10 Different Butter Chicken Recipes Even Amateurs Can Cook at Home

Impress your loved ones instantly with these easy butter chicken recipes.

You can never go wrong with Butter chicken. It is one of the most popular Indian chicken dishes loved by everyone. When you talk to people abroad about Indian food, the one dish they remember right away is the delicious butter chicken.

This recipe is easy to remember, really yummy and goes very well with rice or roti. You don’t have to go to an expensive restaurant to enjoy your favourite dish. Here are 10 different ways to make the same irresistible dish at your home.

1) Butter chicken

Butter-Chicken

Quick and easy steps to re-create this classic dish in a jiffy.

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Ingredients:

  • 1/2 cup plain yoghurt
  • 2 garlic cloves, crushed
  • Small piece of ginger, peeled and finely grated
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon chilli powder
  • 600 gms boneless chicken, cubed
  • 1 tablespoon vegetable oil
  • 20 gms butter
  • 1 onion, thickly sliced
  • 410 gms can tomato puree
  • 1/2 cup chicken stock
  • Coriander leaves for garnish

Method:

  • Mix the yoghurt, garlic, ginger, cumin, coriander, garam masala, chilli powder and chicken in a bowl and refrigerate for 2 hours (You can also keep this overnight)
  • Add the butter and oil to a heavy-based pan over medium flame
  • Add onions and cook until it’s golden brown
  • Add the marinated chicken to the pan and cook for 5 minutes or until chicken becomes soft
  • Add tomato puree and the chicken stock. Bring it to a boil and cook the mixture until it has thickened
  • Pour the cream, then add butter and garnish with coriander leaves

2) Low-fat butter chicken

Low fat butter chicken

A healthier version for those who are calorie conscious.

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Ingredients:

  • 1/2 kg chicken
  • 1/2 kg onions pureed
  • 4 Tomatoes pureed
  • 4 tsp vegetable oil
  • 2 tsp red chilli powder
  • 2 tbsp tomato sauce
  • 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1/2 tsp pepper powder
  • Ginger-garlic paste
  • Coriander leaves to garnish

Method:

  • Heat oil in a kadai. Then add the onion paste, 1/2 tsp salt, and let it fry for 2 – 3 mins, now add the ginger garlic paste and let it fry with the onions till it becomes light brown
  • Add chilli powder, pepper and turmeric, then add the tomato puree
  • Add the tomato sauce, sugar and let it simmer till you see oil oozing out from the gravy
  • Add the chicken and mix well, add little more salt at this stage
  • Let the chicken simmer with the masala for 10 mins
  • Cover it with a lid and simmer it till the chicken is nicely cooked
  • Garnish with chopped coriander leaves

 

3) Butter chicken without onions

Butter chicken without onions

A simple twist that takes the dish to a whole new level.

Ingredients:

  • 1kg chicken thighs
  • 1 tsp red chilli powder
  • 1 Tbsp lemon juice
  • 5 tsp salt
  • 1/2 tsp garam masala

For marinating:

  • 2-inch piece of fresh ginger
  • 2 cloves of garlic
  • 1/2 cup yoghurt
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 5 tbsp cooking oil

For the gravy:

  • 5-inch piece of fresh ginger
  • 10 cloves garlic
  • 10 almonds (soaked in water for 30 minutes then peeled)
  • 4 tbsp butter
  • 4 green cardamoms
  • 1 black cardamom
  • Two-inch cinnamon sticks
  • 2 cloves
  • 3-3.5 cups tomato puree
  • 1 tbsp Red chilli powder
  • 1 tsp salt
  • 1/2 tbsp honey
  • 1 tsp garam masala
  • 3/4 cup heavy cream
  • Lemon juice to taste
  • Coriander for garnish

Method:

For the chicken marinade:

  • Mix red chilli, lemon juice, salt, garam masala and chicken in a bowl
  • Make sure to coat the chicken with the spices and lemon juice and refrigerate for 30 minutes
  • Peel the ginger and garlic and grind this together, mix this puree with the rest of the ingredients
  • Remove chicken from refrigerator, add marinade to chicken and refrigerate again for at least four hours (you can even let it marinate up to 24 hours)
  • Cook the chicken in the oven for about 20 mins

