Get ready for the best Indian butter chicken recipe! It's easy, tasty, and gets ready in just 30 minutes! Let me tell you this is the creamiest butter chicken recipe you ever had. One bite and you'll be saying "Wow!".
(This recipe is updated with a simplified version. Originally, the marinated chicken was threaded on wooden skewers and cooked in the pan until charred. Then the cooked chicken was smoked with red hot charcoal for a smoky barbecue taste before adding to the gravy. In marination, 1 tablespoon of store-bought tikka masala was used instead of red chili. The rest is the same.)
Butter chicken is an Anglo-Indian curry in which spicy tandoori chicken is wrapped in a creamy tomato sauce that is seasoned with Indian curry spices and finished with fenugreek leaves. It is best served with naan or rice.
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Origin
Can you guess how this delicious curry originated? Of course, it’s not traditional Indian food. Well, let me tell you a story. A famous restaurant in Dehli, India called Moti Mehal was run by Kundan Lal Gujral in the 1950s.
To utilize leftover grilled tandoori chicken, he used them cleverly in a tomatoey and buttery gravy to create what we call today, butter chicken or Chicken Makhani.
While many love chicken tikka masala, another popular Indian dish, it's distinct from butter chicken. Tikka masala is spicier with a smoky flavor, while Indian butter chicken leans towards creamy, buttery gravy.
Also if you want a diverse curry experience! Try chicken korma for a milder, almond-rich twist, achari chicken for a tangy, pickle-infused kick, or karahi gosht, a robustly flavored meat dish. You will simply love these.
Why does this recipe work?
I understand the desire for quick and easy meals in the kitchen with fewer steps! Marinating chicken breast ahead can be great but you can skip that if using boneless chicken thigh.
You'll grill the marinated chicken in a skillet then make the tomato sauce in the same pan. The sauce itself is super easy– just mix tomato puree with cream and a few spices.
I have added cashews to add a touch of richness and creamy texture, and boom, you're done!
This butter chicken at home will allow you to enjoy restaurant-quality food without the need for takeaway.
What goes into this recipe?
You'll see a lot of ingredients listed in the recipe card for butter chicken, but don't be overwhelmed, most spices are repeated in gravy! If you're familiar with Indian cuisine, you know, that spices are the key!
Check the details for the ingredients below.
- Boneless Chicken: I've used skinless boneless chicken. Boneless chicken thighs would also be fantastic.
- Yogurt: This is regular full-fat yogurt. Substitute with 1 tablespoon lemon juice for a non-dairy version.
- Heavy cream: Cream adds a luxurious, velvety texture and a decadent richness that complements the tangy tomato base and savory spices. It helps build a smooth and creamy sauce that coats the chicken beautifully. You can substitute with coconut cream for a non-dairy version.
- Cashews: I like to add cashews as they add richness and creaminess to the gravy. If skipping nuts, use extra cream. If you could soak cashews ahead and make paste it will be even better.
- Ground spices: This requires simple Indian spices like ground cumin, coriander, turmeric, garam masala, red chili powder, and salt.
- Ginger & garlic: I prefer freshly minced, the paste is fine too.
- Tomato puree: Just blend fresh tomatoes until you have a smooth puree.
- Kashmiri chili: This ingredient primarily enhances the vibrant color of the dish and is spicier than cayenne. You can substitute it with paprika powder.
- Dried fenugreek: The dried fenugreek leaves (kasuri methi) add a unique aroma that is characteristic of butter chicken. You can omit it.
- Oil: I used vegetable oil to fry chicken, you can use butter as well.
- Butter/ghee: For making gravy my go-to is butter, you can swap it with ghee AKA clarified butter. Do not swap with oil as buttery is all that butter chicken is about.
How to make this recipe?
I've updated this recipe with a simpler option: pan-grilled chicken! Remember my old version of this with the grilling on skewers? You'll find this new method even easier and less fussy.
