Butter Chicken
بٹر چکن
Butter chicken, or chicken , is the mild, creamy curry that wins over children and spice-shy guests alike. Marinated chicken is seared until it picks up dark spots, then finished in a silky tomato sauce rounded off with butter, cream and a pinch of . It is a dinner-party and restaurant favourite in Pakistan, eaten with naan. This version cooks the tomatoes down properly before the cream goes in, so the sauce tastes rich rather than sour.
- ⏱ Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Medium
- Serves 4
Method
Tap a step when it is done.
In a bowl, mix the yogurt, 1 tsp each of ginger and garlic paste, 1 tsp chili powder, 1 tsp salt, the lemon juice and half the garam masala. Add the chicken, coat well and marinate for at least 30 minutes, or up to overnight in the fridge.
Heat the oil and 1 tbsp butter in a over high heat. Add the chicken in a single layer, shaking off extra marinade, and sear for 5–6 minutes, turning once, until charred in spots and nearly cooked through. Lift it out onto a plate.
In the same karahi, lower the heat to medium. Add 1 tbsp butter and the remaining ginger and garlic paste and stir for 30 seconds. Add the tomatoes, 1 tsp chili powder and the remaining salt, cover and cook for 10 minutes until the tomatoes are completely soft.
Mash the tomatoes well (or blend them smooth and pour back in, straining out the skins for a restaurant-smooth sauce). Cook uncovered, stirring, for 5–7 minutes until the sauce thickens and the butter shines on top.
Return the chicken with its juices. Add the sugar and crush the kasuri methi between your palms over the pan. Lower the heat and simmer for 5 minutes until the chicken is cooked through.
Stir in the cream, the last 2 tbsp butter and the rest of the garam masala. Heat for 2 minutes without letting it boil, until the sauce turns a smooth orange.
Turn off the heat. Drizzle a spoonful of cream on top and serve hot with butter naan or plain rice.
Kitchen notes
Do not crowd the pan when searing. Too much chicken at once steams instead of browning; sear in two batches if needed.
Add the cream on low heat and never let it boil hard, or it can split, especially if the tomatoes are sour.
Taste before serving. If the sauce is too tangy, add a little more sugar or butter; if it is flat, a pinch more salt brings it alive.
A Pakistani restaurant favourite
Butter chicken, also called chicken , grew out of the tandoori kitchens of Punjab, where leftover tandoori chicken was simmered in a buttery tomato sauce. Today it is on almost every desi restaurant menu in Pakistan and a common choice for dinner parties, because it suits every palate: rich, gently spiced and only mildly hot. It is eaten with naan, kulcha or plain basmati rice.
Restaurants usually use tandoor-cooked tikka pieces. At home, searing the marinated chicken on high heat in a karahi gives a similar charred edge without an oven.
The key: cook the tomatoes properly
The most common problem with homemade butter chicken is a sauce that tastes raw and sour. The fix is patience. The tomatoes must cook covered until they collapse, then cook again uncovered until the sauce thickens and the butter rises to the surface. Only then do the chicken and cream go back in. A teaspoon of sugar or honey balances the acidity, and , crushed between the palms, gives butter chicken its unmistakable aroma.
Variations
- With cashews: soak 10–12 cashews in hot water and blend them with the cooked tomatoes for an even thicker, nuttier sauce.
- Lighter version: use 2 tbsp butter and replace half the cream with whole milk, stirred in off the heat.
- Smoky finish: give the sauce a with a piece of hot coal just before serving.
Storing and reheating
Butter chicken keeps for 3 days in the fridge and freezes well for up to a month, since the sauce holds together. Reheat gently over low heat with a splash of water or milk, stirring often. Do not let it boil after the cream is in. The flavour is often better the next day.
Questions people ask
What is the difference between butter chicken and chicken tikka masala?
They are close cousins. Butter chicken is milder and sweeter, built on butter, cream and tomato. Tikka masala usually has onions in the sauce, more spice and a thicker, more masala-heavy gravy.
How do I get a smoky restaurant flavour?
Give the finished sauce a [[dhungar]]: place a piece of glowing coal in a small foil cup on the chicken, pour a few drops of oil on it, cover the pan tightly for 2 minutes, then remove the coal.
Can I use tinned tomatoes or tomato puree?
Yes. Use about 2 cups of puree in place of fresh tomatoes and cook it for 10–12 minutes until it darkens slightly and the butter separates, before adding the chicken back.
Nutrition (estimate, per serving)
- Calories
- 540
- Protein
- 40 g
- Fat
- 36 g
- Carbs
- 14 g
