Indian Butter chicken recipes are among the most popular dishes in Indian cuisine and abroad. The creamy, mildly spicy, tomato-based sauce is craveable and perfect for introducing kids to the warm flavors of Indian curry.
Your family will adore Indian butter chicken! It’s a delightful dish packed with rich flavors and tender chicken that melts in your mouth.
The creamy tomato sauce adds a velvety texture that’s comforting and indulgent, making it irresistible to everyone at the table. Plus, the mild spice level ensures that even the little ones will enjoy it, while still experiencing the exotic flavors of Indian cuisine.
Ingredients for Indian Butter Chicken Recipe
All the ingredients are essential for creating a flavorful chicken marinade and creamy sauce for this Indian Butter Chicken Recipe.
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Boneless and skinless chicken thighs or breasts: Provide the main protein component.
- Plain Greek yogurt: Tenderizes the chicken and adds creaminess.
- Minced garlic and ginger: Infuses the chicken with aromatic flavors.
- Garam masala, turmeric, ground cumin, red chili powder, and salt: Seasonings that add depth and spice to the chicken.
- Olive oil and butter: Adds richness and depth of flavor.
- Chopped onion: Provides texture and sweetness.
- Minced garlic and ginger: Enhances the aromatic base of the sauce.
- Ground cumin, garam masala, and ground coriander: Adds complexity and depth of flavor.
- Crushed tomatoes: Creates a rich and thick base for the sauce.
- Red chili powder and salt: Adds spice and seasoning to taste.
- Heavy cream: Makes the sauce creamy and luxurious.
- Sugar: Balances the acidity of the tomatoes.
- Dried fenugreek leaves: Adds a unique, slightly sweet flavor to the sauce.
How to Make Indian Butter Chicken Recipe – Chicken Makhani
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Mix chicken with marinade ingredients in a bag or bowl. Let sit for 30 minutes to an hour (or overnight).
- Heat oil in a large skillet. Cook chicken in batches until browned (about 3 minutes per side). Set aside.
- In the same pan, melt butter and sauté onions until translucent. Add garlic, ginger, and spices; cook until fragrant.
- Stir in crushed tomatoes, chili powder, and salt. Simmer for 10-15 minutes until sauce thickens.
- Blend sauce until smooth, then return to pan. Stir in cream, sugar, and fenugreek leaves.
- Add chicken and juices back to the pan. Cook for 5-10 minutes until chicken is cooked through.
- Garnish with cilantro and serve with rice and Naan bread. Enjoy!
Why this Recipe Works
This Indian Butter Chicken recipe works because it combines tender chicken marinated in a flavorful mix of spices and yogurt with a rich and creamy tomato-based sauce. The marinade infuses the chicken with delicious flavors while also tenderizing it, ensuring each bite is juicy and full of taste.
Cooking the chicken in batches allows it to brown evenly, adding depth of flavor to the dish. The sauce, made with onions, garlic, ginger, and aromatic spices, creates a rich and complex flavor profile. Simmering the sauce allows the flavors to meld together and develop, resulting in a thick and luxurious consistency.
Blending the sauce until smooth ensures a velvety texture, and adding cream and sugar balances the acidity while enhancing the dish.
Finally, garnishing with cilantro adds a fresh and vibrant touch, and serving with rice and Naan bread completes the meal, making it a satisfying and delicious dining experience for all.
Recipe Tips and Kitchen Tricks
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, or even overnight if possible, to ensure it absorbs all the flavors.
- Sear the Chicken: When cooking the chicken in batches, make sure not to overcrowd the pan. This allows the chicken to brown properly and develop a flavorful crust.
- Deglaze the Pan: After sautéing the onions, garlic, and ginger, deglaze the pan by scraping up any browned bits stuck to the bottom. This adds extra flavor to the sauce.
- Bloom the Spices: Toasting the ground spices for a short time before adding the tomatoes helps to unlock their full flavor potential.
- Simmer Slowly: Allow the sauce to simmer gently for 10-15 minutes to thicken and develop a rich, deep flavor.
- Blend for Smoothness: Use a blender [paid link] to puree the sauce until smooth. If you don’t have a blender [paid link], you can use an immersion blender [paid link] directly in the pan.
- Adjust Seasoning: Taste the sauce before adding the chicken and adjust the seasoning if needed. You can add more salt, sugar, or spices to suit your preferences.
- Finish with Fresh Herbs: Garnish the finished dish with freshly chopped cilantro or parsley for a burst of color and freshness.
Family-Friendly Side Dishes
- Steamed Basmati Rice: Fluffy and aromatic, basmati rice is an ideal accompaniment to soak up the flavorful sauce of the butter chicken.
- Naan Bread: Soft and pillowy, naan bread is great for scooping up the chicken and sauce. You can also try garlic naan or whole wheat naan for added flavor and nutrition.
- Vegetable Pilaf: A colorful medley of vegetables like carrots, peas, and bell peppers cooked with fragrant spices and rice makes for a nutritious and satisfying side dish.
- Cucumber Raita: A refreshing yogurt-based condiment flavored with cucumber, mint, and spices, raita helps balance the heat of the butter chicken and adds a cooling element to the meal.
- Saag Aloo (Spinach and Potato Curry): A comforting and nutritious side dish made with spinach, potatoes, and spices. It’s hearty enough to be served as a main course or as a side dish alongside the butter chicken.
Recipe Variations
- Vegetarian Butter Paneer: Substitute chicken with paneer (Indian cottage cheese) for a vegetarian version of butter chicken. Marinate the paneer cubes in the same marinade as the chicken, then proceed with the recipe as usual.
- Spicy Butter Chicken: Increase the amount of red chili powder or add chopped green chilies for a spicier version of butter chicken. Adjust the heat level according to your preference.
