If I said that this recipe is one of the most popular and famous, yet easiest ones there is, would you believe me? Making butter chicken at home is oh-so-simple! Boneless skinless chicken thighs are diced and marinated, and then perfectly grilled, while the sauce is made of rich tomatoes, cashew nuts, and a few hole spices. You can have the most delicious North Indian fest on your table in about an hour's time... now, that's the perfect dinner plan!
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Being with Jay for *well* over a decade, and both of us being obsessed with the use of herbs and spices [not surprizing really!], we have travelled to India together multiple times.
While we spend a chunk of our time visiting family and friends, we spend a bigger chunk exploring new parts of the country, and in 2015 was the first time we went to Delhi.
The capital of India is a place I mention very often when talking about food, as they sure know how to cook, and when it comes to chicken, in the North they really know what they are doing.
This recipe is the result of many questions to a few chefs [whom I gratefully thank for answering my million very detailed questions] and multiple trials at home, but what I can tell you for sure is that this is the best butter chicken recipe you can make at home, while using a chef recipe.
Ingredients for Creamy Butter Chicken
- Skinless Boneless Chicken Thighs: These remain nice and moist after cooking to perfection, due to their higher fat content, so they are the best choice for this dish. Skinless boneless chicken breast can be used instead, but in that case ensure the meat is marinated in the yogurt for at least 3 hours, as this will help keep it moist.
- Butter: Well, you can't really have butter chicken without butter! Use either salted or unsalted and regulate the amount of salt you add accordingly.
- Ginger, and Green Chilies: These cook in the butter and provide the little hit and flavor. Should you prefer your murgh makhani even milder, skip the chilies.
- Dry Fenugreek Leaves [kasuri methi]: This is mostly used in North India and is an ingredient worth having. Little goes a long way, so you can purchase a small pack and store it well for long time. Should you prefer, find a substitute here.
- Sugar: Butter chicken in a milder curry with a rich tomato gravy; as tomatoes can often bring a strong acidic note, sugar is used to reduce this.
- Cream: For a lip smacking result that is perfectly balanced, a few tablespoons of cream stirred into the creamy curry sauce work wonders.
- Cilantro [Fresh Coriander]: For garnishing.
- Oil: Use an unflavored vegetable oil for cooking the curry and griling the marinated chicken thighs.
- Lemon Juice, and Ginger Garlic Paste: Both used in the marination and very important for the recipe. Use lime juice if you don't have lemon, and blitz fresh garlic and ginger if you don't have paste.
- Kashmiri Chili Powder: Indian butter chicken is milder compared to order curries, so it uses Kashmiri chili powder, which is milder [read more about the Scoville Scale here: it'll explain how the heat in chilies is measured] but very bright! Should you like your curry hot, use red chili powder instead.
- Yogurt: This is essential for the chicken marinade, as it keeps the tender chicken moist. Use full-fat natural yogurt if possible.
- Tomatoes: The second most important part of this curry, after the deliciously spiced yogurt marinade, is the tomato sauce. Use fresh ripe tomatoes, as tinned ones or tomato paste don't offer the same result.
- Onions: Red, white, brown, or yellow onion? Your choice! Many say onions don't belong in butter chicken, but I recommend using it [only one in this recipe!] as once blended it adds body to the curry.
- Bay Leaf, Cinnamon Sticks, Green Cardamom, Black Cardamom, and Cloves: These are very easy to find spices, and most of them you will probably already have in your pantry or can find in any grocery store. Should you not have or want to purchase whole spices, then substitute with a teaspoon garam masala - find the recipe here!
- Cashew Nuts: These add richness and body to the curry. Looking for a substitute? There are many in the notes below. just above the free printable recipe card!
How To Prepare Butter Chicken?
Prepare The Chicken
- In a mixing bowl, add the chicken pieces and the ingredients of the first marinade, and mix them well together. Allow the chicken to marinate for 30 minutes.
