Butter Chicken Recipe

Butter Chicken Recipe

Butter Chicken Recipe

Course: ChickenDifficulty: Easy


Prep time


Cooking time


Calories per serving


Be certain to adjust the spice in this traditional Indian dish to your liking!
Butter chicken is a popular staple dish on the Indian subcontinent and across the US and UK. This Punjabi cuisine is also known as mugh makhani. The dish has been around since 1920, and it was invented by Kundan Lal Gujral, who later went on to found the popular restaurant chain Moti Mahal Delux.

In India, butter chicken is made with chicken on the bone, while in the US and UK, it is generally made with chicken thighs or breasts. The Indian version is often spicier than butter chicken found abroad, though when you make it at home using a butter chicken recipe, you can easily adjust the level of spice to your personal taste by adding or subtracting cayenne.
Butter chicken is usually served over rice and garnished with cream, melted butter, coriander or green chilies. Though many people believe that butter chicken is difficult to make, with the right recipe, it can be quite simple, authentic and delicious. Butter chicken is a filling dish and one that your entire family can enjoy together.


  • 1 tablespoon of peanut oil

  • 1 finely chopped shallot

  • 1/4 onion, chopped fine

  • 2 tablespoons of butter

  • 2 teaspoons lemon juice, freshly squeezed

  • 1 tablespoon of ginger-garlic paste

  • 1 teaspoon chili powder

  • 2 teaspoons garam masala

  • 1 teaspoon cumin

  • 1/4 cup plain yogurt

  • 1 bay leaf

  • 1 cup of tomato puree

  • 1 cup half-and-half

  • 1/4 teaspoon cayenne pepper, to taste

  • Pinch of salt and pepper

  • 1 tablespoon of peanut oil

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes

  • 1 tablespoon cornstarch

  • 1/4 cup of water


  • Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Sauté the onion and shallot until translucent and soft.
  • Stir in the butter, ginger-garlic paste, lemon juice, chili powder, 1 teaspoon of garam masala, bay leaf and cumin. Cook this for one minute.
  • Add the tomato sauce to the pan and cook for about two minutes, stirring often. Add the yogurt and half-and-half then reduce the stove to low. Simmer for about 10 minutes, stirring often. Season with a bit of salt and pepper then remove from the stove and set aside.
  • In another skillet at medium heat, place 1 tablespoon of oil and cook the chicken until brown. This should take about 10 minutes.
  • Reduce the heat to low and season with cayenne and the rest of the garam masala. Stir in a few spoons of sauce and simmer until the liquid reduces, then add the chicken to the saucepan.
  • Mix the water and cornstarch together and stir it into the sauce mixture.
  • Cook this for five to 10 minutes
  • This dish goes amazing served with plain rice

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