A truly decadent dish, this Indian butter chicken recipe is a magic combo of butter, tomatoes, yoghurt, cream and spices. Guaranteed to make you reach out for more!
Ah, butter chicken. Who has not heard of butter chicken? It brings to mind a dhaba (a small, rustic eatery) on a long, winding highway in North India: a pit stop for travel weary people digging into strictly no-frills but excellent meals under the shade of a massive, leafy tree. Butter chicken with crisp tandoori rotis happens to be a hot favourite.
Now, this is not exactly light or everyday fare as you already probably know (butter + cream!) but it’s one that will astonish your taste buds. The tomatoes and cream come together to make a silky smooth gravy that’s a little tangy, very creamy and out-of-this-world delicious. In one word: addictive.
Besides, pure butter and cream are, anyday, better than the trans fats (think store-bought cookies and cakes) we put into our bodies. Remember, this is real, whole food we’re cooking, sans any artificial ingredients. So if you’re somewhat of a health freak like me, ignore that little nagging voice in your head and indulge. Just don’t make a habit of it;-) Have butter chicken with any Indian bread like naan and a salad. It pairs well with rice too, so go ahead and spoon some of it on a plateful of hot, steaming rice.
I infintely prefer my homemade butter chicken over the ready-to-eat dinners available in most supermarkets. For one, they’ve got loads of preservative and colour. The one or two brands that I tried turned out to be extremely spicy and oily. And ultimately, what really got to me was that the gravy had a too-sharp edge which I immediately detested. I love the milder version I make in my own kitchen.
At least I know exactly what goes into it and I can control the spice and ingredients. In this version, for example, I’ve not gone overboard with anything. For starters, there is no oil, only butter (3 tablespoons). The cream is within reason too (3 tablespoons, not the whole tetrapack). The food colour is barely there (a pinch) since the dark red tomato paste does its job pretty well. And yet, the taste is not compromised at all as you will discover when you make it.
My Indian butter chicken recipe is a true weekend special and worth all the effort in my book!
Want to try another lipsmacking chicken dish with tomatoes? Try this tangy tomato chicken recipe.
Easy Indian Butter Chicken Recipe
Prep
Cook
Inactive
Total
Yield 4-6 servings
A no-fail Indian butter chicken recipe that is sure to please. The magical combo of butter, tomatoes, yoghurt, cream and spices will make you reach out for more!
Ingredients
For the marinade:
- 1 small chicken, cut into 12 pieces, bone-in
- 4 tbsp yoghurt, lightly beaten
- 2 tbsp chickpea flour (besan)
- 2 tbsp ginger garlic paste
- 1 tsp garam masala powder
- 1/2 jalapeno pepper, ground
- 1 tbsp coriander powder
- 1 tsp Kashmiri chilli powder
- 1 key lime, squeezed
- a pinch of orange food colour
- 1 tsp sea salt
For the gravy:
- 3 tbsp butter
- 1 black cardamom
- 5 cloves
- 10 peppercorns
- 2 green cardamom
- 1 tsp Kashmiri chilli powder
- 1 small tin tomato paste
- 1 medium onion, pureed
- 2 tbsp ginger garlic paste
- 1 tbsp sugar
- 3 tbsp fresh cream
- 1 tsp sea salt
Instructions
- Whisk together the marinade ingredients and put the chicken pieces in it. Cover and refrigerate for 4-5 hours.
- Transfer the marinated chicken to a baking tray and bake at 400 Fahrenheit for 45 minutes to 1 hour.
- While the chicken is cooking in the oven, prepare the gravy. Melt butter in a dutch oven and add whole spices.
- When the spices turn golden, stir in the onion and ginger-garlic pastes. Sauté for 5 minutes on high and then add the tomato paste.
- Tip in the Kashmiri chilli powder, salt and sugar. Cover and simmer for 15 minutes. Check once and add half a cup of water if the tomato gravy is too thick.
- When the gravy is done, add the chicken along with any scrapings and liquid from the baking tray. Cook for 5 minutes, then stir in the cream. Simmer for another 5 minutes.
- Serve butter chicken with naan or rice.
Notes
- I am a huge fan of homemade, wholewheat rotis, but this particular indian butter chicken recipe calls for heavier breads like naan and tandoori roti. The humble roti just won’t do in this case, so go for the naan!
- You can add pureed tomatoes instead of the store-bought tomato paste if you so wish. Choose the reddest tomatoes you can find for a pleasing rich coloured gravy and whiz in a blender. Six medium sized ones will do.
Courses Dinner
Cuisine Indian
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 226.7 | ||
% Daily Value | ||
Total Fat 10.2 g | 16% | |
Saturated Fat 5.1 g | 26% | |
Unsaturated Fat 2 g | ||
Cholesterol 65.8 mg | 22% | |
Sodium 1308.1 mg | 55% | |
Total Carbohydrates 18.1 g | 6% | |
Dietary Fiber 2.9 g | 12% | |
Sugars 9.4 g | ||
Protein 18.3 g | 37% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Did you make this recipe? Don’t forget to give it a star rating below!
Okay, I’m convinced! I need to make your delicious recipe! I’ve never had Indian butter chicken and just looking at your photos makes me want to rectify that!!
Hey, thanks Elaine! Do tell how it turned out:-)
Butter chicken is my favourite. And this one looks so perfect. Am surely trying your recipe soon.
Thanks for commenting, Aditi. Do try it:)
I love butter naan!! How much is in a small tin of tomato paste? My favorite brand comes in a tube.
Butter chicken, you mean! A small tin has approx. 4 heaped tablespoons of paste. You can use the whole tube if it is not a very large one:)
I’ve been reading about butter chicken but really didn’t know what it entailed. Your recipe ingredients has my mouth watering. The combination sounds so good. I’ve got to make this!! I know we’ll love it.
Thanks, Marisa. You must try it if you haven’t ever tasted butter chicken. You won’t be disappointed!
My family’s favorite dish with some steamed rice or naan!Lovely recipe.
My husband loves Butter Chicken and let’s no chance pass to order some at our local takeaway. This recipe looks so straightforward that I am going to propose to him we cook it together this week! Thanks!
Do let me know how it turned out, Kiki!
Butter chicken is such perfect cold weather comfort food! Like you said, a little in moderation can fit into anyone’s eating plans, and I’d much rather have the real ingredients in this than the prepackaged stuff any day!
Thanks for your vote of confidence, Julie!
I love butter chicken!! I order it every time I go to an Indian restaurant. Looking forward to trying this!
The hubs and I tried out a new Indian restaurant in town and they had the most amazing butter chicken. He’s been wanting me to make it at home so I know this he’ll love this recipe as a surprise this week!
Oh, I hope he likes it Jessica! My recipe is a milder version of the restaurant type butter chicken (hence healthier) since I am a little stingy with the butter and cream. But you can adjust those to your liking and make it richer if you so wish.
This looks amazing!! I love butter chicken and your recipe is perfect! Beautifully spiced and gorgeous pics!
It sounds delicious! I love to try new chicken recipes, so this one is on my menu plan for next week I will let you know how it was received by my family soon!
For sure, Sara!
Oh my goodness this looks so heavenly! I love the vibrant color of the sauce. I’ve had butter chicken in restaurants, but never tried to make it at home. Definitely saving this recipe