Easy Butter Chicken

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Learn how to make Easy Butter Chicken at home with this simple, restaurant-style recipe featuring tender marinated chicken in a creamy, buttery tomato sauce.

Easy Butter Chicken

Easy Butter Chicken

  • Cuisine: Indian
  • Category: Main Course, Chicken Curry
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 450 calories

Modern Indian cuisine owes its greatest triumph to the bustling streets of old Delhi. It was a happy accident. Leftover tandoori chicken was tossed into a rich, buttery tomato gravy to prevent the meat from drying out during long evenings. Today, this iconic dish symbolizes comfort across the globe.

The magic lies in the velvety fusion of sweet, tangy, and smoky flavors. Your kitchen will smell heavenly. Freshly ground spices toast gently in warm butter, releasing an aromatic cloud that promises an incredibly luxurious dining experience. Every single spoonful delivers a warm, satisfying hug.

Traditional restaurant versions often require hours of tedious straining and simmering. We bypass that stress entirely. This streamlined recipe coaxes maximum silkiness from simple canned tomato puree and heavy cream without sacrificing any authentic depth. You get restaurant-quality results in under an hour.

Double marination ensures the chicken remains tender and deeply seasoned throughout. Yogurt works its magic silently. Acidic lemon juice and spiced yogurt break down tough fibers, allowing the warm garam masala to penetrate deep into the meat. Dried fenugreek leaves add that essential restaurant-style finish.

This comforting curry is the ultimate centerpiece for cozy weekend family gatherings. Everyone loves a classic. Serve it alongside hot, garlic-rubbed naan or fluffy basmati rice to soak up every drop of that luscious orange sauce. It transforms an ordinary weeknight into a festive celebration.

Recipe

This quick and easy butter chicken recipe brings the authentic, rich flavors of Delhi's finest restaurants straight to your dinner table.

Ingredients

  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons ginger-garlic paste, divided
  • 2 tablespoons Kashmiri chili powder, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala, divided
  • Salt to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 1 can (400g) tomato puree
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon kasuri methi (dried fenugreek leaves), crushed

Method Instructions

  1. In a large bowl, combine the chicken pieces, Greek yogurt, one tablespoon of ginger-garlic paste, one tablespoon of Kashmiri chili powder, lemon juice, half a teaspoon of garam masala, and salt. Mix thoroughly and let it marinate for at least 20 minutes.
  2. Heat one tablespoon of butter and one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 3 to 4 minutes on each side until beautifully charred and cooked through, then remove from the pan and set aside.
  3. In the same skillet, melt another tablespoon of butter. Add the finely chopped onions and sauté for 5 minutes until soft and translucent, then stir in the remaining ginger-garlic paste and cook for another minute until fragrant.
  4. Pour in the tomato puree, the remaining Kashmiri chili powder, and salt to taste. Simmer the mixture on medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
  5. Stir in the heavy cream, sugar, and the remaining half teaspoon of garam masala. Reduce the heat to low, add the cooked chicken back into the skillet, and let it simmer gently for 5 minutes to absorb the flavors.
  6. Finish the dish by stirring in the remaining tablespoon of butter and the crushed kasuri methi. Serve hot with your choice of bread or rice.

Recipe Video

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar – step‑by‑step recipe tutorial

Rated: 4.9 of 5.0 from 1284 reviews.

Recipe Tags: Butter Chicken, Murgh Makhani, Indian Curry, Easy Chicken Recipe, Restaurant Style Butter Chicken

Servings

Serve this luxurious, velvety Indian curry hot alongside your favorite traditional accompaniments to create a complete feast:

  • Garlic Naan: Warm, pillowy flatbread brushed with garlic butter is perfect for scooping up the rich, aromatic sauce.
  • Basmati Rice: Fragrant, long-grain white rice provides a clean, neutral canvas that balances the bold flavors of the curry.
  • Jeera Rice: Cumin-tempered basmati rice adds an extra layer of subtle spice that complements the tomato-butter gravy beautifully.
  • Laccha Paratha: Flaky, layered whole wheat flatbread offers a delightful crispy texture contrast to the smooth sauce.
  • Fresh Kachumber Salad: A crisp mixture of diced cucumbers, tomatoes, and onions tossed in lemon juice cuts through the rich creaminess.

Tips

  1. Use chicken thighs instead of chicken breasts for the juiciest, most tender meat that won't dry out during high-heat searing.
  2. Toast the kasuri methi (dried fenugreek leaves) in a dry pan for 30 seconds to release their full aroma before crushing them into the sauce.
  3. Do not skimp on the butter; it is essential for achieving the signature glossy texture and rich flavor profile.
  4. Use Kashmiri chili powder to get that classic, vibrant red color without adding excessive, tongue-scorching heat.
  5. If the gravy tastes too acidic, add a tiny pinch of sugar or honey to balance the natural tomato sharpness.
  6. Sear the marinated chicken on high heat to get beautiful charred spots that mimic a traditional Indian clay tandoor oven.
  7. Strain the tomato puree through a fine-mesh sieve if you want an ultra-smooth, velvety restaurant-grade sauce.
  8. Let the chicken marinate for at least 30 minutes, or overnight in the fridge, for the deepest flavor penetration.
  9. Deglaze the pan with a splash of water or chicken stock after searing the chicken to save those tasty, caramelized browned bits.
  10. Add the heavy cream at the very end on low heat to prevent the sauce from splitting or curdling.

Ingredient Substitutes

If you lack some of the traditional ingredients, use these simple substitutes to keep your cooking process seamless:

  1. Greek Yogurt Substitute: If you don't have traditional Indian curd, thick plain Greek yogurt works beautifully for the marinade.
  2. Cashew Paste: Swap heavy cream with smooth cashew paste for a dairy-free creamy texture and subtle, sweet nutty flavor.
  3. Coconut Milk: Use full-fat canned coconut milk instead of heavy cream for a slightly tropical, dairy-free twist.
  4. Fresh Tomatoes: If canned tomato puree is unavailable, blend blanched, peeled fresh Roma tomatoes until completely smooth.
  5. Maple Syrup: Replace the white sugar with maple syrup or honey for a more complex, natural sweetness in the gravy.

Remarks

This easy butter chicken is a foolproof crowd-pleaser that brings the warmth of Indian hospitality directly to your home kitchen. It stores beautifully in the refrigerator, often tasting even better the next day as the complex spices continue to meld together.

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