The Story of Butter Chicken
Butter chicken originated in Delhi India during the 1950s at the famous Moti Mahal restaurant. Legend has it that chef Kundan Lal Gujral created this dish accidentally when he mixed leftover tandoori chicken with a rich buttery tomato gravy to prevent the meat from drying out. His innovative solution transformed into one of the most celebrated dishes in Indian cuisine that has captivated taste buds worldwide.
The genius of butter chicken lies in its perfect balance of flavors. Unlike many traditional Indian dishes that require days of preparation this restaurant-born creation was designed to repurpose tandoori chicken efficiently while maintaining exceptional taste. Chef Gujral’s technique of simmering the pre-cooked tandoori chicken in a tomato gravy enriched with butter and cream became the foundation for what we now recognize as authentic butter chicken.
As the dish gained popularity throughout India it underwent regional adaptations with variations in spice levels and creaminess. When butter chicken traveled abroad in the latter half of the 20th century it became an ambassador for Indian cuisine frequently serving as many non-Indians’ first introduction to the rich culinary traditions of the subcontinent. The dish’s approachable flavor profile with its mild heat and creamy texture made it particularly successful in Western countries where it remains a staple on Indian restaurant menus.
Modern interpretations of butter chicken range from traditional preparations that honor Chef Gujral’s original recipe to contemporary fusion versions that incorporate local ingredients and cooking techniques. Even though these variations the essence of butter chicken remains unchanged: tender pieces of chicken in a luscious tomato-based sauce enriched with butter and aromatic spices that create an unforgettable dining experience.
Why This Butter Chicken Recipe Works
This butter chicken recipe delivers restaurant-quality results in your home kitchen through a combination of traditional techniques and accessible ingredients. The yogurt marinade tenderizes the chicken while infusing it with aromatic spices creating that signature melt-in-your-mouth texture that makes butter chicken irresistible.
The balance of flavors in this recipe is meticulously calibrated—tangy tomatoes mellow with the richness of cream and butter while garam masala kasuri methi and other authentic spices create complex layers that develop as they simmer. Unlike many simplified versions this recipe doesn’t skip crucial steps like properly blooming the spices which releases their essential oils and deepens the flavor profile.
Every component serves a purpose: the initial high-heat sear locks in moisture the gradual simmering allows flavors to meld and the final addition of cream and butter creates that silky texture that defines proper butter chicken. By following these time-tested techniques you’ll create a sauce with the perfect consistency—thick enough to coat the chicken yet fluid enough to be soaked up by rice or naan.
What truly sets this recipe apart is its authenticity without intimidation. You won’t need to hunt down obscure ingredients or spend hours in the kitchen. Instead you’ll use straightforward methods that honor traditional Indian cooking principles while fitting into your busy schedule. The result is a butter chicken that tastes like it’s been simmering all day even when it hasn’t.
Ingredients You’ll Need
Creating authentic butter chicken requires exact ingredients that build layers of flavor. This recipe breaks down everything you’ll need into three key components.
For the Marinade
- 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1 cup plain yogurt (full-fat recommended)
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder (or substitute with mild paprika)
- 1 teaspoon salt
For the Sauce
- 3 tablespoons ghee or unsalted butter
- 1 large onion finely chopped
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri chili powder
- 14 oz canned tomato puree (or 6 fresh tomatoes pureed)
- 1-2 green chilies slit lengthwise (optional for heat)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1½ teaspoons dried fenugreek leaves (kasuri methi) crushed between your palms
- Salt to taste
For Garnish
- Fresh cilantro leaves roughly chopped
- Additional cream for drizzling
- Naan bread or steamed basmati rice for serving
- Lemon wedges for squeezing (optional)
- Thinly sliced green chilies (optional for added heat)
Equipment Needed
Creating restaurant-quality butter chicken at home requires just a few essential kitchen tools. Here’s what you’ll need to prepare this iconic Indian dish:
- Large mixing bowl – For marinating the chicken thoroughly in yogurt and spices
- Heavy-bottomed pot or Dutch oven – Provides even heat distribution for the sauce
- Sharp knife – Essential for cutting chicken into uniform pieces
- Cutting board – Preferably one dedicated to meat preparation
- Measuring cups and spoons – For accurate spice measurements
- Wooden spoon or silicone spatula – To stir the sauce without scratching your cookware
- Blender or food processor – Creates a smooth sauce by pureeing the tomato mixture
- Strainer (optional) – Helps achieve an ultra-silky texture by removing any remaining solids
- Instant-read thermometer (optional) – Ensures chicken reaches the safe internal temperature of 165°F
Your butter chicken will turn out best when cooked in a heavy pot that retains heat well. A cast iron Dutch oven works perfectly but any thick-bottomed pot will produce excellent results. The high sides prevent sauce splatter while allowing enough space for the ingredients to simmer properly.
