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A super easy, full flavoured Butter Chicken recipe that rivals any restaurant or take out!
Similar to Chicken Tikka Masala, Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic, golden chicken pieces in an incredible, creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Not only is this butter chicken incredibly delicious, but it is also very easy to make in your very own kitchen. Once you’ve mastered this recipe, paying top dollar for take out will be a thing of the past
BUTTER CHICKEN
Even more creamy than our Coconut Shrimp Curry, thanks to a deliciously spiced yogurt marinade, this butter chicken is ridiculously easy to make and will become your new go-to homemade curry.
Nothing quite beats sitting down to a good great curry after a chaotic day. The aromas, the bold flavours, the heat will take you on a gastronomic journey you won’t soon forget.
One of the great things about this butter chicken recipe is that the ingredients are fairly easy to find in your pantry or at your local supermarket. No need to visit dozens of different Asian grocers for one hard-to-find ingredient.
WHAT IS BUTTER CHICKEN?
Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, butter chicken (known as murgh makhani — chicken with butter), is very similar to the British tikka masala.
Prepared in a buttery gravy with the addition of cream, gives the curry sauce a silky, smooth texture. Most restaurants are known to add in copious amounts of butter, which as a result can leave you feeling bloated or ill from the excessive amount of grease.
However, we found while recipe testing that we prefer to start the sauce off in Ghee (clarified butter, or you can use a combination of half regular butter and half oil). This helps to keep the grease and calories to a minimum.
Adding cream at the end of cooking provides enough of that rich, creaminess you would find in an authentic butter chicken. We opted for a less oily version so that you don’t finish dinner feeling uncomfortable.
HOW TO MAKE BUTTER CHICKEN
A milder curry when compared to other Indian curries makes butter chicken a favourite among families with little ones. You can certainly add as much or as little chili as you wish. In other words, youare in total control of how spicy you make it.
As mentioned above, the aromatic, flavour infused chicken begins with an easy yoghurt marinade: plain yogurt, fresh garlic, ginger and easy to find spices.
You can use boneless, skinless chicken thighs or breasts. We prefer dark meat, but go with what you like.
- First, mix your yoghurt marinade together.
- Marinate chicken for 20 minutes, or overnight if time allows. The longer it marinates, the more tender your chicken will be.
- Sear chicken in a skillet or pan. Keep those charred bits on the pan to make your sauce. Browned bits = flavour. If you have too many burnt pieces stuck to the pan, you can discard some of them if you wish.
- Finally, make your curry sauce in the same skillet.
WHAT SPICES ARE IN BUTTER CHICKEN
Easy to find spices, for example: garam masala, turmeric, cumin, red chili powder and salt, are all you need to make a great sauce. You may even have some of these in your kitchen cupboards. If you don’t, you will find them at your local grocery store. We guarantee you’ll use them again!
HOW DO YOU MAKE BUTTER CHICKEN SAUCE?
It’s all about the sauce when it comes to authentic butter chicken. You’ll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic, ginger and some added spices to achieve those classic Indian flavours.
The trick to making a great butter chicken sauce is to let the tomatoes cook off for at least 10-15 minutes, until they are almost dry on your pan. Additionally, you can add in a couple tablespoons of water if it dries too early.
After that, blend until smooth and add in your cream (heavy whipping cream or thickened cream). You can use evaporated milk or half and half for a lower calorie option.
If you want a richer sauce, feel free to add a couple tablespoons of butter (or ghee) right at the end, letting it melt through the sauce, before serving. I like to serve mine over some coconut rice with a side of Garlic Naan.
HOW LONG DOES BUTTER CHICKEN LAST IN THE FRIDGE?
The beautiful thing about this butter chicken sauce is that you can prepare it ahead of time. Allow it to cool completely, store it in an airtight glass jar or container and refrigerate for up to 48 hours.
Making ahead of time will allow those deep flavours plenty of time to develop and shine through before adding your chicken. Of course, this is completely optional.
If there’s any Indian recipe that’s worth making at home, it’s butter chicken and this is the best butter chicken recipe you could try!
WHAT TO SERVE WITH BUTTER CHICKEN
You can pour your curry over some plain, basmati rice with a piece of Garlic Naan. Similarly, you can use our Easy Garlic Flatbread if you’re looking for something else to dip into the creamy curry sauce.
POPULAR CURRY RECIPES
Chicken Green Bean and Butternut Squash Curry
Thai Chicken Satay
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
French Onion Stuffed Chicken
Creamy Garlic Chicken Breasts
Chicken Piccata
Butter Chicken
Author: Karina
Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
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Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Serves: 5 – 6 people
Ingredients
For the chicken marinade:
- 28 oz boneless and skinless chicken thighs or breasts (800g) cut into bite-sized pieces
- ½ cup plain yogurt
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger minced (or finely grated)
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
- 1 large onion sliced or chopped
- 1 ½ tablespoons garlic minced
- 1 tablespoon ginger minced or finely grated
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes (400 g)
- 1 teaspoon red chili powder (adjust to your taste preference)
- 1 ¼ teaspoons salt (or to taste)
- 1 cup thickened cream heavy (or evaporated milk to save calories)
- 1 tablespoon sugar
- ½ teaspoon kasoori methi (or dried fenugreek leaves)
Instructions
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to ¼ cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hotgarlic butter riceand fresh homemadeNaan bread!
Notes
OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.
Nutrition
Calories: 538kcal | Carbohydrates: 17g | Protein: 35g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 223mg | Sodium: 1335mg | Potassium: 828mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1184IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 4mg
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