butter chicken so good you’ll lick the pot
butter chicken so good you’ll lick the pot is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Moribyan on YouTube.
Prep: 20 min | Cook: 25 min | Total: 1 hr
Cost: $12.27 total, $3.07 per serving
Ingredients
- 1.5 lb Chicken Breast (cut into 1‑inch cubes)
- 0.5 cup Plain Yogurt (full‑fat, for marinating)
- 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
- 1 tsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 0.5 tsp Turmeric Powder
- 0.25 tsp Cayenne Pepper (adjust to heat preference)
- 1 tsp Salt
- 2 tbsp Ghee (clarified butter)
- 2 tbsp Tomato Paste
- 1 cup Tomato Sauce
- 1 can White Cannellini Beans (15‑oz, drained and rinsed)
- 0.5 cup Whole Milk
- 0.25 cup Heavy Cream
- 1 tsp Granulated Sugar
- 1 tbsp Unsalted Butter (cut into pieces)
- 2 tbsp Fresh Cilantro (chopped for garnish)
Instructions
Prepare the Marinade
In a mixing bowl whisk together yogurt, ginger‑garlic paste, garam masala, cumin, coriander, turmeric, cayenne, and salt until smooth.
Time: PT5M
Cube and Marinate the Chicken
Cut the chicken breast into 1‑inch cubes, add to the bowl, and toss to coat. Let it rest for 15 minutes while you prepare the bean puree.
Time: PT15M
Blend White Bean Puree
Drain and rinse the canned white beans. Add them to the blender with the milk and blend until completely smooth, scraping the sides as needed.
Time: PT5M
Sear the Chicken
Heat the skillet over medium‑high heat, melt the ghee, then add the marinated chicken in a single layer. Cook, stirring occasionally, until the pieces are browned on all sides, about 7 minutes.
Time: PT7M
Temperature: medium‑high
Set Chicken Aside
Transfer the browned chicken to a plate and set aside while you build the sauce.
Time: PT2M
Create the Tomato Base
In the same skillet, add tomato paste and sauté for 2 minutes until it darkens slightly. Stir in the tomato sauce and bring to a gentle simmer for 5 minutes.
Time: PT7M
Temperature: medium
Incorporate Bean Puree and Cream
Stir the white bean puree into the simmering tomato mixture, then add heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken.
Time: PT5M
Temperature: medium
Finish the Dish
Return the chicken to the pan, add sugar and butter, and stir gently for 3 minutes until everything is well combined and the butter melts.
Time: PT3M
Temperature: medium
Plate and Garnish
Spoon the butter chicken onto serving plates, drizzle a little plain yogurt on top, and sprinkle with chopped cilantro.
Time: PT3M
Nutrition Facts
- Calories
- 450
- Protein
- 35 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: High protein, Gluten‑free, Contains dairy
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Breast: boneless skinless chicken thighs
- Instead of Plain Yogurt: Greek yogurt, kefir
- Instead of Ginger Garlic Paste: fresh grated ginger and minced garlic (1:1)
- Instead of Garam Masala: curry powder
- Instead of Cayenne Pepper: red pepper flakes
- Instead of Ghee: unsalted butter
- Instead of Tomato Sauce: crushed tomatoes
- Instead of White Cannellini Beans: white kidney beans, great northern beans
- Instead of Whole Milk: unsweetened almond milk
- Instead of Heavy Cream: half‑and‑half
- Instead of Granulated Sugar: honey, maple syrup (reduce amount)
- Instead of Unsalted Butter: ghee
- Instead of Fresh Cilantro: fresh parsley
Equipment Needed
- Blender
- Large Skillet or Frying Pan
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Chef's Knife
- Cutting Board
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Ensuring the white bean puree is completely smooth before adding to the sauce.
- Searing the chicken until nicely browned without overcooking.
- Simmering the sauce long enough for the flavors to meld and thicken.
Chef Tips from the Video
- For extra depth, add a pinch of smoked paprika with the other spices.
- A splash of lemon juice at the end brightens the flavor.
- Use a heavy‑bottomed skillet to prevent scorching the tomato base.
Troubleshooting
Sauce is too thin.
Simmer uncovered for a few more minutes or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
Sauce is too thick or grainy.
Stir in a little extra milk or water until the desired consistency is reached; ensure the bean puree was fully blended.
Chicken is dry.
Do not over‑cook the chicken; sear just until browned and finish cooking in the sauce where it stays moist.
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 in the fridge before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly after cooling.
Make-Ahead Tips
- Blend the white bean puree a day ahead and keep it refrigerated; stir before using.
- Marinate the chicken up to 12 hours for deeper flavor.
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 as a way to use leftover tandoori chicken, simmered in a tomato‑butter sauce. It quickly became a restaurant staple and represents the rich, creamy side of North Indian cooking.
What are the traditional regional variations of butter chicken in Indian cuisine?
In Punjab, butter chicken is often richer with more cream and ghee, while in Kolkata chefs may add a hint of mustard oil. Some southern versions incorporate coconut milk for a tropical twist.
How is butter chicken traditionally served in India?
Butter chicken is typically served hot with naan, roti, or steamed basmati rice, and garnished with a drizzle of cream and fresh cilantro. It is a popular dish for family meals and festive gatherings.
What occasions or celebrations is butter chicken traditionally associated with in Indian culture?
Butter chicken is a favorite for weekend family lunches, birthday parties, and holiday feasts such as Diwali or Eid, where its comforting richness fits celebratory meals.
What makes butter chicken with white bean puree special or unique in Indian cuisine?
The addition of white bean puree boosts fiber and creates an ultra‑creamy texture without relying solely on cream. It maintains the classic flavor while offering a healthier, protein‑rich twist.
What are the most common mistakes to avoid when making butter chicken with white bean puree?
Common errors include over‑cooking the chicken, not blending the beans smooth enough, and letting the sauce boil too vigorously, which can cause it to separate. Follow the critical steps for searing and pureeing to ensure a silky result.
Why does this butter chicken recipe use a white bean puree instead of extra cream?
The bean puree provides body and fiber while reducing the amount of heavy cream needed, making the dish lighter yet still luxuriously smooth. It also adds a subtle earthy flavor that complements the spices.
Can I make butter chicken with white bean puree ahead of time and how should I store it?
Yes, you can blend the bean puree a day ahead and keep it refrigerated in an airtight container. Reheat gently before adding to the sauce, and store the finished dish in the fridge for up to three days.
What texture and appearance should I look for when making butter chicken with white bean puree?
The sauce should be thick, glossy, and coat the back of a spoon without clumping. The chicken pieces should be tender and coated in a velvety, pale orange‑red sauce with specks of cilantro on top.
What does the YouTube channel Moribyan specialize in?
The YouTube channel Moribyan focuses on nutritious, ingredient‑focused cooking tutorials, often adding health‑boosting twists to classic comfort dishes while keeping flavors authentic.
How does the YouTube channel Moribyan's approach to Indian cooking differ from other Indian cooking channels?
Moribyan emphasizes nutritional upgrades—like adding beans for fiber—while preserving traditional flavor profiles, whereas many Indian channels stick to classic recipes without such health‑centric modifications.
Last updated: August 15, 2026
