Butter Chicken is a creamy, mildly spiced North Indian dish made with marinated chicken cooked in a rich tomato-butter gravy. It’s a popular favorite, often served with naan or rice.
Table of Contents
Ingredients:
For Marination:
- 500g chicken (boneless, preferably thighs or breasts, cut into bite-sized pieces)
- 1/2 cup plain yogurt (curd)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp lemon juice
- Salt to taste
For the Sauce (Gravy):
- 2 tbsp butter (unsalted)
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1/2 cup heavy cream (or fresh cream)
- 1/4 cup cashew paste (optional but adds richness)
- Salt to taste
- 1 tbsp dried fenugreek leaves (kasuri methi)
- Fresh cilantro (coriander) for garnish
- 1/2 cup water (adjust consistency)
Step-by-Step Instructions:
Step1: Marinate the Chicken
- In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, lemon juice, and salt. Mix well to form a marinade.
- Add the chicken pieces to the marinade, ensuring they are coated evenly.
- Cover and refrigerate for at least 1 hour (overnight for best results).
Step2: Cook the Marinated Chicken
- Heat a pan or grill over medium heat. Lightly grease with oil or butter.
- Cook the marinated chicken pieces in batches until they are charred and cooked through (about 6-8 minutes on each side). You can also bake them at 200°C (400°F) for 15-20 minutes.
- Set the cooked chicken aside.
Step3: Prepare the Butter Chicken Gravy
- In a large pan, heat butter and oil over medium heat.
- Add the finely chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add pureed tomatoes, cumin powder, coriander powder, and red chili powder. Cook until the oil begins to separate from the masala (around 10-12 minutes).
- Add the cashew paste (optional) and cook for another 2-3 minutes, stirring occasionally.
Step4: Simmer the Gravy
- Add the cooked chicken pieces into the gravy and mix well.
- Add water as needed to adjust the consistency of the gravy.
- Simmer for 10 minutes on low heat, allowing the chicken to absorb the flavors.
Step5: Finish with Cream and Fenugreek
- Stir in the heavy cream and dried fenugreek leaves (crushed between your palms for maximum flavor).
- Cook for another 5 minutes, allowing everything to combine well.
Step6: Serve
- Garnish with fresh cilantro and an extra drizzle of cream (optional).
- Serve hot with naan, roti, or basmati rice.Tips:For extra flavor: You can smoke the dish by placing a small piece of lit charcoal in a bowl, placing the bowl in the center of the pan, and covering it for 5-10 minutes.
Cashew Paste: Blend soaked cashews (soaked for 30 minutes) with a little water to make a paste for added richness.
Enjoy your delicious homemade butter chicken!
Tips:
- For extra flavor: You can smoke the dish by placing a small piece of lit charcoal in a bowl, placing the bowl in the center of the pan, and covering it for 5-10 minutes.
- Cashew Paste: Blend soaked cashews (soaked for 30 minutes) with a little water to make a paste for added richness.
Quick list of allergens in the Butter Chicken recipe:
Dairy: Yogurt, butter, and cream (can be replaced with dairy-free alternatives).Nuts: Cashew paste (optional, can be omitted or replaced with seeds).
Mustard: Fenugreek leaves (may cause a reaction in people with mustard allergies).
Citrus: Lemon juice (rare allergen).
Gluten-free if all ingredients are certified gluten-free.
Customization Tips
- Heat Level: Adjust the red chili powder to your taste. For mild spice, reduce the chili powder, or for extra heat, add chopped green chilies.
- Cream Alternatives: For a lighter version, use coconut cream or yogurt instead of heavy cream.
- Texture Variation: If you prefer a smoother sauce, blend the cooked onion-tomato mixture before adding the chicken.
Quick Tips and Tricks
- Smoky Flavor: For a restaurant-style smoky aroma, use the charcoal-smoking method. Place a small piece of lit charcoal in a bowl, set it in the center of the prepared butter chicken, cover with a lid, and let it infuse for about 5-10 minutes.
- Cashew Paste: To make cashew paste, soak 8-10 cashews in warm water for 30 minutes, then blend until smooth. This step is optional but gives a luxurious texture.
- Storage: Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even tastier the next day!
Allergen Information
To help those with food sensitivities, here’s a list of allergens in Butter Chicken:
- Dairy: Contains yogurt, butter, and cream. Dairy-free alternatives like coconut milk or vegan yogurt can be used.
- Nuts: Cashew paste, an optional ingredient, can be omitted or replaced with sunflower seed paste for a nut-free version.
- Mustard Family (Fenugreek): Fenugreek leaves may cause a reaction for those with mustard allergies. Omit if needed.
- Citrus: Contains lemon juice, a rare allergen.
Conclusion
Homemade Butter Chicken brings the warmth of Indian flavors into your kitchen with ease. With its mild spices, creamy texture, and perfectly cooked chicken, this dish is bound to impress family and friends. Try it with fresh naan or rice, and prepare to savor every bite. Happy cooking!