For the gravy:

  • Peel the ginger and garlic and make a paste
  • Blend the almonds and make a paste
  • Heat the butter in a pan, add green cardamom, black cardamom, cloves and cinnamon stick
  • Add the ginger garlic paste and cook on medium flame for 5 – 8 minutes
  • Add tomato puree, red chilli powder and 1 teaspoon salt and cook on heat for 15 minutes
  • Transfer the gravy to a blender and puree until smooth
  • Return gravy to pan, add 2 cups of water and almond paste and bring to a boil
  • Reduce heat and simmer for about 15 minutes until sauce reaches desired thickness then add honey
  • Add chicken pieces to gravy and stir well
  • Cover and simmer for 10 – 12 minutes at medium heat
  • Lower the heat and add garam masala and cream, stir for 5 more minutes
  • Add additional lemon juice, honey, and salt as needed
  • Garnish with coriander and fresh cream

 

4) Butter chicken with kasuri methi

Butter chicken with kasuri methi

This can turn even a humble dish into a mouth-watering savoury.

Ingredients:

  • 250 gm of boneless chicken, cubed
  • 2 onions, minced
  • 1 tomato, pureed
  • 1 tbsp tomato sauce
  • 1 tbsp butter
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tsp coriander powder
  • 1 tsp chilli powder (use Kashmiri chilli powder for better results)
  • 1 tsp garam masala or chicken masala
  • 1 tsp kasuri methi / dried fenugreek leaves
  • 1 cup milk
  • 3 tbsp cream
  • ½ cup pureed cashew paste
  • Salt to taste
  • ¼ tsp turmeric powder
  • Coriander leaves for garnish

Method:

  • Heat the butter in a pan and add the onions
  • Once it turns golden brown, add ginger, garlic, coriander, chilli powder, turmeric and salt
  • Add the pureed tomato and tomato sauce and cook for 3 – 5 mins
  • Add the kasuri methi, milk and chicken, cover the pan with lid and cook for 10 mins
  • Then add garam masala, cream, salt and cashew paste and stir well
  • Garnish with the coriander leaves

 

5) Dum butter chicken

Dum butter chicken

An instant favourite. Dum lagake!

Ingredients:

  • Oil – 4 tsp
  • All-purpose flour (Maida)

For marinating:

  • 1/2 kg chicken with bone
  • 1/2 cup curd
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp ginger garlic paste
  • Salt to taste

For masala:

  • 4 tsp butter
  • 4 tsp oil
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 2 large tomatoes pureed
  • 2 tsp ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1/4 cup cream
  • 1 tsp sugar or as per taste
  • Salt to taste

Method:

  • Marinate the chicken in a bowl with all ingredients mentioned and set it aside for 30 mins
  • Heat some oil in a kadai and add jeera, chopped onion and sauté them till the onion are golden brown
  • Add ginger garlic paste and sauté for 1 – 2 mins
  • Add chilli powder, garam masala powder, salt and sugar and mix well
  • Then add tomato puree and stir well
  • Cover the pan and cook for 5 – 8 mins
  • Add grilled chicken pieces and mix well
  • Cover the pan with a flat lid. Prepare a dough out of maida and seal the kadai and the lid so that the steam does not escape. Pour water on top of the lid so that you don’t burn the chicken.
  • Cook on a low heat for 30 mins so that the chicken is tender
  • Once the chicken is cooked add 1/4 cup of cream
  • Add some more butter into the gravy
  • Garnish with coriander leaves

 

6) Grilled butter chicken

Grilled butter chicken

This recipe combines two classic dishes into one delicious meal.

