Butter Chicken Recipe: Creamy Delhi-Style Chicken Curry | Restaurant-Style Indian Butter Chicken
Butter Chicken Recipe is Delhi’s most famous culinary export – tender marinated chicken simmered in a velvety tomato-cashew gravy finished with butter and cream. Invented in a Delhi restaurant in the mid-20th century, it’s now one of the most recognisable Indian dishes worldwide.
Butter Chicken at a Glance
| Cuisine | Delhi (North Indian) |
|---|---|
| Country | India |
| Meal | Dinner |
| Course | Main / Curry |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 35 minutes |
| Total time | About 1 hour 55 minutes |
| Servings | 4 |
| Suggested serving | 1 cup |
Butter Chicken RecipeIngredients
- 600g boneless chicken, cubed;
- 1/2 cup curd;
- 1 tbsp ginger-garlic paste;
- 1 tsp red chilli powder;
- 1/2 tsp turmeric;
- 1 tsp garam masala;
- salt to taste (for marinade). For gravy: 4 tomatoes, chopped;
- 10-12 cashews;
- 1 onion, chopped;
- 1 tbsp ginger-garlic paste;
- 1/2 tsp red chilli powder (Kashmiri, for colour);
- 1 tsp garam masala;
- 1 tsp kasuri methi, crushed; 3 tbsp butter;
- 2 tbsp cream;
- 1 tsp sugar; salt to taste.
How to Make Butter Chicken
- Marinate chicken with curd, ginger-garlic paste, red chilli powder, turmeric, garam masala and salt for at least 1 hour.
- Grill, pan-sear or bake the marinated chicken until just cooked through and lightly charred at the edges; set aside.
- Simmer tomatoes, cashews and onion together in a little water until soft, about 10 minutes; cool and blend into a smooth puree.
- Heat butter in a pan; add ginger-garlic paste and cook briefly.
- Add the tomato-cashew puree and cook for 8-10 minutes, stirring often, until it thickens and the raw smell disappears.
- Add red chilli powder, sugar and salt; mix well.
- Add the cooked chicken pieces and simmer for 8-10 minutes to let them absorb the gravy.
- Stir in cream and crushed kasuri methi; sprinkle garam masala and simmer for 2 more minutes before serving.
Cooking Tips
Marinating the chicken for a full hour, and pre-cooking it separately (grilled or pan-seared) before adding to the gravy, is what gives butter chicken its signature smoky depth. Blend the tomato-cashew base completely smooth for the classic velvety texture. Add cream towards the end and avoid a hard boil afterward, which can cause it to separate.
Variations
Use bone-in chicken for a richer, more traditional result closer to the dish’s tandoori origins. A dash of Kashmiri chilli powder gives vibrant colour without excess heat.
Substitutions
Tofu or paneer can replace chicken for a vegetarian version, adjusting cooking time accordingly.
What to Serve With Butter Chicken
Naan, roti, or steamed rice.
Storage & Reheating
Storage: Keeps refrigerated for up to 3 days; freezes reasonably well.
Reheating: Reheat gently on the stovetop with a splash of water or milk to loosen the gravy.
Butter Chicken Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 420 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 30 g |
| Fiber | 2 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-rich curry, though rich in butter and cream, so best enjoyed as an occasional treat rather than an everyday dish.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward, shredded small, with mild spicing and cream reduced.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (curd, butter, cream) and cashews (tree nut).
Ensure chicken is cooked through fully with no pink remaining before adding to the gravy.
Butter Chicken FAQs
Why is my butter chicken gravy not smooth?
The tomato-cashew base needs to be blended thoroughly; strain through a sieve for an extra-silky texture if needed.
Can I skip marinating the chicken?
Marination adds significant flavour and tenderness; even a short 20-30 minute marinate helps if you’re short on time.
Why did my cream curdle in the gravy?
Adding cream to a very hot, boiling gravy and then boiling vigorously afterward can cause separation; add on low heat and avoid a hard boil after.
Can I make butter chicken without cashews?
Cashews give the gravy its characteristic creaminess; a little extra cream can substitute, though the texture will differ slightly.
What’s the difference between butter chicken and chicken tikka masala?
They’re closely related; butter chicken traditionally uses a butter-and-cream finished gravy, while tikka masala can vary more by region and restaurant.
Can I make butter chicken ahead of time?
Yes, it often tastes even better the next day as the flavours develop further.
Can I make a vegetarian version?
Yes, paneer or tofu can replace chicken, giving a popular ‘paneer butter masala’ style dish using the same gravy.
What can I serve with butter chicken?
Naan, roti, or steamed rice are the classic pairings.
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