Introducing my version of a Savory, Sweet Heat, Creamy Butter Chicken and this Curry will rival any restaurant if not better. It’s highly customizable too, ensuring that you end up with your style of Butter Chicken that hits that heat just right. Serve with Rice & Naan or as a Butter Chicken Wrap with Lettuce, Cucumbers, and other vegetables wrapped up in Naan or Pita Bread. Use the leftover Butter Chicken Sauce for other followup meals.
Butter Chicken Ingredients
Chicken Breast, Garam Masala Marinade(Garam Masala, Oil, Lemon Juice, Garlic, Ginger, Sea Salt) or Tandoori Marinade(Yogurt, Oil, Lemon Juice, Tandoori Masala), Butter Chicken Masala(Chickpea Flour, Sugar, Fenugreek Leaves, Kashmir Chili Powder, Coriander, Cumin, Cilantro, Garlic Powder, Ground Fenugreek, Ginger, Cardamon, Nutmeg). Butter Chicken Sauce(Butter, Tomato Paste, Water, Tomatoes, Onion, Red Pepper, Sea Salt, Coolwhip).
Chicken Breast
Dice about a total of 1 lb or more of Chicken Breast into 1 inch Cubes. This is about 2 Chicken Breast. Marinate in your choice of marinade to add extra flavor to the Chicken itself, before being broiled in the oven and added to the Butter Chicken Sauce to simmer.
These can also be skewered and cooked, Tikka style on a grill, rotisserie unit or oven on broil until charred a bit before adding into the Butter Chicken Sauce to simmer for Chicken Tikka Masala.
Butter Pork
Pork can also be used, but the pork needs to be slow cooked for an hour at 250 F while covered to soften the meat. Use 1 lb or more of diced Pork and marinate just the same. Toss it into the oven to slow cook for 1 hour, which will soften the pork. Then it can be added to the Butter Chicken Sauce to simmer.
The below image was pork marinated in a Homemade Garam Masala with Garlic & Ginger, Oil & Lemon Juice. The Pork and marinade emptied into a casserole to cover and slow cooked in the oven to soften the meat.
Butter Chicken Marinade
There are a couple of marinade bases & seasonings you can use with either Chicken or Pork. Use either a Tandoori Masala or Garam Masala with Lemon Juice, Garlic & Ginger Paste and 1 tsp of Sea Salt for the seasoning.
Either seasoning you use (Tandoori or Garam Masala), combine with meat and use either the Yogurt based or Oil based Marinade. You can also just season the meat directly and refrigerate without any marinate at all (a dry marinade).
The Yogurt based marinade is the same as the Oil based marinade with just the addition of Yogurt added to assist in tenderizing the meat. Marinate the meat for 2 hours or at minimum 30 minutes.
Oil Based Marinade
If using Garam Masala, a bit of Kashmir or Deggi Mirch can be added for extra heat and color. The homemade garam masala provided in this post already includes Kashmir Chili, but more can certainly be added to increase the heat & color. Include 1 tsp of Sea Salt if using this Garam Masala.
Oil Based Marinade
- 1/4 C Neutral Oil
- 1 Tbl Lemon Juice
- 1-2 Tbl of Garam Masala
- 1 Inch Ginger & 3 Cloves of Garlic, minced into a paste
- 1 tsp Sea Salt or less
Yogurt Based Marinade
The Yogurt based marinade is the same as the Oil based marinade with the addition of Yogurt added. The Ginger & Garlic can be omitted or included when using the Tandoori Masala. The Yogurt will also assist in tenderizing the meat and toning down the heat, especially when using Tandoori Masala. A yogurt based marinade is used with chicken and incredibly effective when making this dish with pork as it helps to tenederize the meat.
Yogurt based Marinade
- 1/4 each of Neutral Oil & Yogurt
- 1 Tbl Lemon Juice
- Either 2 Tbl of Tandoori Masala or 1-2 Tbl of Garam Masala
Butter Chicken Marinade Seasoning
There are two main seasonings that can be used in the marinade. These are either a Tandoori Masala or Garam Masala. With the Tandoori Masala, salt is already included, so no additional salt is required.
Tandoori Masala
This is my own customized blend for Tandoori Chicken or anything Tandoori. It can be used directly on meat or just the Oil based marinade for a Spicy Exotic Kick or Yogurt included in the marinade that will tone the heat down a bit.
Garam Masala
Garam Masala is usually combined with Lemon Juice, minced 1 inch Ginger & 3 Cloves of Garlic. With most Garam Masala’s, Salt is not included and therefore needs about 1 tsp of Sea Salt or less added in.
Below is the Homemade Garam Masala that I use with Butter Chicken for marinating either Chicken or Pork. It’s incredibly good and complimentary to the Butter Chicken Masala.
