Butter Chicken (the only recipe you will ever need)
Butter Chicken (the only recipe you will ever need) is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Seema Pankhania on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $15.05 total, $3.76 per serving
Ingredients
- 1 kg Boneless Chicken Thighs (cut into bite‑size pieces)
- 200 g Plain Yogurt (full‑fat, for marination)
- 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 0.5 tsp Turmeric Powder (for color and earthiness)
- 1 tsp Garam Masala (adds warm spice depth)
- to taste Salt
- 100 g Unsalted Butter (cut into cubes)
- 2 tbsp Vegetable Oil (high smoke point)
- 2 medium Onion (finely chopped)
- 400 g Tomato Puree (canned or fresh blended)
- 100 ml Heavy Cream (adds silkiness)
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crush before adding)
- 2 tbsp Fresh Cilantro (chopped for garnish)
Instructions
Marinate the Chicken
In a large mixing bowl combine the chicken pieces, yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, and salt. Mix until every piece is coated. Let it rest for 15 minutes at room temperature or up to 2 hours in the refrigerator.
Time: PT15M
Sear the Chicken
Heat 1 tbsp oil in the skillet over medium‑high heat. Add the marinated chicken in a single layer and sear for about 4‑5 minutes, turning once, until the outside is lightly browned but not fully cooked through. Remove and set aside.
Time: PT5M
Temperature: Medium heat
Prepare the Base Sauce
In the same skillet add the remaining 1 tbsp oil and the butter cubes. Once the butter melts, add the finely chopped onions and sauté for 5‑6 minutes until golden and translucent.
Time: PT6M
Temperature: Medium heat
Add Tomato Puree
Stir in the tomato puree, salt to taste, and a splash of water if the mixture looks too thick. Cook for 8‑10 minutes, stirring occasionally, until the oil begins to separate from the sauce and the texture is chunky but cohesive.
Time: PT10M
Temperature: Medium heat
Combine Chicken and Simmer
Return the seared chicken (with any juices) to the skillet. Reduce heat to low, cover, and let it simmer for 10 minutes until the chicken is cooked through and tender.
Time: PT10M
Temperature: Low heat
Finish the Butter Chicken
Stir in the heavy cream and crushed kasuri methi. Cook uncovered for another 3‑4 minutes, allowing the flavors to meld and the sauce to become glossy. Adjust salt or chili if needed.
Time: PT4M
Temperature: Low heat
Garnish and Serve
Transfer the butter chicken to a serving bowl, sprinkle chopped cilantro on top, and serve hot with naan, rice, or roti.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy (butter, yogurt, cream)
Ingredient Substitutions
- Instead of Boneless Chicken Thighs: Boneless Chicken Breast
- Instead of Plain Yogurt: Greek Yogurt
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic (1:1)
- Instead of Red Chili Powder: Paprika
- Instead of Unsalted Butter: Ghee
- Instead of Vegetable Oil: Canola Oil
- Instead of Onion: Shallots
- Instead of Tomato Puree: Crushed tomatoes
- Instead of Heavy Cream: Full‑fat coconut milk (for dairy‑free)
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (ground)
Equipment Needed
- Large Mixing Bowl
- Heavy‑Bottomed Skillet or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Sharp Chef’s Knife
- Cutting Board
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Marinate the chicken thoroughly to develop flavor and tenderness
- Do not blend the tomato sauce; keep it chunky for authentic texture
- Sear the chicken before simmering to lock in juices
- Add cream at the end to avoid curdling
Chef Tips from the Video
- Use ghee instead of butter for a richer, nutty flavor.
- Add a pinch of sugar to balance acidity of the tomatoes if desired.
Troubleshooting
Sauce is too thin
Simmer uncovered for a few more minutes or add a tablespoon of tomato puree to thicken.
Sauce is too thick
Stir in a splash of warm water or chicken stock until desired consistency is reached.
Chicken is dry
Do not over‑cook; ensure the chicken is only simmered until just done and add a little extra cream if needed.
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 leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor; the sauce can be prepared a day ahead and refrigerated.
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 when chefs at the Moti Mahal restaurant created a tomato‑butter sauce to use leftover tandoori chicken, turning it into a creamy curry that quickly became a national favorite.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
In Punjab, the sauce is richer with more butter and cream, while in Kolkata the dish may include a hint of mustard oil and a slightly sweeter tomato base. Some regions add cashew paste for extra thickness.
How is Butter Chicken traditionally served in Indian households?
Butter Chicken is typically served hot with naan, roti, or steamed basmati rice, and accompanied by a side of fresh cucumber raita and pickled onions to balance the richness.
During which Indian celebrations is Butter Chicken commonly prepared?
Butter Chicken is a staple at festivals like Diwali, Eid, and family weddings because its luxurious sauce and aromatic spices make it suitable for large gatherings and special occasions.
What makes Butter Chicken special or unique in Indian cuisine?
Its signature buttery, creamy tomato gravy combined with tender, spiced chicken creates a comforting contrast of richness and heat that is both indulgent and widely appealing across India and abroad.
What are the authentic traditional ingredients for Butter Chicken versus acceptable substitutes?
Authentic ingredients include tandoori‑marinated chicken, butter, cream, tomato puree, garam masala, and kasuri methi. Substitutes such as ghee for butter, coconut milk for cream, or boneless chicken breast for thighs are acceptable but will slightly alter flavor and texture.
What other North Indian dishes pair well with Butter Chicken?
Butter Chicken pairs beautifully with naan, garlic roti, jeera rice, dal makhani, and a fresh cucumber‑mint raita, creating a balanced meal of protein, carbs, and cooling sides.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common mistakes include over‑blending the sauce (which removes texture), overcooking the chicken (making it dry), adding cream too early (causing curdling), and using too much water which dilutes the flavor.
Why does this Butter Chicken recipe keep the sauce chunky instead of blending it smooth?
Seema Pankhania’s recipe leaves the sauce chunky to preserve a homemade feel and prevent the artificial mouthfeel that can result from over‑blending, while still delivering a rich, velvety texture.
Can I make Butter Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken overnight and prepare the sauce a day ahead. Store the cooked butter chicken in an airtight container in the refrigerator for up to 3 days, reheating gently on low heat and adding a splash of cream if needed.
What texture and appearance should I look for when making Butter Chicken?
The sauce should be thick yet pourable, with visible tomato chunks and a glossy sheen from butter and cream. The chicken pieces should be tender, coated in the sauce, and retain a slight pink hue from the spices.
How do I know when Butter Chicken is done cooking?
The chicken is done when it reaches an internal temperature of 75 °C (165 °F) and is no longer pink inside. The sauce should have reduced slightly and coat the back of a spoon.
What does the YouTube channel Seema Pankhania specialize in?
The YouTube channel Seema Pankhania specializes in home‑cooked Indian comfort food, focusing on family‑style recipes that celebrate festive occasions and traditional flavors with approachable techniques.
What is the cooking philosophy and style of the YouTube channel Seema Pankhania?
Seema Pankhania’s cooking philosophy emphasizes preserving authentic textures, using simple pantry staples, and sharing dishes that bring families together, often highlighting small tricks—like keeping the butter chicken sauce chunky—to enhance homemade taste.
Last updated: September 1, 2026
