Butter Chicken (2 Recipes in 1 Dish)
BUTTER CHICKEN (2 Recipes in 1 Dish) is a medium Indian recipe that serves 4. 550 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 22 min | Cook: 1 hr 18 min | Total: 1 hr 55 min
Cost: $21.35 total, $5.34 per serving
Ingredients
- 2 pounds Chicken Thighs (boneless, skinless, trimmed of excess fat)
- 20 grams Salt (for the marinade)
- 10 grams Garlic (minced fine)
- 10 grams Ginger (fresh, minced fine)
- 20 grams Lemon Juice (freshly squeezed, about half a lemon)
- 3 grams Ground Fenugreek (optional, gives a maple‑celery note)
- 10 grams Kashmiri Chili Powder (fruity, mild heat; also called cashmere chili powder)
- 200 grams Greek Yogurt (full‑fat, for the marinade)
- 25 grams Neutral Oil (e.g., vegetable or canola oil, for the marinade)
- 30 grams Olive Oil (for sautéing onion and poblano)
- 150 grams Onion (medium, small dice)
- 50 grams Poblano Pepper (small dice; can substitute with green bell pepper)
- 10 grams Ginger (grated, added to sauce)
- 10 grams Garlic (minced, added to sauce)
- 5 grams Garam Masala (fragrant warm spice blend)
- 5 grams Turmeric (ground)
- 5 grams Cumin (ground)
- 5 grams Coriander (ground coriander powder)
- 5 grams Kashmiri Chili Powder (additional for sauce color)
- 10 grams Salt (for the sauce)
- 165 grams Tomato Paste (small can, no added sugar)
- 425 grams Water (room temperature)
- 10 grams Sugar (granulated, balances acidity)
- 210 grams Heavy Cream (full‑fat, about 1 cup)
- 50 grams Unsalted Butter (Kerrygold or any high‑quality unsalted butter)
- 30 grams Butter (for the rice, grass‑fed preferred)
- 300 grams Medium Grain Rice (kale‑rose or basmati as alternative)
- 8 grams Salt (for the rice water)
- 100 grams Greek Yogurt (for the finishing drizzle)
- 100 grams Heavy Cream (or milk for a thinner drizzle)
- 3 grams Salt (for the yogurt drizzle)
- 10 grams Cilantro (fresh leaves, chopped for garnish)
Instructions
Marinate the Chicken
In a medium mixing bowl combine 20 g salt, 10 g minced garlic, 10 g minced ginger, 20 g lemon juice, 3 g ground fenugreek, 10 g Kashmiri chili powder, 200 g Greek yogurt and 25 g neutral oil. Add the trimmed chicken thighs, coat thoroughly, cover and refrigerate for 30 minutes.
Time: PT10M
Preheat Oven and Pan
Preheat the oven to 450°F (232°C). Place a tall‑sided saucepan over medium‑high heat and add 30 g olive oil.
Time: PT5M
Temperature: 450°F
Sauté Onion and Poblano
Add 150 g diced onion and 50 g diced poblano pepper to the hot oil, sprinkle with a pinch of salt, and sauté until softened and translucent, about 5–6 minutes.
Time: PT6M
Temperature: medium‑high
Add Aromatics
Stir in 10 g grated ginger and 10 g minced garlic; cook until fragrant, 1–2 minutes.
Time: PT2M
Temperature: medium‑high
Toast the Spices
Add 5 g each of garam masala, turmeric, cumin, coriander, 5 g Kashmiri chili powder and 10 g salt. Stir constantly and fry for 1–2 minutes until the spices release their aroma.
Time: PT2M
Temperature: medium‑high
Incorporate Tomato Paste
Add the 165 g tomato paste, stir and fry for about 1 minute until it darkens slightly.
Time: PT1M
Temperature: medium‑high
Build the Sauce Base
Pour in 425 g water, stir to dissolve the paste, lower the heat to a gentle simmer, cover, and let cook for 15–20 minutes.
Time: PT20M
Temperature: low
Cook the Rice
Rinse 300 g medium‑grain rice, then place in the rice cooker with 425 g water, 8 g salt and 30 g butter. Start the cooker and let it finish (about 20 minutes).
Time: PT20M
Roast the Marinated Chicken
Line a half‑sheet tray with foil, spread the marinated chicken in a single layer, and bake in the preheated 450°F oven for 15 minutes until cooked through.
Time: PT15M
Temperature: 450°F
Broil for Char
Turn the oven to broil (high). Place the tray under the broiler for 5–6 minutes until the top side is deeply charred. Flip the thighs and broil the other side for 3–4 minutes.
Time: PT10M
Temperature: broiler high
Rest the Chicken
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes.
Time: PT5M
Finish the Sauce
To the simmered sauce add 10 g sugar and 210 g heavy cream; stir until the mixture turns bright orange. Add 50 g unsalted butter and blend with an immersion blender until smooth and glossy.
Time: PT5M
Chunk the Chicken
Cut the rested thighs into roughly 1½‑inch cubes.
Time: PT5M
Combine Chicken and Sauce
Add the chicken cubes to the sauce, stir gently to coat, and keep warm for 2 minutes.
Time: PT2M
Prepare Yogurt Drizzle
Whisk together 100 g Greek yogurt, 100 g heavy cream (or milk) and 3 g salt until smooth.
