Butter Chicken Recipe

Butter Chicken, oh butter chicken! Just the name conjures up images of creamy, tomatoey, and utterly decadent goodness. In our home, butter chicken night is practically a celebration. From the moment the aromatic spices start to bloom in the pan to the final satisfied sighs around the dinner table, it’s an experience that transcends just a meal. Even my pickiest eater, usually suspicious of anything remotely “saucy,” devours it with gusto, often requesting seconds (and sometimes thirds!). This recipe, honed over time with little tweaks and adjustments, has become our family’s gold standard. It’s rich, flavorful, and surprisingly approachable to make at home. If you’re looking to bring a little bit of restaurant-quality indulgence into your kitchen, look no further. This butter chicken is guaranteed to be a crowd-pleaser, leaving everyone craving more of its velvety smooth texture and perfectly balanced spices. Get ready to embark on a culinary journey that will transform your weeknight dinners forever!

Ingredients

Crafting the perfect butter chicken hinges on using the right ingredients, and understanding their roles. We’ll break down what you need for both the marinade and the luscious sauce, ensuring your pantry is prepped for success. Quality ingredients make all the difference, so opt for fresh spices and good quality chicken whenever possible.

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs: Chicken thighs are the star of the show here. Their higher fat content compared to chicken breast keeps them incredibly moist and tender even after cooking in the tandoor or oven and then simmering in the sauce. Cut them into 1-inch bite-sized pieces for optimal marinade penetration and even cooking.
• 1 cup Plain Yogurt (Full Fat): Full-fat yogurt is crucial for tenderizing the chicken. The lactic acid in yogurt gently breaks down the protein fibers, resulting in unbelievably succulent chicken. Avoid using Greek yogurt unless it’s been thinned slightly with water to achieve a similar consistency to regular yogurt; Greek yogurt can be too thick and may not coat the chicken as effectively.
• 2 tablespoons Ginger-Garlic Paste: This aromatic duo is the foundation of Indian cuisine. Freshly made ginger-garlic paste is always best. You can easily make it by blending equal parts peeled ginger and garlic cloves with a little water until you get a smooth paste. Store-bought paste is also acceptable in a pinch, but fresh is undeniably superior in flavor.
• 1 tablespoon Lemon Juice: The acidity of lemon juice further tenderizes the chicken and brightens the overall flavor profile of the marinade. Freshly squeezed lemon juice is always preferred for its vibrant taste.
• 1 tablespoon Garam Masala: Garam masala, a warm and fragrant spice blend, is essential for authentic butter chicken. It typically includes spices like cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Use a good quality garam masala for the best flavor complexity. You can find pre-made blends at most grocery stores or Indian markets.
• 1 teaspoon Turmeric Powder: Turmeric not only imparts a beautiful golden hue to the chicken but also adds a subtle earthy flavor and boasts anti-inflammatory properties.
• 1 teaspoon Red Chili Powder (such as Kashmiri Chili Powder): Red chili powder provides a touch of heat and vibrant color. Kashmiri chili powder is a great choice as it offers a lovely red color and mild heat. Adjust the quantity based on your spice preference. For a spicier kick, you can use cayenne pepper or increase the amount of chili powder.
• 1 teaspoon Ground Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that complements the other spices beautifully.
• 1 teaspoon Ground Coriander: Ground coriander brings a citrusy and slightly sweet note to the marinade, balancing the warmth of the other spices.
• 1 teaspoon Salt: Salt is essential for seasoning the chicken and drawing out moisture, which helps the marinade penetrate deeper. Adjust the amount of salt to your taste preference, keeping in mind that the sauce will also be seasoned.

