Classic Indian Butter Chicken Recipe

Ingredients

500g boneless chicken, cut into pieces
1 cup Greek yogurt
1 tablespoon lemon juice
2 teaspoons turmeric powder
2 teaspoons garam masala
1 teaspoon chili powder
2 tablespoons butter
2 medium onions, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 cup tomato puree
1 cup heavy cream
1 teaspoon sugar
Salt to taste
Fresh cilantro leaves for garnish

Steps and instructions

In a bowl, mix the chicken pieces with Greek yogurt, lemon juice, turmeric powder, garam masala, and chili powder. Let it marinate for at least 1 hour.
Heat the butter in a pan over medium heat. Add the chopped onions and cook until they are golden brown.
Add the minced garlic and grated ginger to the pan and sauté for a few minutes.
Add the marinated chicken to the pan and cook until it is no longer pink in the center.
Add the tomato puree, heavy cream, sugar, and salt. Mix well and let it simmer for about 20 minutes or until the sauce thickens.
Garnish with fresh cilantro leaves before serving.

Tools for making

Cutting Board - To chop the onions and cut the chicken into pieces.
Knife - For cutting the chicken and chopping the onions, garlic, and ginger.
Bowl - To marinate the chicken with the yogurt and spices.
Pan - To cook the chicken and sauté the onions, garlic, and ginger.
Spatula - For stirring and flipping the chicken while cooking.
Measuring Spoons - To accurately measure the spices and lemon juice.
Grater - To grate the ginger.
Blender or Food Processor - To puree the tomatoes into tomato puree.

Recipe variations

Use bone-in chicken pieces instead of boneless chicken for added flavor.
Try using different spices such as cumin, coriander, or paprika to customize the flavor profile.
For a spicier version, add chopped green chilies or a dash of cayenne pepper.
Replace the heavy cream with coconut milk for a dairy-free alternative.
Make it vegetarian by substituting the chicken with paneer (Indian cottage cheese) or tofu.
Add vegetables like bell peppers, peas, or spinach for added texture and nutrition.
Experiment with different garnishes such as sliced almonds or dried fenugreek leaves.
For a healthier option, use low-fat yogurt instead of Greek yogurt.
Grill or roast the chicken instead of cooking it in a pan for a smoky flavor.

Recipe overview

This authentic Indian Butter Chicken recipe is a delightful treat for your taste buds. It's a creamy and rich dish where the chicken is marinated in yogurt and spices, then cooked in a buttery tomato sauce. This recipe is relatively simple to follow, and the end result is a mouth watering dish with a perfect balance of tangy and spicy flavors, all mellowed down by the richness of the butter and cream in the sauce. Serve it with some fluffy basmati rice or naan bread for a complete meal. Get ready to impress your family or guests with this delicious, restaurant-quality Indian dish right at home.

Common questions

Can I use bone-in chicken instead of boneless chicken? Yes, you can use bone-in chicken for this recipe. Just adjust the cooking time accordingly to ensure that the chicken is cooked through.
Can I replace Greek yogurt with regular yogurt? While Greek yogurt works best for its thick and creamy texture, you can use regular yogurt as a substitute. Keep in mind that regular yogurt might make the marinade slightly thinner.
Can I use vegetable oil instead of butter? Yes, you can substitute vegetable oil for butter if you prefer. However, the butter adds a rich flavor to the dish, so it is recommended to use butter if possible.
Can I make this dish spicier? Absolutely! If you prefer a spicier butter chicken, you can increase the amount of chili powder or add a pinch of cayenne pepper to the marinade or sauce.
Can I make this dish ahead of time? Yes, you can make the butter chicken ahead of time and store it in the refrigerator. The flavors will develop even more, making it even more delicious. Simply reheat it before serving.
Can I freeze the leftovers? Yes, you can freeze the leftover butter chicken in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Serving dishes and utensils

Cutting board - A sturdy surface for cutting and preparing ingredients.
Chef's knife - Essential for chopping onions, garlic, and ginger.
Mixing bowl - Used for marinating the chicken.
Frying pan - Used for cooking the chicken and sautéing onions.
Spatula - Handy for flipping and stirring the chicken while cooking.
Wooden spoon - Useful for stirring the sauce.
Measuring spoons - Needed to measure spices and other ingredients accurately.
Blender - Optional, but can be used to make tomato puree from fresh tomatoes.
Serving platter - To present the Chicken Butter Chicken dish.
Garnish tray - A small plate or bowl to hold fresh cilantro leaves for garnishing.

Origin stories

Butter Chicken, also known as Murgh Makhani, is a classic dish from the Indian subcontinent. Its origins can be traced back to the 1950s in the city of Delhi, where it was invented by Kundan Lal Gujral, a restaurateur who owned the iconic Moti Mahal restaurant. The dish was created out of necessity, as a means to use up leftover tandoori chicken. Kundan Lal, a creative culinary mind, decided to simmer the leftover pieces of tandoori chicken in a rich tomato and cream gravy, creating what we now know as Butter Chicken. It quickly gained popularity and it's now cherished worldwide due to its smooth, creamy, and slightly tangy flavor profile.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.