Butter Chicken Indian, oh, where do I even begin? This isn't just a recipe; it's a culinary journey to the heart of India, a warm hug in a bowl, and quite possibly the most comforting dish you'll ever make. Imagine tender, succulent pieces of chicken swimming in a creamy, tomato-based sauce, infused with aromatic spices that dance on your palate. Are you drooling yet? I know I am just thinking about it!
The history of Butter Chicken is as rich and flavorful as the dish itself. Legend has it that it was created in Delhi in the 1950s as a way to use leftover tandoori chicken. The chefs at the Moti Mahal restaurant cleverly combined the chicken with a buttery tomato sauce, and a legend was born! This dish quickly became a staple in Indian cuisine and has since conquered hearts (and stomachs) worldwide.
So, why is Butter Chicken Indian so universally loved? It's the perfect balance of flavors – the tanginess of the tomatoes, the richness of the butter and cream, and the warmth of the spices all come together in perfect harmony. The texture is equally delightful, with the tender chicken practically melting in your mouth. Plus, while it might seem intimidating, this recipe is surprisingly easy to make at home, allowing you to enjoy restaurant-quality Butter Chicken in the comfort of your own kitchen. Get ready to experience a true culinary masterpiece!

Ingredients:
- For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt, full fat
- 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely ground)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 (14.5 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup cashew paste (soak 1/2 cup cashews in warm water for 30 minutes, then blend into a smooth paste)
- 1 tablespoon garam masala
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar (or to taste)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- Optional:
- Rice or naan bread, for serving
Marinating the Chicken:
- In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
- Mix well to ensure the chicken is evenly coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 4 hours, but overnight is truly the best!
Cooking the Chicken:
- Preheat your oven to 400°F (200°C). You can also grill the chicken if you prefer.
- Line a baking sheet with parchment paper. This will prevent the chicken from sticking and make cleanup easier.
- Arrange the marinated chicken pieces in a single layer on the prepared baking sheet. Make sure the pieces aren't overcrowded, as this will prevent them from browning properly.
- Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C). If grilling, grill over medium heat for about 15-20 minutes, turning occasionally, until cooked through.
Making the Butter Chicken Sauce:
- While the chicken is baking, prepare the butter chicken sauce. In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
- Add the heavy cream, cashew paste, garam masala, red chili powder, cumin powder, coriander powder, and sugar. Stir well to incorporate all the ingredients.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will be.
- Season with salt to taste. Remember that the chicken is already seasoned, so start with a small amount of salt and adjust as needed.
- Stir in the crushed dried fenugreek leaves (kasoori methi). This adds a unique and characteristic flavor to butter chicken.
Combining Chicken and Sauce:
- Once the chicken is cooked, add it to the butter chicken sauce. Stir gently to coat the chicken pieces evenly with the sauce.
- Let the chicken simmer in the sauce for another 5-10 minutes, allowing the flavors to meld together even further.
Serving:
- Garnish with fresh cilantro leaves before serving.
- Serve hot with rice or naan bread. Basmati rice is a classic choice, but any type of rice will work. Naan bread is perfect for soaking up the delicious sauce.
- Enjoy your homemade Butter Chicken! It's a dish that's sure to impress your family and friends.
Tips and Variations:
- Spice Level: Adjust the amount of red chili powder to your preference. If you like it mild, use less chili powder or omit it altogether. For a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Cashew Paste Substitute: If you don't have cashews or are allergic to nuts, you can substitute the cashew paste with almond paste or a tablespoon of cream cheese. The cashew paste adds richness and creaminess to the sauce, so try to use it if possible.
- Smoked Paprika: For a smoky flavor, add 1/2 teaspoon of smoked paprika to the sauce.
- Brown the Chicken: For extra flavor, you can quickly sear the marinated chicken in a hot pan before baking it. This will give it a nice crust and add depth of flavor.
- Slow Cooker Option: You can also make butter chicken in a slow cooker. Marinate the chicken as directed, then add it to the slow cooker along with all the sauce ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
- Vegetarian Option: To make a vegetarian version, substitute the chicken with paneer (Indian cheese) or tofu.
- Freezing: Butter chicken freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat butter chicken gently over medium heat on the stovetop, stirring occasionally, or in the microwave. Add a splash of water or milk if the sauce becomes too thick.
Making Ginger-Garlic Paste:
Ginger-garlic paste is a staple in Indian cooking, and it's easy to make at home. Here's how:
- Peel equal amounts of fresh ginger and garlic.
- Roughly chop the ginger and garlic.
- Place the chopped ginger and garlic in a food processor or blender.
- Add a tablespoon or two of water to help the mixture blend smoothly.
- Blend until you have a smooth paste.
- Store the ginger-garlic paste in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for longer storage.
Serving Suggestions:
- Rice: Basmati rice is the classic choice, but you can also serve butter chicken with jasmine rice, brown rice, or any other type of rice you prefer.
- Naan Bread: Naan bread is perfect for soaking up the delicious sauce. You can buy naan bread at most grocery stores, or you can make it at home.
- Roti: Roti is another type of Indian flatbread that goes well with butter chicken.
- Salad: A simple cucumber and tomato salad is a refreshing side dish to balance the richness of the butter chicken.
- Raita: Raita is a yogurt-based condiment that can help cool down the spice of the butter chicken.
- Pickles: Indian pickles add a tangy and spicy element to the meal.
Why This Recipe Works:
This butter chicken recipe is a winner because it focuses on building layers of flavor. The chicken is marinated in a yogurt-based mixture with aromatic spices, which tenderizes the meat and infuses it with flavor. The sauce is made with a combination of butter, tomatoes, cream, and cashew paste, which creates a rich and creamy texture. The addition of dried fenugreek leaves (kasoori methi) adds a unique

