Butter Chicken is simply a mixture of chicken in tomato gravy, rich in butter and cream. It often looks very similar to Tikka Masala. The only difference is the number of spices the Tikka Masala has, the Butter Chicken, on the other hand, is more buttery, creamy and sweet.

Butter Chicken is originated in Delhi, India sometime during the 1950s. It was developed by Moti Mahal by chance, by mixing leftover chicken in tomato gravy rich in butter and cream. Today, there are store-bought Butter Chicken sauces available to anybody who wants a quick and easy dinner. I have to admit, I have been using store-bought Butter Chicken sauces before to make Easy Butter Chicken until I discovered this Butter Chicken Recipe from Scratch.

How to Make Butter Chicken from Scratch?

Combine chicken and all the ingredients for the chicken marinade in a bowl. Marinate for 30 minutes to an hour or even overnight. In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook them in batches to not overcrowd the pan. Fry until browned, about 3 minutes on each side. Once cooked, set aside and keep warm. In the same pan, heat butter. Saute the onions about 6 minutes or until they start to sweat. Scrape up any browned bits stuck on the bottom of the pan. That will add flavor to our Butter Chicken. Saute garlic and ginger for a minute or until fragrant, then add the spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, stirring occasionally. Now add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes. Again stir occasionally until sauce thickens and becomes a deep brown-red color. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple of tablespoons of water if needed to help it blend (you can add up to 1/4 cup). Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes more until chicken is cooked through. Make sure that the sauce is thick and bubbling. Garnish with chopped cilantro and serve with hot garlic butter rice and Naan bread.

You may also like my other chicken recipes:

Crispy Fried Chicken

Filipino Skinless Chicken Longganisa (Sausage)

Korean Coconut Fried Chicken

Buttermilk Tempura Crispy Chicken

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INGREDIENTS:

FOR THE CHICKEN MARINADE:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS:

1. TO MARINATE: In a bowl, combine chicken with all of the ingredients for the chicken marinade. Marinate for 30 minutes to an hour (or overnight if time permits).

2. TO COOK: In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook it in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Once cooked, set aside and keep warm.

3. Heat butter in the same pan. Saute the onions for about 6 minutes or until they sweat. Scrape up any browned bits stuck on the bottom of the pan (this adds flavor to the dish). 

4. Saute garlic and ginger for 1 minute or until fragrant, then add other spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple tablespoons of water to help it blend (you can add up to 1/4 cup). Work in batches depending on the size of your blender.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes until chicken is cooked through. Make sure that the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with steamed garlic rice and Naan bread.

Serve and enjoy this Butter Chicken with family and friends!

NOTES:

• To thin out the sauce, add a tablespoon or two of butter or ghee at the end of cooking, and gently simmer it through. You may also add a small amount of water instead of butter.
• Let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. That’s the trick to making a great Butter Chicken sauce.
• Alternatively, you can use evaporated milk instead of heavy whipping cream.
• You can prepare the sauce ahead of time. Allow it to cool completely and store it well. Refrigerate for up to 2 days.
• This is perfect served with garlic rice and Naan bread.

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If you tried and loved this Butter Chicken recipe, please leave a comment and a rating below! Thank you!