Follow the steps below and enjoy the deliciousness of Indian butter chicken right at home!
- Take all the ingredients to marinate the chicken in a bowl.
- Mix well and marinate chicken for at least 30 minutes or overnight. (Tip: Skip marination if using chicken thigh pieces.)
- Heat oil in a pan. Add chicken and cook for 7-10 minutes on medium high heat until the water dries and the chicken looks slightly charred. Stay around and stir frequently. Remove the cooked tandoori chicken from the pan to a plate. (Protip: You can smoke this chicken with charcoal.)
- To make the butter chicken sauce, heat butter in the same pan. Add cashew powder, ground spices, ginger, and garlic. Mix well for 1 to 2 minutes until it sizzles.
- Immediately, add the tomato puree to the pan and stir well.
- Continue cooking the gravy for 2-3 minutes until you notice oil separating on the sides of the pan.
- Lastly add the remaining ingredients that are heavy cream, sugar, and dried fenugreek. Mix it well.
- Adjusting the consistency by adding ½ to 1 cup water. Cover the pot and simmer the gravy on low heat for 5 minutes.
- Serve with rice or naan. Drizzle some cream over, and finish with a little cilantro garnish. Enjoy!
How to serve?
- Bread: Butter chicken is best served with butter naan. Any bread can pair well that help you scoop this delicious gravy like crispy pita bread, roti, and dinner rolls.
- Rice: Hot basmati rice makes a great pair too.
- You can thicken the gravy and add it to the sandwich.
- More options: Use it as a puff pastry filling or spread it over pizza. Unlike other Indian Chicken, this curry allows so many creative options.
Expert Tips
- Marinating chicken allows extra time for the chicken to absorb flavors and be super tender and moist to bite. Don't skip this step if possible.
- Smoke the chicken with red hot charcoal and a drizzle of oil for a smoky taste.
- If you make it frequently, bulk marinate the chicken, divide it into portions, and freeze it ahead.
- You can also use your leftover chicken tikka or chicken boti to make this dish.
- The consistency of butter chicken is usually like a creamy gravy.
FAQS
No worries! Simply add a splash of water or milk, depending on your desired consistency. Remember, it's always easier to add more liquid than to reduce it later.
Absolutely! Swap the protein for paneer cubes or cauliflower florets and adjust the marinating spices to your preference. You'll be surprised at how delicious the vegetarian version can be!
Yes, but the sauce will be thinner and less rich.
Cashew thicken the gravy and add to creaminess. It will still taste good.
Hungry for curry? Try these!
If you try this Indian butter chicken recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
Indian Butter Chicken
Ingredients
Marinate chicken
- 450 grams skinless boneless chicken, cut in 1 inch cubes, preferably chicken thigh meat
- ¼ cup yogurt
- 2 tablespoon lemon juice
- 1 tablespoon Kashmiri chili
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 teaspoon green chili paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala Powder
- ½ teaspoon red chilli flakes
- ½ teaspoon salt
Other
- ¼ cup oil, or butter
For Gravy
- 2 tablespoon butter, or ghee
- ¼ cup cashew nuts, grounded
- 1 tablespoon Kashmiri chilli powder
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 teaspoon red chilli flakes, skip for less spicy
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
Other
- 3 medium (250g) tomato, blended into smooth puree
- ½ cup cream
- ½ teaspoon sugar
- 1 tablespoon fenugreek leaves, (kasuri meethi)
- ½-1 cup water, adjust consistency to your preference
Instructions
For Chicken
- Take all the ingredients to marinate the chicken in a bowl. Mix well and marinate chicken for at least 30 minutes or overnight. (Tip: Skip marination if using chicken thigh pieces.)
- Heat oil in a skillet. Add chicken and cook for 7-10 minutes on high heat until the water dries and the chicken looks slightly charred. Stay around and stir frequently.
- Remove the cooked chicken from the pan to a plate. Set aside. (Protip: You can smoke this chicken with red hot charcoal.)
