Buttered Chicken Indian Recipe: Traditional Punjabi-Style Curry

This traditional buttered chicken recipe brings the authentic flavors of Punjabi cuisine to your kitchen. The dish captures the rich, creamy texture and aromatic spices that define this classic Indian curry.

I’ve refined this method to balance simplicity with authenticity, using a blend of yogurt, tomatoes, and a precise mix of spices. The chicken is marinated for maximum tenderness before being simmered in a velvety sauce.

What results is a dish with tender meat, a luxuriously smooth gravy, and layers of warm, fragrant flavors. It’s a restaurant favorite you can recreate at home with confidence.

The process respects tradition while ensuring consistent, delicious results every time. Serve with naan or basmati rice for a complete meal.

Ingredients for Buttered Chicken Indian

Rich, aromatic ingredients that build layers of authentic Punjabi flavor in every bite.

The chicken is the foundation—thighs stay juicier than breasts through the long simmer. I grab mine from Whole Foods or a local halal butcher (their meat is always fresh and well-sourced). For yogurt, full-fat Greek gives the creamiest marinade. Garam masala varies by brand; Badshah or MDH are my go-tos for authentic flavor. Kashmiri chili powder (not cayenne!) adds that signature red hue without overwhelming heat.

No garam masala? Mix equal parts cumin, coriander, cardamom for a quick substitute. Fresh ginger-garlic paste is ideal, but jarred works in a pinch (just check for preservatives). Out of cashew paste? A spoonful of heavy cream or almond butter thickens the sauce nicely. Tomato puree can be swapped for blended canned tomatoes—San Marzano if you’re feeling fancy (trust me on the full-fat version).

Marinate the chicken for at least 4 hours (overnight is best). The finished dish keeps 3-4 days in the fridge and freezes beautifully for 3 months. Always reheat gently—that creamy sauce separates if boiled too hard.

Step-by-Step Instructions for Traditional Punjabi-Style Buttered Chicken

Master the authentic technique that delivers restaurant-quality results at home every time.

Step 1: Marinate the Chicken for Maximum Flavor

Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces and place them in a large bowl. Add the 1 cup plain yogurt, 1 tbsp lemon juice, 2 tbsp ginger garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp garam masala, and 1.5 tsp salt.

Mix thoroughly until every piece is evenly coated. The yogurt tenderizes the meat while the spices penetrate deeply. Cover and refrigerate for at least 2 hours (I prefer 4 hours or overnight). This marinating time is non-negotiable for that authentic depth of flavor.

Step 2: Cook the Chicken and Build the Sauce Base

Heat a large, heavy-bottomed pot over medium-high heat. Add the marinated chicken (shake off excess marinade) and cook for 8-10 minutes, stirring occasionally, until the pieces are lightly browned but not fully cooked through.

Reduce heat to medium and add the 1.5 cups tomato puree. Stir well and cook for 5-7 minutes until the sauce thickens slightly and the oil starts to separate at the edges. This indicates the raw tomato taste has cooked off.

Step 3: Finish with Cream and Cashew Paste

Lower the heat to medium-low and stir in the 0.25 cup cashew paste. This adds a subtle sweetness and luxurious texture that’s characteristic of traditional Punjabi butter chicken. Cook for 3-4 minutes, stirring constantly to prevent sticking.

Pour in the 1 cup heavy cream and stir to combine. The sauce should take on a rich, velvety appearance. Add the 0.5 cup unsalted butter and stir until fully melted and incorporated. Taste and adjust salt if needed.

Step 4: Simmer to Perfection and Garnish

Reduce heat to low and let the dish simmer gently for 10-12 minutes. You want the chicken to be fork-tender and the sauce to reach a creamy, coat-the-back-of-a-spoon consistency.

Just before serving, sprinkle with the 0.25 cup fresh cilantro. The bright green flecks against the rich orange sauce are visually stunning. Serve hot with naan or steamed basmati rice to soak up every last bit of that incredible sauce.

Troubleshooting This Dish

Sauce Too Thin

If your sauce hasn’t thickened, simmer uncovered on medium-low heat for an additional 5-7 minutes. The natural sugars in tomatoes will reduce and concentrate. I often add 1 tbsp cashew paste to speed up the process without altering flavor. 💡

Sauce Separating

If the cream and butter separate, don’t panic. Remove from heat and whisk vigorously until smooth. To prevent this, ensure the sauce is at a gentle simmer—not a boil—when adding dairy. I always temper my cream by warming it slightly first.

Chicken Too Dry

Overcooked chicken loses its tenderness. Next time, reduce the initial browning to 6-7 minutes instead of 8-10 minutes. The chicken will finish cooking during the simmering phase. Using thighs instead of breasts also helps maintain moisture.

Sauce Too Spicy

Kashmiri chili powder varies in heat. If your dish is too fiery, stir in 2-3 tbsp plain yogurt or ¼ cup heavy cream to mellow the heat. I always taste the sauce before adding the final butter to adjust seasoning.

Grainy Texture

This usually means the cashew paste wasn’t smooth. Soak your cashews in hot water for 20 minutes before blending, and strain through a fine-mesh sieve. For a quick fix, whisk in 1 tsp cornstarch slurry and simmer for 2 minutes. 🔥

Bland Flavor

If the dish lacks depth, add ½ tsp garam masala and ½ tsp salt at the end. Toasting your cumin and coriander in dry heat before mixing into the marinade also boosts flavor. I often finish with a squeeze of lemon for brightness.

Frequently Asked Questions