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    Home » Recipes » Entrees

    Indian Butter Chicken

    Published: Dec 18, 2018 · Modified: Aug 4, 2023 by In Fine Taste · This post may contain affiliate links

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    Indian butter chicken is a flavorful curry of chicken and tomato sauce with garlic, onions, cashews, ginger, coconut milk, butter, cream and seasonings. It's a dish you'll want to make and eat again and again!

    white bowl of red curry and bowl of rice with kitchen tools in background.
    Jump to:
    • Why You'll Love this Recipe
    • Ingredient Notes
    • How to Make this Recipe
    • History
    • All About Kashmiri Chili
    • Expert Tips
    • What to Serve with this Recipe
    • Frequently Asked Questions (FAQs)
    • Serving and Storage Tips
    • Try These Recipes Next!
    • Indian Butter Chicken

    Why You'll Love this Recipe

    Top Reasons You'll Love this meal

    • Great flavor. So many good flavors in this curry.
    • Fresh ingredients. This dish is filled with fresh meat, veggies and seasoning.
    • Velvety texture. It's so smooth from the pureed cashews, cream and butter.
    • Easy. You can make it in one pan!
    • Gluten free. It's naturally gluten free.
    • Popular dish. It's a great entree to serve guests! Everyone loves it.

    When I eat at an Indian restaurant, the dish I always want to order is Indian butter chicken! It’s my favorite flavor combo. I love the spice, the jumble of flavors, the creaminess and the touch of coconut milk. We both also love Tikka Masala. We think you'll really like our Indian Chicken Tikka Masala recipe.

    While in Mumbai, India a few years ago, our local friend Flora shared her recipe and method for making classic Indian butter chicken. We love Flora’s recipe! It's velvety smooth and bursting with flavor. If you love tender chunks of marinated chicken, creamy, tomatoey sauce, and lot of spice you’ll love this Indian butter chicken recipe too!

    Ingredient Notes

    ingredients laid flat for butter chicken.
    • Chicken. Chicken is the protein and main ingredient in this Indian entrée dish. 
    • Garlic cloves. Garlic gives depth of flavor to this recipe. It’s used in the chicken marinade and again in the butter chicken sauce. 
    • Kashmiri chili powder. Kashmiri chili powder gives a signature red color, smoky flavor and mild heat to the recipe. It’s used twice: in the chicken marinade and again in the red sauce.
    • Fresh ginger. Ginger is a flowering plant called Zingiber Officinale. The fresh ginger we use is the root structure of the plant. Ginger adds a slightly sweet, and peppery flavor to the recipe. Again it’s used both in the marinade and the sauce. It’s important to peel the ginger root before using it.
    • Salt. As flavor enhancer, salt brings out the flavor in the marinade and also in the sauce. 
    • Olive oil. Olive oil helps sear the chicken pieces and provides flavor, texture and body to the butter chicken sauce.
    • Red onion. Red onion adds a little spice and a bit of color to the sauce.
    • Tomatoes. Tomatoes form the base of the sauce. They add color, liquid and rich flavor. They also help thicken the sauce. Tomato flesh is soft and we like to leave the skin on the tomato which is eventually pureed into the sauce.
    • Raw cashew nuts. The pureed nuts add creaminess and a touch of sweetness to Indian butter chicken, without making the dish heavy. They also add nutrients to the dish, mellow the spices and thickens the sauce. If you can’t find raw cashews, you can use roasted cashews. Just note that the flavor with be slightly roasted and it might not be quite as creamy.
    • Garam Masala Powder. Garam masala is an aromatic blend of Indian spices. “Garam” means “hot” and “Masala” means “spices.” It’s not a spicy hot, but rather a combo of warm flavors. Traditionally the spices are roasted and ground to create the mixture. You can find garam masala in most supermarkets. The spice blend has some variations, but usually you’ll find it’s made from a variety of spices like cinnamon, mace, peppercorns, coriander seeds, cumin seeds, cardamon pods, cloves, fennel seeds, star anise, nutmeg and bay leaf.
    • Unsweetened Coconut milk. Coconut milk is the liquid extracted from the meat of a ripe coconut. It’s dairy-free and gives flavor and creaminess to the butter chicken sauce. Some Indian butter chicken recipes use cream, others use coconut milk. We like adding both coconut milk and cream. A touch of coconut gives depth and a slight sweetness.  
    • Cream. This recipe has only a small amount of cream. It gives flavor and velvety texture to the sauce and is used as a garnish to finish the butter chicken with a swirl.
    • Butter. Butter adds flavor and smooth texture to the sauce.
    • Cilantro. Cilantro is the leaf of the coriander plant. In this recipe, it’s used as a garnish and adds a touch of freshness to the finished dish.

