- Prepare the marinade: Combine yogurt, ginger-garlic paste, Kashmiri chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Marinate the chicken in this mixture for 1-2 hours, or preferably overnight.
- Cook the chicken: Heat oil in a skillet. Add the marinated chicken and cook, covered, on medium heat until cooked through and tender. Set aside.
- Make the sauce: Blanch and puree the tomatoes. Cook the pulp in oil until it thickens. Add butter, paprika, kasuri methi, garam masala, vinegar (if using), cream, and salt. Simmer for 1-2 minutes.
- Combine: Add the cooked chicken to the sauce. Mix well and serve hot with naan or rice.
- Calories:450 kcal25%
- Energy:1882 kJ22%
- Protein:35 g28%
- Carbohydrates:12 mg40%
- Sugar:6 mg8%
- Salt:600 g25%
- Fat:30 g20%
Last Updated on 2 months by Neha Deshmukh
Butter Chicken Recipe – Authentic Indian Tomato & Cream Chicken
Hey everyone! If you’ve ever dreamed of recreating that creamy, dreamy Butter Chicken you get at your favorite Indian restaurant, you’re in the right place. This recipe is a little piece of my heart – I first made it trying to impress my in-laws, and it’s been a family favorite ever since! It’s surprisingly easy to make at home, and honestly, tastes even better when you do. Let’s get cooking!
Why You’ll Love This Recipe
This Butter Chicken isn’t just a meal; it’s an experience. It’s rich, flavorful, and comforting – perfect for a cozy night in or a special occasion. The tender chicken, bathed in a luscious tomato and cream sauce, is simply irresistible. Plus, the aroma while it’s simmering? Divine! You’ll be hooked after the first bite, I promise.
Ingredients
Here’s what you’ll need to create this masterpiece:
- 900 grams Chicken (about 2 lbs), boneless, skinless
- 4-5 tbsp Oil (vegetable, canola, or sunflower)
- 150-200 ml Full-fat yogurt
- 1-1.25 tbsp Ginger & garlic paste
- 2-3 tsp Kashmiri chili powder
- 3 tsp Coriander powder
- 1-1.5 tsp Cumin powder
- 0.5-1 tsp Garam masala
- 2 tsp Lemon juice
- 2-3 medium Tomatoes
- 0.5-1 tsp Kasuri methi (fenugreek leaves)
- 75 grams Chilled butter (about 5 tbsp)
- 0.5 tsp Paprika / Kashmiri chili powder
- 0.5 tsp Vinegar (optional, for tang)
- 40 grams Whipping cream (about 3 tbsp)
- Salt to taste
Ingredient Notes
Let’s talk ingredients – a few little secrets can make all the difference!
Chicken – Choosing the Best Cut
I prefer using boneless, skinless chicken thighs for Butter Chicken. They stay incredibly tender and juicy during the cooking process. However, chicken breast works too, just be careful not to overcook it! Cut the chicken into bite-sized pieces – about 1-inch cubes are perfect.
Yogurt – Full-Fat vs. Low-Fat & Its Role
Full-fat yogurt is key here. It adds richness and helps tenderize the chicken beautifully. Low-fat yogurt can work in a pinch, but the sauce won’t be quite as creamy. Don’t skip the yogurt – it’s a game changer!
Kashmiri Chili Powder – Color and Mild Heat
Kashmiri chili powder is your friend! It gives that gorgeous vibrant red color to the dish without adding a ton of heat. If you can’t find it, you can substitute with regular chili powder, but use less and maybe add a pinch of paprika for color.
Kasuri Methi – The Secret to Authentic Flavor
Don’t skip the Kasuri Methi (dried fenugreek leaves)! It adds a unique, slightly bitter, and incredibly fragrant flavor that’s essential for authentic Butter Chicken. You can find it at most Indian grocery stores. Crush it between your palms before adding it to release its aroma.
Garam Masala – Regional Variations & Blends
Garam masala is a blend of warming spices, and every family has their own version. Feel free to use your favorite brand! The flavor profile can vary, so adjust the amount to your liking.
Tomatoes – Fresh vs. Canned & Their Impact
Fresh tomatoes are wonderful when in season, but good quality canned crushed tomatoes work perfectly well year-round. If using fresh, blanch them briefly to remove the skin before pureeing.
Oil – Choosing the Right Cooking Oil
A neutral-flavored oil like vegetable, canola, or sunflower oil is best for cooking. You want the flavors of the spices to shine, not the oil!
