I’ve always been fascinated by the rich flavors of Indian cuisine, and Saransh Goila’s butter chicken recipe is a game-changer. This dish is a masterclass in balancing spices, cream, and tender chicken. 🔥 The aroma alone will transport you to the streets of India.
The secret to this recipe lies in the slow-cooked tomato sauce and the perfect blend of spices. I marinate the chicken in yogurt and spices, then cook it in a rich tomato sauce with butter and cream. The result is tender, juicy chicken in a creamy, dreamy sauce.
What sets this butter chicken apart is the depth of flavor achieved through layering spices and slow cooking. It’s a dish that’s sure to impress, whether you’re cooking for a special occasion or just want to treat yourself to something rich and creamy. Let’s get cooking!
Ingredients for saransh goila butter chicken
Here’s everything you need to create Saransh Goila’s rich butter chicken recipe at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skinless, cut into bite-sized pieces |
| Plain Yogurt 🥛 | 1 cup | For marinating chicken |
| Garam Masala 🌶️ | 2 tsp | Freshly ground for best flavor |
| Cumin Powder 🌿 | 1 tsp | Roasted for deeper flavor |
| Coriander Powder 🌿 | 1 tsp | Use freshly ground for best taste |
| Cayenne Pepper 🔥 | ½ tsp | Adjust to taste for heat |
| Salt 🧂 | 1 tsp | Use kosher or sea salt |
| Butter 🧈 | 4 tbsp | Unsalted, for richness |
| Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Tomato Puree 🍅 | 2 cups | Cooked down to rich sauce |
| Heavy Cream 🥛 | 1 cup | For creamy texture |
| Kasuri Methi 🌿 | 1 tbsp | Dried fenugreek leaves, crushed |
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You can find most ingredients at Indian grocery stores or well-stocked supermarkets. For authentic spices, try Penzeys or online Indian spice stores. Look for high-quality tomato puree and fresh spices for the best flavor. Use unsalted butter for better control over salt content.
For a lighter version, you can substitute some heavy cream with Greek yogurt. If you can't find kasuri methi, omit it or substitute with a mix of dried oregano and thyme. Adjust the cayenne pepper based on your heat preference. For a richer flavor, use bone-in chicken thighs and adjust cooking time accordingly.
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of cream if needed to restore the sauce's consistency. Freeze individual portions for up to 3 months—thaw overnight in the refrigerator before reheating.
Step-by-Step Instructions for Saransh Goila’s Butter Chicken
Follow my detailed guide to create a rich and creamy Butter Chicken that’s sure to impress.
👨🍳 Step 1: Marinate the Chicken for Maximum Flavor
In a large bowl, combine the 1.5 lb boneless chicken thighs, 1 cup plain yogurt, 2 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp cayenne pepper, and 1 tsp salt. Mix well until the chicken is fully coated with the marinade. I like to use my hands to ensure everything is evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
The acidity in the yogurt helps tenderize the chicken, while the spices infuse it with deep, complex flavors. Make sure to massage the marinade into the chicken thoroughly to get the best results.
🔥 Step 2: Cook the Chicken to Perfection
Heat 2 tbsp butter in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Add the chicken to the skillet and cook until it’s browned on all sides and cooked through, about 6-8 minutes. Transfer the cooked chicken to a plate and set aside. The chicken should be tender and juicy, with a nice char on the outside.
Don’t overcrowd the skillet; cook the chicken in batches if necessary. This ensures each piece gets a good sear. Once done, the chicken should be cooked through but still moist.
🍳 Step 3: Prepare the Rich and Creamy Sauce
In the same skillet, add the remaining 2 tbsp butter. Once melted, add the finely chopped onion and cook until it’s softened and lightly browned, about 5 minutes. Add the 4 minced garlic cloves and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.
Stir in the 2 cups tomato puree and cook for 5-7 minutes, allowing the sauce to thicken slightly. The mixture should start to darken in color and develop a rich, intense flavor. Then, add the 1 cup heavy cream and stir well to combine. Let the sauce simmer gently for 2-3 minutes until it reaches your desired consistency.
