---
title: "Butter Chicken (黄油鸡)"
description: "This is a classic Indian curry dish featuring grilled then simmered chicken thighs in a sauce made with tomato, butter, and cream. It has a rich, silky texture with a balance of sweet, tangy, and mildly spicy flavors, along with a unique aromatic spice blend."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_huang-you-ji.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_huang-you-ji/"
---

# Butter Chicken

**黄油鸡 · huáng yóu jī**

> Time: 1 h 45 min · Difficulty: Hard · Calories: 641 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is a classic Indian curry dish featuring grilled then simmered chicken thighs in a sauce made with tomato, butter, and cream. It has a rich, silky texture with a balance of sweet, tangy, and mildly spicy flavors, along with a unique aromatic spice blend.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_huang-you-ji.jpg)

## Ingredients

- 500 g Boneless chicken thigh (鸡腿肉（去骨）) — per serving
  - Tip: Cut into large pieces; skin-on or skinless is fine.
- 80 ml Yogurt (酸奶) — per serving
  - Tip: Use plain full-fat yogurt for best results.
- 50 g Butter (黄油) — per serving
  - Tip: Use unsalted butter.
- 100 ml Light cream(Heavy Cream) (淡奶油(Heavy Cream)) — per serving
  - Tip: Used to enhance the silkiness of the sauce.
- 5 pieces (about 500 g) Tomato (番茄) — per serving
  - Tip: Choose ripe, juicy tomatoes.
- 1 piece (about 100 g) Onion (洋葱) — per serving
  - Tip: Medium-sized white or red onions.
- 30 g Cashews (腰果) — per serving
  - Tip: Used to thicken the sauce and create a smoother texture.
- 10 g Red chili powder (红辣椒粉) — per serving
  - Tip: Kashmiri red chili powder is best — red in color but not spicy.
- 3 g Garam masala (印度综合香料粉(Garam Masala)) — per serving
  - Tip: The signature spice blend of Indian cuisine.
- 20 g Ginger (生姜) — per serving
  - Tip: Use half for marinating and half for the sauce.
- 8 cloves (about 24 g) Garlic (大蒜) — per serving
  - Tip: Grate into a paste before use.
- 15 ml Lemon juice (柠檬汁) — per serving
  - Tip: Freshly squeezed lemon juice is best.

### Optional

- 3 g Dried fenugreek leaves (干葫芦巴叶(Kasuri Methi))
  - Tip: Key to the flavor; available at Indian food stores.

## Tools

Wok, Skillet, Blender / food processor, Fine mesh strainer, Large bowl, Cling film

## Method (7 steps)

1. **Marinate the Chicken** — In a large bowl, mix yogurt, grated ginger, grated garlic, red chili powder, turmeric powder, salt, and lemon juice. Add the chicken pieces and toss to coat evenly. Cover with cling film and refrigerate for at least 1 hour.
   - Duration: 60 min
   - Tip: The longer the marination, the more flavorful the chicken.
   ![Step 1: Marinate the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_1.jpg)
2. **Sear the Chicken** — Heat oil in a skillet over high heat. Sear the chicken until golden brown on both sides (about 3 minutes per side). It does not need to be fully cooked. Remove and set aside.
   - Duration: 7 min
   - Tip: Do not add excess marinade liquid.
   - Tip: High heat locks in the juices.
   ![Step 2: Sear the Chicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_2.jpg)
3. **Prepare the Sauce Base** — In the pot, add tomato, onion, cashews, ginger, garlic, and 100ml water. Bring to a boil, then reduce to medium heat and simmer for 15 minutes until the ingredients are soft.
   - Duration: 15 min
   - Tip: Make sure the tomato breaks down completely to release its full flavor.
   ![Step 3: Prepare the Sauce Base](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_3.jpg)
4. **Blend and Strain** — Let the cooked mixture cool slightly, then blend with a blender / food processor until smooth. Strain through a fine mesh strainer to remove any solids.
   - Duration: 5 min
   - Tip: Straining is the key step to ensuring a silky sauce.
   ![Step 4: Blend and Strain](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_4.jpg)
5. **Cook the Sauce** — Melt butter in a wok. Pour in the strained sauce, then add red chili powder, coriander powder, cumin powder, and salt. Stir-fry for 3-5 minutes until oil separates and rises to the surface.
   - Duration: 5 min
   - Tip: The sauce is ready when it darkens in color and begins to release oil.
   ![Step 5: Cook the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_5.jpg)
6. **Simmer and Combine** — Add the chicken pieces, sugar, and heavy cream. Stir to combine, then simmer over low heat for 10-12 minutes until the chicken is cooked through and infused with flavor.
   - Duration: 12 min
   - Tip: Sugar balances the acidity of the tomato.
   - Tip: Keep the heat low to prevent the cream from splitting.
   ![Step 6: Simmer and Combine](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_6.jpg)
7. **Final Seasoning** — Add garam masala and cardamom powder. Sprinkle in dried fenugreek leaves crumbled by hand. Stir to combine, then turn off the heat and serve.
   - Duration: 2 min
   - Tip: Crumbing the dried fenugreek leaves by hand releases a more intense aroma.
   ![Step 7: Final Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_huang-you-ji/step_7.jpg)

## Tips

- Dried fenugreek leaves (Kasuri Methi) are key to the unique flavor and are highly recommended.
- Use Kashmiri red chili powder for a bright red color without excessive heat.
- If you have a nut allergy, substitute cashews with an equal amount of heavy cream to thicken the sauce.
- Serve with Indian flatbread (Naan) or basmati rice.
- Butter chicken is an iconic dish of Indian cuisine. Mastering the spice balance is essential.

## Overview image

![Butter Chicken — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_huang-you-ji_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/黄油鸡.md

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---

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