The Best Butter Chicken Recipe

Butter Chicken has its roots in the bustling streets of Delhi, where it was first created in the 1950s by the chefs at the Moti Mahal restaurant. Legend has it that leftover chicken from the tandoor was simmered with tomatoes, butter, and cream, resulting in a dish that was not only delicious but also a clever way to utilize leftovers. This fortuitous combination quickly gained popularity, spreading across India and eventually the world. The dish is a testament to the creativity of Indian chefs, who have transformed simple ingredients into something extraordinary.

Discover the joy of making the best Butter Chicken with this comprehensive guide that celebrates the rich history and flavors of this iconic dish. Learn about its origins, cultural significance, and step-by-step instructions for creating a creamy, spiced sauce that perfectly complements succulent chicken. Whether for a festive gathering or a cozy dinner at home, this recipe promises to impress. Dive into this culinary delight today! #ButterChicken #IndianCuisine #FoodLovers #CookingAtHome #CulinaryDelight #ComfortFood

Print Recipe Pin Recipe

Ingredients

1.5 lbs boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tbsp lemon juice

2 tsp garam masala

2 tsp ground cumin

1 tsp turmeric powder

1 tsp chili powder

3 tbsp vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

1 can (14 oz) crushed tomatoes

1 cup heavy cream

4 tbsp unsalted butter

Salt to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions

In a bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Add chicken pieces, mix well, and marinate for at least 1 hour (preferably overnight in the refrigerator).

In a large skillet or saucepan, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown.

Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.

Stir in the marinated chicken and brown for about 5-7 minutes until no longer pink on the outside.

Pour in crushed tomatoes, bring to a simmer, then reduce heat and cover. Cook for about 15 minutes, stirring occasionally.

Add heavy cream and unsalted butter to the pan, stir until fully incorporated and heated through. Adjust the salt to taste.

Remove from heat and garnish with freshly chopped cilantro.

Serve hot with basmati rice or naan.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4