Butter Chicken
A rich, creamy North Indian curry made with marinated chicken simmered in a buttery tomato-based sauce, known for its smooth texture, balanced spice, and comforting flavor.
Quick Recipe Card
What This Recipe Is
Butter Chicken is a classic North Indian curry where yogurt-marinated chicken is cooked and finished in a velvety tomato, butter, and cream sauce. It delivers a mild yet deeply aromatic experience.
Ingredients
- 500 g (1.1 lb) boneless chicken, cut into pieces
- 120 g (½ cup) plain yogurt
- 2 tbsp lemon juice
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp chili powder
- 2 tbsp butter
- 1 tbsp oil
- 300 g (1¼ cup) tomato puree
- 120 ml (½ cup) cream
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
Equipment
- Mixing bowl
- Heavy-bottom pan
- Spatula
- Knife
Instructions
Step 1:
In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, turmeric, chili powder, and salt. Add chicken and marinate for 30 minutes.
Step 2:
Heat oil and 1 tbsp butter in a pan over medium heat. Cook the marinated chicken until lightly browned. Remove and set aside.
Step 3:
In the same pan, add remaining butter and tomato puree. Cook on medium heat until slightly thickened.
Step 4:
Add cumin powder, coriander powder, garam masala, and sugar. Stir well.
Step 5:
Add cooked chicken and simmer on low heat for 10–15 minutes.
Step 6:
Add cream, stir gently, and simmer for another 5 minutes.
Step 7:
Adjust seasoning and serve hot.
Visual Cooking Cues
- Sauce becomes thick, glossy, and smooth
- Oil slightly separates at the edges
- Chicken appears tender and fully coated
- Gentle simmer without rapid boiling
Chef Tips
- Add cream at low heat to prevent splitting
- Let chicken rest after cooking for better texture
Common Mistakes
- Cooking on high heat after adding cream
- Skipping marination step
Troubleshooting
- Sauce too sour: Add more cream or a pinch of sugar
- Chicken dry: Reduce cooking time
Ingredient Pairings
- Basmati rice
- Naan
- Roti
Substitutions
- Cream → coconut cream
- Butter → ghee
Recipe Family Variations
- Spicy butter chicken with extra chili
- Smoky version using charcoal infusion
Serving Suggestions
- Serve with steamed basmati rice
- Pair with warm naan
- Garnish with cream drizzle
Dietary Classification
- Halal
- Gluten-free (without bread)
Nutrition Information
- Calories: ~450 kcal
- Protein: 28 g
- Fat: 30 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Sodium: Moderate
Storage / Reheating
Storage
- Refrigerate up to 3 days
- Freeze up to 2 months
Reheating
- Reheat on low heat with a splash of water or cream
FAQ
Can I use bone-in chicken?
Yes, adjust cooking time
Can I skip cream?
Yes, but texture will be less rich
Why This Recipe Works
- Yogurt marination tenderizes chicken and enhances flavor
- Balanced tomato acidity is softened by butter and cream
- Controlled simmering ensures smooth, stable sauce
Recipe Identity
- Origin: India
- Authentic name: Murgh Makhani
- Style: Restaurant-style curry
Dish Classification
- Dish type: Curry
- Course: Main course
- Meal type: Lunch or dinner
- Traditional or modern dish: Traditional
- Street food or home cooking: Both
- Festival or everyday food: Both
Recipe History
Butter Chicken originated in Delhi, India, in the mid-20th century, created to repurpose leftover roasted chicken into a rich, flavorful curry.
Cultural Notes
- A signature dish of North Indian cuisine
- Widely popular globally in restaurants
Advanced Cooking Knowledge Open detailed cooking science and reference notes
Flavor, Texture, and Aroma Profile
- Flavor: Creamy, mildly spiced, slightly tangy
- Texture: Smooth gravy, tender chicken
- Aroma: Butter, warm spices, tomato richness
Flavor Balance
- Sweet: Mild
- Salt: Moderate
- Acid: Balanced
- Bitter: None
- Umami: High
- Aromatic elements: Garlic, ginger, garam masala
Flavor Components
- Sweet: Cream, butter
- Salt: Salt
- Acid: Tomato, yogurt
- Bitter: None
- Umami: Chicken, tomato
- Aromatic elements: Ginger, garlic, spices
Ingredient Notes
- Fresh tomato puree gives better flavor than canned
- Full-fat cream ensures a stable, rich sauce
Ingredient Science
- Yogurt breaks down muscle fibers for tenderness
- Fat from butter and cream reduces acidity and enhances mouthfeel
Ingredient Roles
- Chicken: Main protein
- Tomato: Base of sauce
- Butter: Richness and flavor
- Cream: Texture and balance
- Spices: Aroma and complexity
Ingredient Classification
- Protein: Chicken
- Dairy: Yogurt, butter, cream
- Spices: Garam masala, turmeric, chili
Preparation Techniques
- Marination
- Mixing
- Sautéing
Cooking Techniques
- Simmering
- Pan cooking
Heat Management
- Low heat stages: Final simmer after adding cream
- Medium heat stages: Cooking tomato base
- High heat stages: Initial chicken searing
- Temperature cues: Gentle simmer without boiling
Texture Development
- Slow cooking thickens sauce naturally
- Cream creates a smooth, velvety finish
Cooking Time Control
- Avoid overcooking chicken to keep it juicy
Flavor Pairing Logic
- Cream balances tomato acidity
- Butter enhances spice aroma
Global Variations
- UK version: Sweeter and creamier
- Western adaptation: Reduced spice intensity
Leftover Ideas
- Use in wraps
- Mix with rice for quick meals
Cooking Safety Notes
- Ensure chicken is fully cooked
- Maintain hygiene during raw chicken handling
Sustainability Notes
- Use locally sourced chicken when possible
- Reduce food waste by repurposing leftovers
