Butter Chicken Recipe – Authentic Indian Creamy Tomato Chicken

Last Updated on 2 months by Neha Deshmukh

Butter Chicken Recipe – Authentic Indian Creamy Tomato Chicken

Hey everyone! If you’ve ever craved that rich, creamy, melt-in-your-mouth Butter Chicken you get at your favourite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few attempts, but trust me, the effort is so worth it. This recipe is my go-to, and I’m excited to share it with you. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Butter Chicken isn’t just delicious; it’s surprisingly achievable at home. It’s a comforting classic, perfect for a cozy night in or a special occasion. The creamy tomato gravy is unbelievably flavourful, and the chicken stays wonderfully tender. Plus, the aroma while it’s simmering? Pure heaven! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make this magic happen:

• 200 gms boneless chicken, cut into bite-sized pieces
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 1 tablespoon lemon extract
• 3 tablespoons yogurt
• 3 teaspoons oil
• 2 onions (sliced)
• 3 tomatoes (chopped)
• 10-12 cashew nuts
• 3 slit green chillies (adjust to your spice preference!)
• 1 cup water
• 1 teaspoon butter
• 2 tablespoons cream/malai
• 1 teaspoon sugar (balances the acidity beautifully)
• 1 teaspoon kasoori methi (dried fenugreek leaves – a key flavour!)
• 2 tablespoons chopped coriander leaves
• 1 teaspoon butter (for finishing)
• 1 teaspoon ginger garlic paste (for gravy)

Ingredient Notes

Let’s talk ingredients! A few things make this Butter Chicken truly special.

• Kashmiri Red Chilli: Don’t skip this if you can help it! It gives that gorgeous red colour and a mild heat. It’s different from regular chilli powder.
• Cashew Nuts: These are the secret to a super-rich and creamy gravy. Soaking them in warm water for 15-20 minutes before blending helps create an even smoother texture.
• Kasoori Methi: This adds a unique, slightly bitter aroma that’s essential to authentic Butter Chicken. You can find it at most Indian grocery stores. Don’t be shy with it!
• Tomatoes: I prefer using ripe, juicy tomatoes for the best flavour. Some people like to use canned crushed tomatoes, which works in a pinch.
• Spice Levels: Butter Chicken can vary in spice levels depending on the region. Some families like it mild, others prefer a good kick! Feel free to adjust the green chillies and red chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken with 1 teaspoon red chilli powder, turmeric powder, 1 teaspoon ginger garlic paste, lemon extract, and yogurt. Give it a good mix, cover, and let it rest in the fridge for at least 30 minutes. This tenderizes the chicken and infuses it with flavour.
2. Cook the Chicken: Heat 3 teaspoons of oil in a pan over medium heat. Add the marinated chicken and cook until it’s tender and lightly browned – about 20 minutes. Set the cooked chicken aside.
3. Prepare the Gravy: In the same pan, add 1 teaspoon butter and a little more oil. Sauté the sliced onions until golden brown. Add the chopped tomatoes and slit green chillies, and cook until softened.
4. Spice it Up: Add 1 teaspoon ginger garlic paste to the pan and sauté for a minute. Now, add your spices – the remaining red chilli powder, turmeric, and a pinch of garam masala. Cook for another minute, stirring constantly.
5. Blend the Gravy: Add 1 cup of water to the pan, bring to a boil, and then reduce the heat and simmer until the tomatoes are completely soft. Let the gravy cool slightly, then carefully transfer it to a blender. Add the cashew nuts and blend until you have a smooth, creamy puree. Strain the puree through a fine-mesh sieve to remove any solids.
6. Simmer and Finish: Pour the strained gravy back into the pan. Simmer over low heat for about 10-15 minutes, stirring occasionally. Add the cooked chicken, a pinch of Kashmiri red chilli (for colour), garam masala, 1 teaspoon butter, 2 tablespoons cream, 1 teaspoon sugar, and the kasoori methi.
7. Cook Until Perfection: Continue to simmer until the oil starts to separate from the gravy – this is a sign that it’s ready! Garnish with chopped coriander leaves, a swirl of cream, and lemon wedges. Serve hot with naan or rice.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook it in batches if necessary to ensure it browns evenly.
• For a smokier flavour, you can add a piece of charcoal (heated until glowing) to the gravy during the simmering process. Cover the pan for a few minutes to trap the smoke.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Butter Chicken Adaptation: Substitute the chicken with paneer (Indian cheese) or tofu. Use plant-based yogurt and cream.
• Gluten-Free Butter Chicken Adaptation: This recipe is naturally gluten-free! Just ensure your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chillies and use a smaller amount of red chilli powder.
  • Medium: Use 2-3 slit green chillies and 1 teaspoon of red chilli powder.
  • Hot: Use 4-5 slit green chillies and 1.5-2 teaspoons of red chilli powder.
• Festival Adaptations: This is a fantastic dish for Diwali, Eid, or any festive gathering. You can make a larger batch and serve it buffet-style.

Serving Suggestions

Butter Chicken is best served hot with:

• Naan bread (for soaking up all that delicious gravy!)
• Basmati rice
• Raita (yogurt dip)
• A side of sliced onions and lemon wedges

Storage Instructions

Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What is the secret to restaurant-style Butter Chicken?

The key is the gravy! Using cashew nuts and Kashmiri red chilli, and simmering the gravy until the oil separates are crucial steps.

Can I make Butter Chicken ahead of time?

Yes! You can make the gravy a day or two in advance and store it in the refrigerator. Just add the cooked chicken and finish the dish when you’re ready to serve.

What can I substitute for cashew nuts in the gravy?

Sunflower seeds or almonds can be used as a substitute, but the flavour and texture won’t be quite the same.

How do I adjust the sweetness in Butter Chicken?

Start with 1 teaspoon of sugar and add more to taste. The amount of sugar needed will depend on the acidity of your tomatoes.

What is Kasoori Methi and where can I find it?

Kasoori Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online. It adds a unique aroma and flavour to the dish.

Enjoy making this Butter Chicken! I hope it becomes a family favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!