How to Make Butter Chicken
Creating restaurant-quality butter chicken at home is simpler than you might think. This step-by-step guide breaks down the cooking process into manageable stages that build layers of flavor.
Marinating the Chicken
Start by cutting your boneless skinless chicken thighs into 1-inch pieces. Place them in a large bowl and add yogurt, lemon juice, ginger paste, garlic paste, Kashmiri chili powder, garam masala, turmeric, and salt. Mix thoroughly until each piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination will yield the most tender results. The yogurt works as a tenderizer while the spices infuse the meat with flavor. Remember to bring the chicken to room temperature about 30 minutes before cooking for more even cooking.
Preparing the Sauce
Heat ghee or butter in a heavy-bottomed pot over medium heat. Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes. Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant. Add the spices (garam masala, Kashmiri chili powder, turmeric, and coriander powder) and cook for 30 seconds to bloom their flavors. Pour in the tomato puree and bring the mixture to a simmer. Reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally until the sauce thickens and oil begins to separate around the edges. Transfer the sauce to a blender and puree until smooth, then strain it through a fine-mesh sieve for an ultra-silky texture if desired.
Cooking the Chicken
Return your pot to medium-high heat and add a tablespoon of ghee or oil. Remove the marinated chicken from the refrigerator and shake off excess marinade. Cook the chicken pieces in batches to avoid overcrowding, searing for 2-3 minutes per side until they develop a light char. The chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the sauce. Transfer the seared chicken to a plate and set aside. You’ll notice delicious browned bits on the bottom of the pan – these will add tremendous flavor to your final dish.
Combining Everything
Pour the prepared sauce back into the pot and bring it to a gentle simmer. Add the partially cooked chicken pieces along with any accumulated juices from the plate. Stir gently and let everything simmer for 8-10 minutes until the chicken is fully cooked and tender. Check for doneness by cutting into a larger piece – it should be opaque throughout with an internal temperature of 165°F. Stir in heavy cream, honey, and kasuri methi (dried fenugreek leaves), then simmer for an additional 5 minutes to meld the flavors. Adjust the consistency by adding a splash of water if the sauce is too thick. Finish with a pat of butter stirred in just before serving for that signature velvety richness. Garnish with fresh cilantro and a drizzle of cream, then serve hot with naan or basmati rice.
Tips for Perfect Butter Chicken
Marinate Properly
Allow your chicken to marinate for at least 4 hours or preferably overnight. The yogurt in the marinade contains enzymes that break down proteins making the chicken incredibly tender. Never skip this crucial step as it creates the foundation for authentic butter chicken flavor. A longer marination time gives the spices opportunity to penetrate deeply into the meat resulting in more flavorful chicken pieces.
Use Bone-In Chicken When Possible
Consider using bone-in chicken thighs for even more flavor. Bones release collagen and marrow during cooking which enriches the sauce significantly. Remove the bones before serving if desired or leave them in for a more traditional presentation. Most restaurant versions use bone-in pieces because they know the secret to exceptional depth of flavor.
Bloom Your Spices
Toast your ground spices in hot ghee or oil before adding wet ingredients. This process known as “blooming” releases essential oils locked within the spices and transforms their flavor profile completely. Spend at least 30-45 seconds allowing the spices to sizzle gently in the fat until they become intensely aromatic. This simple technique dramatically enhances the final taste of your butter chicken.