For Butter Chicken Sauce
- To make the sauce, heat butter in the same pan. Add cashew powder, ground spices, ginger, and garlic. Mix well for 1 to 2 minutes until it sizzles.
- Immediately, add the tomato puree to the skillet and stir well. Co the gravy for 2-3 minutes until oil separates on the sides.
- Now, add cream, sugar, and dried fenugreek. Mix it well.
- Adjusting the consistency by adding ½ to 1 cup water. Cover the pot and simmer the gravy on low heat for 5 minutes.
- Drizzle some cream over to garnish, enjoy!
Notes
- Yogurt: Substitute with 1 tablespoon lemon juice for non dairy version.
- Cream: You can substitute with coconut cream for non-dairy version.
- Cashews: If skipping nuts, use extra cream. If you could soak cashews ahead and make paste it will be even better.
- Ginger & garlic: I prefer freshly minced, the paste is fine too.
- Kashmiri chili: This ingredient primarily enhances the vibrant color of the dish and is spicier than cayenne. You can substitute it with paprika powder.
- Dried fenugreek: The dried fenugreek leaves (kasuri methi) add a unique aroma that is characteristic of butter chicken. You can omit it.
- Marinating chicken allows extra time for the chicken to absorb flavors and be super tender and moist to bite. Don't skip this step if possible.
- The consistency of butter chicken is usually like a creamy gravy.
D says
Good evening,
You butter chicken recipe was easily the best I had ever followed and i've tried countless over the years. I see that there appears to be a revised recipe. Is there any chance you could post the old one again and explain why you updated so we can learn and try?
Thanks so much.
D!
Mariam Sodawater says
Hi, thanks for sharing your concern. I changed the recipes focusing more on home based spices. If you like the old version, use some tikka masala instead of red chili. The old method required skewering the chicken which was extra effort. If you could cook it till it is lightly brown, it will have similar result with one step less. In video shooting I had added less water which ended in thicker gravy, I definitely missed the consistency part.
Do try this version, and share your opinion.
Danny says
Thanks so much!
Yes I tried it. It’s a great recipe, and I can see the benefit of a simplified version. But is there any chance you could share your old one as well? Even just an email?
Mariam Sodawater says
Hi Danny, I checked my media library which still has the images of old version.
I'll break the steps here!
Marinate chicken
Skerwer chicken
Cook chicken in a pan.
Smoke cooked chicken with charcoal.
Make gravy with cashew, spices and tomato.
Add smoked chicken and cream.
Adjust consistency with water and simmer.
I think, it is the smoking part that you are missing in the butter chicken. Enjoy!
Insiya says
An amazing recipe!
My husband is always ready to have it one more time:)
I make it with increase amount of kashmiri chilli, instead of red chilli and half the quantity of cream.
It tastes divine.
Thanku so much for amazing recipes and making cooking so much easier:)
The pictorial demonstration is so helpful?
Recipe 52 says
Thanks a lot and love your tips too. Some followers do complain that the color doesn't turn out as bright. With increased Kashmiri chili it would be perfect. I'll try with less cream too. Thanks, love to hear from.
Paul says
Are the last two pictures your dish or it's a dish from another website? The color is very different
Recipe 52 says
One picture in taken indoor, another outdoor in natural daylight. Some editing all brightens the color. But same dish and turn out yum! You can add extra Kashmiri chilli or paprika if you want dark color. When you leave the hot curry covered for few minutes, the top layer is darker than real curry that’s what you see in photo.
Recipe 52 says
Yeah... all photos that show steps are from cell phone, and cover photo is from DSLR.
Les says
Hi, would you be so kind as to write your recipe of 'all spice' ( garam masala). This can be confusing as all spice is known as Jamaican berry. Different spice in itself. Every region in South Asian has a different version of Garam Masala.
Thanks,
Les
Recipe 52 says
Thank you for suggesting. I'll definitely write a separate post for it.