Teach me how to make butter chicken
Teach me how to make butter chicken 🐔 is a medium Indian recipe that serves 4. 460 calories per serving. Recipe by Ms Shi and Mr He on YouTube.
Prep: 20 min | Cook: 1 hr 2 min | Total: 1 hr 37 min
Cost: $12.58 total, $3.15 per serving
Ingredients
- 1.5 pounds Chicken Breast (boneless, skinless, cut into bite‑size cubes)
- 0.5 cup Plain Yogurt (full‑fat, for marinating)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala
- 0.5 teaspoon Chili Powder (adjust for heat preference)
- 3 tablespoons Unsalted Butter
- 2 tablespoons Vegetable Oil (for pan‑frying)
- 1 large Onion (diced)
- 3 tablespoons Tomato Paste
- 1 cup Heavy Whipping Cream
- 0.5 cup Water (for simmering the sauce)
- 2 tablespoons Fresh Cilantro (chopped, optional garnish)
Instructions
Marinate Chicken
Cut the chicken breasts into bite‑size cubes. In a mixing bowl combine the chicken, yogurt, lemon juice, salt, cumin, coriander, garam masala, and chili powder. Mix until every piece is coated, cover, and refrigerate overnight or at least 30 minutes.
Time: PT15M
Prepare Sauce Base
Melt butter in a saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in tomato paste and cook 2 minutes. Add the remaining cumin, coriander, garam masala, and chili powder, stirring for another minute. Pour in water, cover, and simmer for 30 minutes.
Time: PT40M
Temperature: medium heat
Blend Sauce
Transfer the simmered sauce to a blender (or use an immersion blender) and blend until completely smooth. Return the pureed sauce to the saucepan.
Time: PT5M
Pan‑Fry Chicken
Heat oil in a skillet over medium‑high heat. Add the marinated chicken pieces in a single layer and cook, stirring occasionally, until the chicken is lightly browned and about 75% cooked through, roughly 8‑10 minutes. Remove and set aside.
Time: PT10M
Temperature: medium‑high
Finish Sauce and Combine
Reduce heat to low, stir the heavy whipping cream into the blended sauce, and let it gently simmer for 3‑4 minutes. Return the pan‑fried chicken to the sauce, coat well, and cook an additional 5 minutes until the chicken is fully cooked and the sauce thickens.
Time: PT5M
Temperature: low
Plate and Garnish
Transfer the butter chicken to a serving dish, sprinkle chopped cilantro on top if desired, and serve hot with steamed rice or naan.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 32 g
- Carbohydrates
- 12 g
- Fat
- 32 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein, Nut-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Plain Yogurt: Greek Yogurt, Buttermilk
- Instead of Lemon Juice: White Vinegar
- Instead of Chili Powder: Cayenne Pepper
- Instead of Unsalted Butter: Ghee
- Instead of Vegetable Oil: Canola Oil, Ghee
- Instead of Tomato Paste: Pureed canned tomatoes
- Instead of Heavy Whipping Cream: Half‑and‑half, Coconut cream (dairy‑free)
- Instead of Water: Chicken stock
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Zip‑Lock Bag (optional)
- Saucepan
- Skillet
- Blender
- Measuring Spoons
- Measuring Cups
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Marinating the chicken overnight for flavor and tenderness.
- Simmering the sauce for a full 30 minutes to develop depth.
- Blending the sauce to a smooth consistency.
- Adding heavy cream off the boil to prevent curdling.
- Finishing the chicken in the sauce so it stays juicy.
Chef Tips from the Video
- Use boneless skinless chicken thighs for extra juiciness if preferred.
- A pinch of sugar can balance acidity from the tomato paste.
- For a smoky flavor, add a small amount of smoked paprika with the other spices.
Troubleshooting
Sauce is too thin.
Simmer uncovered for an additional 5‑10 minutes to reduce, or stir in a teaspoon of tomato paste.
Chicken turns dry.
Do not over‑cook the chicken in the skillet; remove when only 75% done and finish cooking in the sauce.
Cream curdles.
Add the cream on low heat and avoid boiling; if curdling occurs, whisk in a splash of cold milk to bring it back together.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw overnight before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken the night before for maximum flavor.
- The sauce can be prepared up to 2 days ahead; keep it refrigerated and reheat gently before adding cream and chicken.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, simmered in a buttery tomato‑cream sauce, and quickly became a beloved comfort dish across India and the world.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
In North India, some versions use cashew paste instead of cream, while others add fenugreek leaves (kasuri methi) for a distinct aroma. Punjabi styles often feature a richer butter base, whereas Delhi versions may be slightly spicier.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is typically served hot with steamed basmati rice, naan, or roti. It is often accompanied by a side of sliced onions, lemon wedges, and a fresh cucumber raita to balance the richness.
During which celebrations or occasions is Butter Chicken commonly prepared in Indian culture?
Butter Chicken is a popular dish for festivals like Diwali and family gatherings, as its rich flavor and creamy texture make it suitable for special meals and entertaining guests.
What authentic ingredients are essential for traditional Butter Chicken versus acceptable substitutes?
Authentic Butter Chicken uses boneless chicken, yogurt‑based marination, butter, tomato paste, garam masala, and heavy cream. Substitutes like coconut cream for dairy‑free diets or cashew paste for a nutty twist are acceptable but change the classic profile.
What other Indian dishes pair well with Butter Chicken?
Butter Chicken pairs beautifully with buttery naan, garlic roti, or pulao rice. Side dishes such as aloo gobi, saag paneer, or a simple cucumber raita complement its richness.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common errors include over‑cooking the chicken, which makes it dry, and boiling the sauce after adding cream, which can cause curdling. Also, skimping on the simmer time reduces depth of flavor.
Why does this Butter Chicken recipe simmer the sauce for 30 minutes before blending?
Simmering allows the spices and tomato paste to meld, developing a deep, balanced flavor. Blending after simmering creates a silky texture that coats the chicken evenly.
Can I make Butter Chicken ahead of time and how should I store it?
Yes. Marinate the chicken overnight and prepare the sauce up to two days in advance. Store the sauce and chicken separately in airtight containers in the refrigerator, then combine and reheat before serving.
What does the YouTube channel Ms Shi and Mr He specialize in?
The YouTube channel Ms Shi and Mr He focuses on approachable Chinese and Asian home‑cooking tutorials, offering step‑by‑step videos that blend traditional techniques with modern kitchen shortcuts.
How does the YouTube channel Ms Shi and Mr He’s approach to Indian cooking differ from other Indian cooking channels?
Ms Shi and Mr He emphasizes quick, family‑friendly adaptations of classic dishes, often simplifying traditional steps—like offering an “easy version” of Butter Chicken—while still preserving authentic flavors.
Last updated: August 31, 2026
