Delicious Indian Butter Chicken Recipes. Which one will you try first?

Enjoy the most popular butter chicken recipes ever.

Prepare this delicious and creamy chicken butter sauce in just a few steps.

Discover the beauty of Indian flavors in one bite.

Enjoy your meal!

Indian butter chicken

Aromatic golden pieces of chicken in an incredible creamy curry sauce, this butter chicken recipe is one of the best you will try! You’ll love it immediately because it’s so easy to prepare in the comfort of your own home.

What will we need

For the marinade

1. 800 g boneless chicken thighs (without skin)
2. 75 ml of plain yogurt
3. 2 teaspoons of garlic powder
4. A spoonful of ground ginger
5. 2 teaspoons of garam masala spice
6. Pinch of salt
7. A teaspoon of turmeric
8. a teaspoon of ground cumin
9. A dash of chili

For the sauce

1. 2 tablespoons of olive oil
2. 2 tablespoons ghee (or butter)
3. A large onion (not finely chopped)
4. 2 tablespoons of garlic
5. A spoonful of ground ginger
6. 2 teaspoons ground cumin
7. 400 g of crushed tomatoes
8. A pinch of ground coriander
9. Pinch of salt
10. A teaspoon of chili
11. 150 ml whipping cream
12. A spoonful of sugar

Method

1. Cut the chicken thighs into small cubes
2. In a bowl, mix the chicken pieces with all the ingredients for the marinade
3. Cover the bowl with cling film and put it in the fridge for at least 30 minutes
4. When the meat is sufficiently rested, heat the olive oil in a large pan to a high temperature
5. Fry the chicken pieces gradually in the oil
6. Be careful not to overcook the chicken, so we fry it in batches
7. Fry the chicken until golden brown, about 3 minutes on each side and set aside
8. Heat the ghee in the same pan
9. Add onion and fry
10. Add garlic and ginger
11. Sauté for another minute until the mixture becomes fragrant
12. Then add ground coriander, cumin and garam masala
13. Let it ring again
14. Immediately add crushed tomatoes, chili and salt
15. Cook the mixture prepared in this way, stirring occasionally, for 10-15 minutes, until the sauce thickens and acquires a dark brown color
16. Remove the pan from the heat and pour the sauce into a blender, in which we mix it until smooth
17. Return the sauce to the pan and add the cream and sugar
18. Add the chicken thighs, including the juices, and cook for another 8-10 minutes, until the chicken is cooked through and the sauce is thick
19. Garnish the finished Indian butter chicken with coriander on a plate and serve it with basmati rice or homemade naan bread

Butter chicken breast with Cajun seasoning

The taste of this dish lies in the best quality spices! A well-seasoned sauce, beautifully completes the whole meal. It only takes 5 minutes.

What will we need

For Cajun seasoning

1. 2 tablespoons of cane sugar
2. 2 teaspoons of red pepper
3. A teaspoon of dried oregano
4. Pinch of salt
5. A teaspoon of minced garlic
6. A teaspoon of onion powder
7. A pinch of ground pepper
8. A teaspoon of chili

On the chicken

1. 600 g of chicken breast
2. 2 tablespoons of olive oil
3. 4 cloves of garlic
4. 75 g of butter
5. 100 ml of chicken stock

Method

1. Mix all the cajun seasoning ingredients
2. Cut the chicken into 4 equally sized steaks and toss it in the cajun seasoning
3. Add a spoonful of oil and coat the chicken evenly in the spices
4. Heat the remaining oil in a pan over medium heat
5. Fry the chicken in batches in a pan
6. Cook for approximately 5-7 minutes on each side until golden brown
7. Remove the chicken steaks from the pan and set them aside to rest for 5 minutes
8. In the meantime, prepare the sauce
9. Reduce the heat in the pan and add the butter
10. Let it dissolve and then start sauteing the garlic
11. Let it become fragrant and then pour in the chicken broth
12. Let it reduce while stirring occasionally
13. Either add the chicken to the sauce or pour the sauce over the chicken when serving

Garam masala butter chicken

Butter chicken is one of the most popular curry dishes in the world. The procedure is clear and easy, as are the ingredients used in it. You don’t need to look for any complexities, follow step by step and you will prepare the same specialty as in India.