Balance Acidity Properly
Test your tomato puree for acidity before adding it to the sauce. If it tastes particularly sour add a pinch of sugar or a teaspoon of honey to balance the flavors. The perfect butter chicken sauce maintains harmony between tangy tomatoes rich cream and aromatic spices. Adjust sweetness at the end of cooking since tomatoes develop different flavor profiles as they simmer.
Achieve the Perfect Sauce Consistency
For restaurant-quality texture blend your sauce thoroughly then strain it through a fine-mesh sieve. This extra step removes any fibrous bits from tomatoes and onions creating that signature silky-smooth finish. Control the thickness by simmering uncovered to reduce or adding a splash of water if it becomes too thick. The ideal consistency should coat the back of a spoon but still flow easily.
Master the Finishing Touches
Add kasuri methi (dried fenugreek leaves) in the final minutes of cooking for that authentic butter chicken aroma. Crush the leaves between your palms before adding to release their oils effectively. Finish with a splash of heavy cream and a pat of butter off the heat to create a glossy rich sauce. These final additions make all the difference between good and exceptional butter chicken.
Control the Heat Level
Adjust spice levels to suit your preference without compromising flavor. For milder butter chicken reduce the amount of chili powder but maintain all other spices. Authentic butter chicken should have a gentle warmth rather than overwhelming heat. Serve extra chili on the side for those who prefer their dish spicier. Green chilies make an excellent garnish allowing each diner to customize their experience.
Perfect Your Serving Technique
Rest the finished dish for 10-15 minutes before serving to allow flavors to meld together completely. This brief waiting period improves the taste significantly. Serve in pre-warmed bowls to maintain the proper temperature throughout the meal. A final drizzle of cream in a decorative pattern adds visual appeal and enhances the rich mouthfeel of each bite.
Make-Ahead and Storage Instructions
Butter chicken shines as a meal prep option because its flavors actually develop and deepen over time. You can prepare this dish up to 3 days ahead of when you plan to serve it by following a few simple guidelines.
For make-ahead preparation, marinate your chicken up to 24 hours in advance and store it covered in the refrigerator. The sauce can be made completely separately and refrigerated for up to 3 days. When ready to serve, simply reheat the sauce gently on the stovetop, cook the marinated chicken as directed, and combine them just before serving.
Storing leftover butter chicken properly ensures you can enjoy it for several days after cooking. Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. The sauce may thicken slightly when chilled, but this is normal and won’t affect the flavor.
Freezing butter chicken works exceptionally well for longer storage. Portion the completely cooled dish into freezer-safe containers, leaving about half an inch of space at the top for expansion. Your frozen butter chicken will maintain quality for up to 3 months when properly stored.
When reheating refrigerated butter chicken, use a saucepan over medium-low heat, stirring occasionally until the internal temperature reaches 165°F. Add a splash of water, cream, or chicken broth if the sauce appears too thick.
For frozen butter chicken, thaw overnight in the refrigerator before reheating using the stovetop method. Microwave reheating also works in a pinch—use a microwave-safe container covered with a splatter guard and heat in 1-minute intervals, stirring between each until thoroughly heated.
What to Serve With Butter Chicken
Butter chicken’s rich and complex flavors deserve thoughtful accompaniments that complement its creamy tomato base and aromatic spices. Traditional Indian pairings enhance the authentic dining experience while balancing the dish’s indulgent character.
Basmati rice stands as the classic partner for butter chicken, absorbing the velvety sauce with its fragrant, fluffy grains. Long-grain basmati offers a perfect neutral canvas that allows the butter chicken’s intricate flavors to shine. For an elevated version, try jeera rice (cumin-spiced rice) or peas pulao for added dimension.
Naan bread serves as an essential sidekick, ideal for scooping up that luxurious sauce. The slightly charred, pillowy texture creates a delightful contrast to the creamy butter chicken. Garlic naan adds another layer of flavor, while butter naan echoes the richness of the main dish.
