Ever sat at an Indian restaurant wondering what exactly makes butter chicken so darn delicious? You’re not alone! As someone who’s been obsessed with Indian cuisine for years, I’ve dug deep into what makes this creamy tangy dish so special.
Butter chicken isn’t just any ordinary curry – it’s the rockstar of Indian cuisine that’s conquered taste buds worldwide since its creation in 1950s Delhi. Today, I’m gonna break down exactly what goes into authentic butter chicken curry and why each ingredient matters.
The Fascinating Origin Story of Butter Chicken
Before diving into the ingredients, let’s talk about where this magical dish came from. Butter chicken was born in the Moti Mahal restaurant in Delhi, India in the 1950s. The story goes that Kundan Lal Gujral and Kundan Lal Jaggi (both Punjabi Hindu refugees from Peshawar) created it “by chance” when they mixed leftover tandoori chicken with a buttery tomato sauce. Talk about a happy accident!
Fun fact: In 2024, the families of these two creators actually got into a legal battle over who deserves credit for inventing butter chicken. That’s how important this dish is to Indian culinary heritage!
The Essential Ingredients of Butter Chicken Curry
So what exactly makes butter chicken, well, butter chicken? Let’s break it down:
The Chicken Base
The foundation of any good butter chicken starts with:
- Chicken pieces: Typically boneless chicken that’s been marinated for several hours
- Yogurt (dahi): Used in the marinade to tenderize the meat
- Lemon juice: Adds acidity to the marinade
- Kashmiri red chilli: Gives color without excessive heat
- Garam masala: A warm spice blend
- Ginger and garlic paste: Aromatic base flavors
The chicken is traditionally cooked in a tandoor (clay oven), but you can also grill, oven-roast, or pan-fry it at home.
The Signature Butter Sauce
Here’s where the magic happens! The velvety sauce contains:
- Butter (makhan): Duh! This is what gives the dish its name and rich texture
- Cream: For that luxurious mouthfeel
- Tomato puree: The base of the gravy
- Ground almonds/cashews: Often used as a thickener
- Spices: A milder blend compared to other curries
The Difference Between Butter Chicken and Regular Chicken Curry
Many folks get confused between butter chicken and chicken curry. They’re not the same thing! Here’s what sets butter chicken apart:
| Feature | Butter Chicken | Generic Chicken Curry |
|---|---|---|
| Origin | Delhi, 1950s | Various regions, centuries old |
| Base | Tomato, butter, cream | Varies by region (can be tomato, coconut milk, or yogurt) |
| Spice Level | Generally mild and sweet | Can range from mild to very spicy |
| Key Ingredients | Butter, cream, ground nuts | Varies widely by region |
| Texture | Smooth, velvety | Can be thin or thick depending on type |
| Cooking Method | Tandoor-cooked chicken added to sauce | Usually chicken cooked directly in sauce |
The Secret Spice Blend
The spice profile in butter chicken is actually quite sophisticated but milder than other Indian curries. Common spices include:
- Cardamom
- Cumin
- Cloves
- Cinnamon
- Coriander
- Fenugreek leaves (kasuri methi) – this is often the secret ingredient!
- Pepper
- Garam masala
What makes butter chicken unique is the balance of these spices – they complement rather than overwhelm the rich, buttery sauce.
How Butter Chicken Is Prepared
The preparation process is just as important as the ingredients. Here’s how authentic butter chicken is made:
- Marinate the chicken – The chicken sits in yogurt, lemon juice and spices for several hours
- Cook the chicken – Traditionally in a tandoor until slightly charred
- Prepare the sauce – Simmer tomatoes, butter, spices until smooth
- Combine and finish – Add the cooked chicken to the sauce and simmer
- Final touches – Add cream, kasuri methi, and garnish with coriander
The Nutritional Side (Should You Feel Guilty?)
Look, I’m not gonna lie – butter chicken isn’t exactly diet food! With all that butter and cream, a single serving can have up to 600 calories and 40 grams of fat. But it does provide a good amount of protein (about 20-30 grams per serving).
If you’re concerned about calories, you can try some healthier variations:
- Use yogurt instead of cream
- Reduce the butter amount
- Use skinless chicken breast
- Load up on veggies alongside
Regional Variations Worth Trying
While Delhi-style butter chicken is the original, there are some interesting variations:
- Canadian/Caribbean twist: Butter chicken as pizza or poutine toppings
- Australian/New Zealand style: Butter chicken pies
- Punjabi style: Often uses more whole spices
- Restaurant style: Sometimes sweeter to appeal to Western palates
What to Serve with Butter Chicken
The traditional accompaniments include:
- Basmati rice: The fragrant, fluffy texture complements the rich sauce
- Naan bread: Perfect for scooping up that delicious gravy
- Cucumber raita: A cooling side that balances the richness
- Mint chutney: Adds a fresh, tangy element
Making Butter Chicken at Home – My Top Tips
I’ve made butter chicken dozens of times, and here are my personal tips:
- Don’t rush the marinade – Let that chicken soak up flavors for at least 4 hours
- Char it good – Getting some color on the chicken adds flavor depth
- Blend your sauce – Use an immersion blender for that silky texture
- Kasuri methi is non-negotiable – This dried fenugreek leaf gives the authentic flavor
- Rest before serving – Let it sit for 20 minutes so flavors can meld
Common Mistakes to Avoid
Even experienced cooks make these errors with butter chicken:
- Using too much tomato (makes it too acidic)
- Skipping the marination step
- Cooking the sauce at too high heat (it’ll splatter everywhere!)
- Not straining the sauce for that silky texture
- Adding cream too early (it can curdle)
Is Butter Chicken Really Indian?