Homemade Garam Masala Ingredients
1 tsp Coriander
1 tsp Cumin
1 tsp Kashmir Chlies
1/2 tsp Cardamon
1/4 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Nutmeg
1/4 tsp Ground Fenugreek
Butter Chicken Masala
This Butter Chicken Masala is one I have developed over the years and now sharing with you so that you can make the best Butter Chicken rivaling restaurants, if not better. Every ingredient here can be reduced or increased to get that Belly Smile you are in search of. This is a mild heat with the option of adding in more heat to have it as spicy as desired.
Chickpea Flour, Sugar, Fenugreek Leaves, Kashmir Chili Powder, Coriander, Cumin, Cilantro, Garlic Powder, Ground Fenugreek, Ginger, Cardamon, Nutmeg
Butter Chicken Thickener
Butter Chicken is a thick gravy like sauce that is traditionally thickened with Cashews. I prefer to use Chickpea flour which is easy and cheaper and still offers up those nutty flavors. It is also exceptional at thickening and creating body. It’s exactly what you are looking for in a Butter Chicken Sauce.
Fenugreek Leaves
Fenugreek Leaves or Kasoori Methi is a key ingredient and we use 2 Tbl in this recipe to really drive those flavors. These can also be included in a butter used to brush toasted Naan with.
Sweetness
Butter Chicken is suppose to be on the sweet side and this can come from plain white Sugar, Brown Sugar or Jaggery for depth of flavor or even Honey at half the amount added. It can also come from using Cool Whip added instead of Cream, which is my personal favorite. It adds sweetness and body to the sauce.
Heat
The heat comes from both the marinade and the Kasmir Chili powder used in the Butter Chicken Masala. This however is very mild heat and more Kashmir Chilies can certainly be added to increase the heat to the desired level. Serrano or Jalapeno Chilies can also be included, or just some Cayenne Pepper to increase the heat. There really is a bunch of options here to get it right where you want it.
Chicken Flavor
Add 1 tsp of Chicken Powder or Magic Sarap to boost up the Chicken Flavor. You can optionally use 1/2 a Chicken Bouillon Cube.
Vegetable Flavor
Add 1 tsp of Vegetable broth powder or 1/2 a Vegetable Bouillon Cube for a Vegetarian version. You can optionally omit any broth powder and make the butter chicken without it.
Ground Spices
The ground spices used in the Butter Chicken Masala are Coriander, Cumin, Kashmir Chili Powder, Cilantro, Garlic Powder, Fenugreek, Ginger, Cardamom, Nutmeg.
For Cilantro, I usually buy fresh and use what I need for certain dishes and hang the remaining up side down to dry out. Then crush the dried leaves into a jar set aside for dried Cilantro. Fresh can also be used, but add this last when finishing up the Butter Chicken and just a pinch of it.
Butter Chicken Sauce
The Butter Chicken sauce is really simple and consists of Butter & Tomato Paste, with pureed Onions, Tomatoes & Red Pepper, with water (strained or not for smooth or bodied), Butter Chicken Masala & Heavy Cream or Cool Whip for added sweetness and body. Optionally with some sliced Onions, Green & Red Peppers to fill it out or sauteed in fat and set aside to serve on the side.
The thickness of the sauce can be adjusted by simmering it for a longer time until the desired consistency is achieved or thinned out with more water. It should be like a curry or thick gravy consistency.
Pureed Vegetables
The Butter Chicken sauce itself starts with a puree of Onions, Tomatoes & Red Pepper with Water. Then strained through a fine sieve for ultra smooth or not strained at all for a more bodied sauce, entirely up to you. I reserve some of the Red Pepper & Onion to slice or dice to include with the sauce while simering to soften them.
The Tomato apsect can be 1 Cup of Crushed Tomatoes or exchanged with Passata, Tomato Sauce, or 3-5 Whole Tomatoes.
Butter Chicken is not suppose to taste tomatoey or have any of those similar high notes that tomatoes bring. Intrestingly, onions reduces the tomato taste, which is what you want for Butter Chicken. About half the amount of onions by weight or a bit less as there are tomatoes.
Vegetables
Sliced Onion & Peppers can be tossed into the Butter Chicken while simmering or sauteed until softened but still crisp in fat and added last to the Butter Chicken before serving or served on the side. If enjoying the Butter Chicken on Wraps, add your Onions & Peppers in the sauce or on top if sauteed, along with sliced cucumbers and optionally some lettuce.
How to Make Butter Chicken
Butter Chicken or Chicken Tikka Masala first starts with the meat that needs to be marinated, cooked and set aside to add into the Butter Chicken Curry to simmer.
You can cook the meat in a few different ways. Check out my recipe for Tandoori Kebabs which can be applied to Garam Tikka too. The Marinated Chicken can also be cooked in the pan and set aside to start the Butter Chicken Sauce or broiled in the oven.