⏰ Step 4: Combine the Chicken and Sauce,
Add the cooked chicken back into the skillet with the sauce. Stir to coat the chicken evenly with the rich, creamy sauce. Let it simmer together for 2-3 minutes so the flavors meld. Stir in the 1 tbsp kasuri methi (crushed dried fenugreek leaves) to give the dish its authentic flavor.
Taste and adjust the seasoning as needed. If the sauce is too thick, you can thin it with a little water. If it’s too thin, let it simmer for a few more minutes. The sauce should be creamy and coat the chicken beautifully.
🔥 Step 5: Finish and Serve
Turn off the heat and stir in the remaining 1 tbsp butter until melted and fully incorporated into the sauce. This gives the dish a luxurious, velvety texture. Serve the Butter Chicken hot, garnished with fresh cilantro if desired. It pairs beautifully with basmati rice or naan bread.
Enjoy the fruits of your labor! The Butter Chicken should be rich, creamy, and full of flavor, with tender chicken pieces coated in the delicious sauce. Serve immediately and savor the compliments from your guests.
To make Saransh Goila’s Butter Chicken, you’ll need to start by marinating the chicken in a mix of yogurt, lemon juice, and spices. The key to tender chicken is a good marinade 🤤. The yogurt helps to tenderize the chicken, while the lemon juice adds a touch of brightness to the dish.
🔪 Preparing the Marinade
Mix together 1 cup of yogurt, 2 tablespoons of lemon juice, 1 teaspoon of garam masala powder, 1 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cayenne pepper (optional), and salt to taste. Add 1 1/2 pounds of chicken thighs or breast, cut into bite-sized pieces, and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
🍳 Cooking the Chicken
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until it’s browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
🔥 Making the Butter Chicken Sauce
In the same skillet, heat 2 tablespoons of butter over medium heat. Add 1 large onion, thinly sliced, and cook until it’s lightly browned, about 5 minutes. Add 2 cloves of garlic, minced, and 1 tablespoon of grated ginger, and cook for 1 minute. Add 1 can of diced tomatoes, 1 cup of chicken broth, 1 tablespoon of tomato puree, 1 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, and salt to taste. Stir to combine, then bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it’s thickened and rich.
- Stir in 2 tablespoons of butter until melted and smooth.
- Add the cooked chicken back into the sauce and stir to coat.
💡 Pro tip: For an extra rich and creamy sauce, you can add 1-2 tablespoons of heavy cream or half-and-half towards the end of the simmering time.
Tips & Tricks for Perfect Butter Chicken
These tried-and-tested tips will help you achieve restaurant-quality Butter Chicken at home every time.
Marinade Magic: In Step 1, make sure to massage the marinade into the chicken thoroughly to ensure the spices penetrate deeply. Letting it marinate for the full 2 hours makes a noticeable difference in tenderness and flavor. 💡
Searing Secrets: When cooking the chicken in Step 2, don’t overcrowd the pan. Cook in batches if necessary to get a good sear on each piece. This creates a flavorful crust that complements the rich sauce.
Sauce Perfection: In Step 3, be patient while cooking the onion until it’s softened and lightly browned. This develops a deep, caramelized flavor that enhances the overall richness of the dish. Also, don’t skip the step of stirring in the remaining 1 tbsp butter at the end – it adds a luxurious finish.
Flavor Boosters: If you have kasuri methi, crushing it between your fingers before adding releases its essential oils, intensifying the flavor. If not, you can substitute with a mix of dried oregano and fenugreek leaves.
Nutrition Facts
4 servings per recipe
Amount per serving
Calories
350
% Daily Value*
Total Fat 15g
19%
Saturated Fat 4g
20%
Cholesterol 65mg
22%
Sodium 580mg
25%
Total Carbohydrate 32g
12%
Dietary Fiber 4g
14%
Total Sugars 6g
Protein 25g
50%
Vitamin D 2mcg
10%
Calcium 120mg
9%
Iron 3mg
17%
Potassium 420mg
9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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