For the Butter Chicken Sauce:

• 2 tablespoons Butter (Unsalted): Butter is, of course, the namesake ingredient! Unsalted butter allows you to control the overall saltiness of the dish. It adds richness, flavor, and that signature velvety texture to the sauce.
• 1 tablespoon Vegetable Oil: A little vegetable oil along with butter prevents the butter from burning and adds a neutral base for sautéing the aromatics. You can use other neutral oils like canola or sunflower oil as well.
• 1 large Onion, finely chopped: Onions form the base of the sauce, adding sweetness and depth of flavor. Finely chopping them ensures they cook down evenly and melt into the sauce.
• 2 tablespoons Ginger-Garlic Paste: Yes, more ginger-garlic paste! It’s a foundational flavor element that continues to build the aromatic complexity of the sauce.
• 1 (14.5 oz) can Diced Tomatoes, undrained: Canned diced tomatoes are the heart of the butter chicken sauce. Using undrained tomatoes adds both the tomato pulp and the juice, contributing to the sauce’s body and flavor. Fire-roasted diced tomatoes can add a smoky depth if you prefer.
• 1 cup Tomato Puree (Passata): Tomato puree, also known as passata, provides a smooth and concentrated tomato flavor and helps create the signature creamy texture of butter chicken sauce.
• 1 cup Heavy Cream: Heavy cream is what makes butter chicken sauce truly luxurious and decadent. It adds richness, creaminess, and a beautiful velvety texture. For a slightly lighter version, you can use half-and-half, but the sauce will be less rich.
• 1/2 cup Water (or Chicken Broth): Water or chicken broth is used to adjust the consistency of the sauce. Chicken broth will add a bit more flavor depth.
• 1 tablespoon Sugar: A touch of sugar balances the acidity of the tomatoes and enhances the overall sweetness of the sauce. Adjust the amount to your preference; some tomatoes are more acidic than others.
• 1 teaspoon Garam Masala: Another dose of garam masala towards the end of cooking enhances the aromatic complexity and warmth of the sauce.
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), crushed: Kasuri methi is a secret weapon in butter chicken. These dried fenugreek leaves, when crushed, release a unique slightly bitter and sweet aroma that is characteristic of authentic butter chicken. Don’t skip this ingredient if you want that restaurant-quality flavor.
• Salt, to taste: Season the sauce with salt to bring all the flavors together. Taste and adjust as needed.
• Fresh Cilantro, chopped (for garnish): Fresh cilantro adds a vibrant pop of color and fresh, herbaceous flavor as a garnish.

Instructions

Now, let’s get cooking! This recipe is broken down into easy-to-follow steps, from marinating the chicken to creating that irresistible creamy sauce. While there are a few stages, each step is straightforward, and the result is well worth the effort.

Step 1: Marinate the Chicken (Minimum 2 Hours, Ideally Overnight)

1. Combine Marinade Ingredients: In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, ground cumin, ground coriander, and salt.
2. Massage the Marinade: Using your hands, thoroughly massage the marinade into the chicken pieces, ensuring each piece is well coated. This step is crucial for maximum flavor penetration and tenderizing.
3. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. Overnight marination yields the best results.

Step 2: Cook the Chicken (Grill, Oven, or Skillet)

1. Preheat Grill or Oven (or prepare skillet):
   • Grill: Preheat your grill to medium-high heat.
   • Oven (Broil): Preheat your oven broiler to high. Line a baking sheet with foil and place a wire rack on top.
   • Skillet (Stovetop): Heat a tablespoon of oil in a large skillet or cast-iron pan over medium-high heat.
2. Cook the Chicken:
   • Grill: Thread the marinated chicken pieces onto skewers (optional, but makes grilling easier). Grill for 4-5 minutes per side, or until cooked through and slightly charred.
   • Oven (Broil): Arrange the marinated chicken pieces on the wire rack on the baking sheet in a single layer. Broil for 5-7 minutes per side, or until cooked through and slightly charred. Keep a close eye on the chicken while broiling to prevent burning.
   • Skillet (Stovetop): Working in batches to avoid overcrowding the pan, sear the chicken pieces in the hot skillet for 3-4 minutes per side, or until browned on all sides and cooked through. You’re not aiming for fully cooked chicken at this stage, just a nice sear.
3. Set Aside Cooked Chicken: Once the chicken is cooked using your chosen method, remove it from the grill, oven, or skillet and set it aside. It will finish cooking in the sauce later.

