Succulent Butter Chicken Bursting With Flavour

Ever wondered how to make butter chicken that’s rich, creamy, and absolutely unforgettable?

This succulent butter chicken bursting with flavor is one of my most treasured recipes—made right in my kitchen, with love and inspiration. It’s the kind of dish that wraps you in comfort with every bite and fills your home with the warmth of spices and tradition. Whether you’re new to cooking or simply craving something soul-satisfying, this recipe is your invitation to roll up your sleeves and create something extraordinary. Let’s bring joy to the table, one flavor-packed dish at a time!

Using 12 medium chicken fillets. Cube the fillets, rinse, and leave in a colander covered.

Marinate the fillets with the following:

Place the cubed fillets in a bowl.

1 cup full-cream yogurt

1 tbsp. ground ginger and garlic

2 tsp. kashmiri red chili powder

1 tsp. turmeric powder

1 tsp. cumin powder

Mix well and add 1 tsp fine salt. Incorporate well, cling film, and leave in the fridge.

Remove from the refrigerator and allow to come to room temperature. 1 to 2 hours

To fry these cubed fillets:

Heat vegetable oil and butter in a pan. Fry on high heat until slightly golden. Remove and set aside.

How to fry these cubed fillets!

Heat a generous drizzle of vegetable oil along with a knob of butter in a wide, heavy-based pan. Once the butter melts and starts to sizzle, carefully add the cubed fillets in a single layer. Fry over high heat, allowing each piece to sear and develop a beautiful golden crust while remaining juicy inside. Turn them gently to ensure even browning. As the aroma begins to fill your kitchen, you’ll know they’re almost done. Once slightly golden and cooked through, remove the fillets and set them aside to rest—ready to soak up the rich, creamy butter chicken sauce you’ll prepare next.

Prepare the puree!

Note: Best done overnight.

For the sauce:

Vegetable oil

1 tsp. cumin seeds

4 medium onions. Cut into quarters

8 medium tomatoes. Cut into quarters

6 green chilies

4 red dry chilies

8 cloves of garlic

8 pieces of ginger

1 bunch of coriander

2 tsp. kashmiri red chili powder

1 tsp fine salt

1/4 cup cashew nuts. Soak in warm water

Cook the above until tender

Leave to cool completely and liquidize until smooth consistency.

Braise the puree

1 tbsp kashmiri red chili powder

1 tbsp. coriander powder

1 tsp turmeric powder

A few strands of saffron. Soak in warm water.

To a pot, add the ghee and butter on medium heat. Once these combined well.

Add the dry spices and cook on low flame for a minute or two. Now add the liquidized puree and gently stir. Add a little water to the blender jug to remove all the puree. Cook for 10 minutes on low heat. Add a little salt if you need to. Now add the infused saffron into the gravy.

Let’s incorporate the fried cubed fillets into the gravy. Add a little blob of butter and simmer on low heat. Add the fresh cream and combine well. Garnish with freshly chopped coriander and enjoy.

Serving Suggestion!

Steamed Basmati Rice:
Light, fluffy basmati rice is the perfect canvas to soak up the rich and creamy butter chicken sauce.

Warm Buttered Naan or Roti:
Soft, buttery naan or flaky rotis are ideal for scooping up every last bit of sauce—comfort food at its finest.

Let the aromas guide you, the flavors inspire you, and the process remind you that cooking is one of the most beautiful ways to care—for yourself and others. Happy cooking!