45 mins
Butter Chicken
Recipe by Mamtha Sunil Kumar
Butter Chicken originates from the northern state of Punjab. In fact, it is thought that Butter Chicken has been eaten in India for more than a thousand years and can be traced back to a restaurant called Moti Mahal in Delhi. This dish is usually served with naan, roti, parathas, roomali roti or steamed rice
It is an exception to most Indian recipes since, though it uses spices, there are relatively few and the butter gives the predominant taste.
Bubble and Squeak with Feta Cheese 
Butter Roasted Monkfish Tail with Sweet Pepper Risotto Ingredients for Butter Chicken
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Butter Chicken
- Remove any skin from the chicken and wash the meat thoroughly, cut it into large bite-size pieces. Place all the marinade ingredients into a large mixing bowl and stir in the chicken pieces. Leave in a cool place for for at least one hour for the chicken to marinate.
- Heat 2 tablespoons of oil in a large frying pan (skillet), remove the chicken pieces from the marinade and fry them over a medium heat for 5-6 minutes, turning regularly, until golden brown. Set them aside and keep them warm.
- While the chicken is cooking, peel and chop the onion, grind the cashew nuts to a thick paste and mash the tomatoes. Add the other 2 tablespoons of oil to the pan and gently fry the chopped onions for about 5 minutes until they are golden. Add in the ginger-garlic paste with 1 tablespoon of water and continue to cook until the oil separates (about 2-3 minutes). Add in the cashew nut paste, chili powder and tomato paste and cook for 10 minutes over a low heat.
- Finally, add the butter and cream, stir well and then add back the chicken pieces. Mix well and cook for a few minutes until everything is warm. Serve hot, garnished with coriander.
MAMTHA SUNIL KUMAR'S HOT TIP:
There's always a risk of over-cooking Butter Chicken, causing it to become dry. To avoid that, don't use any cream - just sauté with butter and serve the dish. It's less original, but it works!
Reviews of Butter Chicken
| February 04 2015 This is the best ever butter chicken I have eaten and, as I am a big fan of Indian food, I have eaten butter chicken many times. So easy to make and totally worth the effort. The instructions are clear and easy to follow. Thank you so much, Mamtha. This is a keeper. marc (4 reviews) |
What To Eat Tonight
Just because it's healthy doesn't mean it needs to be boring and tasteless! Take a look at out healthy recipes for some great ideas.
If you know what kids like, they're easy to please, even using 'healthy' foods that they normally avoid. It's all in the preparation!
These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
Other Chicken Recipes
All-In-One Summer Chicken is inspired by the idea that you can add a selection of vegetables toh chicken portions then oven bake for a simple supper
Chicken Kiev - created in Moscow Merchants' Club in the early 20th century and renamed Chicken Kiev in one of the Soviet restaurants in later years.
Pepper Chicken Chettinad is from the southern tip of India from the state of Tamil Nadu, which is known for its earthy and spicy dishes.
