Butter Chicken

Butter Chicken. This quick butter chicken recipe from India is a perfect match for your favorite restaurant’s butter chicken. The creamy sauce is simply divine when served with basmati rice and naan bread.

Introducing this very popular Indian recipe ever, butter chicken is a creamy, tomato-based and spicy chicken curry.

Tandoori chicken is used to make the most authentic butter chicken, including tomato sauce, whipping cream and other Indian spices.

Making homemade butter chicken on the stovetop is a simple and delicious method of cooking the dish.


Tomatoes, whipping cream, and other spices, including red chilli powder, cardamom, cloves, cinnamon, etc., are required for the creamy sauce.

Tomatoes and cream combine to create a rich and creamy flavour on the mouth.

Steamed basmati rice or naan are both excellent accompaniments to the butter chicken sauce.

Incorporating vegetables into your butter chicken.

No veggies are used in original butter chicken, and if you want the flavors to be authentic, don’t include any. As a result, this dish is packed with vitamins and minerals.

How to cook butter chicken in Indian cuisine?

First, marinate the chicken with ginger, garlic, chilli powder, and lime juice. Afterwards, the chicken is ready to be served.

Marinated chicken should be cooked or grilled until it has turned brown on the top.

Simmer the tomatoes for the butter chicken sauce for 5-7 minutes until they’ve broken down.

Ketchup, sugar, chilli powder, butter, and heavy cream combine the spices (cardamom, cloves, and cinnamon).

Toss the butter chicken with chopped cilantro and serve.

A serving of this recipe has only 506 calories.



  • 1 kg of boneless and skinless chicken
  • 3 tablespoons of oil
  • 1 ½ tablespoon of garlic paste
  • 2 teaspoons of lime
  • 2 teaspoons of ginger paste
  • ½ teaspoon of ground black pepper
  • 1-2 teaspoons of red chilli powder
  • 2 pinches of orange food color
  • Salt


  • 4 cloves
  • 4 large tomatoes
  • 6 pieces of whole black pepper
  • 2 tablespoons of ketchup
  • 2 green cardamom
  • 2 tablespoons of oil
  • 2 tablespoons of butter
  • 2 teaspoons of sugar
  • 2 teaspoons of ginger paste
  • 1 ½ tablespoon of garlic paste
  • 1 cup of water
  • 1 bay leaf
  • 1 jalapeno
  • 1 piece of cinnamon piece, 5 cm
  • ½ teaspoon of red chilli powder
  • ½ teaspoon of dried fenugreek leaves
  • Salt


  • Heavy cream
  • Chopped cilantro



  1. Using paper towels, thoroughly clean and dry the chicken. A large bowl is required.
  2. In a large bowl, combine all the Chicken ingredients and toss to combine. Season the chicken with the marinade and refrigerate for at least 30 minutes or preferably overnight.
  3. Pour the oil to a medium-sized saucepan and bring it to a boil.
  4. Pour in the marinade and add the chicken to the skillet or wok.
  5. Cook the chicken for 10-15 minutes, occasionally stirring, over a medium-high heat until the liquid has evaporated and the chicken has browned on the top. The chicken can alternatively be grilled.
  6. A clean serving platter is needed. Cooking the chicken a day ahead of time is recommended.


  1. Salt, pepper, and cinnamon are added to 2 tablespoons of oil in a big pan that has been heated to medium-high heat. 30 to 40 seconds of cooking time should be allotted for the spices. Cook for a minute before adding the ginger and garlic paste.
  2. Toss in the tomatoes, jalapeño, and water. Soup can be simmered until the tomatoes are soft and breaking down, about 5-7 minutes at low heat. Cool the pan after removing it from the heat.
  3. Removing and discarding all the whole spices (cardamom and bay leaves as well as cinnamon sticks, cloves, and black pepper).
  4. Blend the tomato mixture into a sauce in a blender.
  5. Combine the sauce, sugar, red chilli powder, salt, dried fenugreek leaves, and any remaining water in a clean pan. Stir well to combine. For a few minutes, simmer on low heat. Occasionally stir.
  6. Stir in the butter and cook for 5-7 minutes on the lowest heat setting, or until the sauce begins to boil. If the sauce is excessively thick, add extra water before serving.
  7. Simmer for an additional 5 minutes with the cooked chicken. Add chopped cilantro and heavy cream on top of the butter chicken when it’s done cooking. Serve with naan bread or rice right away.
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