Go Back
Butter chicken is a rich and creamy dish that comes from India. It has a deep history tied to Indian culture. The dish first appeared in the 1950s. A restaurant in Delhi, called Moti Mahal, created it. The chefs there used leftover chicken and added spices and butter. This gave birth to a new dish that quickly gained fame.

Butter Chicken

Discover the rich world of Butter Chicken with this simple and flavorful recipe! This beloved dish from India combines tender chicken in a creamy, spiced sauce that’s perfect for your family dinner. Learn about its fascinating origins, key ingredients, and step-by-step instructions. Whether you’re a beginner or a seasoned cook, this recipe is a delicious way to bring Indian cuisine to your kitchen. Click to explore the full recipe and start your culinary journey today!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 tablespoon ground coriander

1 teaspoon garam masala

Salt, to taste

4 tablespoons unsalted butter

1 medium onion, finely chopped

1 can (14 oz) crushed tomatoes

1 cup heavy cream

Fresh cilantro, for garnish

Basmati rice or naan, for serving

Instructions
 

In a mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, ground coriander, garam masala, and salt.

    Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and marinate in the refrigerator for at least 1 hour (or overnight for best results).

      In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until golden brown.

        Add the marinated chicken to the skillet (discard any excess marinade) and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

          Pour in the crushed tomatoes and stir well, allowing the mixture to simmer for 10 minutes until slightly thickened.

            Reduce the heat to low and stir in the heavy cream and the remaining 2 tablespoons of butter. Combine until the sauce is creamy and heated through.

              Allow the butter chicken to simmer for an additional 5 minutes, adjusting the seasoning with salt as needed.

                Remove from heat and garnish with freshly chopped cilantro.

                  Prep Time: 20 mins | Total Time: 40 mins | Servings: 4

                    - Serving Suggestions: Serve the creamy butter chicken hot over fluffy basmati rice or with warm naan, and enjoy with a side of cucumber raita for added freshness.