Name: Old Delhi-Style Butter Chicken Recipe
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Cuisine: Indian
Ingredients: 800g boneless and skinless chicken thighs, cut into bite-sized pieces; 120g Greek yogurt; Thumb-sized piece ginger, grated; 4-5 garlic cloves, crushed; 1 tbsp vegetable oil; 1 lemon, juiced; 3 tsp mild chilli powder; 1 tsp ground cumin; ½ tsp garam masala; ½ tsp turmeric; 1½ tsp salt; 1kg ripe vine or plum tomatoes, sliced in half; 125ml water; Thumb-sized piece ginger, half grated and half finely chopped (peeled); 4 garlic cloves, crushed; 4 green cardamom pods; 2 cloves; 1 bay leaf; 1-2 tsp chilli powder; 80g butter, diced; 2 green chillies, cut lengthways; 75ml single cream, plus extra for drizzling; 5-6 dried fenugreek leaves, crushed (optional); 1 tsp garam masala; 1 tbsp sugar; 3 tbsp ghee or butter; 2 tsp black mustard seeds; 1 dried whole Kashmiri chilli; 6-8 dried curry leaves; Fresh coriander leaves, finely sliced

Jump to Recipe

Introduction

Old Delhi-style butter chicken is a rich, flavorful dish that perfectly balances creamy tomato sauce with tender, spiced chicken. This recipe captures the essence of traditional Indian cooking with homemade ghee and a fragrant tarka finish. It’s a comforting meal perfect for sharing with naan or basmati rice.

The image shows two servings of a rich orange curry with green herbs and thin slices of onion on top, placed on a white plate over a folded deep red cloth. Next to it are three pieces of soft, torn naan bread. To the right, a larger bowl with more curry and a silver spoon is partly visible. The background is a white marbled texture with a faint blue wooden table effect, and a bright green glass sits near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g boneless and skinless chicken thighs, cut into bite-sized pieces
120g Greek yogurt
Thumb-sized piece ginger, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
1kg ripe vine or plum tomatoes
Thumb-sized piece ginger, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
2 cloves
1 bay leaf
1-2 tsp chilli powder
80g butter, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between fingers (optional)
1 tsp garam masala
1 tbsp sugar
3 tbsp ghee or butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried curry leaves
Coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney, to serve

Instructions

Step 1: Mix the yogurt, grated ginger, crushed garlic, vegetable oil, lemon juice, chilli powder, cumin, garam masala, turmeric, and 1½ tsp salt in a large bowl. Add the chicken pieces and stir to coat well. Cover and chill for at least 1 hour or overnight.
Step 2: Heat the oven to 240°C/220°C fan/gas 9. Transfer the chicken pieces to a large baking tray, discarding any leftover marinade. Roast for 10-15 minutes, turning after 10 minutes to brown evenly. The chicken will finish cooking in the sauce.
Step 3: For the sauce, slice the tomatoes in half and place in a large pan with 125ml water, grated ginger, garlic, cardamom pods, cloves, and bay leaf. Cover and simmer for 20-25 minutes until tomatoes break down completely.
Step 4: Remove the whole spices and blend the tomato mixture until smooth. Pass the purée through a sieve and return to a clean pan. Add the chilli powder and simmer for 12-15 minutes until the sauce thickens and becomes glossy.
Step 5: Add the roasted chicken pieces and any juices from the tray to the sauce. Slowly stir in the diced butter a few pieces at a time. Simmer for 6-8 minutes until the chicken is cooked through.
Step 6: Stir in the chopped ginger, sliced green chillies, and cream. Simmer gently for another 1-2 minutes without letting the sauce split. Add 1 tsp salt, fenugreek leaves if using, garam masala, and sugar. Adjust seasoning as needed.
Step 7: To make the spiced butter (tarka), heat ghee or butter in a small pan and add mustard seeds, dried Kashmiri chilli, and curry leaves. Cook over medium heat until seeds start to sizzle and curry leaves darken.
Step 8: Spoon the spiced butter over the curry and garnish with coriander leaves, sliced red onion, and chilli. Add a drizzle of cream if desired. Serve hot with naan, pilau rice, and chutney.

Tips & Variations

Make your own ghee by melting butter gently and straining off the clear golden liquid, leaving milk solids behind for a richer flavor and better frying.
Use dried fenugreek leaves if you want to add an authentic slightly bitter finish but it’s optional.
The tarka (spiced butter) adds a delicious aroma and richness—try spooning it over steamed vegetables or lentils for extra flavor.
If you prefer less heat, reduce the amount of chilli powder and green chillies.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth sauce. The dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white round plate with a serving of chicken curry that has a thick orange sauce, garnished with fresh green coriander leaves, slices of green chili, and thin rings of white onion on top. Next to the curry on the plate is a piece of torn naan bread with a slightly charred texture, sprinkled with herbs. Below the plate, there is a round bowl filled with more chicken curry, similarly garnished, with a silver spoon resting inside. The background is a white marbled surface with a red cloth napkin underneath the plate and a green glass on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs stay juicier and more tender during cooking. If using breast, avoid overcooking to prevent dryness.

What can I serve with Old Delhi-style butter chicken?

This dish pairs beautifully with naan bread, basmati or pilau rice, and a side of chutney or fresh salad for contrast.