Butter chicken isn’t just Indian food. It’s Indian comfort food, the kind that crosses borders, sits in your stomach, and makes you forget a bad day. It didn’t start as a “dish for kings,” though. The story goes that it was invented in Delhi in the 1950s when a few smart cooks decided to rescue leftover tandoori chicken by simmering it in a creamy, spiced tomato sauce. That improvisation turned into a hit that’s so popular, people in Delhi are still arguing about who really invented it.
The dish is simple: chicken, some spices, tomato, butter, and cream. It’s got a mild kick, but not much. It’s built to be accessible, not extreme. If you’ve ever had the stuff in a can or at a buffet, you’ll know it’s usually not the real deal. The best versions are home-style, rich, but not heavy. Tender, but not mushy. Smooth, but not like baby food.
The Basics of Butter Chicken
You’ll need:
- Chicken: Thighs are best, juicier, harder to overcook. Breasts can work, but you risk dryness. About 500g, cut into chunks.
- Spices: Cumin, coriander, garam masala, red chili powder, salt. No magic here, just standard curry spices. Kashmiri chili powder gives color without too much heat.
- Garlic and ginger: For bite and aroma. Freshly grated or crushed.
- Onion and tomato: Onion for sweetness, tomato for acidity. Blend them, or use puree for a smoother sauce.
- Butter and cream: For richness. Use real butter. Heavy cream is standard, but you can use less or swap in coconut milk for a lighter or vegan take.
- Cilantro: For garnish, if you want.
The Steps
Marinate the chicken. Mix it with half the ginger, half the garlic, chili powder, cumin, coriander, half the garam masala, salt, and a bit of oil or yogurt. (Yogurt makes it more tender, but isn’t essential for butter chicken.) Let it sit. If you have time, overnight is ideal. At least 30 minutes if you’re rushed.
Cook the chicken. Melt a spoonful of butter in a pan, cook the chicken just until browned. It’s fine if it’s not cooked through yet. If you want a smoky taste, broil it at this stage—but most home cooks skip this. It’s not required for a good result.
Make the sauce. In the same pan, add more butter, cook the onion until soft, throw in the rest of the ginger and garlic, cook until fragrant. Add tomato puree, a spoonful of tomato paste for depth (optional), and the rest of the garam masala. Cook until it thickens—about 10 minutes. Sometimes people blend this sauce for smoothness, sometimes not. Both work. If you blend it, strain it if you want to be fancy, but it’s not a must.
Finish the dish. Add cream, stir it in, put the chicken back, let everything simmer together until the chicken is cooked through and the sauce tastes right. Adjust salt, maybe a pinch of sugar if the tomatoes are too sharp. Garnish with cilantro.
Some Questions People Have
What’s the deal with garam masala?
It’s a mix, cinnamon, cardamom, cloves, black pepper, and sometimes more. You can buy it or make your own. If you can’t find it, a mild curry powder will work, but the flavor changes.
Is butter chicken like chicken tikka masala?
They’re cousins. Butter chicken is milder, usually creamier. Chicken tikka masala is more tart, often spicier. Both are popular, both are Indian-style, but tikka masala is actually a British adaptation.
What if I don’t have a tandoor or a grill?
Not a problem. Pan-searing gets you close. The tandoor is traditional, but it’s not the soul of the dish. Home cooking is fine, better, even, if you know what you’re doing.
Can you make it vegetarian?
Sure. Try it with paneer (Indian cheese), mushrooms, or tofu. The method is the same. The taste is different, but still good.
What do you serve it with?
Rice is good. Naan is better, better for scooping up the sauce. If you want a whole meal, add a simple salad or some roasted vegetables.
Does it get better as leftovers?
Yes. The sauce thickens, the flavors settle. Reheat gently, maybe splash in a little water or cream if it’s too thick.
Tips for the Best Butter Chicken
- Use fresh spices. Powder that’s been sitting for ten years will only taste dusty.
- Don’t skimp on the onion and garlic. They build the base flavor.
- Blend the sauce if you want a smoother texture. Some restaurants do this, some don’t. It’s your call.
- Cream is traditional, but not mandatory. Less makes a lighter dish, more makes it richer.
- If it tastes flat, add more salt. Salt unlocks the flavors. Always taste before serving.
- If it’s too tart, add a little sugar. If it’s too sweet, add a splash of lemon juice.
- Don’t drown the chicken in sauce. There should be a balance.
- If you want it really smoky, broil the chicken before finishing in the sauce. But you don’t have to.
The Backstory (If You’re Curious)
The real butter chicken was invented in Delhi by cooks who wanted to do something with leftover tandoori chicken, so they made a sauce and tossed it in. It worked. The dish spread fast, and soon people everywhere started making their own versions. That’s why you see butter chicken pizzas and pies in some places; it’s a dish that travels well, and you can play with it.