Vegetables provide necessary freshness and textural contrast to butter chicken’s richness. Consider these options:
- Aloo gobi (potato and cauliflower curry)
- Saag paneer (spinach with Indian cheese)
- Simple cucumber raita for cooling relief
- Kachumber salad with diced cucumbers, tomatoes, and onions
Lentil dishes like dal tadka or dal makhani complement butter chicken beautifully, adding protein and earthy flavors that round out the meal. The yellow or black lentils create a satisfying texture contrast while maintaining the Indian flavor profile.
For beverages, cooling lassi yogurt drinks balance the dish’s richness, particularly mango or plain sweet versions. Chai tea offers warming spices that mirror butter chicken’s aromatic profile, while light lagers or crisp white wines like Riesling or Gewürztraminer pair wonderfully for those preferring alcoholic options.
Complete your butter chicken feast with traditional Indian chutneys and pickles. Mint chutney provides brightness, while tamarind chutney offers sweet-sour notes that cut through the richness. Mango pickle delivers intense bursts of flavor between bites of the main dish.
For a spectacular spread, consider serving butter chicken alongside other Indian favorites like tandoori chicken, lamb rogan josh, or vegetable biryani. This creates a restaurant-style experience that showcases the diverse flavors of Indian cuisine while allowing guests to sample multiple dishes.
Customizing Your Butter Chicken
Butter chicken’s versatility makes it the perfect canvas for personalization. You can easily adjust this classic dish to suit your taste preferences dietary needs or available ingredients without compromising its authentic charm.
Making It Spicier
Transform your butter chicken into a fiery delight by incorporating additional heat elements. Add extra Kashmiri chili powder or cayenne pepper to the marinade for chicken that carries heat from within. Fresh green chilies minced and sautéed with the onions bring both heat and bright flavor to your sauce. For intense heat lovers try adding a teaspoon of red chili flakes when blooming your spices or incorporate a few drops of hot sauce like ghost pepper or habanero sauce just before serving. Serving sliced fresh green chilies as a garnish allows guests to customize their own heat level while black pepper added at the finish provides a different dimension of spiciness that complements the creamy sauce beautifully.
Making It Milder
Create a gentler version of butter chicken that retains all its complex flavors without overwhelming heat. Replace Kashmiri chili powder with sweet paprika for color without spice while reducing any cayenne or hot spices by half or omitting them entirely. Increase the cream or butter quantity to mellow out existing heat in the sauce and balance flavors. Adding a tablespoon of honey or maple syrup creates a subtle sweetness that counteracts spiciness. For extremely sensitive palates remove seeds from tomatoes before pureeing to reduce acidity which can amplify heat perception. Yogurt makes an excellent finishing touch that both cools the dish and adds richness—simply stir in an extra tablespoon before serving or offer it as a side condiment.
Dietary Modifications
Adapt butter chicken to accommodate various dietary requirements without sacrificing its signature taste. For dairy-free versions substitute ghee with coconut oil and replace heavy cream with full-fat coconut milk or cashew cream for comparable richness. Vegans can swap chicken with firm tofu pressed and cubed or cauliflower florets roasted until slightly charred before adding to the sauce. Those following gluten-free diets should verify their spice blends contain no wheat fillers and serve with basmati rice instead of traditional naan. Low-carb enthusiasts might enjoy butter chicken served over cauliflower rice or alongside sautéed vegetables rather than traditional starches. For lower-calorie options use boneless skinless chicken breast instead of thighs drain excess oil after cooking onions and substitute half the cream with chicken stock blended with a small amount of cornstarch to maintain thickness.
Conclusion
Now you’re ready to create this iconic Indian dish in your own kitchen. With its rich history dating back to 1950s Delhi and its perfect balance of spices cream and tomato this butter chicken recipe delivers authentic flavor without complex techniques.
The beauty of butter chicken lies in its adaptability. Whether you prefer it spicy or mild with naan or rice you can customize it to suit your taste while maintaining its soul-warming essence.
Try making extra for leftovers – the flavors deepen beautifully overnight. Your homemade butter chicken will rival any restaurant version with tender chicken pieces swimming in that signature velvety orange sauce that’s captivated food lovers worldwide.
About The Author
