India Butter Chicken

Butter Chicken is similar to Chicken Tikka Masala. Butter Chicken is one of the most famous curries at any Indian restaurant around the world. Aromatic golden Chicken pieces in a splendid creamy curry sauce, this Butter Chicken recipe is one of the nice you’ll try! You will love how clean it’s miles to make within the comfort of your home, in particular with garlic butter rice and fresh self-made Naan bread.

Why this is called butter chicken?

Butter Chicken originated from Northern India in 1948. Created by using Kundan Lal Gujral, you may word that Butter Chicken (known as murgh makhani — Chicken with butter), is much like British tikka masala.

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Most eating places are acknowledged to feature in copious amounts of butter, which as an end result can go away you feeling bloated or sick from the slick of grease.

How to make butter chicken

  • Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
  • Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
  • Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
  • Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
  • Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
  • Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
  • Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
  • Put the mixture in a blender/grinder and blend till smooth.
  • Strain it into a bowl using a strainer.
  • You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.

What spices use in this chicken

Easy-to-find spices, for example, Garam masala, Tumeric, Cumin, Red Chili Powder, and Salt, are all you need to make a great sauce. You may even already have some of these in your kitchen cupboards! If you don’t, there’s no doubt you may use them again.

How to make chicken sauce?

It’s all about that 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, and ginger, and some added spices to continue those beautiful flavors in the sauce.

The trick to making a great 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 of 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 a half for a lower calorie option. If you want a richer sauce, feel free to add a couple of tablespoons of butter (or ghee) right at the end, letting it melt through the sauce, before serving.

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India Butter Chicken

Difficulty:IntermediatePrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:5 servingsCalories:580 kcal Best Season:Available


Butter Chicken originated from Northern India in 1948. Created by using Kundan Lal Gujral, you may word that Butter Chicken (known as murgh makhani — Chicken with butter), is much like British tikka masala.


  • For the gravy

  • Other Ingredients


  1. Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium-high heat for 3-4 mins and then flip the pieces.
  2. Continue to fry 3-4 mins on the other side
  3. Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.
  4. To prepare the curry, take another Kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
  5. Cook on medium heat for around 1 min while stirring it.
  6. Lower the heat and cook for another 3 mins while stirring it.
  7. Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
  8. Cook for around 3 mins adding little water based on your desired consistency.
  9. To end, add the fresh cream, mix and simmer for 2 mins.
  10. Serve with naan or rice.
Keywords:Butter chicken, butter chicken recipe, Indian butter chicken, spicy butter chicken
Nutrition Facts

Serving Size 1

Servings 5

Amount Per Serving
Calories 580
% Daily Value *
Total Fat 41g64%
Saturated Fat 19g95%
Cholesterol 250mg84%
Sodium 1601mg67%
Potassium 969mg28%
Total Carbohydrate 17g6%
Dietary Fiber 2g8%
Sugars 8g
Protein 37g74%

Vitamin A 1895%
Vitamin C 20%
Calcium 171%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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