This is an interesting question! Unlike chicken tikka masala (which was likely invented in the UK), butter chicken is definitely authentic Indian cuisine. However, because of its popularity outside India, some people mistakenly assume it has Western origins.
But make no mistake – butter chicken is 100% Indian, created in Delhi and beloved worldwide!
Final Thoughts
Butter chicken represents the perfect marriage of flavors – tangy tomato, rich butter, aromatic spices, and tender chicken. Whether you’re eating it at a restaurant or making it at home, understanding what goes into this iconic dish helps you appreciate its complexity.
Next time you take a bite of that creamy, orange-hued curry, you’ll know exactly what makes it so special. And if you’ve never tried making it yourself – what are you waiting for? Get that butter melting and spices toasting!
Do you have a favorite butter chicken recipe or restaurant? What do you think makes the perfect butter chicken? I’d love to hear your thoughts in the comments!
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This savory chicken curry is full of flavor, family-friendly, and perfect for busy weeknights.
- 1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
- Salt and freshly ground black pepper
- 2½ teaspoons curry powder, divided
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger (see note)
- 2 cups low-sodium chicken broth, best quality such as Swanson
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1 cup frozen peas (no need to thaw)
- ¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
- ¼ cup chopped fresh cilantro
- Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
- Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and &frac18 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
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- Per serving (4 servings)
- Calories: 361
- Fat: 16g
- Saturated fat: 2g
- Carbohydrates: 15g
- Sugar: 6g
- Fiber: 3g
- Protein: 36g
- Sodium: 830mg
- Cholesterol: 93mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Chicken Curry
- Boneless, skinless chicken breasts – Lean and quick-cooking, they soak up the curry flavors beautifully and stay tender when cooked properly.
- Curry powder – A blend of spices including turmeric, cumin, coriander, and others that gives the curry its distinctive warm, aromatic flavor.
- Onion, garlic, and ginger – The trio that forms the flavorful base of the dish, adding savory depth, a little sweetness, and a gentle kick.
- Chicken broth and cornstarch – The broth gives the sauce its savory backbone, while the cornstarch thickens it into a smooth, silky curry.
- Plain Greek yogurt – Adds creaminess and a subtle tang that balances the spices and gives the sauce a rich finish. I recommend using yogurt with at least 2% fat—it adds more depth and body to the sauce. If you’re ever out of yogurt, sour cream makes a good substitute.
- Frozen peas – Stirred in at the end, they bring a pop of color and a touch of natural sweetness that rounds everything out.
- Cilantro – A handful on top just before serving adds freshness and a bright herbal note that brings the whole dish to life. Feel free to leave it out or substitute parsley if you’re not a fan.
- Jump to the printable recipe for precise measurements
Step 1: Prep and season the chicken. Cut the chicken into ¼-inch slices. The easiest way is to cut each breast in half lengthwise, then slice on the diagonal. No need to be exact, but try to keep the pieces roughly the same size so they cook evenly. Once sliced, season the chicken with salt, pepper, and a sprinkle of curry powder.
Step 2: Sauté the chicken. Heat some vegetable oil in a large skillet, then briefly sauté the chicken until it is lightly browned but still pink in spots. Transfer the partially cooked chicken to a clean bowl.
Step 3: Cook the aromatics. Add the onions to the pan and cook until soft and translucent, then add the ginger, garlic, and more curry powder and sauté until fragrant.
Step 4: Add the liquid. Whisk the chicken broth and cornstarch together to dissolve the cornstarch. Pour the mixture into the skillet along with the sugar and a pinch of salt. Bring it to a boil, then reduce the heat to medium and let it simmer until the sauce thickens up nicely, about 5 minutes.
Pro tip: Always mix cornstarch with a cold or room temperature liquid—if you add it straight to something hot, it’ll clump.
Step 5: Add the chicken and peas. Return the chicken to the pan along with the frozen peas, and simmer just until the chicken is cooked through.
Pro tip: If you want to add more veggies, feel free—just cook them separately first, then stir them in with the peas. And if you’re adding a lot, consider bumping up the sauce by about 25% to keep things nicely coated.
Step 6: Finish the dish. Add the Greek yogurt and fresh chopped cilantro and stir until combined. Serve and enjoy!
How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
FAQ
What does butter chicken curry contain?
Butter chicken, or Murgh Makhani, uses a marinade of yogurt, ginger, garlic, and spices to flavor chicken, which is then simmered in a rich, tomato-based sauce with butter, cream, and a blend of Indian spices like garam masala and fenugreek leaves. Key ingredients include boneless chicken, tomatoes (often crushed or pureed), onions, fresh ginger and garlic, and spices such as coriander, cumin, and chili powder. The dish is finished with butter, cream, and sometimes fenugreek (kasuri methi) for its signature flavor.
What is butter chicken made of?
Which is better, chicken tikka or butter chicken?
Chicken Tikka and Butter Chicken differ in origin, spice, and creaminess: Butter Chicken is a rich, creamy, mild Indian dish originating in Punjab, while Chicken Tikka Masala is a more tomato-based, spicier dish with a tangy flavor, likely developed by Indian chefs in Britain to appeal to British tastes. Butter Chicken emphasizes a buttery, velvety sauce with cream and butter, whereas Tikka Masala features a yogurt-based marinade for the chicken, leading to a tangier, bolder spice profile with less cream.
Does butter chicken taste like curry?
Yes, butter chicken is a type of curry, specifically a creamy, mild, and rich Indian chicken curry. While “curry” is a broad term for dishes cooked with complex blends of spices, butter chicken has a distinct flavor profile, characterized by its buttery, tomato-based gravy with hints of cream, nuts, and a gentle spice.