Butter chicken
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Refrigerate chicken with yogurt, half the paste, half the spice and half the salt 30 minutes; roast at 425°F to 165°F.
- Step 2
Follow the recipe
Cook remaining paste in half the butter, add tomatoes and remaining spices and salt and simmer 20 minutes.
- Step 3
Follow the recipe
Blend sauce safely if desired, return to pan and add cream, remaining butter and crumbled kasuri methi.
- Step 4
Follow the recipe
Fold in cooked chicken and heat through. Origin accounts and the exact traditional formulation require separate review.
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Cookware for this recipe
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Large skillet with a lid
Use an existing appropriately sized pan and fitting lid.
Amazon option: T-fal Ultimate Hard Anodized 12-Inch Fry Pan with Lid
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Heat-safe spoon or spatula
Use a utensil compatible with your cookware.
Amazon option: OXO Good Grips Silicone Spoon, Peppercorn
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Blender or food processor
Use a suitable equivalent you already own.
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.
Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.