Ingredients:

For marinating:

  • 1/2 kg chicken
  • 1/2 cup curd
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp ginger garlic paste
  • Salt to taste

For masala:

  • 4 tsp butter
  • 4 tsp oil
  • 1 tsp cumin seeds
  • 1 large onion chopped finely
  • 2 tsp ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 2 large tomatoes pureed
  • 1/4 cup cream
  • 1 tbsp kasuri methi leaves
  • Sugar and salt to taste

Method:

  • Mix the chicken with all ingredients in a bowl and let it marinate for 30 mins
  • Heat little oil in a frying pan / grill and cook this for 10 mins on low flame on both the sides
  • Pour some oil on to a kadai and add jeera and chopped onions and sauté till the onion are golden brown
  • Add ginger garlic paste and sauté for 2 mins
  • Add chilli powder, garam masala powder, salt and sugar and mix thoroughly
  • Add tomato puree and mix well
  • Cover and cook for 5 – 8 mins
  • Add water and bring it to boil
  • Now add grilled chicken pieces, mix well and cook on a low flame for 15 to 20 mins
  • Once the chicken is cooked add 1/4 cup of cream
  • Add kasuri methi leaves and some more butter into the gravy
  • Garnish with coriander leaves

 

7) Tandoori butter chicken

Tandoori butter chicken

Do it like the Punjabi’s – Tandoor style

Ingredients:

For tandoori chicken:

  • Chicken – 1/2 kg
  • Curd / – 1/2 cup
  • Lemon juice – 1 tsp
  • Chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Turmeric powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt to taste

For masala:

  • Butter – 4 tsp
  • Oil – 4 tsp
  • Cumin seeds – 1tsp
  • Onions – 1 large chopped finely
  • Ginger garlic paste – 2 tsp
  • Chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Sugar – 1.5 tsp or to taste
  • Salt to taste
  • Tomato – 2 large pureed
  • Cream – 1/4 cup
  • Kasuri methi leaves – 3 tsp

Method:

  • Mix the chicken with all ingredients in a bowl and let it marinate for 30 mins
  • Preheat the microwave oven at 180° (If you don’t have a barbeque or a tandoor)
  • Place the marinated chicken on the tray and cook in in the oven for 15 mins
  • Baste it with some butter and cook again for about 5 mins
  • Heat oil in a kadai and add jeera and chopped onion and sauté them for 5 mins
  • Add ginger garlic paste and cook for a min
  • Add chilli powder, garam masala powder, salt and sugar and stir well
  • Add in tomato puree and mix well
  • Cover and cook for 6 – 8 mins till oil separates from it
  • Add tandoori chicken pieces and mix well
  • Cook on a low flame for 15 to 20 mins till the chicken is tender
  • Add 1/4 cup of cream
  • Add kasuri methi leaves and butter into the gravy
  • Garnish with coriander leaves

 

8) South Indian butter chicken

South Indian butter chicken

Traditional butter chicken with a South Indian touch

Ingredients:

For marinating:

  • 1 kg chicken
  • 1 tsp red chilli powder
  • 1 tsp ginger and garlic paste
  • Salt to taste
  • 1 cup curd

For the gravy:

  • 175 gms butter
  • 1/2 tsp black cumin seeds
  • 1/2 kg tomato, pureed
  • 1/2 tsp sugar
  • 1 tsp red chilli powder
  • 100 gm fresh cream
  • 4 green chillies, sliced
  • 1/2 tsp fenugreek leaves, crushed
  • ½ coconut (or coconut milk)
  • Salt to taste

Method:

  • Mix red chilli powder, ginger garlic paste, salt and curd in a bowl
  • Add the chicken pieces to this marinade, mix it well and keep it in the refrigerator overnight (or minimum 6 hours)
  • Roast the marinated chicken in a tandoor or an oven for about 12 -15 minutes

For the chicken gravy:

  • Heat 75 gms butter in pan and add tomato puree, and sauté for 2 – 3 mins
  • Add cumin seeds, sugar, red chilli powder and salt to this and mix well
  • Grate the coconut, blend it in a mixer, squeeze out the coconut milk and set it aside
  • Add the prepped chicken, butter, fresh cream, coconut milk, sliced green chillies and crushed fenugreek leaves and sauté for 4 – 6 minutes and let the chicken cook
  • Garnish with chopped coriander leaves and fresh cream

 

9) Butter chicken with peanut butter

Butter chicken with peanut butter

If you love the rich and creamy taste of peanut butter, then this recipe is for you.

