YT Recipe

OnlyPans: Butter Chicken!!

OnlyPans: Butter Chicken!! is a easy Indian recipe that serves 4. 420 calories per serving. Recipe by Susi Vidal on YouTube.

Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min

Cost: $12.52 total, $3.13 per serving

Ingredients

  • 1.5 pounds Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
  • 1 cup Plain Yogurt (full‑fat, for marinating)
  • 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
  • 2 teaspoons Garam Masala (ground)
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder (adjust to heat preference)
  • 1 teaspoon Salt
  • 4 tablespoons Butter (unsalted, divided)
  • 1 large Onion (finely chopped)
  • 1 cup Tomato Puree
  • 1/2 cup Heavy Cream (room temperature)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
  • 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

  1. Marinate the Chicken

    In a mixing bowl combine the chicken pieces, yogurt, 1 tablespoon ginger‑garlic paste, 1 teaspoon garam masala, turmeric, chili powder, and salt. Mix until evenly coated, then cover with plastic wrap and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).

    Time: PT20M

  2. Sear the Chicken

    Heat 2 tablespoons butter in a large skillet over medium‑high heat. Add the marinated chicken (in batches if necessary) and sear until lightly browned, about 3‑4 minutes per side. The chicken does not need to be fully cooked at this stage.

    Time: PT10M

    Temperature: Medium‑high

  3. Prepare the Sauce Base

    Remove the chicken and set aside. In the same skillet add the remaining 2 tablespoons butter, then sauté the chopped onion until translucent, about 5 minutes. Stir in the remaining 1 tablespoon ginger‑garlic paste and cook 1 minute.

    Time: PT6M

    Temperature: Medium

  4. Add Tomatoes and Simmer

    Stir in the tomato puree, 1 teaspoon garam masala, and a pinch of salt. Bring to a gentle simmer and cook for 8 minutes, allowing the sauce to thicken and the raw tomato flavor to mellow.

    Time: PT8M

    Temperature: Low simmer

  5. Combine Chicken and Finish Sauce

    Return the seared chicken to the skillet, mix well, and let it cook in the sauce for another 8 minutes, or until the chicken is cooked through. Stir in the heavy cream and crushed kasuri methi; simmer 2 minutes more.

    Time: PT10M

    Temperature: Medium‑low

  6. Garnish and Serve

    Remove from heat, garnish with chopped cilantro, and serve hot with basmati rice or naan.

    Time: PT1M

Nutrition Facts

Calories
420
Protein
28g
Carbohydrates
8g
Fat
30g
Fiber
2g

Dietary info: Contains gluten-free ingredients, High‑protein, Keto‑friendly (low carb)

Allergens: Dairy

Last updated: March 13, 2026

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OnlyPans: Butter Chicken!!

Recipe by Susi Vidal

A classic Indian butter chicken made with marinated chicken thighs, a rich tomato‑cream sauce, and a touch of butter for silky flavor. Inspired by Susi Vidal’s quick‑and‑fun tutorial, this recipe balances aromatic spices with a creamy finish, perfect for serving over rice or with naan.

EasyIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
21m
Prep
34m
Cook
10m
Cleanup
1h 5m
Total

Cost Breakdown

$12.52
Total cost
$3.13
Per serving

Critical Success Points

  • • Marinating the chicken ensures tenderness and flavor penetration
  • • Searing the chicken creates caramelized bits that enrich the sauce
  • • Adding cream off the heat prevents curdling

Safety Warnings

  • • Handle hot butter and oil with care to avoid burns
  • • Use a splatter guard when searing chicken to prevent oil splatter.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Butter Chicken in Indian cuisine?

A

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s when chefs at the Moti Mahal restaurant created a tomato‑cream sauce to reuse leftover tandoori chicken. It quickly became a beloved comfort dish across India and the world, symbolizing the blend of rich butter, spices, and creamy textures characteristic of North Indian cooking.

cultural
Q

What are the traditional regional variations of Butter Chicken in Indian cuisine?

A

While the classic Delhi‑style Butter Chicken uses a tomato‑cream base, some regions add cashew paste for extra richness, others incorporate mustard oil for a pungent twist, and in Punjab a touch of fenugreek leaves (kasuri methi) is standard. Each variation reflects local ingredient preferences while keeping the core buttery flavor.

cultural
Q

How is Butter Chicken traditionally served in North Indian households?

A

Butter Chicken is traditionally served hot, spooned over steamed basmati rice or alongside soft butter‑topped naan. It is often accompanied by a side of fresh cucumber raita and a wedge of lemon to balance the richness.

cultural
Q

What occasions or celebrations is Butter Chicken traditionally associated with in Indian culture?

A

Butter Chicken is a popular dish for family gatherings, festivals like Diwali and Eid, and restaurant celebrations because its rich flavor appeals to guests of all ages. It is also a go‑to comfort food for weekend family meals.

cultural
Q

What makes Butter Chicken special or unique in Indian cuisine?

A

Butter Chicken stands out for its silky, buttery tomato‑cream sauce that tempers the heat of spices, creating a harmonious balance of sweet, savory, and mildly spicy flavors. The technique of marinating chicken in yogurt and then simmering it in the sauce gives it a tender texture unlike many other curries.

cultural
Q

What are the most common mistakes to avoid when making Butter Chicken?

A

Common mistakes include over‑cooking the chicken, which makes it dry; boiling the sauce after adding cream, which can cause curdling; and using too much chili, which overpowers the delicate buttery flavor. Follow the timing steps and keep the heat low when finishing the sauce.

technical
Q

Why does this Butter Chicken recipe use yogurt for marinating instead of just lemon juice?

A

Yogurt provides both acidity and enzymes that gently tenderize the chicken while adding a subtle tang. Lemon juice alone would only add acidity without the tenderizing effect, resulting in a less juicy texture.

technical
Q

Can I make Butter Chicken ahead of time and how should I store it?

A

Yes, you can marinate the chicken up to 24 hours in advance and keep it refrigerated. The cooked sauce can also be prepared a day ahead; store it in an airtight container in the fridge and gently reheat before adding the chicken.

technical
Q

What texture and appearance should I look for when making Butter Chicken?

A

The sauce should be smooth, glossy, and a deep orange‑red color with a velvety consistency that coats the back of a spoon. The chicken pieces should be tender, slightly pink in the center, and coated in the sauce without any dry edges.

technical
Q

How do I know when Butter Chicken is done cooking?

A

The chicken is done when it reaches an internal temperature of 165 °F (74 °C) and the sauce is bubbling gently. A quick taste should reveal a balanced flavor—rich, buttery, and mildly spiced.

technical
Q

What does the YouTube channel Susi Vidal specialize in?

A

The YouTube channel Susi Vidal focuses on approachable home‑cooking tutorials, often featuring quick, fun, and flavorful recipes that blend classic comfort foods with a modern twist.

channel
Q

How does the YouTube channel Susi Vidal's approach to Indian cooking differ from other Indian cooking channels?

A

Susi Vidal emphasizes simplicity and humor, breaking down traditional Indian dishes into short, relatable steps while still respecting authentic flavors. Unlike many channels that use extensive spice‑roasting, she often relies on pantry staples and quick marinades to keep the process fast and accessible.

channel
More like this:Indian RecipesMain Course RecipesMore by Susi Vidal

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