Butter Chicken Recipe | Easy Indian Butter Chicken

Introduction

Butter Chicken is one of the most loved Indian chicken curries, known for its creamy tomato-based gravy, soft chicken pieces, and rich buttery flavor. It is mildly spiced, smooth, and perfect for serving with naan, roti, jeera rice, or steamed basmati rice. This easy Indian Butter Chicken recipe is made with simple ingredients like chicken, curd, tomatoes, butter, cream, and basic Indian spices. The chicken is first marinated and cooked, then mixed into a creamy makhani-style gravy. It tastes restaurant-style but is easy enough to make at home.

Why You’ll Love This Recipe

• Creamy, rich, and full of flavor
• Beginner-friendly Indian chicken curry
• Made with simple everyday spices
• Perfect for dinner, family meals, or special occasions
• Goes well with naan, roti, paratha, or rice
• Less spicy and suitable for most people

Ingredients

For Marinating the Chicken

• 500 grams boneless chicken, cut into medium pieces
• 1/2 cup thick curd or yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 tablespoon lemon juice
• 1 tablespoon oil
• Salt, as needed

For the Butter Chicken Gravy

• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion, roughly chopped
• 3 medium tomatoes, roughly chopped
• 8 to 10 cashews
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 teaspoon sugar or honey
• 1/2 cup fresh cream
• 1 teaspoon kasuri methi, crushed
• 1/2 cup water, or as needed
• Salt, as needed

For Garnish

• 1 tablespoon fresh cream
• 1 teaspoon butter
• Fresh coriander leaves, chopped

How to Make

Step 1: Marinate the Chicken

In a bowl, add chicken pieces, curd, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, oil, and salt. Mix everything well so the chicken is coated properly. Cover and rest it for at least 30 minutes. For better flavor, you can marinate it for 2 to 4 hours in the fridge.

Step 2: Cook the Chicken

Heat a pan on medium flame. Add the marinated chicken pieces and cook for 8 to 10 minutes, or until the chicken is cooked and slightly roasted from the outside. Stir occasionally so the chicken does not burn. Once done, keep it aside.

Step 3: Make the Gravy Base

In the same pan, add butter and oil. Add chopped onion and cook until it becomes soft and light golden.

Add ginger-garlic paste and cook for a minute until the raw smell goes away. Now add chopped tomatoes, cashews, Kashmiri red chili powder, cumin powder, garam masala, salt, and a little water.

Cover and cook for 8 to 10 minutes, or until the tomatoes become soft and mushy.

Step 4: Blend the Gravy

Turn off the flame and let the mixture cool slightly. Transfer it to a blender and blend into a smooth paste.

For a smoother restaurant-style gravy, you can strain the paste using a sieve. This step is optional but gives a silky texture.

Step 5: Cook the Butter Chicken

Add the blended gravy back to the pan. Add a little water to adjust the consistency and cook for 3 to 4 minutes on low to medium flame.

Add the cooked chicken pieces and mix well. Let everything simmer for 5 to 7 minutes so the chicken absorbs the flavor of the gravy.

Step 6: Add Cream and Kasuri Methi

Lower the flame and add fresh cream. Mix gently. Add sugar or honey to balance the tanginess of the tomatoes.

Crush kasuri methi between your palms and add it to the gravy. Mix well and cook for 1 to 2 minutes.

Do not boil too much after adding cream, as it can affect the smooth texture of the gravy.

Step 7: Garnish and Serve

Finish with a small amount of butter, fresh cream, and chopped coriander leaves.

Serve hot with naan, roti, paratha, jeera rice, or steamed basmati rice.

Tips

• Use thick curd or yogurt for marination, not watery curd.
• Kashmiri red chili powder gives good color without making the dish too spicy.
• Cook the chicken before adding it to the gravy for better taste and texture.
• Cashews help make the gravy creamy and rich.
• Strain the gravy if you want a smooth restaurant-style butter chicken.
• Add cream on low flame to prevent curdling.
• Do not skip kasuri methi, as it gives the classic butter chicken flavor.
• Adjust sugar or honey depending on how tangy your tomatoes are.

Serving Suggestions

Butter Chicken tastes best with Indian breads and rice dishes. You can serve it with:

• Butter naan
• Garlic naan
• Tandoori roti
• Plain roti
• Lachha paratha
• Jeera rice
• Steamed basmati rice
• Peas pulao

For a complete meal, serve it with sliced onion, lemon wedges, cucumber salad, or plain curd on the side.

Storage

You can store leftover Butter Chicken in an airtight container in the refrigerator for up to 2 days.

Reheat it on low flame in a pan. Add a splash of water or milk if the gravy becomes too thick. Avoid overheating after adding cream, as the gravy can lose its smooth texture.

Freezing is possible, but the texture of the cream may change slightly after thawing. For best taste, enjoy it fresh or within 1 to 2 days.

FAQs

Can I make Butter Chicken without cream?

Yes, you can make Butter Chicken without cream. You can use milk, cashew paste, or a little extra curd instead. The gravy will still taste good, but cream gives the best rich and smooth texture.

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken. It will take a little longer to cook, but it gives a deeper flavor. Make sure the chicken is fully cooked before serving.

Is Butter Chicken spicy?

Butter Chicken is usually mildly spiced. It has a creamy and slightly sweet tomato-based gravy. You can increase or reduce the chili powder as per your taste.

Can I make Butter Chicken ahead of time?

Yes, you can make it ahead of time and store it in the fridge. It often tastes even better after a few hours because the flavors settle well.

What makes Butter Chicken creamy?

The creaminess comes from cashews, butter, tomatoes, and fresh cream. Blending the gravy also helps create a smooth and creamy texture.

What is the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken is usually creamier, mildly sweet, and buttery. Chicken Tikka Masala is often spicier and has a stronger masala flavor.