Ingredients:

  • 800 gms boneless chicken cut into 3 – 4 cm pieces
  • 2 garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp hot chilli powder
  • 1½ tbsp lemon juice
  • 1 cup yoghurt
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 – 2 tbsp vegetable oil, for brushing
  • Cashew 10 no’s (chopped and fried)
  • ½ pod garlic (peeled, chopped and fried)

For the sauce:

  • 1½ tbsp ghee or unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 2 cm ginger, peeled and finely chopped
  • 1 cardamom pod, seeds lightly crushed
  • 2 cloves
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp hot chilli powder, or to taste
  • 275 ml tomato puree
  • 1 tbsp lemon juice
  • 40 gms unsalted butter
  • 100 ml double cream
  • 1 tbsp chopped coriander, to garnish
  • 250 gms peanuts
  • 3 tsp honey
  • 100 gms salted butter

Method:

  • Mix the chicken with garlic, ginger, salt, chilli powder and lemon juice in a bowl and refrigerate it for 30 mins
  • Once done, mix yoghurt, garam masala, turmeric, cumin and add it to the chicken so that each piece is well coated with the mixture
  • Cover it and let it marinate for 3 – 4 hours
  • Preheat the oven to 180°, then place the chicken pieces on a grill and bake for 8 – 10 mins
  • Baste the chicken pieces with a little oil or butter
  • Flip them over and bake for another 10 mins
  • Roast the peanuts till they are brown and crisp. Once cooled, blend them in a mixer with salted butter and honey (You can also use the ready-made peanut butter)

For the sauce:

  • Heat the ghee or butter in a pan and add the garlic and ginger and fry for 1 – 2 mins
  • Then add cardamom, cloves, coriander, garam masala, turmeric and chilli powder and fry for 2 – 3 mins
  • Add tomato puree and lemon juice and cook for a few mins
  • Add the chicken pieces to the sauce and stir
  • Now add the peanut butter, unsalted butter and cream and stir thoroughly till the sauce is smooth
  • Garnish with chopped coriander, fried cashew and fried garlic

 

10) Murgh makhani butter chicken

Murgh makhani butter chicken

The classic yet royal Punjabi style murgh makhani!

Ingredients:

  • 2 kgs chicken cut into small pieces (with or without bones)
  • 1 tsp red chilli powder
  • 1 tbsp lemon juice
  • Salt
  • Oil / butter / ghee

For marinating:

  • 3/4 cup plain yoghurt
  • 1 ½ tsp kasuri methi
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 ½ tbsp mustard oil
  • 1 ½ tbsp ginger paste
  • 1/2 tbsp garlic paste

Note: If you already have chicken tikka, then you can use the same chicken in the gravy.

For the gravy / makhani masala:

  • 5-inch fresh ginger paste
  • 8-10 cloves of garlic paste
  • 2-4 fresh green chilli (slit)
  • 4 tbsp butter
  • 4 green cardamoms
  • 2 inch cinnamon sticks
  • 2 cloves
  • 1 black cardamom
  • 3/4 tsp methi
  • 3 cups tomato puree
  • 1 tbsp red chilli powder
  • 10 almonds, soaked, peeled and made into a paste
  • 1 tsp garam masala
  • 1/2 tbsp sugar
  • 1/2 cup + 2 tbsp heavy cream
  • 5 cups of milk

Method:

  • Apply red chilli powder, lemon juice and salt to the chicken and set it aside for 20 minutes
  • Once done, mix all marinade ingredients to the chicken and refrigerate for 4 hours or overnight
  • Skewer the marinated chicken and cook it at 400° for about 10 minutes

Cooking the gravy:

  • Heat butter / ghee / oil in a pan and add green and black cardamom, cloves and cinnamon and sauté for a few minutes
  • Add the Methi seeds and when they start to sizzle, add ginger garlic paste, green chillies and cook on medium flame for 5 mins
  • Add tomato puree, red chilli powder and salt
  • After the tomatoes are cooked, blend the sauce and return it to the pan and continue cooking
  • Add 2.5 cups of milk and bring it to a boil, then add the almond paste
  • Reduce heat and simmer for about 15 mins, then add sugar and crushed kasuri methi
  • Add the cooked grilled chicken pieces to the gravy
  • Lower the heat, add garam masala, butter and heavy cream, and mix thoroughly
  • Garnish with fresh coriander and add a splash of cream and butter before serving

 

Hope you enjoy making these easy butter chicken recipes at home. Happy cooking!

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