    How to Make this Recipe

    Four pictures showing process to prep for butter chicken.
    1. Place chicken pieces in a medium bowl. Press fresh garlic; divide and add part to chicken.
    2. Add Kashmiri chili powder to the bowl.
    3. Peel off the skin and grate fresh ginger; divide.
    4. Add fresh ginger and salt, then gently combine ingredients. Set aside to marinade at least 15 minutes.
    soaked cashews chopped onions and tomatoes, and marinated chicken for butter chicken.
    1. Heat oil in a large frying pan to medium heat. Place marinated chicken pieces in frying pan and stir fry chicken pieces until they are cooked through. Place in a clean bowl.
    2. Chop red onion.
    3. Dice fresh tomatoes.
    4. Soak raw or roasted cashews in water to create a creamy texture. (See recipe instructions on how to soak.) Lightly chop cashews.
    chopped onions, tomatoes and spices for butter chickenl
    1. For butter chicken sauce, Pour 1 Tablespoon oil in a large skillet. Heat to medium and sauté onions and garlic.
    2. Add tomatoes, cashew nuts, and salt.
    3. Stir over heat until blended.
    4. Add Garam Masala, Kashmiri chili powder, and ginger. Continue stirring.
    pot of butter chicken being prepared on stove.
    1. Add water and coconut milk.
    2. Stir and simmer 15-20 minutes.
    3. Use an immersion blender (or you can pour mixture into your standing blender) and puree until smooth.
    4. Add chicken pieces to butter chicken sauce.
    pot on stove with butter chicken being finished and plate ready to serve.
    1. Add butter and cream.
    2. Stir butter chicken sauce and let simmer 5- 7 minutes.
    3. Serve over rice and garnish with cilantro.

    History

    Indian butter chicken originated in 1948 in an Old Delhi area restaurant in northern India. Right after India’s independence in 1947, two Punjabi Hindu migrants from Peshawar (now Pakistan) created this butter chicken curry dish known as “murgh makhani” (chicken with butter.) It’s said that these men, Gujral and Jaggi, were trying to make the tandoori chicken less dry. Butter chicken is now a a beloved dish in India, and it’s a staple of most Indian restaurants around the world.

    All About Kashmiri Chili

    package or red Kashmiri chili.

    Kashmiri chili  or “deggi mirch” powder, comes from a type of chile pepper that's native to India's Kashmir region. It’s a long, thin pepper which is more mild than a jalapeno. The chile is dried and ground to make Kashmiri chili powder. To make Indian butter chicken more or less spicy, decrease or increase the amount of chili you add to the recipe.

    Kashmiri chili adds a rich flavor and spicy kick to food. It has a mild flavor, and its red color is brighter than any red food coloring! Health benefits from eating Kashmiri chili come from its nutrients: vitamin C, vitamin B complex, antioxidants, iron, potassium, copper, and manganese.

    Kashmiri Chili Substitute

    You can find Kashmiri chili online and at Indian grocery stores. If you can't find it, substitute with a small amount of paprika and cayenne pepper. Cayenne is more similar to Kashmiri chili than traditional American chili powder. To substitute, make a mixture of paprika and cayenne pepper (3 parts smoked paprika to 1 part cayenne pepper.) You can use this blend 1:1 as a substitute for Kashmiri chili powder.

    individual bowl of butter chicken and rice with gold fork.

