Butter Chicken Recipe- Creamy Tomato & Almond Indian Delight

Last Updated on 6 months ago by Neha Deshmukh

Butter Chicken Recipe – Creamy Tomato & Almond Indian Delight

Hey everyone! If you’ve ever craved that rich, creamy, and utterly delicious 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 reward 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 a meal; it’s an experience. It’s the perfect comfort food, ideal for a cozy night in or a special occasion. The tender chicken, swimming in a luscious tomato and almond gravy, is simply irresistible. Plus, making it at home means you can control the spice level and ingredients to perfectly suit your taste. It’s a little bit of effort, but honestly, it’s easier than you think!

Ingredients

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

• 400 grams Chicken
• 1 teaspoon Salt
• 1 teaspoon Coriander Powder
• 1 teaspoon Kitchen King Masala
• 1 teaspoon Kashmiri Red Chilli Powder
• 3 tablespoons Fresh Yogurt
• 1 tablespoon Lime Juice
• 1 Onion
• 3 Tomatoes
• 1 tablespoon Ginger-garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Cumin Powder
• 20 grams Butter (about 2 tablespoons)
• ½ cup Cooking Cream
• 1 teaspoon Sugar
• 1 tablespoon Butter Chicken Masala
• ½ cup Milk
• ¼ teaspoon Kasuri Methi

Ingredient Notes

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

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the dish that beautiful, vibrant red colour without adding a ton of heat. It’s all about the look!
• Kitchen King Masala: This is a classic Indian spice blend that adds an authentic flavour. If you can’t find it, you can try a blend of garam masala, coriander, cumin, and a pinch of amchur (dry mango powder), but it won’t be quite the same.
• Almond & Melon Seed Paste: This is the secret to the creamy, rich gravy. Blending almonds and melon seeds (chironji) creates a texture and flavour that’s just divine. You can find melon seeds at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with salt, coriander powder, Kitchen King Masala, Kashmiri red chilli powder, yogurt, a little oil, and lime juice. Give it a good mix, cover, and let it sit in the fridge for at least 4-5 hours – or even overnight if you have the time! (It’s optional, but it makes the chicken super tender.)
2. Now, it’s time to partially cook the chicken. You can grill it in the oven or pan-fry it until it’s about 80% cooked – around 5-6 minutes. Don’t worry about cooking it all the way through, as it will finish cooking in the gravy. Set it aside.
3. Let’s make the gravy! Heat some oil in a pan and sauté the chopped onions until they turn golden brown. Add the ginger-garlic paste and cook for another minute until fragrant.
4. Add the chopped tomatoes, turmeric powder, red chilli powder, and cumin powder. Cook until the tomatoes soften and break down – about 8-10 minutes.
5. Time for the magic! Blend the cooked tomato mixture with the melon seeds and almonds to create a super smooth paste. This is what gives the gravy its signature richness.
6. In a fresh pan, melt the butter. Add the blended tomato-almond paste, sugar, Butter Chicken Masala, and kasuri methi. Simmer for about 5 minutes, stirring occasionally.
7. Add the partially cooked chicken to the gravy. Pour in the cream and milk. Cook on low heat for 8-10 minutes, or until the chicken is cooked through and the gravy has thickened to your liking.
8. Finally, garnish with a knob of butter and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your preference. Add more or less red chilli powder as needed.
• For a smoother gravy, strain the tomato-almond paste through a fine-mesh sieve.
• Kasuri methi (dried fenugreek leaves) adds a unique flavour – don’t skip it! Crush it between your palms before adding it to release its aroma.

Variations

• Vegan Butter Chicken Adaptation: Swap the chicken for paneer (Indian cheese) or tofu. Use plant-based yogurt, cream, and butter.
• Gluten-Free Option: This recipe is naturally gluten-free, but make sure to serve it with gluten-free naan or rice.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festive Adaptation: For weddings or parties, you can add a splash of rose water to the gravy for a delicate floral aroma.

Serving Suggestions

Butter Chicken is best served hot with naan bread or fluffy basmati rice. A side of raita (yogurt dip) and a fresh salad complements the richness of the dish perfectly.

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

1. What is Kitchen King Masala and can I substitute it?

Kitchen King Masala is a popular Indian spice blend. If you can’t find it, you can try a mix of garam masala, coriander powder, cumin powder, and a pinch of amchur powder.

2. Can I make the tomato-almond paste ahead of time? How should I store it?

Yes, you can! Make the paste and store it in an airtight container in the refrigerator for up to 2 days. You can also freeze it for longer storage.

3. What type of chicken cut is best for Butter Chicken?

Boneless, skinless chicken thighs are the most popular choice as they stay tender and juicy during cooking. However, you can also use chicken breast if you prefer.

4. How can I adjust the sweetness in this Butter Chicken recipe?

The sugar balances the acidity of the tomatoes. If you prefer a less sweet flavour, reduce the amount of sugar or omit it altogether.

5. What is Kasuri Methi and why is it important in Butter Chicken?

Kasuri Methi are dried fenugreek leaves. They add a unique, slightly bitter flavour that’s essential to authentic Butter Chicken. Don’t skip it!