- After thirty minutes, proceed with the second marinade and allow the chicken to marinate for at least one hour, ideally overnight if you are preparing in advance.
- Once ready, grease a grilling pan and grill the chicken on both sides until cooked. Try to achieve dark cooking lines, which will give a barbecue/tandoor effect.
Prepare The Tomato Curry
- In a large saucepan, add all the ingredients for the curry base and bring to a light simmer.
- Allow the ingredients to simmer in the saucepan with a lid on for 20 minutes [or until the tomatoes are mushy - whichever is longer].
- Allow the curry base to lightly cool down, then add to a blender and blend till smooth.
- Pass the blended curry through a fine grain sieve, straining all the pieces that have not blended. This step is extremely important to achieve a silky smooth butter chicken sauce. Set the curry sauce aside.
Final Steps For The Butter Chicken Sauce
- In a large pan [the same one can be used], add the butter and allow it to melt on a low flame; once the butter has melted, add the remaining chopped fresh ginger and the 3 slit green chilies. Sautee these together until the rawness of the spices has gone.
- Next, add the smooth curry sauce to the pan together with a little water and the sugar. Leave the saucepan on low flame with a lid to simmer for 10 minutes.
- Put the dry fenugreek leaves on a paper towel and warm up in the microwave for about 20 seconds, then remove and crush between the palms of your hands and into the curry.
- Mix well the curry sauce and add the chicken; mix the chicken in the curry sauce allowing it to be fully coated and simmer on low flame for 4-5 minutes, until thoroughly warm.
- Lastly, garnish the curry with heavy cream and freshly chopped coriander.
- Serve with fragrant steamed rice, or flatbreads, such as chapattis, parathas, naan, or roti.
People Also Ask [FAQs]
Indian Butter Chicken has two main components.
The first is the chicken, which needs to be marinated in Indian spices, such as Kashmiri red chili powder, yogurt (dahi = curd in Hindi) and ginger and garlic paste among others. Traditionally, tandoori chicken is used in restaurants.
The second component is the sauce, mainly made up of tomatoes, whole masalas, such as bay leaves, cloves, and cinnamon, and other flavorings essential in Indian cooking, such as ginger, garlic, and again butter.
These two components come together to make what we know as murgh makhani.
Butter chicken is an Indian dish, which originated in Delhi in the late 1940s, while Chicken Tikka Masala is a British dish; while these two may look very similar, their taste is not, and neither are their ingredients.
Butter chicken uses a tomato-based sauce, with very little onion, and is enriched by butter and masala, while Tikka Masala’s gravy has a real tomato and onion curry taste.
Can I Make Instant Pot Butter Chicken?
Instant pot butter chicken recipes can be found, but one of the two elements of the recipe - the tandoori chicken - will be lost. All restaurant versions call for tandoori chicken, so the least we can do to keep that note is grill or barbecue the chicken.
Additionally, passing the sauce through the sieve after blending gives that extra creamy texture before even adding the heavy cream!
How To Store Butter Chicken?
- In the fridge: Store in an airtight container for up to three days. Reheat slowly in a pan, adding a little water to the chicken makhani if needed.
- In the freezer: Store in an airtight container for up to three months. To defrost, leave in the fridge overnight, then reheat slowly in a saucepan, adding a little water to the tomato sauce if needed.
What To Serve With Butter Chicken?
Chicken makhani is delicious with fragrant basmati rice, or flatbreads such as tandoori roti, parathas, chapattis, or even naan bread.
This dish originally from Northern India can be prepared as part of a feast that is better than takeout! Other typically North Indian food that could be part of your banquet is a rich dal tadka, spicy Punjabi chole, green saag paneer, or a simple potato curry!
Tips & Tricks For The Best Butter Chicken Recipe
- Chicken: Chicken thighs are fattier, therefore keep moist after grilling [as long as not overcooked]. If using chicken breast, it is important that you marinate the chicken for at least three hours in the yogurt marinade, as this will help keep the chicken tender and moist. Marination is the key to tender, flavorful, and juicy chicken!
