This Simple Butter Chicken Recipe is sure to impress as it is just as good if not better than what you will find in most restaurants. 

Make some Homemade Garlic Naan Bread to go alongside.

Today I’m so very happy to show you this recipe for a Simple Butter Chicken Recipe that your sure to make time and time again.

Awww the infamous Butter Chicken, also known as (Murgh Makhani). Almost everyone that has tried this dish has loved this dish and if you have not tried it before at home your in for a treat!

Love Indian food as much as me? Then your going to want to try my “Creamy Coconut Chicken Curry” and my “Eggplant Curry” or my “Chickpea Curry” as well. 

Oh and don’t forget the NAAN BREAD 🙂

HOW TO MAKE BUTTER CHICKEN SPICY

To make this Curry easy to make, try purchasing a pre-made Butter Chicken curry powder package like the one below. 

WHAT SPICES ARE USED IN BUTTER CHICKEN 

• Salt, Red Chilli, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon, Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper

I always use a BUTTER CHICKEN SPICE blend as seen below as it has all of this in it already. Otherwise if your wanting to add in your own spices I highly recommend adding 1 tsp of chili powder, cumin, turmeric and fresh crushed garlic and onions. 

 

Below you will see the pre-marinaded and cooked chicken being added to the sauce for the final step in cooking this delicious dish.

The part where your simmering the sauce, you can switch from 1/2 tsp of chili powder to 1 tsp for that extra heat. I love to do that, personally. I will add 1 tsp every time for this recipe. 

WHO INVENTED BUTTER CHICKEN

It’s origins came from three  Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi. 

WHATS BUTTER CHICKEN SAUCE MADE OF

• Fresh Cream
• Ghee or Butter
• Oil
• Cashews or Almonds if you do not have you can always use sugar for added sweetness 
• Plain Yogurt
• Tomatoes
• Garlic and Onions

WHAT’S BUTTER CHICKEN

It is one of the most popular Indian curries Worldwide today.

It’s become so popular that the supermarkets are now selling various versions of it in pre- packaged bottles in hopes to win your business. 

But that stuff just won’t cut if for those of us who are familiar with traditional Butter Chicken. Because real butter chicken uses ghee butter you can use regular butter if desired. Then of course there is cream and some stronger curry flavors than most of those pre-made bottled types entail. 

Plus those bottles are expensive costing near 4x the price that it takes to make it from scratch, not to mention not nearly as tasty.

IS BUTTER CHICKEN SPICY

This popular dish hails from the Indian subcontinent and is noted for its creamy and smooth butter taste, you can make it more spicy by adding an extra 1 tsp of red chili powder if desired.

Otherwise this is a mild curry compared to other traditional Indian dishes.

In comparison we would rate the spice level of this dish to other Indian dish, a 4 out of 10. 

Such as Grama masla and Indian curry powder. All which can be found in almost any grocery store spice section. 

I think the reason people by those pre-made bottles is because they think making it from scratch is hard, but I assure you it’s not.

It’s all about having the right ingredients and nothing in this ingredients list is is foreign besides possibly the fenugreek leaves also known as kasuri methi. Also that can be found in almost all grocery stores today.

HOW LONG WILL BUTTER CHICKEN LAST IN THE FRIDGE

In a sealable container up to 3 days and if you want to freeze it for meal – preps you can do that and store in the freezer up to 3 months.

We hope you enjoy this tasty dish as much as we do! Serve it alongside some naan bread and enjoy!

We don’t add as much cream to this Butter Chicken as most do, which will give it a more orange color.

If your wanting a more cream heavy type of Butter Chicken just add 1/2 cup of  cream opposed to the 1/4 cup that my recipe calls for.

If your a CURRY lover like me. Then you will want to try these dishes below!

• Chickpea Curry
• Creamy Coconut Chicken Curry
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry

Note: If you want a more creamy butter chicken add 1/2 cup of cream instead of the 1/4 cup that I used in this recipe.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Simple Butter Chicken Recipe

Yield: 3

Cook Time: 30 minutes

Total Time: 30 minutes

Creamy and DELICIOUS!

Print

Ingredients

• 2 Boneless chicken breasts
• 1 tbsp Cooking oil
• 1 /2 tsp chili powder
• 1 /2 tsp garlic paste
• 1/2 cup Whole Cashews
• 3 large Tomatoes
• 1/2 cup Cream
• 1/4 cup Greek Yogurt
• 4 tbsp Butter OR Ghee
• 1 large Onion
• 2 tbsp white vinegar
• 2 tbsp of SHAN BUTTER CHICKEN SPICE BLEND

Instructions

1. Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
2. Slow Cooker: Place on LOW for 3-6 hours HIGH for 6 hours. – after following the initial steps.
3. Stove Top: Cook on low for 30 minutes. – after following the initial steps.
4. Start by washing and dicing up your chicken, place in a bowl to marinade.
5. Add in ginger/garlic paste, red chilli powder and salt to the bowl and mix everything together to marinade the chicken.
6. In your pot/pan heat the cooking oil and fry the marinated chicken till no longer pink, once cooked set aside in a clean bowl.
7. In the same pot/pan add onion, butter and cook till translucent.
8. Next add in the diced tomatoes, whole cashews, yogurt, cream, vinegar and simmer for 2 minutes.
9. Next add in the spices simmer for 15 minutes.
10. Once cooled down, pour all the mixture into a "FOOD PROCESSOR" and puree till it's creamy.
11. Pour the mixture back into the pot/pan and 4 tbsp of butter and the cream.
12. Add your cooked marinated Chicken back into the pot and simmer for 15 minutes.
13. Serve in a bowl along with rice or naan bread and garnish with "Kasoori Methi = Dried Fenugreek Leaves. Enjoy!

Notes

Added heat marinate the chicken in some oil and chili powder and add more chili powder if desired to the sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 48gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 151mgSodium: 301mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 26g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Did you like this curry?

Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk as is by far my most popular recipe on this blog. 

More Popular Curry Dishes Below!

• Chickpea Curry
• Super Tasty Chicken Karahi
• Karahi Gosht
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry