Indian Butter Chicken Recipe

You know what, whenever I feel like eating something special at a restaurant, my heart is like, without even thinking twice, just goes straight to Indian butter chicken.

I mean, that creamy, slightly sweet, and spicy flavor… it’s just unbeatable. Like seriously, it hits the spot every single time.

And the fun part is, now making it at home isn’t that hard anymore. You just need a few basic ingredients, a little bit of patience, and that’s it.

The same restaurant-style flavor is right there in your kitchen. As you can see, it’s not rocket science or anything.

So today, I’m gonna tell you how to make Indian butter chicken at home in a super easy way.

Indian Butter Chicken

Author: Sophie Rose Cooking Method:Stovetop Cuisine:Indian Courses:Main Dinner

Difficulty:IntermediatePrep time: 20 minutesCook time: 40 minutesRest time: 15 minutesTotal time:1 hour 15 minutesCooking Temp:180° CServings:4 servingsEstimated Cost:15 $Calories:485 kcal Best Season:Available

Description

So Indian Butter Chicken is basically this rich and creamy North Indian curry. It’s made with soft, juicy pieces of chicken cooked in a buttery tomato gravy. And then, you’ve got that flavor from cashews, cream, and a little bit of dry fenugreek leaves, which, as you can guess, gives it that proper restaurant-style taste.
This dish goes really well with naan, Indian flatbread, or even some nice basmati rice. It’s one of those mains that just feels perfect for any special occasion. Like, if you’re hosting or celebrating something, this one’s a solid choice.

Instructions

Step 1: Chicken Marination

So first things first, take the chicken pieces (boneless, of course) and add garlic paste, ginger paste, red chili powder, and some salt.
Now mix everything really well, like make sure the spices coat every single piece properly. You don’t want some pieces bland and others spicy, right?
Then just let it sit for about 15 to 20 minutes. That’s enough time for the flavors to soak in a bit.

Step 2: Frying the Chicken

Take a pan and heat a little oil in it. Not too much, just enough to coat the bottom.
Now add the marinated chicken and cook it on medium heat. Keep flipping it gently until it looks lightly golden and feels cooked through. You’ll see it change color and tighten up a bit.
Once it’s done, take the chicken out and keep it aside. We’ll use it later.

Step 3: Making the Gravy

In the same pan (don’t wash it, because those leftover bits add flavor), add a little more oil and one tablespoon of butter.
Now toss in the chopped onions and sauté them until they turn light golden. Not too dark, just enough to get that sweet aroma.
Then add the chopped tomatoes and cashews. You can also splash in a little water here to help things soften.
Now it’s time to add garlic paste, salt, vinegar, sugar, garam masala, and red chili powder. Just dump it all in and mix everything nicely.
Let this whole mixture cook on low heat for about 15 to 20 minutes. You’ll know it’s ready when the tomatoes and cashews feel soft and mushy.

Step 4: Blending the Gravy

Once that’s done, turn off the gas and let the mixture cool down a bit. Just so it doesn’t splatter in the blender.
Now transfer it to a blender and make a smooth paste. Like, really smooth, no chunks.
Then strain it using a sieve and pour it back into the same pan. This step makes the gravy super silky and restaurant-style.

Step 5: Final Step

Now in that smooth gravy, add butter, fresh cream, crushed dry fenugreek leaves, and the cooked chicken you had kept aside.
Mix everything gently and let it simmer on low heat for about 5 to 7 minutes. That’s when all the flavors really come together.
And finally, just before serving, drizzle a little more fresh cream and sprinkle some dry fenugreek leaves on top. That’s it, you’re done.

Pro Tips & Variations

Pro Tips:

So yeah, if you marinate the chicken for a longer time, the flavor turns out way better. Like, if you’ve got the time, just keep it for an hour as it really makes a difference.
After blending the gravy, it’s super important to strain it properly. That’s the only way it’ll get that smooth, restaurant-style texture. Otherwise, it might feel a bit grainy.
When you’re adding butter, make sure the flame is low. Because if the heat’s too high, the gravy can split and that’s not fun.
If you want, you can drizzle a little cream on top while serving. It makes the dish look nicer and also adds a little extra richness to the taste.
Now, if you’re using leftover gravy the next day, just add a splash of water or milk while reheating. Otherwise, it gets really thick and kind of heavy.