- Ways To Cook Chicken: You can cook the chicken on the barbecue, in a skillet with some oil, or in the oven, instead of grilling, if preferred.
- Cream Alternatives: Instead of unsweetened heavy cream you can use thickened cream, heavy whipping cream, single cream, or even half-and-half. They all have different thicknesses but work well with this butter chicken recipe. Coconut milk could be an alternative, however - being quite sweet and with some flavor - the end result will change.
- Dairy-Free Butter Chicken Recipe: This recipe contains yogurt, butter, and cream, however - there are dairy-free versions of all three, so it is an easy fix!
- Whole Spices: This recipe uses very easy-to-find ingredients and the spices in the tomato sauce can be found in most grocery stores. Should you prefer to use powdered spices, then substitute them with a teaspoon of garam masala.
- Indian Spices: Do not use Cayenne pepper or smoked paprika in this recipe, please! They are not typically used in India so that the end result will differ!
- Increase The Heat: If you like your curry with a bit more of a kick, use hot red chili powder instead of Kashmiri, and perhaps add a few extra green chilies.
- Oil: Opt for unflavored vegetable oil, such as sunflower. Olive oil and coconut oil have a very strong taste, which may be too much for this already rich buttery gravy.
Delicious marinated chicken grilled in a rich tomato and butter sauce, how to resist?
This butter chicken recipe is the one to try, as it is super easy to prepare, requires very easy-to-find ingredients, but most of all is DE-LI-CIOUS!
If you get to try it, it would be great to hear your thoughts in the comments below, and if you love it, please leave a 5-star review! Thank you!
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Recipe
Easy and Yummy Indian Butter Chicken Recipe
Ingredients
- 450 g Chicken Thighs Skinless and Boneless, Cut in Strips
- 3 tablespoon Butter Unsalted
- 1 teaspoon Fresh Ginger Chopped
- 3 Green Chilies Fresh, Slit on the Side
- Salt to Taste
- 1 tablespoon Fenugreek Leaves Dry
- ½ teaspoon Sugar White
- 3 tablespoon Cream Full Fat, Unsweetened
- Fresh Coriander Chopped, to taste
- 2 tablespoon Vegetable Oil
For the first marination of the chicken
- ¼ teaspoon Salt
- 1 tablespoon Lemon Juice
- 1 teaspoon Ginger Garlic Paste or half teaspoon of garlic paste and half teaspoon ginger paste
For the second marination of the chicken
- 1 teaspoon Sunflower Oil
- 1 ½ teaspoon Kashmiri Chili Powder
- 60 g Full Fat Natural Yogurt
- ¼ teaspoon Salt
- 1 teaspoon Lemon Juice
For the curry base
- 300 ml Water
- 220 g Tomatoes Fresh, chopped
- 1 Onion Small, peeled and chopped
- 1 Bay Leaf
- ½ inch Cinnamon Stick
- 1 Black Cardamom
- 3 Cloves
- 3 Green Cardamoms
- 3 Garlic Cloves Chopped
- ½ inch Fresh Ginger Chopped
- 1 teaspoon Kashmiri Chili Powder
- 2 tablespoon Butter Unsalted
- 15 Cashew Nuts
Instructions
Chicken
- In a mixing bowl, add the chicken pieces and the ingredients of the first marinade [ginger garlic paste, salt, and lemon juice], and mix them well together. Allow the chicken to marinate for 30 minutes.
- After thirty minutes, proceed with the second marinade: add the yogurt, lemon juice, salt, Kashmiri chili powder, and oil. Mix well and allow the chicken to marinate for at least one hour, ideally overnight if you are preparing in advance.
- Once ready, grease a grilling pan and grill the chicken on both sides until cooked. Try to achieve dark cooking lines, which will give a barbecue/tandoor effect.
