Butter Chicken is the most popular and favourite dish for non-veg lovers in India owing to its taste and comfort. The rich flavour of tomato, cream, and butter based curry is delicious, tangy and sweet. Making homemade butter chicken and eating it with naan, tandoori roti, phulka, or rice feels comforting and smells really delicious.
What is Butter Chicken?
Butter Chicken originates from Delhi where few restaurants claim to be the inventor of the recipe. Restaurants such as Moti Mahal and Daryaganj claims they are the original inventor. Whosoever has invented, it is a masterpiece. The cooks had to practice and apply their culinary skills using leftover tandoori chicken.
The use of tomatoes and cream keeps the flavour on tangy and sweet that goes very with everybody and especially for those who are not accustomed to spicy foods. This might be one of the reason this dish is famous world over.
Regional Variations
- Punjab/North India: extra butter, cream, smoky tandoori style chicken, and thicker
- Home style versions: less cream usage, more tomatoes, and milder sweetness
- Restaurant style: smooth gravy consisting of tomatoes, cream blended with cashew paste for richness, and lots of butter
- Modern variations: use of coconut milk, low fat yogurt versions, and even boneless quick cook adaptations
Butter chicken’s universal appeal lies in its adaptability and the delicate balance between richness, aroma, and sweetness.
Why you will love this recipe?
This dish can be made light or rich depending on how much cream, butter, or cashew paste you use. The recipe balances sweet, tangy, and creamy flavours while keeping different textures, and it’s easy to adjust based on what you have in your kitchen. You can add more cream for richness or a little yogurt for a lighter version, and even use options like boneless chicken. Every spoonful feels comforting and consistent.
Butter Chicken Ingredients
Meat & Produce
- 700 gm chicken (boneless thigh preferred for tenderness; bone-in works beautifully for depth)
- 2 large onions, finely chopped
- 3 large tomatoes, pureed
- 1 tbsp ginger – garlic paste
- 2 green chillies slit (optional)
- Fresh coriander for garnish
- 1-2 tsp lemon juice (optional)
Dairy / Liquids
- 3-4 tbsp butter
- ½ cup fresh cream
- ½ cup yoghurt (whisked)
- 2-3 tbsp oil (or ghee)
Whole & Ground Spices
- 1 bay leaf
- 3-4 green cardamom
- 4-5 cloves
- 1 small cinnamon stick
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chilli powder (for color and mild heat)
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp kasuri methi (crushed)
- Salt to taste
How to cook Butter Chicken?
Wash the raw chicken properly, then marinate it with curd, turmeric powder, chili powder, salt, and lemon juice. Let it rest for about 2 hours so the chicken soaks up the flavours. While it is marinating, chop the onions, puree the tomatoes, and keep the spices ready.
Cooking Instructions
Searing the chicken
In a separate pan, heat a tablespoon of butter and oil. Sear the pieces of chicken until they reach a faint golden light. Once done, move the chicken out of the pan and leave it to the side.
Important Note: We only want to sear the chicken at this step so that it can trap moisture and a delicious smoky essence can be imparted to the spices.
Add in the spices for the taste and fragrance
Use the same pan and add in another tablespoon of butter and oil. Add bay leaf, cardamom, cloves, cinnamon, & cumin seeds, and toss it. Let the spices cook for a bit until they start crackling.
Cooking the onions
Tossed the onions at low to medium heat so they all caramelise and become golden brown.
Important Note: Stir all of the onions evenly. This step is crucial as if one onion burns, the whole dish will taste bitter.
Add Ginger and Garlic paste
Add some ginger and garlic paste and stir it. After the ginger/garlic paste has been sizzling for a minute, add in and stir the turmeric, coriander, cumin, & red chili powder. Add in a small amount of water at this stage to prevent the spices from burning.
Add in the Tomatoes
Now add in the pan pureed tomatoes to the above spice mixture. Let the mixture cook until the oil has separated from the puree and a thick masala is formed.
Add the Chicken and simmer
The chicken should be added after the masala is thick. At this stage, it is time to add a little hot water to the pan. The dish should now be covered and simmered for twenty minutes.
Gravy Tip: For better gravy texture, use hot water to keep the gravy warm and keep it from temperature shock.
Complete with butter and cream
Final stage of the preparation where cream, butter, garam masala, & kasuri methi shall be added and to simmer for another 3 to 4 minutes. Look for seasoning, spice, and tang. If it is too tangy, add lemon juice.
Butter Chicken Variations
- Creamy restaurant style
Add 2 tbsp cashew paste to make the gravy thick. Increase butter and cream for richness - Low calorie home style
Use 1 tbsp of butter. Add milk or curd instead of cream, and skip cashew paste
- Boneless quick version
Use boneless thighs to reduce the cooking time to 20 minutes - Coconut milk variation (Dairy free)
Replace cream with coconut milk, and add a pinch of nutmeg - Instant pot version
Sauté onions on sauté mode. Pressure cook chicken for 8-10 minutes, and mix it with cream and butter at the end - Slow cooker version
Add all ingredients. Cook on low for 6 hours, and finish with butter & cream before serving
Serving Suggestions
Butter chicken goes best with naan, tandoori roti, plain rice, jeera rice, pulao, and biryani. If you are looking for some healthy combinations, millet and wheat rotis are better options.
Cucumber raita or boondi raita, and fresh kachumber salad are great sides. For added crunch, serve with roasted papad, pickled onions, mint chutney, or wedges of lemon.
Expert Tips & Recipe Notes
- You want to barely simmer the cream, as boiling cream too hot will make it split
- Always use hot water simmering with the chicken, to keep it tender.
- Use of kasuri methi (fenugreek leaves) in butter chicken will increase the taste & aroma
- To make a smooth restaurant style gravy, blend the onion and tomato mixture before adding the chicken
- Be sure to sear the chicken and brown the pieces to enhance the flavour
- In order to balance the flavour, it is important to note that if it is too tangy, a pinch of sugar should be added, and if it is too sweet, add some chili powder
Frequently Asked Questions (FAQs)
Q. How do I store butter chicken?
Ans. Store in an airtight container and refrigerate it. It also freezes beautifully for up to a month
Q. Can I use canned tomatoes?
Ans. Yes. Choose unsalted canned tomato puree for best results
Q. Can I prepare butter chicken in advance?
Ans. Definitely. It tastes even better the next day as flavours deepen
Q. How do I thicken the gravy?
Ans. Simmer longer, blend some of the sauce, or add cashew paste
Q. Is cream mandatory?
Ans. No. You can use yogurt, milk, or coconut milk, depending on your preference