    Expert Tips

    • To make it vegetarian. For vegetarians - add paneer (Indian cottage cheese) or tofu respectively to make a meat-free version of the Indian butter chicken recipe.
    • Use chicken breast. You can use boneless skinless chicken breasts or thighs in the butter chicken recipe, but we prefer bite-sized chunks of chicken breast.
    • You can use canned tomatoes. You can roasted canned tomatoes in Indian butter chicken to save the time. They add to the deep red color of this recipe.
    • You can also substitute chickpeas for the chicken. Drain and rinse 2 (15 ounce) cans of chickpeas to substitute for the 2 pounds of chicken. Add them when you add the coconut milk. Their chewiness can mimic the texture of chicken and they will take on all the flavors.

    What to Serve with this Recipe

    We usually serve this Indian butter chicken with a fresh green salad and some fruit. It pairs well with so many of our delicious salad recipes. Give it a try along with one of these recipes:

    • Sensation Salad
    • Grapefruit Mint & Kale Salad
    • Palm Heart Salad & Tarragon Dijon Vinaigrette
    • Cherry Salad with Gorgonzola & Toasted Almonds
    • Pineapple Basil Salad

    Frequently Asked Questions (FAQs)

    What is the difference between butter chicken and Tikka Masala?

    Chicken Tikka Masala is a British creation. Butter chicken is a dish from the Punjabi region of India. Both recipes are curries from India and both use chicken and a tomato based sauce. 
    Butter chicken features small pieces of boneless chicken cooked together in a creamy, spiced tomato sauce in a pan. The recipe is finished with butter and it's a creamy curry with more cream and less tomato taste than Tikka masala.
    Tikka masala is actually an English invention. "Masala" means mixed spice sauce. Small pieces of boneless chicken are also marinated and baked together in a tandoor oven. The tomato taste and color tends to be stronger in Tikka masala, and it's not as creamy.

    Why do recipes say to soak cashews?

    Soaking cashews gives a creamy texture to the Indian butter chicken recipe. It also boosts nutrition! Soaking any kind of nuts helps remove phytic acid, which helps the body digest the nuts and more nutrients.

    What is garam masala powder used for?

    Garam masala is a quintessential Indian spice blend used in a variety of dishes including curries, stews, soups, dals, and marinades. We love this spice because it gives a warm, slightly sweet flavor to recipes.

    white bowl of butter chicken and bottle of red Kashmiri chili.

    Serving and Storage Tips

    • Serve with hot Basmati rice (or rice of your choice), and Naan bread, then garnish with cilantro for a flavor-filled meal.
    • Let the garlic butter chicken cool completely, then store in an airtight container. Then serve the following day. Butter chicken actually gets better with time as the flavors develop. Store in an airtight container for up to 3-4 days.
    • To freeze, cool the curry completely, and place in an airtight container like a freezer bag or a food storage container. Store in the freezer for up to 3 months.
    signature: "enjoy! Dianna".

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    P.S. If you tried this recipe or any other In Fine Taste recipe take a second and rate it below! We love hearing what you think.  Let’s stay in touch! Sign up for our newsletter or follow us on Facebook, Instagram, or Pinterest for more recipe ideas.

    white bowl with red butter chicken and swirled cream.

    Indian Butter Chicken

    Indian butter chicken is a flavorful chicken and sauce dish featuring tomatoes, garlic, onions, cashews, ginger, butter and coconut milk, and seasoned with Garam Masala and Kashmiri chili powder to serve over rice or with naan bread.
    5 from 2 votes
    Print Pin Rate
    Course: Entrees
    Cuisine: Indian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 46 servings
    Calories: 628kcal
    Author: Dianna--In Fine Taste

    Ingredients

    Chicken

    • 2 pounds chicken cut into bite-sized chunks
    • 4 garlic cloves minced
    • 1 Tablespoon red Kashmiri chili powder (or ¾ teaspoon cayenne pepper + 2 ¼ teaspoon paprika)
    • 1 teaspoon fresh ginger grated
    • 1 teaspoon salt
    • 2 Tablespoons olive oil

