reheat, because dairy can separate after thawing.

What do you serve with butter chicken?

Butter chicken is served with naan, roti, paratha or basmati rice, which soak up the sauce. A simple side of sliced onion, cucumber raita and a wedge of lemon balances the richness.

For a fuller meal, add dal or a vegetable dish such as saag paneer. Leftover butter chicken also works well in a wrap or over a baked potato, as long as the sauce is reheated gently.

Is butter chicken on the 5911 Dhaba menu?

Butter chicken is mentioned for 5911 Dhaba in a search snippet from a directory, but it is not confirmed on a full menu, because no itemized menu or prices were found. 5911 Dhaba is a Punjabi dhaba in Carthage, Missouri, listed by Google Maps as open 24 hours.

The dishes named in directory listings are chicken curry, paratha, chicken saag, butter chicken and saag paneer. For the recorded details, see the menu page, and call (417) 514-0466 to ask what is available. This site is an independent guide and does not take orders. Directions are on the hours and location page.

Common questions

For the address, opening hours and menu, see 5911 Dhaba in Carthage.

This article is general information from an independent guide, not from 5911 Dhaba itself. For the store’s current details see hours and location.