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Easy Halal Butter Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Nutrition

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs halal boneless skinless chicken thighs cut into 1-inch bite-sized pieces
  • 1/2 cup plain Greek yogurt tenderizes the chicken gently
  • 1 tbsp fresh lemon juice
  • 1 tbsp ginger-garlic paste equal parts grated fresh ginger and garlic
  • 1 tsp Kashmiri chili powder vibrant red color, mild heat
  • 1 tsp garam masala
  • 1 tsp kosher salt
For the Silky Makhani Sauce
  • 3 tbsp unsalted butter divided: 1 tbsp for searing, 2 tbsp for finishing sauce
  • 1 tbsp cooking oil avocado or vegetable oil
  • 1 medium yellow onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 can (14 oz) crushed San Marzano tomatoes pureed smooth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tbsp pure honey or raw sugar balances tomato acidity perfectly
  • 1/2 cup low-sodium chicken broth 100% halal certified broth
  • 3/4 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek leaves) crushed between palms — the quintessential secret restaurant flavor
For Serving & Garnish
  • 2 tbsp fresh cilantro leaves roughly chopped
  • 4 pieces warm garlic butter naan for dipping
  • 3 cups steaming basmati rice cooked with cumin seeds

Method
 

Marinate the Chicken
  1. In a medium bowl, combine cubed chicken thighs with Greek yogurt, lemon juice, ginger-garlic paste, Kashmiri chili, garam masala, and salt. Toss until evenly coated. Marinate for 15 minutes at room temperature (or up to 8 hours in the fridge).
Sear the Chicken for Tandoori Char
  1. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large heavy skillet or Dutch oven over HIGH heat until sizzling hot.
  2. Add the marinated chicken in a single layer (shake off excess marinade). Sear for 3–4 minutes undisturbed until deeply charred and caramelized on the edges. Flip and cook 2 minutes more. The chicken does not need to be cooked through yet. Transfer to a clean plate.
Simmer the Velvety Makhani Sauce
  1. In the same skillet over medium heat, add chopped onion and sauté for 4–5 minutes until soft and translucent, scraping up brown bits from the chicken fond. Add ginger-garlic paste and cook 1 minute until fragrant.
  2. Stir in cumin, coriander, turmeric, and crushed tomatoes. Pour in chicken broth. Simmer over medium-low heat for 8 minutes until the tomatoes darken and the sauce thickens. (Optional pro step: blend with immersion blender for velvety smoothness).
Finish with Cream, Butter & Kasuri Methi
  1. Reduce heat to low. Stir in heavy cream, honey, and the remaining 2 tablespoons of butter until completely melted into a luxurious silk sauce.
  2. Add the seared chicken along with any resting juices back into the skillet. Simmer gently for 5–6 minutes until chicken is cooked through and tender.
  3. Rub dried fenugreek leaves (kasuri methi) between your palms to crush them, then stir into the sauce. Garnish with a swirl of cream, cilantro, and extra butter. Serve hot with garlic naan and basmati rice.

Nutrition

Serving: 1gCalories: 560kcalCarbohydrates: 14gProtein: 36gFat: 40gSaturated Fat: 19gCholesterol: 165mgSodium: 820mgPotassium: 640mgFiber: 3gSugar: 7gVitamin A: 1400IUVitamin C: 14.9mgCalcium: 140mgIron: 2.9mg

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