What will we need

For the marinade

1. 75 ml of plain yogurt
2. A spoonful of lemon juice
3. A teaspoon of turmeric
4. 2 teaspoons of garam masala
5. 3 cloves of garlic
6. A teaspoon of chili (or cayenne pepper)
7. A teaspoon of ground cumin
8. 5 cm fresh ginger (grated)
9. 750 g of chicken thigh fillets

For curry

1. 30 g of ghee
2. A can of tomato paste
3. 100 ml whipping cream
4. A spoonful of sugar
5. Pinch of salt

Method

1. For the marinade, mix all the ingredients in one container (except the chicken)
2. We then blend the ingredients in a food processor to make them extra smooth
3. Then add the chicken cutlets
4. Cover the container and let it rest in the fridge for at least 3 hours (but preferably overnight)
5. To prepare the chicken, heat the ghee in a pan to a high temperature
6. Add the pickled chicken and cook for approximately 3 minutes on each side
7. Stir in the tomato puree, cream, sugar and salt
8. We will also add the remaining marinade that we have left in the bowl after the chicken
9. Reduce the heat under the pan and cook for another 20 minutes
10. We taste and season according to our preferences
11. We serve the butter chicken prepared in this way with basmati rice

Chicken thighs with butter and naan bread

This butter chicken recipe is one of the easiest Indian curry dishes to make. Butter Chicken Gravy is so good you’ll want to eat it every day!

What will we need

For meat

1. 75 ml Greek yogurt
2. 2 cloves of garlic
3. 3 cm fresh ginger (grated)
4. 2 teaspoons ground cumin
5. 2 teaspoons ground coriander
6. Garam masala (to taste)
7. a pinch of chili
8. 600 g chicken thighs (cut into cubes)
9. A spoonful of oil
10. 20 g of butter
11. Onions
12. 410 g of crushed tomatoes
13. 150 ml of chicken stock
14. 100 ml of cream, not whipped

On the naan

1. 4 g of powdered yeast
2. 125 ml warm water
3. 15 g of white sugar
4. 30 ml of whole milk
5. Egg
6. 2 teaspoons of salt
7. 270 g plain flour
8. 30 g of ghee

Method

1. Mix yogurt, garlic, ginger, cumin, coriander, garam masala and chili powder in a bowl
2. Cover the bowl and place it in the refrigerator for 2 hours
3. Meanwhile, prepare the naan bread
4. For the yeast, mix yeast with warm water and sugar in a small bowl
5. Cover it with cling film and let it rest in a warm place for 10 minutes
6. Beat eggs with milk
7. Separately sift the flour into a separate bowl and add salt
8. Add the wet ingredients and make a well in the flour
9. Then pour the finished yeast into it and add the beaten egg and milk
10. We will start processing and kneading the dough
11. When the dough is mostly processed, form a ball out of it and cover the bowl with a tea towel
12. Put the bowl with the dough in a warm place and let it rise for 1-1.5 hours
13. Then put the risen dough on a floured work surface and knead it again
14. Divide the elaborated dough into 6 approximately equal pieces
15. We then shape them into balls, lightly flour them, cover them with a towel and let them rise again for 15 minutes
16. Then roll the balls on a lightly floured surface into thin patties
17. Heat a thin layer of oil in a frying pan to a high temperature
18. We start placing the individual naan flatbreads and frying them in the pan
19. We only turn the pancake when the bottom side starts to turn golden
20. Fry the pancake for about 1 minute on each side
21. When the marinade is ready in the pot, heat the oil and melt the butter
22. Add the onion and cook, stirring occasionally, until translucent
23. Add the chicken mixture and cook for approximately 5 minutes until the mixture begins to change color
24. Stir in the tomato puree and stock
25. Cover the pot and bring the mixture to a boil
26. When the mixture begins to boil, reduce the heat to minimum and cook, stirring occasionally, for another 10 minutes or until the chicken is completely tender and the mixture thickens
27. Stir in the cream and cook for another 5 minutes until the mixture is heated through and combined
28. Serve the finished butter chicken still warm with fresh naan bread and coriander leaves

Butter chicken with coconut milk

This coconut milk butter chicken is fragrant, spicy and creamy. Served with warm naan and sprinkled with cilantro. This dish will become the number one choice in your home.