Variations:

If you’re not in the mood for chicken, you can totally use Indian cottage cheese or mushrooms in the same gravy. It works just as well.
For a lighter version, you can swap out the butter and use a little ghee or even some mild oil. It still tastes good, just less oily.
If you’re going for that extra rich flavor, don’t forget to add a bit of full-fat cream. It really amps things up.
Now, if you prefer a milder taste, just reduce the red chili powder and maybe add a tiny bit of honey. It balances things out nicely.
And if you’re making it for kids, keep the spices low and mix a little milk into the gravy. That way it turns out creamy and gentle which is perfect for little ones.

Storage & Reheating Instructions

Storage Instructions:

So, just store the butter chicken in an airtight container. That way the flavor stays intact and doesn’t get weird.
You can easily keep it in the fridge for about 2 to 3 days. It stays fresh and tastes good if you reheat it properly.
Now, if you’re planning to store it for longer, like more than a few days, then you can freeze it. It’ll be fine in the freezer for up to 2 weeks.
Just make sure the dish is completely cooled down before freezing. Because if it’s still hot, ice crystals form and that messes up the texture later.
Oh, and don’t forget to write the date on the container. It helps you remember when you made it especially useful if you’re freezing multiple things.

Reheating Instructions:

First, take it out of the fridge and let it sit at room temperature for about 10 to 15 minutes. That way it warms up a bit and reheats more evenly. Then heat it on the stove over low flame. Keep stirring it now and then so it doesn’t stick to the bottom or burn.
If the gravy feels too thick, just add a little water or milk to fix the consistency. Go slow with it because you don’t want it too runny either.
If you’re using a microwave, cover the bowl and heat it for 1 to 2 minutes. Otherwise, it might splatter and make a mess.
And once it’s hot, you can add a little fresh butter or cream on top. It makes the taste feel fresh again like you just made it.

Serving Suggestions:

So, butter chicken tastes best when it’s served hot like really hot with butter naan or garlic naan. That combo just works every time.
Now, if you don’t have naan at home, then basmati rice or even simple cumin rice goes really well with it too. It’s comforting and still feels complete.
You can also keep a side of salad or raita just something light to balance out the richness. It helps the meal feel a little fresher.
If you want, you can sprinkle a bit of fresh cream and crushed dry fenugreek leaves on top. It looks nice and also adds a little extra flavor, so why not.
And if you’re serving it for dinner, then maybe add a cold drink or some sweet lassi on the side. It kind of rounds off the meal and makes it feel more complete.

Nutrition Facts

Servings 4

Serving Size 1 bowl (about 250g)

Amount Per Serving
Calories 485kcal

% Daily Value *
Total Fat 33g51%
Saturated Fat 15g75%
Cholesterol 155mg52%
Sodium 780mg33%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 7g
Protein 32g64%

Vitamin A 950 IU
Vitamin C 9 mg
Calcium 110 mg
Iron 2.1 mg
Vitamin D 65 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1. Can I use bone-in chicken instead of boneless?

Yes, you totally can. Just keep in mind it’ll take a little more time to cook because the chicken needs to soften properly and cook all the way through.

Q2. What if I don’t have cashews?

You can swap cashews with almonds. Just soak them in hot water first. That way they’ll blend easily and give a nice creamy texture.

Q3. What should I do if the gravy turns out too spicy?

Just add a little cream or milk. It’ll balance the flavor and make the gravy feel lighter and smoother.

Q4. Can I make this without using cream?

Yes, absolutely. Instead of cream, you can use a bit of milk or even curd. Just be careful with curd. Make sure it doesn’t split while cooking.

Q5. Can I make butter chicken ahead of time?

Yes, this dish can be made a day in advance. And actually, when you reheat it the next day, the flavor gets even better because the spices settle in nicely.