There’s even a dispute in Delhi over who invented it, two different chefs, two different families, both claiming credit. That’s how big it got. It’s not just a curry anymore, it’s a cultural touchstone, a comfort food, and a debate topic.
Some people think it was made to please the British, who liked creamy, mild foods. There’s some truth there; the British garrison influence is part of its history, especially in the original Peshawar days. But now, it’s just good food.
Final Notes
Butter chicken isn’t about secrets or complexity. It’s about flexibility, warmth, and making something that brings people together. You don’t need to be a chef. You don’t need fancy tools. You just need decent ingredients, a little patience, and a sense of what you like.
If you’re intimidated, try it once, the way it’s described above. Adjust as you go. Add more spice if you want. Skip the cream if you’re trying to lighten it. Keep it simple, keep it real, and you’ll be rewarded with a dish that’s better than most restaurants, because you made it your own.
Butter Chicken, the Homemade Way
Course: Main, DinnerCuisine: IndianDifficulty: Easy4
servings15
minutes30
minutes500
kcal45
minutesButter chicken is a rich, comforting curry from Delhi. It’s famous for being creamy and mild, not fiery or complicated. The dish started as a way to use up leftover tandoori chicken, simmered in a spiced tomato-butter sauce. Over time, it became a worldwide favorite—not because it’s “authentic” in any strict sense, but because it’s easy to love. This version is close to what you’d find in Indian homes—a balance of bright tomato, warming spices, fresh ginger, garlic, and just enough butter and cream to make it feel special, not heavy. It works with what you have, adapts to your taste, and tastes even better the next day.
Ingredients
Chicken: 500g boneless thighs (or breasts), cut into chunks
Butter: 3 tablespoons (real, salted or unsalted)
Onion: 1 large, chopped
Garlic: 3 cloves, minced
Ginger: 1 inch, grated
Tomatoes: 2 large, pureed (or canned puree, about 14 oz)
Tomato paste: 1 tablespoon (optional, for depth)
Heavy cream: ½ cup (or less, or coconut milk for dairy-free)
Salt: To taste
Fresh cilantro: For garnish
- Spices:
Red chili powder: 1 teaspoon (Kashmiri for color, less heat)
Garam masala: 1 teaspoon (divided; use a good blend or make your own)
Cumin: 1 teaspoon, ground
Coriander: 1 teaspoon, ground
Directions
- Marinate the Chicken
Mix the chicken with half the ginger, half the garlic, half the garam masala, cumin, coriander, chili powder, and a pinch of salt. If you’re not in a rush, let it sit for at least 30 minutes or up to a few hours in the fridge. Overnight is even better, but not required. Some people add a spoonful of yogurt for extra tenderness—this is more common in chicken tikka, but you can do it here if you like. - Cook the Chicken
Melt 1 tablespoon butter in a large, heavy pan. Add the chicken in a single layer. Cook until browned on all sides—don’t worry if it’s not fully cooked yet. Remove and set aside. For a smoky flavor, you can broil the cooked chicken before adding it back—this is the classic “tandoori” touch, but most home cooks skip it unless they’re feeling fancy. - Make the Sauce
Add the rest of the butter to the same pan. Cook the onion until soft and golden. Add the rest of the ginger and garlic. Stir until fragrant. Pour in the tomato puree and tomato paste if using. Add the rest of the garam masala. Stir and cook for 8–10 minutes, until the oil starts to separate and the sauce thickens. If it’s sticking, splash in a bit of water. - Finish the Dish
Reduce the heat to low. Stir in the cream (or coconut milk). Return the chicken to the pan. Simmer for 10–15 minutes, until the chicken is cooked through and the sauce tastes rich and balanced. Taste for salt. If it’s too tangy, add a pinch of sugar. If it’s too thick, add water. - Serve
Sprinkle with fresh cilantro. Serve with naan, rice, or both. A cucumber salad or some roasted veggies are good on the side. The dish also keeps well—the flavors get even better after a day in the fridge.
Notes
- Chicken: Thighs are juicier and harder to overcook. Breasts can dry out.
Mushrooms, paneer, or tofu can be used for a vegetarian version—just skip the chicken.
Cream: More cream means a richer dish. Coconut milk makes it lighter and dairy-free.
Spices: Kashmiri red chili powder is traditional for color, not much heat. Use regular if you can’t find it. Garam masala is essential—if you have to sub, use a little curry powder mixed with cinnamon and black pepper.
Yogurt: Not traditional for butter chicken, but you can add a spoonful to the marinade for tenderness.
Blending: For a smooth sauce, blend the cooked onion-tomato mixture before adding cream. This is optional—many home cooks don’t bother.