Step-By-Step Instructions
Alright, let’s get down to business!
- Prepare the marinade: In a bowl, combine the yogurt, ginger-garlic paste, Kashmiri chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix well.
- Marinate the chicken: Add the chicken pieces to the marinade and ensure they’re well coated. Cover and refrigerate for at least 1-2 hours, or even overnight for maximum flavor.
- Cook the chicken: Heat oil in a large skillet or pot over medium-low heat. Add the marinated chicken and cook, covered, until tender and cooked through – about 15-20 minutes. Set aside.
- Make the sauce: In the same pot, add a little more oil if needed. Pour in the tomato puree and cook, stirring occasionally, until it thickens – about 10-15 minutes.
- Build the flavor: Add the chilled butter, paprika, Kasuri methi, garam masala, and vinegar (if using) to the tomato sauce. Simmer for 1-2 minutes.
- Finish the sauce: Stir in the whipping cream and salt to taste. Simmer for another minute.
- Combine & Serve: Add the cooked chicken to the sauce and mix well. Let it simmer for a few minutes to allow the flavors to meld. Serve hot with naan or rice!
Expert Tips
A few little things to elevate your Butter Chicken game:
Marinating Time – Maximizing Flavor & Tenderness
The longer you marinate the chicken, the more flavorful and tender it will be. Overnight is ideal, but even 2 hours makes a big difference.
Achieving the Right Sauce Consistency
If the sauce is too thick, add a splash of water or cream. If it’s too thin, simmer for a few more minutes to reduce it.
Balancing the Spice Levels
Adjust the amount of Kashmiri chili powder to control the heat. Remember, you can always add more, but you can’t take it away!
The Importance of Low & Slow Cooking
Cooking the chicken and sauce over low-medium heat allows the flavors to develop beautifully and prevents burning. Patience is key!
Variations
Want to switch things up? Here are a few ideas:
Vegan Butter Chicken
Substitute the chicken with paneer (Indian cheese) or tofu. Use plant-based yogurt and cream, and vegan butter. It’s surprisingly delicious! My friend, Priya, swears by this version.
Gluten-Free Butter Chicken
This recipe is naturally gluten-free! Just ensure your garam masala doesn’t contain any gluten-containing ingredients.
Spice Level Adjustment – Mild, Medium, Hot
- Mild: Reduce the Kashmiri chili powder to 1 tsp.
- Medium: Use 2 tsp Kashmiri chili powder.
- Hot: Add 1/2 tsp of regular chili powder along with the Kashmiri chili powder.
Festival Adaptations – Diwali, Eid, Parties
Butter Chicken is always a hit at celebrations! Double or triple the recipe to feed a crowd.
Serving Suggestions
What goes best with Butter Chicken?
Naan & Rice Pairings
Fluffy naan bread is a classic pairing for soaking up all that delicious sauce. Basmati rice is another excellent choice.
Side Dish Recommendations – Raita, Salad
Cooling raita (yogurt dip) and a simple cucumber salad provide a refreshing contrast to the richness of the Butter Chicken.
Drink Pairings – Lassi, Indian Beer
A sweet mango lassi or a light Indian beer complements the flavors perfectly.
Storage Instructions
Got leftovers? Awesome!
Refrigerating Leftovers
Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days.
Freezing Butter Chicken
Butter Chicken freezes beautifully! Store it in an airtight container for up to 2 months.
Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water or cream to restore the sauce’s consistency.
FAQs
Got questions? I’ve got answers!
What is the origin of Butter Chicken?
Butter Chicken originated in Delhi, India, in the 1950s at the Moti Mahal restaurant. It was created as a way to use leftover tandoori chicken!
Can I make Butter Chicken ahead of time?
Yes! You can make the sauce a day ahead and store it in the refrigerator. Cook the chicken just before serving.
What can I substitute for Kasuri Methi?
If you can’t find Kasuri Methi, you can try using a pinch of dried oregano, but it won’t be quite the same.
How do I adjust the sweetness in the sauce?
If you prefer a less sweet sauce, omit the cream or use a smaller amount.
Why is my Butter Chicken sauce separated?
This usually happens if the sauce is cooked too quickly or at too high a heat. Reduce the heat and stir continuously.
What cut of chicken is best for Butter Chicken?
Chicken thighs are the most flavorful and tender, but chicken breast works well too.
Enjoy! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