What will we need

For the sauce

1. Onion (chopped)
2. 5 cloves of garlic (chopped)
3. 5 cm fresh ginger (grated)
4. 2 chili peppers (chopped)
5. A teaspoon of chili
6. A spoonful of garam masala
7. A spoonful of ground cumin
8. 2 teaspoons coriander
9. 50 g of coconut oil
10. 30 g of tomato puree
11. 800 ml crushed tomatoes
12. 400 ml coke milk
13. 2 tablespoons honey (or cane sugar)
14. Salt
15. Pepper

For meat and marinade

1. 1 kg chicken thighs (cut into cubes)
2. 75 ml of plain yogurt
3. 2 teaspoons of chili
4. 2 teaspoons of garam masala
5. A pinch of ground coriander
6. 2 teaspoons ground cumin

Method

1. For the seasoning mix, chop the onion, all the garlic, chili peppers, and ginger in a food processor
2. While mixing, add a few drops of water to the mixture to give it a gooey consistency and set aside
3. In a large bowl, mix yogurt, 2 teaspoons of chili, garam masala, ground cumin, ground coriander and chicken
4. Mix everything together so that the chicken pieces are evenly coated in the marinade
5. Put the marinade with the chicken in the refrigerator and let it marinate for at least 2 hours
6. Meanwhile, mix a spoonful of chilli, garam masala and cumin and 2 spoons of coriander in a bowl
7. Heat a deep pot together with the coconut oil to a high temperature
8. Add the spice paste we prepared in step 1 and 2 to the pot and let it smell
9. Stir in the tomato puree and cook for another 5 minutes
10. Pour in crushed tomatoes and add honey
11. Then season the mixture with salt and pepper
12. Bring the sauce to a boil and then turn down the heat, cover and let it cook for another 20 minutes
13. Then uncover the pot and stir in a can of coconut milk
14. Add the marinated chicken to the coconut-butter sauce and cook for 20-25 minutes until the chicken is tender
15. Serve the finished chicken with butter sauce with basmati rice

Pakistani Butter Chicken

For this butter chicken recipe, we will be using chicken thighs. Thanks to them, the sauce will remain juicy throughout the cooking time required for cooking. Chicken breasts can spoil the whole dish because they can be too dry..

What will we need

1. 50 ml of oil
2. 500 g of chicken thighs
3. 3 cloves of garlic (pressed)
4. 5 cm ginger (grated)
5. Pinch of salt
6. A teaspoon of ground cumin
7. A pinch of cilantro
8. A teaspoon of garam masala
9. A pinch of chili powder
10. A pinch of ground black pepper
11. 75 ml of plain yogurt
12. 3 whole peeled tomatoes from a can
13. 75 ml whipping cream
14. 30 g of butter

Method

1. Heat the oil in a frying pan over medium heat
2. Add crushed garlic and ginger to the chicken
3. Add the remaining spices and saute for 3-4 minutes to coat the chicken completely
4. Then add yogurt and mix again
5. Add the tomatoes to the pan and let them boil
6. Then cover the pan and cook on medium heat for 15 minutes
7. After 15 minutes, uncover the pan and let the water left in the sauce boil off completely
8. Reduce the heat to a minimum and add the cream together with the pepper and chili
9. Cover the pan again and let it cook for 2-3 minutes
10. Finally, add the butter and let it melt and heat the sauce
11. Serve the finished butter chicken with naan bread or boiled white rice

These recipes are all about the right marination, which turns ordinary chicken into something so extraordinary that you’ll be licking your ears for a week. Therefore, do not hesitate to try other marinated chicken recipes and enjoy your lunch like never before.