Step 3: Make the Butter Chicken Sauce

1. Melt Butter and Oil: In a large, heavy-bottomed pot or Dutch oven, melt the butter along with the vegetable oil over medium heat.
2. Sauté Onions: Add the finely chopped onions to the pot and sauté for 5-7 minutes, or until they are softened and translucent. Stir occasionally to prevent sticking. You want them to become nicely softened and slightly golden.
3. Add Ginger-Garlic Paste: Add the ginger-garlic paste to the pot and sauté for another minute, or until fragrant. Stir constantly to prevent burning the garlic. This step is essential to bloom the aromatics and build flavor.
4. Add Tomatoes and Tomato Puree: Pour in the canned diced tomatoes (undrained) and tomato puree (passata). Stir well to combine.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes. Simmering allows the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking to the bottom of the pot.
6. Blend the Sauce (Optional but Recommended for Smoothness): For an ultra-smooth, restaurant-style butter chicken sauce, use an immersion blender to blend the sauce directly in the pot until completely smooth. Alternatively, carefully transfer the sauce in batches to a regular blender and blend until smooth (be cautious when blending hot liquids). Blending is optional, but it significantly improves the texture.
7. Return to Pot (if blended): If you blended the sauce, return it to the pot.
8. Add Cooked Chicken: Add the cooked chicken pieces to the sauce. Stir to coat the chicken evenly with the sauce.
9. Add Heavy Cream, Sugar, Garam Masala, and Kasuri Methi: Stir in the heavy cream, sugar, garam masala, and crushed kasuri methi.
10. Simmer and Finish: Simmer the butter chicken, uncovered, for another 5-10 minutes, allowing the flavors to marry and the sauce to thicken slightly further. Taste and adjust the seasoning with salt as needed. The sauce should be rich, creamy, and flavorful.
11. Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot, and enjoy!

Nutrition Facts

Understanding the nutritional profile of your butter chicken can help you make informed choices about portion sizes and meal planning. Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes.

Serving Size: Approximately 1.5 cups (about 380g)

Approximate Nutrition Facts per Serving:

• Calories: 550-650 kcal
• Protein: 40-45g
• Fat: 35-45g
  • Saturated Fat: 20-25g
• Cholesterol: 200-250mg
• Sodium: 800-1000mg
• Carbohydrates: 20-25g
  • Fiber: 3-4g
  • Sugar: 10-12g

Key Nutritional Considerations:

• High in Protein: Butter chicken is a good source of protein, primarily from the chicken and yogurt. Protein is essential for muscle building, repair, and overall satiety.
• High in Fat: Due to the butter, cream, and chicken thighs, butter chicken is relatively high in fat, particularly saturated fat. While some fat is necessary for a balanced diet, it’s important to be mindful of portion sizes, especially if you are watching your fat intake.
• Moderate in Carbohydrates: The carbohydrate content comes from the tomatoes, onions, and a touch of sugar. It’s not a particularly high-carb dish compared to meals with rice or bread.
• Sodium Content: Butter chicken can be moderately high in sodium, depending on the amount of salt added and the sodium content of canned tomatoes and other ingredients. You can reduce sodium by using low-sodium canned tomatoes and controlling salt additions.
• Vitamins and Minerals: Butter chicken provides some vitamins and minerals, including vitamin C from tomatoes, and calcium from yogurt and cream. Spices also contribute trace amounts of various micronutrients.

Important Note: These are estimated values. For precise nutritional information, you can use online nutrition calculators and input the exact brands and quantities of ingredients you use. Consider serving butter chicken with whole wheat naan or brown rice and a side of vegetables to create a more balanced and nutritious meal.

Preparation Time

Planning your cooking time is essential for a smooth meal preparation process. Here’s a breakdown of the preparation and cooking times for this butter chicken recipe.

• Prep Time (Marinade & Chopping): 30 minutes
  • This includes cutting the chicken, preparing the ginger-garlic paste (if making fresh), measuring out spices, chopping onions, and combining the marinade ingredients.
• Marinating Time: Minimum 2 hours, ideally overnight
  • While this isn’t active cooking time, it’s a crucial step for flavor development and tenderizing the chicken. Plan accordingly and start the marination process in advance.
• Cook Time (Chicken): 10-15 minutes (depending on cooking method)
  • Grilling, broiling, or searing the chicken in a skillet takes a relatively short amount of time.
• Cook Time (Sauce): 30-40 minutes
  • This includes sautéing the onions and aromatics, simmering the sauce, blending (optional), and simmering again with the chicken and cream.
• Total Active Time (Prep + Cooking): 1 hour – 1 hour 15 minutes
  • This is the time you’ll be actively involved in preparing and cooking the dish.
• Total Time (including Marinating): Minimum 2 hours 30 minutes, ideally overnight + 1 hour 15 minutes
  • This is the total time from starting the marinade to serving the finished butter chicken.