Conclusion:
And there you have it! This isn't just another recipe; it's your passport to a truly authentic and unforgettable Butter Chicken Indian experience, right in your own kitchen. I know, I know, there are a million butter chicken recipes out there, but trust me, this one is different. It's the perfect balance of creamy, tangy, and subtly spicy, a symphony of flavors that will have you reaching for seconds (and thirds!). Why is this a must-try? Because it delivers on the promise of restaurant-quality butter chicken without the restaurant price tag or the need for complicated techniques. I've broken down each step to be as clear and straightforward as possible, ensuring that even novice cooks can achieve incredible results. The secret lies in the layering of spices and the slow simmering of the sauce, allowing the flavors to meld and deepen into something truly special. Plus, the aroma that fills your kitchen while it's cooking is simply divine! It's a culinary hug in a bowl, perfect for a cozy night in or a celebratory feast. But the best part? It's incredibly versatile! Serve it over fluffy basmati rice for a classic presentation, or try it with warm naan bread for dipping and scooping up every last drop of that luscious sauce. For a lighter option, pair it with cauliflower rice or a side of steamed vegetables. Feeling adventurous? Transform it into a butter chicken pizza topping, stuff it into samosas, or use it as a filling for flavorful wraps. The possibilities are endless! Serving Suggestions and Variations: * Spice Level: Adjust the amount of chili powder to suit your taste. For a milder version, reduce the chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. * Creaminess: If you prefer an even richer sauce, add a splash of heavy cream or half-and-half at the very end. You can also use cashew cream for a vegan alternative. * Vegetarian Option: Substitute the chicken with paneer (Indian cheese) or tofu for a delicious vegetarian version. * Garnish: Fresh cilantro is a must! A dollop of plain yogurt or a squeeze of lemon juice adds a bright and refreshing touch. * Sides: Serve with basmati rice, naan bread, raita (yogurt dip), and a side of cucumber salad for a complete Indian feast. I'm so confident that you'll love this recipe that I urge you to give it a try. Don't be intimidated by the list of ingredients; most of them are pantry staples, and the rest are easily found at your local grocery store or online. Take your time, follow the instructions, and savor the process. Cooking should be enjoyable, and this recipe is designed to be just that. Once you've made it, I'd absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create recipes that you'll love. So go ahead, unleash your inner chef and create some magic in the kitchen with this incredible Butter Chicken Indian recipe. Happy cooking!Butter Chicken Indian: The Ultimate Guide to Making It at Home

Creamy and flavorful Butter Chicken with tender marinated chicken simmered in a rich tomato-based sauce. Serve with rice or naan.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt, full fat
- 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely ground)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 (14.5 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup cashew paste (soak 1/2 cup cashews in warm water for 30 minutes, then blend into a smooth paste)
- 1 tablespoon garam masala
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar (or to taste)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- Rice or naan bread, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Cook the Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange chicken in a single layer. Bake for 20-25 minutes, or until cooked through (internal temperature of 165°F/74°C). Alternatively, grill over medium heat for 15-20 minutes, turning occasionally.
- Make the Butter Chicken Sauce: While the chicken is baking, melt butter and olive oil in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes. Add ginger-garlic paste and cook for 1 minute, until fragrant.
- Pour in crushed tomatoes and tomato sauce. Stir well. Add heavy cream, cashew paste, garam masala, red chili powder, cumin powder, coriander powder, and sugar. Stir to combine.
- Bring to a simmer, then reduce heat to low and simmer for at least 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt to taste. Stir in crushed fenugreek leaves.
- Combine Chicken and Sauce: Add the cooked chicken to the butter chicken sauce. Stir gently to coat. Let simmer for another 5-10 minutes.
- Serve: Garnish with fresh cilantro. Serve hot with rice or naan bread.
Notes
- Spice Level: Adjust red chili powder to your preference.
- Cashew Paste Substitute: Use almond paste or 1 tablespoon of cream cheese if needed.
- Smoked Paprika: Add 1/2 teaspoon for a smoky flavor.
- Brown the Chicken: Sear the marinated chicken in a hot pan before baking for extra flavor.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Vegetarian Option: Substitute chicken with paneer or tofu.
- Freezing: Cool completely before freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or milk if the sauce becomes too thick.
- Ginger-Garlic Paste: Blend equal parts peeled ginger and garlic with a little water until smooth. Store in the refrigerator for up to a week or freeze in ice cube trays.