# Slow-Simmered Butter Chicken

Indian recipe from Prassad, with Chef Jason McKinney, about an hour and 15 minutes, serves about 3.

Kashmiri chili powder gives the sauce its deep red color without too much heat.

- Total time: about an hour and 15 minutes (estimated)
- Hands-on: about 35 minutes
- Serves: about 3
- Level: Easy
- Cuisine: Indian
- Note: Includes a 30-minute marinade (longer if overnight)

## Ingredients


### Chicken Marinade

- 1 lb boneless chicken thighs or breasts
- 2 tbsp plain yogurt
- 2 tsp lemon juice
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves), crushed
- ¾ tsp salt

### Butter Chicken Gravy

- 2 tbsp butter
- 1 small onion, sliced
- 4 cloves garlic, chopped
- 1 tbsp grated ginger
- 1½ cups tomato purée
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1 tsp sugar or honey
- ¾ tsp salt
- ¼–½ cup heavy cream
- ¼–½ cup water as needed

## Method

1. **Marinate chicken.** Mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, kasuri methi, and salt. Coat chicken well. Refrigerate at least 30 minutes, ideally overnight.
2. **Build the gravy.** Melt butter over medium heat. Add onion, garlic, and ginger. Cook until soft and lightly golden.
3. **Add tomatoes and spices.** Stir in tomato purée, chili powder, garam masala, sugar, and salt. Simmer 10–15 minutes until thickened and glossy. Blend until smooth if desired.
4. **Finish gravy.** Return to heat and stir in cream. Adjust seasoning and consistency with water.
5. **Cook chicken.** Heat a little butter or oil in a pan. Cook chicken until fully done with light charring on edges.
6. **Combine and simmer.** Add chicken to gravy. Cover and simmer on low for 7–10 minutes.
7. **Finish and serve.** Stir in a knob of butter and crushed kasuri methi. Taste and adjust salt. Serve with steamed basmati rice or warm naan.

## Tools

- Large skillet with lid
- Mixing bowl
- Tongs

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/butter-chicken
By Prassad, with Chef Jason McKinney. Free to cook; please link the page when you share it.