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
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
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
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
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
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
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
Ingredient Substitutions
- Instead of Chicken Thighs, boneless, skinless: Chicken breast, Turkey thigh meat
- Instead of Plain Yogurt: Greek yogurt, Buttermilk
- Instead of Ginger‑Garlic Paste: fresh minced ginger and garlic (1:1)
- Instead of Garam Masala: tikka masala spice blend
- Instead of Red Chili Powder: Paprika
- Instead of Butter: ghee
- Instead of Onion: shallots
- Instead of Tomato Puree: crushed tomatoes
- Instead of Heavy Cream: half‑and‑half, coconut cream (non‑dairy)
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (ground)
- Instead of Fresh Cilantro: parsley
Equipment Needed
- Mixing Bowl
- Plastic Wrap
- Large Skillet or Dutch Oven
- Wooden Spoon
- Measuring Cups and Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- For extra smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke.
- Toast the kasuri methi in a dry pan for 10 seconds before crushing to release aroma.
Troubleshooting
Sauce is too thick.
Add a few tablespoons of water, chicken broth, or extra cream while stirring until desired consistency is reached.
Sauce curdles after adding cream.
Reduce heat to low, stir continuously, and add cream gradually; avoid boiling.
Chicken is dry.
Do not over‑cook the chicken after it’s returned to the sauce; it should only simmer until just cooked through.
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 up to 24 hours ahead for deeper flavor; keep refrigerated.
- Sauce can be prepared a day ahead and reheated gently before adding 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 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.
What are the traditional regional variations of Butter Chicken in Indian cuisine?
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.
How is Butter Chicken traditionally served in North Indian households?
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.
What occasions or celebrations is Butter Chicken traditionally associated with in Indian culture?
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.
What makes Butter Chicken special or unique in Indian cuisine?
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.
What are the most common mistakes to avoid when making Butter Chicken?
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.
Why does this Butter Chicken recipe use yogurt for marinating instead of just lemon juice?
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.
Can I make Butter Chicken ahead of time and how should I store it?
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.
What texture and appearance should I look for when making Butter Chicken?
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.
How do I know when Butter Chicken is done cooking?
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.
What does the YouTube channel Susi Vidal specialize in?
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.
How does the YouTube channel Susi Vidal's approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 31, 2026
