Description
Old Delhi-style butter chicken is a rich, creamy, and aromatic dish featuring tender marinated chicken thighs baked and then simmered in a spiced tomato and butter sauce. This recipe combines traditional Indian spices such as garam masala, fenugreek, and mustard seeds with fresh ginger, garlic, and green chillies, finished with cream for a luxurious texture. Serve it with warm naan bread or fragrant basmati rice for a comforting, restaurant-quality meal at home.
Ingredients
Scale
Chicken Marinade
- 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
Tomato Sauce
- 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
Tarka (Spiced Butter Topping)
- 3 tbsp ghee or butter
- 2 tsp black mustard seeds
- 1 dried whole Kashmiri chilli
- 6–8 dried curry leaves
To Serve
- Fresh coriander leaves, finely sliced
- Red onion, sliced
- Sliced green or red chilli
- Naan bread or basmati rice
- Chutney
Instructions
- Marinate the Chicken: In a large mixing bowl, combine the Greek yogurt, grated ginger, crushed garlic, vegetable oil, lemon juice, mild chilli powder, ground cumin, garam masala, turmeric, and 1½ teaspoons salt. Add the chicken pieces and mix thoroughly until all pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let the flavors meld.
- Bake the Chicken: Preheat your oven to 240°C (220°C fan)/gas mark 9. Arrange the marinated chicken pieces on a large baking tray in a single layer, discarding any remaining marinade. Bake for 10-15 minutes, turning the pieces after 10 minutes to ensure even coloring. The chicken should be partially cooked but not fully done as it will cook further in the sauce.
- Prepare the Tomato Sauce: In a large pan, place the halved tomatoes in a single layer with 125ml water, grated ginger, crushed garlic, cardamom pods, cloves, and bay leaf. Cover and simmer gently for 20-25 minutes until the tomatoes disintegrate completely. Remove the whole spices, then blend the mixture with a stick blender until smooth. Pass the purée through a sieve for extra smoothness and return to a clean pan. Add 1-2 teaspoons chilli powder and simmer for 12-15 minutes until the sauce thickens and becomes glossy.
- Simmer the Chicken in Sauce: Add the partially cooked chicken pieces along with any roasting juices from the tray into the thickened tomato sauce. Gradually stir in the butter a few pieces at a time, allowing it to melt and enrich the sauce. Simmer gently for 6-8 minutes or until the chicken is fully cooked through.
- Finish the Curry: Stir in the finely chopped ginger, green chillies, and single cream. Continue simmering for an additional 1-2 minutes, ensuring the sauce does not split. Add 1 teaspoon salt, crushed fenugreek leaves (if using), and garam masala. Taste and adjust the seasoning, then stir in the sugar to balance the flavors.
- Prepare the Tarka (Optional): In a small pan over medium heat, warm the ghee or butter with black mustard seeds, dried Kashmiri chilli, and curry leaves until the seeds start to sizzle and the curry leaves darken. Spoon this spiced butter over the top of the finished curry just before serving to add aroma and richness.
- Serve: Garnish the butter chicken with finely sliced coriander leaves, red onion, and sliced green or red chillies. Drizzle with extra cream if desired and serve hot with naan bread or basmati rice alongside your favorite chutney.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Using ghee for the tarka adds a rich, nutty aroma and prevents burning better than regular butter.
- The fenugreek leaves are optional but add authentic flavor to the curry.
- If you don’t have a stick blender, you can use a regular blender but be careful with hot liquids.
- Adjust the amount of chilli powder and fresh chillies according to your preferred spice level.
- For a dairy-free version, substitute cream with coconut milk and use dairy-free yogurt.
- Make sure to simmer the sauce gently to avoid the butter and cream separating.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: butter chicken, Indian curry, Old Delhi recipe, baked chicken curry, creamy tomato chicken, restaurant style butter chicken, spiced butter topping, ghee tarka