Tips for Time Management:

• Marinate Ahead: Marinate the chicken the night before or in the morning before work to save time on the day of cooking.
• Prep Ingredients in Advance: Chop onions, prepare ginger-garlic paste, and measure out spices ahead of time. This can significantly speed up the active cooking process.
• Multi-task: While the sauce is simmering, you can prepare side dishes like rice or naan.
• Use Pre-made Ginger-Garlic Paste: If you’re short on time, using store-bought ginger-garlic paste can save you a few minutes of prep time.

By understanding the time breakdown, you can effectively plan your cooking schedule and ensure that delicious butter chicken is on your table when you want it!

How to Serve Butter Chicken

Butter chicken is incredibly versatile and pairs beautifully with a variety of accompaniments. Here are some delicious serving suggestions to create a complete and satisfying meal:

• Rice:
  • Basmati Rice: The classic choice! Fragrant basmati rice, with its long grains and delicate aroma, is the perfect canvas to soak up the rich butter chicken sauce.
  • Jeera Rice (Cumin Rice): Rice flavored with cumin seeds adds a warm and earthy note that complements the spices in butter chicken.
  • Brown Rice: For a healthier option, brown rice provides more fiber and a nutty flavor.
• Indian Breads:
  • Naan: Soft and pillowy naan bread is essential for scooping up every last bit of that delicious sauce. Garlic naan, butter naan, or plain naan are all excellent choices.
  • Roti (Chapati): Whole wheat roti is a healthier and more rustic option. Its slightly chewy texture is perfect for wrapping around pieces of chicken and sauce.
  • Paratha: Flaky and layered paratha, especially plain or aloo paratha (potato-stuffed), adds richness and texture to the meal.
• Vegetable Sides:
  • Saag Paneer (Spinach and Cheese): A classic Indian vegetarian dish that pairs wonderfully with butter chicken, offering a creamy and flavorful contrast.
  • Aloo Gobi (Potato and Cauliflower Curry): A dry vegetable curry with potatoes and cauliflower, seasoned with turmeric and spices, provides a nice textural and flavor balance.
  • Vegetable Biryani: A flavorful mixed vegetable biryani can be served alongside butter chicken for a more elaborate and fulfilling meal.
  • Simple Salad: A refreshing cucumber and tomato salad with a light lemon dressing can cut through the richness of the butter chicken.
• Raita (Yogurt Dip):
  • Cucumber Raita: Cooling cucumber raita, made with yogurt, cucumber, and spices, is a must-have accompaniment to balance the richness and spice of butter chicken.
  • Boondi Raita: Raita with crispy fried chickpea flour balls (boondi) adds a delightful textural element.
• Garnishes:
  • Fresh Cilantro: A sprinkle of fresh cilantro adds a vibrant color and fresh, herbaceous flavor.
  • Ginger Juliennes: Thin strips of fresh ginger can add a zesty and aromatic touch.
  • A Dollop of Cream or Butter: For extra indulgence, you can add a swirl of cream or a small pat of butter on top just before serving.

Serving Suggestions for a Feast:

For a truly impressive Indian feast, consider serving butter chicken with:

• Basmati Rice
• Garlic Naan
• Saag Paneer
• Cucumber Raita
• Aloo Gobi
• Papadums (thin, crispy lentil wafers)
• Mango Chutney or Mint Chutney

No matter how you choose to serve it, butter chicken is a dish that is meant to be shared and enjoyed with loved ones. Gather around the table, pass the naan, and savor every delicious bite!

Additional Tips for Perfect Butter Chicken

Elevate your butter chicken game with these five essential tips, ensuring restaurant-quality results every time you cook this beloved dish.