Prepare The Butter Chicken Sauce
- In a large saucepan, add all the ingredients for the curry base [water, tomato, onion, bay leaf, cinnamon stick, black cardamom, cloves, green cardamom, garlic cloves, ginger, Kashmiri chili powder, butter and cashew nuts]., mix well and bring to a light simmer.
- Allow the ingredients to simmer in the saucepan with a lid on for 20 minutes [or until the tomatoes are mushy - whichever is longer].
- Allow the curry base to lightly cool down, then add to a blender and blend till smooth.
- Pass the blended curry through a fine grain sieve, straining all the pieces that have not blended. This step is extremely important to achieve a silky smooth butter chicken sauce. Set the curry sauce aside.
Final Steps
- In a large pan [the same one can be used], add the butter and allow it to melt on a low flame; once the butter has melted, add the remaining chopped fresh ginger and the 3 slit green chilies. Sautee these together until the rawness of the spices has gone.
- Next, add the smooth curry sauce to the pan together with a little water (½-3/4 cup - 100-200ml) and the half teaspoon of sugar [this helps with the acidity of the tomatoes]. Leave the saucepan on low flame with a lid to simmer for 10 minutes.
- Put the dry fenugreek leaves on a paper towel and warm up in the microwave for about 20 seconds, then remove and crush between the palms of your hands and into the curry. [Putting the leaves in the microwave will allow the leave to release their smell as well as making them easier to crush]
- Mix well the curry sauce and add the chicken; mix the chicken in the curry sauce allowing it to be fully coated and simmer on low flame for 4-5 minutes, until thoroughly warm.
- Lastly, garnish the curry with cream and freshly chopped coriander.
- Serve with fragrant steamed rice, or flatbreads, such as chapattis, parathas, naan, or roti.
Notes
- Storage: Butter chicken can be stored in the fridge in an airtight container for up to 3 days, or in the freezer for up to three months.
- Chicken: Chicken breast can be used instead of thighs, although, as it contains less fat, it is important to allow it to marinate for at least 3 hours. This way the yogurt will penetrate well and help keep the meat moist.
- Cream: Use heavy whipping cream, thickened cream, half and half, or double cream, ensuring they are unsweetened. Coconut cream can be used, but the taste will slightly change.
- Kashmiri Chili Powder: As this is a relatively mild dish, Kashmiri chili is used, which is not as spicy as red chili powder, but has a very bold color. For a spicier result, use Indian red chili powder.
- Vegetable Oil: Any unflavored oil, such as sunflower oil, can be used.
- Whole Spices: Should you not have bay leaves, cardamom [black and green], cloves, and cinnamon, you can use 1 teaspoon of garam masala instead.
- Cashew Nuts: These give richness to the curry, however, they can be skipped [the curry will be less dense]. They can also be substituted with almonds [peeled], pinenuts, or hazelnuts.
- Cooking The Chicken: Should you prefer, the chicken can be also cooked on a skillet, in the oven, or on the barbecue. The lucky ones can use a tandoor for a 100% authentic experience.
- Sieve: Passing the curry sauce through a fine-grain sieve is perhaps the most important part of the recipe, as it allows to achieve a silky consistency. Try not to skip this step.
- Cream And Butter: The quantities used can be increased or reduced, as preferred. These amounts in the recipe offer a very tasty recipe, without making the dish too greasy.
Tieghan
This is, without a doubt, the finest butter chicken recipe I've ever tasted. I've tried at least eight different recipes and have never been satisfied. For the time being, this will be my go-to dish. It offers a large amount of sauce, which is perfect for rice and naan bread. My husband ate two full plates of food.
Elle
Wow, Tieghan! Thank you so much for your very kind comment!
Sarah
This recipe has become a family favorite since it is so easy to prepare on a busy night. We left a favorite Indian restaurant and began looking for ways to recreate the food we had missed. "You could easily serve this at a restaurant and I would eat it every night," my husband said today. That's what I'd call dining contentment.
Elle
Thank you, Sarah! I am so happy to hear, especially as Butter Chicken is one of our family's favorites too!