    Sauce Ingredients

    • 1 small red onion roughly chopped
    • 1 Tablespoon olive oil
    • 6-7 Roma tomatoes roughly chopped
    • 1 cup raw cashew nuts roasted work fine also
    • 5 garlic cloves minced
    • 1 teaspoon salt
    • 1 Tablespoon garam masala powder
    • 1 Tablespoon red Kashmiri chili powder (or ¾ teaspoon cayenne pepper + 2 ¼ teaspoon paprika)
    • 1 teaspoon fresh ginger grated
    • 13.5 ounce can coconut milk unsweetened
    • ½ cup water
    • ¼ cup cream reserve 1 Tablespoon to garnish
    • 4 Tablespoon butter
    Prevent your screen from going dark

    Instructions

    • Place chicken pieces in a medium bowl. Press fresh garlic; divide and add part to chicken; save part for sauce.
    • Add Kashmiri chili powder to the bowl.
    • Peel off the skin and grate fresh ginger; divide between marinade and sauce.
    • Add fresh ginger and salt, then gently combine ingredients. Set aside to marinade at least 15 minutes.
    • Heat oil in a large frying pan to medium heat. Place marinated chicken pieces in frying pan and stir fry chicken pieces until they are cooked through. Place in a clean bowl.
    • Chop red onion and press fresh garlic.
    • Dice fresh tomatoes.
    • Soak raw or roasted cashews in water to create a creamy texture.
      To soak cashews: You can soak them overnight by placing in a large bowl, and pouring 2-3 cups water over them. They will absorb the water. You can do a speed method by putting nuts in a saucepan, cover with water, then bring to a boil. When there is at a full rolling boil, turn off heat, cover and let the cashews soak 15 minutes.
    • For butter chicken sauce, Pour 1 Tablespoon oil in a large skillet.Heat to medium and sauté onions and garlic.
    • Add tomatoes, cashew nuts, and salt.
    • Stir over heat until blended.
    • Add Garam Masala, Kashmiri chili powder, and ginger. Continue stirring.
    • Add water and coconut milk.
    • Stir and simmer 15-20 minutes.
    • Use an immersion blender (or you can pour mixture into your standing blender) and puree until smooth.
    • Add chicken pieces to butter chicken sauce.
    • Add butter and cream. Stir and simmer 5- 7 minutes.
    • Serve over rice and garnish with cilantro.

    Video

    Notes

    • Kashrmiri Chili. You can find Kashmiri chili online and at Indian grocery stores. If you can't find it, substitute with a small amount of paprika and cayenne pepper. Cayenne is more similar to Kashmiri chili than traditional American chili powder. To substitute, make a mixture of paprika and cayenne pepper (3 parts smoked paprika to 1 part cayenne pepper.) You can use this blend 1:1 as a substitute for Kashmiri chili powder.
    • To make it vegetarian. For vegetarians - add paneer (Indian cottage cheese) or tofu respectively to make a meat-free version of the butter chicken recipe.
    • Use chicken breast. You can use boneless skinless chicken breasts or thighs in the butter chicken recipe, but we prefer bite-sized chunks of chicken breast.
    • You can use canned tomatoes. You can roasted canned tomatoes in Indian butter chicken to save the time. They add to the deep red color of this recipe.
    • You can also substitute chickpeas for the chicken. Drain and rinse 2 (15 ounce) cans of chickpeas to substitute for the 2 pounds of chicken. Add them when you add the coconut milk. Their chewiness can mimic the texture of chicken and they will take on all the flavors.

    Nutrition

    Serving: 1serving | Calories: 628kcal | Carbohydrates: 12g | Protein: 41g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 963mg | Fiber: 3g | Sugar: 4g
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    Reader Interactions

    Comments

    1. Christina Rich

      April 19, 2020 at 9:14 pm

      So delicious!

      Reply
      • admin

        April 20, 2020 at 12:37 pm

        Thanks Christina!
        - Dianna

        Reply

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