Butter Chicken is one of the most iconic dishes of Indian cuisine. It is a rich, velvety curry made with tender pieces of chicken simmered in a tomato-based sauce enriched with butter, cream, and fragrant spices such as garam masala, cumin, coriander, and fenugreek.
The sauce strikes the perfect balance between tangy, savory, and mildly sweet, with a luxurious texture that makes it an international favorite.
Typically, butter chicken is served with naan, roti, or basmati rice; it is a true celebration of North Indian flavors.
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How to Make Indian Butter Chicken: Creamy Tomato-Spiced Curry
Description
Butter Chicken is one of the most iconic dishes of Indian cuisine. It is a rich, velvety curry made with tender pieces of chicken simmered in a tomato-based sauce enriched with butter, cream, and fragrant spices such as garam masala, cumin, coriander, and fenugreek.
Background and Origin
Butter Chicken originated in Delhi, India, in the 1950s at the famous Moti Mahal restaurant. The dish was created almost by accident when the restaurant’s chefs—Kundan Lal Jaggi and Kundan Lal Gujral—decided to repurpose leftover tandoori chicken by simmering it in a sauce made with tomatoes, butter, and cream to keep it moist and flavorful.
What began as a practical solution quickly transformed into a culinary masterpiece. Its creamy, mildly spiced profile made it appealing to both Indian and international palates, helping it spread across the globe.
Today, Butter Chicken is one of the most recognized Indian dishes worldwide and is often seen as an introduction to Indian cuisine for those unfamiliar with spicier curries.
Ingredients
For the Chicken
For the Gravy
Instructions
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How to Prepare Butter Chicken
- In a bowl, season the chicken with the garlic, ginger paste, powdered pepper and salt. Mix and allow it to marinate for 20 minutes.Â
- Put some oil in a saucepan on medium heat. Stir-fry the chicken for 5 minutes and transfer to a bowl.
- In the saucepan, add some oil and a tablespoon of butter. Sauté the onions for 2 minutes, then add the chopped tomatoes. Add the cashew nuts and stir.
- Once it’s evenly mixed, add a half cup of water.
- Add the garlic paste, salt, malt vinegar and a teaspoon of sugar. Also, add the garam masala, red chili powder, and stir.
- Let it simmer for 15-20 minutes. Then, blend the sauce into a fine puree. Strain into the same saucepan. Add the butter, cream, kasoori methi and the chicken. Then, put in the crushed kasoori methi.
- Let the butter chicken simmer for 7-10 minutes.
- Scoop some of the chicken butter into a serving bowl. Garnish with fresh cream and mint. Serve with rice or naan.Â
Video credit: Get Curried–YouTube
Note
Tips for Preparing Butter Chicken
- Use lemon juice, salt, pepper, garlic and ginger paste to marinate the chicken overnight for deep flavor. Marinating also help to tenderize the chicken.
- Simmer the fresh tomatoes for 10 minutes, at least, before adding the cream and butter. This process removes acidity.Â
- Crush the kasoori methi or the fenugreek leaves in your palm before adding to the butter chicken. This releases the aroma.Â
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From a clever invention in a Delhi kitchen to a global culinary sensation, Butter Chicken represents the creativity and richness of Indian cuisine. It’s more than a dish—it’s a symbol of how tradition, innovation, and flavor can come together in perfect harmony.
