This butter chicken recipe is the best you will ever make and definitely better than any restaurant take out. Made with boneless chicken, yogurt, and easy to find spices, and done in just 20 minutes. Serve it over steam rice for a quick lunch or dinner.
Table of Content
Indian Butter chicken is not new to anyone who has eaten Indian food. Often, people think this dish is loaded with butter. That is really not true. It is rich, creamy and delicious but the richness comes from the yogurt sauce.
If you have not tasted butter chicken before, it is a wonderful combination of a creamy sauce with a slight tang from the tomato paste. Of course, the tomato paste also adds a sweetness, which when combined with the spicy hot paprika or cayenne, can be a wonderful combination.
About this recipe
As I said, this dish takes only 20 minutes to cook. Traditionally, this dish would involve skinning the tomatoes, blending them, straining the juice then cooking it down until thick. That process is now quick and easy with the availability of tomato paste.
The spices used here are easy to find in any supermarket. And yet, if you don't have them, you can also use the two pillars of Indian spices: curry powder and garam masala. If you like cooking Indian food, you must try my homemade curry powder and garam masala. I shared how to make butter chicken with curry powder previously with you here.
Today, I have served it over steamed rice. But, it also works wonderfully with chapati, naan, paratha or any other Indian bread.
Ingredients and Substitutes
- Chicken - I am not much of a chicken breast person. So yes, I am using chicken thighs, and yet please feel free to use chicken breast and reduce the cooking time to about 10 minutes.
- Spices - I am using a combination of paprika, turmeric, cumin, coriander, and garam masala. You can also use about 2 tablespoon of curry powder.
- Paprika - I have used hot paprika. But, if you want to tone down the spice - use a combination of hot and sweet paprika. You can also use all sweet paprika.
- Yogurt - Ideally, it's best to use thick Greek yogurt, which will give you a rich, creamy sauce. If you don't have Greek yogurt, use the regular plain yogurt and cook it uncovered so the excess moisture evaporates.
- Tomato Paste - Traditionally, we'd have to peel, juice and strain the tomatoes but these days ready to use tomato paste does the trick.
Step by step instructions
- In a glass or stainless mixing bowl, combine the yogurt, all the spices, ginger, garlic, and lemon juice. Combine well.
- You can leave this to marinate for 15 minutes on the counter up to 12 hours in the refrigerator.
- In a skillet or saute pan, add oil and ghee.
- Add the whole spices - saute 30 seconds.
- Then, add the chicken with marinade.
- Stir fry for 2 minutes on medium-high.
- Then, add the tomato paste - combine well.
- Cover and cook for 15 minutes.
- Open pan, taste and adjust seasoning.
- Garnish with cilantro leaves.
- Server over steamed rice, chapati or naan.
Frequently asked questions
This butter chicken recipe will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Yes, I shared how to make butter chicken with curry powder previously. I highly recommend you check that recipe as well.
If you want to make this parve or dairy-free, use coconut yogurt or coconut cream instead. Everything else will remain the same.
Butter chicken is made with chicken but the same recipe can be used with beef or lamb with a few variations. Check out my recipe for lamb masala, beef curry.
You can use the spice-mix called butter chicken. Though I highly recommend you read the package instructions to see the recipe suggestions for quantity.
Today, I have served it with steamed rice. Sometimes, I serve it with our family coconut turmeric rice. Having said that, Indian chapati, roti or naan are perfect with this as well.
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Butter Chicken in 20 minutes
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Chicken (thighs or breast)
- 2 cups Greek yogurt
- 1 tablespoon Garlic (grated)
- 1 tablespoon Ginger (grated)
- 2 tablespoon Lemon juice
- 1 tablespoon Cooking oil
- 1 tablespoon Ghee (or butter)
- 2 tablespoon Tomato paste
- 1 teaspoon Salt
- ½ teaspoon Black pepper
SPICES
- ½ teaspoon Turmeric powder
- 2 tablespoon Coriander powder
- 2 teaspoon Cumin powder
- ½ teaspoon Garam masala
- 2 teaspoon Paprika (hot or sweet)
WHOLE SPICES
- 2 Cardamom pods
- 1 Cinnamon stick
- 1 Black cardamom ((optional))
- 2 Bay leaves
- 4 Curry leaves ((optional))
Instructions
- In a glass or stainless mixing bowl, combine the yogurt, all the spices, ginger, garlic, and lemon juice. Combine well.
- You can leave this to marinate for 15 minutes on the counter up to 12 hours in the refrigerator.
- In a skillet or saute pan, add oil and ghee.
- Add the whole spices – saute 30 seconds.
- Then, add the chicken with marinade.
- Stir fry for 2 minutes on medium-high.
- Then, add the tomato paste – combine well.
- Cover and cook for 15 minutes.
- Open pan, taste and adjust seasoning.
- Garnish with cilantro leaves.
- Server over steamed rice, chapati or naan.
Recipe Notes & Tips
What can you do with leftover butter chicken?
Indian Butter Chicken is great to have on hand for many things, so leftovers are always a great thing to have on hand.- Butter Chicken Wraps - This quick butter chicken makes a great snack for kids' school meals. You can buy or make tortilla or Indian chapati.
- or Butter Chicken Sandwiches - Use them as the base for sandwiches of course - add some sliced cucumbers and tomatoes.
- Butter Chicken Noodles - Make a batch of butter chicken and instead of serving it with chapati or rice - serve it over a bed of steaming hot noodles.
- or Butter Chicken Pasta - Do the same with Pasta - serve it with a bowl of penne.
- Butter chicken pizza - sprinkle butter chicken pieces on your favorite pizza before the cheese.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
B
Hi! Was super excited to try the recipe.
A few questions.
What temp do you turn it to once you put the lid on?
Thanks!
Veena Azmanov
Hey B- I cook on medium-low heat. Thanks
Douglas Coelho
Excellent "Indian" recipe. Not like the horrible, sweetened version that you get in Australian restaurants.
Veena Azmanov
Thank you so much for your feedback, Douglas.
Hannah
Amazing recipe; just made it and chose to marinate it for a long time. I had been trying to find a butter chicken recipe that tasted authentic/was as good as a restaurant, and this recipe definitely helped me accomplish that! Very excited to be able to make this at home, and it will be a regular recipe for us. Thanks so much for sharing.
Veena Azmanov
Thank you, Hannah. I am so happy you enjoyed this recipe. Thank you for coming back to write this feedback.
Mary Bostow
I've never made Butter Chicken, where have I been! This looks delicious!
Veena Azmanov
You must try this recipe. Mary. So easy