Time: PT2M
Plate and Garnish
Serve a generous mound of buttered kale‑rose rice, top with the creamy butter chicken, drizzle the yogurt sauce, and finish with chopped cilantro.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly (if rice is omitted)
Allergens: Dairy, Eggs (if using egg‑based yogurt), None other
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast
- Instead of Salt: Sea Salt
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Ground Fenugreek: Garam masala (1 tsp)
- Instead of Kashmiri Chili Powder: Regular chili powder (½ tsp)
- Instead of Greek Yogurt: Plain whole‑milk yogurt
- Instead of Neutral Oil: Olive oil
- Instead of Olive Oil: Any high‑heat oil
- Instead of Onion: Shallots
- Instead of Poblano Pepper: Anaheim pepper
- Instead of Ginger: Ground ginger (½ tsp)
- Instead of Garlic: Garlic paste
- Instead of Garam Masala: Curry powder
- Instead of Kashmiri Chili Powder: Regular chili powder (¼ tsp)
- Instead of Tomato Paste: Crushed tomatoes (½ cup)
- Instead of Sugar: Honey (½ tbsp)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Unsalted Butter: Regular unsalted butter
- Instead of Butter: Olive oil (1 tbsp)
- Instead of Medium Grain Rice: Basmati rice
- Instead of Greek Yogurt: Plain yogurt
- Instead of Heavy Cream: Milk
- Instead of Cilantro: Fresh parsley
Equipment Needed
- Mixing Bowl
- Whisk
- Baking Sheet
- Aluminum Foil
- Oven
- Tall‑Sided Saucepan
- Immersion Blender
- Rice Cooker
- Chef's Knife
- Cutting Board
- Kitchen Scale
- Wooden Spoon
- Measuring Spoons
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes
- Properly charing the chicken under the broiler
- Simmering the sauce long enough for flavors to meld
- Blending the sauce to achieve a silky texture
- Resting the chicken before cutting
Chef Tips from the Video
- Kashmiri chili powder gives the signature orange hue without overwhelming heat.
- Greek yogurt adds tang and helps tenderize the chicken in the marinade.
- A quick blend with an immersion blender creates a restaurant‑style silky sauce.
- Finish with a drizzle of yogurt‑cream sauce for contrast and brightness.
Troubleshooting
Chicken turns out dry
Do not over‑bake; the chicken only needs to reach 165°F internal temperature. Rest before cutting.
Sauce is too thin
Simmer a few minutes longer to reduce, or add a tablespoon of tomato paste.
Sauce is too thick
Thin with a splash of warm water or extra cream while stirring.
Char on chicken is burnt
Broil on a lower rack or reduce broiling time; keep a close eye on the color.
Rice is undercooked
Add a few tablespoons of hot water and let the rice cooker finish another 5 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the chicken and sauce separately in freezer‑safe bags for up to 1 month; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours for deeper flavor.
- The sauce can be made a day ahead; reheat gently and add cream/butter before serving.
- Cook the rice ahead and re‑steam before plating.
Frequently Asked Questions
What is the cultural significance and history of butter chicken in Northern 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‑cream sauce. It quickly became a restaurant staple and symbolizes the comfort food of North Indian households.
What traditional regional variations of butter chicken exist in Indian cuisine?
In Punjab the sauce is richer with more butter and cream, while in Lucknow it may include cashew paste for extra silkiness. Some coastal versions add coconut milk for a subtle tropical note.
How is butter chicken traditionally served in North Indian households?
It is usually served hot with naan, roti, or basmati rice, accompanied by a side of fresh cucumber raita and a sprinkle of cilantro. The dish is often enjoyed family‑style, shared from a communal bowl.
What occasions or celebrations is butter chicken traditionally associated with in Indian culture?
Butter chicken is a popular dish for festivals like Diwali and family gatherings because its rich flavor feels festive yet comforting. It’s also a favorite at weddings and birthday parties.
How does butter chicken fit into the broader North Indian cuisine tradition?
It exemplifies the North Indian love for dairy‑rich gravies, aromatic spices, and tandoor‑cooked meats. The balance of heat, acidity, and creaminess reflects the region’s culinary philosophy.
What are the authentic traditional ingredients for butter chicken versus acceptable substitutes?
Authentic butter chicken uses tandoori‑marinated chicken, tomato puree, butter, cream, fenugreek, and garam masala. Substitutes include Greek yogurt for the yogurt‑marinade, Kashmiri chili powder for color, and heavy cream for richness.
What other North Indian dishes pair well with butter chicken?
Butter chicken pairs beautifully with naan, garlic roti, basmati rice, dal makhani, and a simple cucumber raita. A side of pickled onions adds a bright contrast.
What makes butter chicken special or unique in Indian cuisine?
Its signature orange‑gold hue, buttery richness, and the combination of smoky charred chicken with a velvety tomato‑cream sauce set it apart from other Indian curries that are often spicier or dryer.
What are the most common mistakes to avoid when making butter chicken at home?
Common errors include over‑cooking the chicken, burning the garlic or spices, using too much tomato paste without enough cream, and skipping the final blend which leaves a grainy sauce.
Why does this butter chicken recipe use Kashmiri chili powder instead of regular chili powder?
Kashmiri chili powder provides a deep orange color and a mild, fruity heat, allowing the sauce to stay creamy without becoming overly spicy, which is essential for the classic butter chicken profile.
Can I make butter chicken ahead of time and how should I store it?
Yes. The sauce can be prepared up to two days ahead and kept refrigerated; reheat gently and add the cream and butter before serving. Cooked chicken can be stored separately and reheated under the broiler for a quick char before mixing with the sauce.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on approachable, technique‑driven home cooking videos that often blend classic comfort foods with modern twists, emphasizing clear explanations and practical kitchen hacks.
How does the YouTube channel Brian Lagerstrom's approach to Indian cooking differ from other Indian cooking channels?
Brian Lagerstrom emphasizes simplicity and equipment most home cooks already have, using the oven and broiler instead of a tandoor, and he often provides cost‑effective ingredient swaps while still delivering authentic flavor.
Last updated: August 9, 2026