- Healthy Butter Chicken: Use Greek yogurt instead of heavy cream for a lighter version of butter chicken. You can also use olive oil instead of butter and reduce the amount of sugar for a healthier option.
Storing, freezing, and reheating instructions
Storing:
- Allow the butter chicken to cool to room temperature.
- Transfer the leftovers to an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 3-4 days.
Freezing:
- Allow the butter chicken to cool completely.
- Transfer the chicken and sauce to a freezer-safe container or resealable plastic bag.
- Seal tightly, removing as much air as possible to prevent freezer burn.
- Label the container with the date and store in the freezer for up to 3 months.
Reheating:
- Thaw the frozen butter chicken overnight in the refrigerator, or defrost it in the microwave using the defrost setting.
- Transfer the butter chicken to a saucepan [paid link] or skillet.
- Heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
- Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until heated through, stirring between each interval.
Note: When reheating butter chicken, be careful not to overcook it, as this can cause the chicken to become dry and tough. Adding a little extra cream or yogurt while reheating can help restore moisture and creaminess to the sauce. Once reheated, enjoy your delicious butter chicken with your favorite side dishes!
Frequently Asked Questions (FAQs)
Is butter chicken spicy?
Butter chicken typically has a mild to moderate level of spiciness. The level of heat can be adjusted according to personal preference by adding more or less chili powder or fresh chilies to the dish. Many recipes aim for a balance of flavors, with the creamy sauce helping to mitigate the spice.
Can I make butter chicken ahead of time?
Yes, you can make butter chicken ahead of time. In fact, allowing the flavors to meld overnight can enhance the taste of the dish. Prepare the butter chicken as instructed, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
What can I serve with butter chicken?
Butter chicken pairs well with various side dishes, including steamed basmati rice, Naan bread, vegetable pilaf, cucumber raita, or mixed vegetable salad. These accompaniments complement the flavors of the dish and provide a balanced and satisfying meal.
Wine & Cocktail Pairings
Remember, personal preferences play a role, so feel free to explore and discover your favorite pairings!
- Riesling: A slightly sweet Riesling with crisp acidity complements the spicy flavors of butter chicken while balancing its richness. Look for a German Riesling with notes of stone fruit and floral aromas.
- Chardonnay: A buttery Chardonnay with hints of oak enhances the creamy texture of the butter chicken sauce. Opt for a lightly oaked Chardonnay from California or Australia.
- Pinot Noir: A light-bodied Pinot Noir with red fruit flavors provides a refreshing contrast to the robust flavors of Indian butter chicken. Choose a Pinot Noir from Oregon or New Zealand.
Cocktail Pairings:
- Mango Lassi: This classic Indian drink made with ripe mangoes, yogurt, and a touch of honey or sugar offers a creamy and refreshing complement to the richness of butter chicken.
- Spiced Old Fashioned: A twist on the classic cocktail with warm spices like cinnamon and cloves, the Spiced Old Fashioned pairs well with the aromatic spices in Indian cuisine.
- Ginger Margarita: A zesty cocktail made with tequila, fresh lime juice, ginger syrup, and a splash of triple sec, the Ginger Margarita’s bright flavors complement the bold spices of butter chicken.
Chicken Makhana – Mild Indian Butter Chicken
Ingredients
For the chicken marinade:
- 2 lbs Boneless and skinless chicken, 1-inch cubes breast or thighs are both fine here
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger (or finely grated)
- 1 teaspoon Indian Kashmiri powder red chili powder, more or less to taste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon Salt more or less to taste
- 1 teaspoon ground cumin
For the sauce:
- 2 tablespoons olive oil
- 3 tablespoons Butter unsalted, or ghee
- 1 large white onion chopped
- 2 tablespoons garlic , minced
- 1 tablespoon ginger , minced or paste
- 1 1/2 teaspoons ground cumin . more or less to taste
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz Crushed tomatoes
- 1 teaspoon Indian Kashmiri Powder Red Chili Powder, more or less to taste
- 1 1/4 teaspoons salt . more or less to taste
- 1 cup heavy cream
- 1 tablespoon sugar to balance the acidity of the tomatoes
- 1/2 teaspoon dried fenugreek leaves
Instructions
- In a zip-top bag or bowl, combine chicken with all the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet over medium-high heat. Cook chicken in small batches, making sure not to overcrowd the pan. Saute until browned – about 3 minutes on each side. Set aside while you prepare the sauce.
- Heat butter in the same pan. Saute the onions until they turn translucent while scraping up any browned bits stuck on the bottom of the pan.
- Next, add the garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let spices bloom for about 20 seconds until fragrant. Stir occasionally.
- Then add the crushed tomatoes, chili powder, and salt. Let simmer for 10-15 minutes, stirring occasionally. Allow the sauce to thicken and become a deep red color.
- Pour the sauce back into the pan. Stir in the cream, sugar, and crushed fenugreek leaves. Add the chicken and any collected juices back into the pan and cook for an additional 5-10 minutes or until the chicken is cooked through.
- Garnish with chopped cilantro and serve with rice and Naan bread.
Notes
- Allow the butter chicken to cool to room temperature.
- Transfer the leftovers to an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 3-4 days.
- Allow the butter chicken to cool completely.
- Transfer the chicken and sauce to a freezer-safe container or resealable plastic bag.
- Seal tightly, removing as much air as possible to prevent freezer burn.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw the frozen butter chicken overnight in the refrigerator, or defrost it in the microwave using the defrost setting.
- Transfer the butter chicken to a saucepan or skillet.
- Heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
- Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until heated through, stirring between each interval.
Thanks for letting me try your recipe. I cant wait to try some more.
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