This Homemade Butter Chicken Will Change Your Life (2024)

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Abhinav, my brother, couldn’t get enough of butter chicken, and for that reason, I had to make a point of hating it. Sometimes sibling rivalry makes you do things that do not make any sense.

Every celebratory occasion in the family, butter chicken made an appearance on the dinner table. I would grunt and nag mom for preferring him more than me—but all of us knew that was all a façade because I would always end up wiping the plate clean.

This Homemade Butter Chicken Will Change Your Life (1)

What Is Butter Chicken?

Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy (a.k.a. curry) made with tomato, butter, and a special spice blend as a base.

Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and almonds add to the sweetness and richness of the dish.

The History of Butter Chicken

The roots of butter chicken are only as recent as the 1950s, when it was developed accidentally by the chef of famous restaurant Moti Mahal in Delhi, the capital of India. For chef Kundan Lal Gujral, it was a common practice to throw in butter, tomatoes, and leftover tandoori chicken into a pot to make use of the leftovers.

Little did he know that this dish would become their best seller and put them on the map. Now the recipe is adapted by restaurants across the world, though it's really a “special occasion” dish in Indian homes.

This Homemade Butter Chicken Will Change Your Life (2)

Butter Chicken vs. Chicken Tikka Masala

Some people get confused between butter chicken and chicken tikka masala. The two might look and taste similar to some, too. The main difference is in the preparation.

Butter chicken uses a lot of butter (makhan in Hindi) while chicken tikka masala uses tikka masala (a spice blend) comprised of coriander, paprika, black and green cardamom, cinnamon, and turmeric. Butter chicken is sweeter and chicken tikka masala is spicier.

Even more importantly, butter chicken originated in India, while Chicken Tikka Masala was invented in the United Kingdom—it’s the national dish!

This Homemade Butter Chicken Will Change Your Life (3)

The Spices for Butter Chicken

Kashmiri Lal Mirch: Butter chicken gets its bright color and its name from Kashmiri Lal Mirch, a variety of red chile from the northern region of Kashmir. I usually buy mine from our local Indian store but online retailers carry great varieties, too. (To cheat, though, if you can't find this spice, add a couple drops of red food coloring to brighten up the dish.)

Ginger Garlic Paste: Traditionally, freshly grated ginger and garlic are used for the paste but if you’d like to speed up the process you can also buy a jar of ginger garlic paste from a local specialty food store or order one online, such as Rani Ginger Garlic paste.

Kasuri Methi: The real unsung hero in this symphony of spices is kasuri methi, a variety of fenugreek leaves. It’s added to the dish in a very small amount, but its earthy flavor balances the richness of cream and the depth of spices used in the dish. Takes the dish to a whole different level.

If you have a local Indian grocery, it should carry this spice. These days, major supermarkets including Whole Foods and Safeway also carry it.

How to Store Spices to Keep Them FreshREAD MORE:

Authentic Indian Food at Home

With this recipe, I have tried to stay as authentic as I can, while also keeping it simple enough that you could fix it for dinner tonight without breaking your back.

Feel free to use just garam masala or even chicken tikka masala spice mix if you do not have all the spices for the marinade. You can even use paprika instead of Kashmiri Lal Mirch if you have trouble finding it, and can completely omit Kasuri Methi if you absolutely have to (but remember, it sure is the unsung hero!).

I also used roasted canned tomatoes here to save the time of peeling whole tomatoes. Canned tomato also adds to the deep red color in the dish.

This Homemade Butter Chicken Will Change Your Life (4)

Make-Ahead Butter Chicken

You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.

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Indian Butter Chicken

Prep Time30 mins

Cook Time30 mins

Marinate and soak time60 mins

Total Time2 hrs

Servings4 servings

Ingredients

For the chicken and marinade

1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
1/4 cup full-fat plain yogurt
1 tablespoon olive oil
1 tablespoon ginger garlic paste
1 teaspoon ground coriander seed
1 teaspoon Kashmiri Lal Mirch
1 teaspoon cumin
Salt, to taste

For the sauce

8 to 10 whole almonds
8 to 10 whole cashews
2 tablespoons unsalted butter, divided
1 tablespoon ginger garlic paste
1 teaspoon sugar
1 (15-ounce) can diced tomatoes
2 tablespoons ground coriander seed
1 1/2 teaspoons ground garam masala
1/2 teaspoon ground Kashmiri Lal Mirch
1/2 teaspoon salt
See Also
Satay Chicken with Peanut Sauce (Indonesian/Bali)
1 cup water
1/4 cup heavy cream
1/2 tablespoon Kasuri Methi

To serve

Cookedrice, roti, or naan bread

Method

Marinate the chicken:
Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Soak cashews and almonds:
Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.
Cook the chicken:
Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.
Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.
What's the Temperature of Cooked Chicken?READ MORE:
Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.
Start making the sauce:
Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
Purée the sauce with the nuts:
Transfer the paste to a blender or the bowl of a food processor. Add the soaked, drained cashews and almonds. Blend into a smooth paste.
Finish the dish:
Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
Rest the butter chicken:
Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.
Serve:
Serve the butter chicken with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for up to 5 days.
You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.
Did you love the recipe? Let us know with a rating and review!

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Nutrition Facts (per serving)
439	Calories
31g	Fat
12g	Carbs
32g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	439
% Daily Value*
Total Fat 31g	40%
Saturated Fat 11g	57%
Cholesterol 172mg	57%
Sodium 927mg	40%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	13%
Total Sugars 6g
Protein 32g
Vitamin C 21mg	103%
Calcium 124mg	10%
Iron 4mg	22%
Potassium 722mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

This Homemade Butter Chicken Will Change Your Life (2024)

FAQs

What is the few lines on butter chicken? ›

Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.

Learn More ›

What are some interesting facts about butter chicken? ›

Legend has it that Butter Chicken, also known as 'murgh makhani' in Hindi, was invented in the 1950s at the iconic Moti Mahal Delux restaurant in Delhi. It resulted from a cooking experiment when the leftover marinated chicken was combined with a rich tomato-based gravy, resulting in a heavenly creation.

Tell Me More ›

Why do people like butter chicken so much? ›

This dish traces its roots back to Northern India in the city of Amritsar. This tasty recipe has become famous among foodies around the world, and one of the main reasons behind this popularity is its simplicity in preparation and pleasing taste when eaten.

What is the best thing to drink with butter chicken? ›

From lassi to a pinot noir, butter chicken can go well with a diverse range of drinks that highlight the tangy flavours and milky profile of the indulgent curry.

Find Out More ›

Is butter chicken a delicacy? ›

Originating in North India, the butter chicken recipe has become a much-loved global delicacy.

Discover More Details ›

How do you describe butter chicken on a menu? ›

Butter Chicken is a classic Indian dish that's made by simmering marinated & grilled chicken (Tandoori chicken) in a spicy, aromatic, buttery and creamy tomato gravy. This lip-smacking and delicious dish is hugely popular among the Indian food lovers across the world.