1. Don’t Skimp on Marination Time: Patience is key when it comes to marinating the chicken. While a minimum of 2 hours is recommended, overnight marination truly transforms the texture and flavor. The yogurt tenderizes the chicken beautifully, and the spices penetrate deeply, resulting in incredibly succulent and flavorful chicken. If you have the time, marinate it for up to 24 hours in the refrigerator for the best outcome.
2. Freshly Ground Spices for Aroma: While pre-ground spices are convenient, freshly grinding whole spices whenever possible will significantly enhance the aroma and flavor of your butter chicken. Consider toasting whole spices like cumin seeds, coriander seeds, and cardamom pods lightly in a dry pan before grinding them. The difference in fragrance and taste is remarkable and will take your dish to the next level.
3. Blend the Sauce for Velvety Smoothness: For that signature restaurant-style silky smooth butter chicken sauce, blending is crucial. After simmering the tomato-onion base, use an immersion blender to blend it directly in the pot until completely smooth. Alternatively, carefully transfer it to a regular blender. This step eliminates any chunkiness from the onions and tomatoes, resulting in a luxurious, velvety texture that coats the chicken perfectly.
4. Kasuri Methi is Your Secret Weapon: Don’t underestimate the power of kasuri methi (dried fenugreek leaves). This often-overlooked ingredient adds a unique, slightly bitter-sweet aroma and flavor that is characteristic of authentic butter chicken. Crush the kasuri methi between your palms just before adding it to the sauce to release its fragrant oils. It’s a game-changer and elevates the dish from good to truly exceptional.
5. Adjust Spices to Your Preference: Butter chicken is a forgiving dish, and you can easily adjust the spice levels to suit your taste. If you prefer a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or finely chopped green chilies. Taste the sauce as you cook and adjust the spices, salt, and sugar to create your perfect balance of flavors. Don’t be afraid to experiment and personalize the recipe to your liking!

FAQ Section

Got questions about making butter chicken? You’re not alone! Here are answers to five frequently asked questions to help you master this iconic dish.

Q1: Can I use chicken breast instead of chicken thighs?

A: While chicken thighs are highly recommended for butter chicken due to their higher fat content which keeps them moist and tender, you can use chicken breast if you prefer. However, chicken breast tends to dry out more easily. To minimize dryness, make sure not to overcook the chicken breast during the grilling/broiling/searing stage. Cut the chicken breast into slightly larger pieces than you would thighs, and consider marinating it for a longer period (overnight is ideal) to help tenderize it. Be mindful that the final texture might be slightly drier compared to using thighs.

Q2: Can I make butter chicken vegetarian or vegan?

A: Yes, absolutely! For a vegetarian butter chicken, you can substitute paneer (Indian cheese) for the chicken. Cut paneer into cubes and either grill, pan-fry, or add it directly to the sauce towards the end of cooking. For a vegan butter chicken, you can use tofu (firm or extra-firm, pressed and cubed), cauliflower florets, or even chickpeas as a substitute. Use a plant-based yogurt alternative (like coconut yogurt or cashew yogurt) for the marinade and replace heavy cream with full-fat coconut milk or cashew cream in the sauce. Use vegan butter or oil instead of dairy butter. The flavor profile will be slightly different, but still delicious!

Q3: Can I make butter chicken ahead of time?

A: Yes, butter chicken is a fantastic make-ahead dish! In fact, the flavors often meld together and deepen even further overnight. You can prepare the butter chicken completely, including cooking the chicken and making the sauce, and then store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if the sauce has thickened too much during refrigeration.

Q4: How can I control the spice level in butter chicken?

A: Controlling the spice level is easy. The primary source of heat in this recipe is the red chili powder. To make it milder, reduce or omit the red chili powder altogether. Kashmiri chili powder is a good choice if you want color but less heat. For a spicier dish, you can increase the amount of red chili powder, add a pinch of cayenne pepper, or include finely chopped green chilies in the sauce. Always taste the sauce as you cook and adjust the spices according to your preference. Remember that you can always add more spice, but it’s harder to take it away, so start with less and add more gradually.

Q5: Can I freeze butter chicken?

A: Yes, butter chicken freezes quite well. Allow the cooked butter chicken to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. To thaw, you can either thaw it overnight in the refrigerator or gently reheat it directly from frozen on the stovetop over low heat. The texture of the sauce might change slightly after freezing and thawing (it may become a little grainier), but the flavor will still be delicious. Stir well while reheating to help restore the sauce’s creamy consistency. Garnish with fresh cilantro after reheating.

Print