Spicy Indian Chicken Recipe – Chilli Garlic Butter Chicken Curry

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Chicken Recipe – Chilli Garlic Butter Chicken Curry

Hey everyone! If you’re anything like me, you’re always on the hunt for a chicken curry that packs a punch – something a little different, a little more. Well, look no further! This Chilli Garlic Butter Chicken is exactly that. It’s a flavour explosion, and honestly, it’s become a regular on my dinner table. I first made this for a small get-together with friends, and it disappeared in minutes!

Why You’ll Love This Recipe

This isn’t your average butter chicken. We’re taking that creamy, comforting base and kicking it up several notches with fiery chilli flakes, a generous dose of garlic and ginger, and a final flourish of a beautiful, fragrant butter tempering. It’s easy enough for a weeknight meal, but special enough to impress guests. Plus, who doesn’t love a little spice in their life?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 750 gm chicken
• 0.5 cup water (approx. 120ml)
• 0.5 tsp chilli flakes
• 0.5 tsp black pepper
• 0.5 tsp salt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 unit lemon juice
• 1 tsp chilli sauce
• 2 tbsp ketchup
• 3 tbsp mayonnaise
• 20 gm butter (about 1.5 tbsp)
• 2 tbsp oil
• 0.25 tsp mustard seeds
• 2 strands curry leaves
• 2 unit dry red chillies

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Chilli Flakes: Don’t be shy with these! They’re where a lot of the heat comes from, so adjust to your liking. I prefer Kashmiri chilli flakes for their vibrant colour and moderate spice.
• Ginger & Garlic Paste: These are the backbone of so many Indian dishes. Freshly made paste is always best, but store-bought works in a pinch. They add a depth of flavour you just can’t get any other way.
• Butter Tempering: This is the secret weapon! Frying the mustard seeds, curry leaves, and red chillies in butter infuses the oil with incredible aroma and flavour. It’s a technique that elevates the whole dish. It’s a little bit of extra effort, but so worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken going. In a pot, combine the chicken with water, chilli flakes, black pepper, salt, ginger paste, garlic paste, and lemon juice. Bring it to a boil, then reduce the heat and simmer until the chicken is tender – about 15-20 minutes.
2. While the chicken is simmering, let’s make the creamy sauce. In a bowl, whisk together the mayonnaise, ketchup, chilli sauce, and melted butter until you have a smooth, luscious paste.
3. Once the chicken is cooked through, add the mayonnaise mixture to the pot. Simmer for another 10 minutes, stirring occasionally, to let the flavours meld together beautifully.
4. Now for the magic touch – the tempering! Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the curry leaves and dry red chillies and fry for about 10 seconds, until fragrant. Be careful not to burn them!
5. Carefully pour the hot tempering over the chicken curry. Cover the pot and let it sit for 5 minutes before serving. This allows the flavours to really infuse.

Expert Tips

• Don’t overcrowd the pan when making the tempering. This will lower the oil temperature and prevent the mustard seeds from spluttering properly.
• If you want a thicker sauce, you can remove the lid during the last 5 minutes of simmering.
• Taste as you go! Adjust the salt, chilli flakes, and lemon juice to your preference.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level:
  • Mild: Reduce the chilli flakes to ¼ tsp and omit the dry red chillies in the tempering.
  • Medium: Stick to the original recipe.
  • Hot: Add an extra ½ tsp of chilli flakes and use more dry red chillies.
• Festival Adaptations: This is amazing for Christmas or New Year’s! It’s a bit different from the traditional fare, but it’s sure to be a hit.
• Regional Variations:
  • South Indian Influence: Add a pinch of turmeric powder to the chicken while it’s simmering and use a few more curry leaves in the tempering.
  • North Indian Influence: Add a tablespoon of cream to the sauce for extra richness. My grandmother always added a touch of cream to everything!

Serving Suggestions

Serve this Chilli Garlic Butter Chicken with fluffy basmati rice or warm naan bread. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the spice. A simple salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. Can I use boneless chicken for this recipe?

Absolutely! Boneless, skinless chicken thighs or breasts work great. You might need to reduce the cooking time slightly, so keep an eye on it.

2. What is the best way to adjust the spice level?

Start with less chilli flakes and add more to taste. You can also control the heat by adjusting the number of dry red chillies in the tempering.

3. Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavours will meld together even more beautifully. Just add the tempering right before serving.

4. What rice varieties pair best with this Chilli Garlic Butter Chicken?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.

5. Is it possible to make this recipe without butter?

You can substitute the butter with ghee or oil, but the flavour won’t be quite the same. The butter really adds a unique richness and aroma.