For Pork, it is best to slow cook in the oven at 250 F for 1 our while covered in order to tenderize the meat. Once cooked, set aside to add into the Butter Chicken when simmering.
Pureed Vegetables
In a blender, puree the Onions, Tomatoes and Red Bell Pepper with Water. Optionaly run it through a fine sieve for a very smooth sauce or not for a more bodied sauce. Add the Butter Chicken Masala to the puree and set aside until needed.
Fat & Tomato Paste
In a deep skillet, add 1/4 C Fat and 1/4 C Tomato Paste and mix really well. Cook on medium heat. About 5 minutes.
If using butter, this will brown the butter yeilding a nutty flavor, careful here though you don’t want to burn it. You will see the butter separate from the paste at which point add your liquids.
Simmer
Add the puree vegetables with Butter Chicken Masala to mix really well. Once the sauce starts to boil again and thicken, lower the temperature and gently simmer. Add any cooked meats here. As well as sliced Onions & Peppers if desired.
Cream
When the Butter Chicken Sauce is nice and thick, add your cool whip or cream and mix.
Make any final adjustments as needed. Mainly the sweet by adding in more sugar or the heat with an added heat source. I typically use Kashmir Chili Powder to adjust the heat.
Butter Chicken Customizations
This Butter Chicken recipe is highly customizable to suit your taste. The flavor is already there in the Butter Chicken Masala. Exchange certain ingredients to suit your preference. You can make it as Spicy, Creamy, Sweet, Vegetarian or with Chicken/Pork. Even cooking it up thinner by adding more water or thicker by reduction.
The color of the Butter Chicken Sauce can change quite a bit, as well as texture, depending on what you are substituting and if adding meat (type of Tandoori Spice or other seasonings), as well as the type of Tomato Paste or whether you choose to strain or not. The consistency should be like a Thick Gravy with a Creamy, Savory, Sweet, Heat and not overly tomatoey. Preferably, since we eat with our eyes first, the Butter Chicken Sauce should be a Vibrant Orange color.
You can even go completely dairy free with the use of Neutral Oil & Coconut Milk. Meat can be substituted with Paneer, added in last and left to soak up the flavors. At the end of it all, make it how you want it for your style of Butter Chicken or Tikka Masala and Make Your Belly Smile!
Butter Chicken Substitutions
Almost all ingredients can be substituted to create your very own style of Butter Chicken. All other ingredients can be increased or decresed based on preference.
Butter Chicken fat Substitutions
Preferably use Ghee or substitute with Butter, Coconut Oil, Lard, Vegetable, Sunflower, or Canola Oil.
Sweetness in Butter Chicken
The sweetness comes from the added sugar plus the coolwhip. Although the White Sugar added can be exchanged with Brown Sugar or Jaggery. You can even add a small amount of Honey.
Butter Chicken Cream
Preferably Cool Whip as it adds body, color and creaminess. 18% – 35% Cream, Coconut Milk, Sour Cream, Yogurt, or Almond Milk can all be used in place of Cool Whip.
The Cream aspect is very crucial for the color and the higher the fat content the better the color. While you can substitute with anything you want and rule flavor or preference over color. The Cool Whip does do a phenominal job with Butter Chicken providing body, color, and sweetness.
Butter Chicken Heat Level
When adjusting the heat, you can use anything you prefer. Some suggestions are Kashmir Chilli Powder, Deggi Mirch, Cayenne Pepper, Chili Powder, Scotch Bonnet, Jalapeño, Serrano or Chilies.
This recipe for Butter Chicken contains a mild heat so that it can be enjoyed from all heat tolerance levels. Add in your preferred heat to make it as spicy as you like or add more cream or cool whip to tone the heat down.
Kashmir is included in the Butter Chicken Masala and more can be added. Deggi Mirch can also be added and to yeild a more redder color that when combined with the cream yeilds that orange color. Other options may include minced Chilies like serrano or jalapeno, although I would tend to stick with red colored chilies.
Tomatoes
Use 1 Cup of Crushed Tomatoes or exchange with 1 C Passta, or Tomato Sauce or juice. 3-5 Tomatoes can also be used. All of which are blended with Onions and Red Pepper with Water. You can add in more of a Tomato product to make it more tomato forward if desired for a Chicken Tikka Masala style dish.
Chicken Tikka Masala
There is often confusion between the two dishes because they can taste remarkably similar. My understanding is that Butter Chicken (an Indian dish) was originally made using leftover tandoori chicken. Simmered in a rich, buttery, and creamy tomato-based sauce. It was created as a way to repurpose leftover Tandoori chicken into a flavorful, cohesive dish.
In contrast, Chicken Tikka Masala (a UK-origin dish) specifically refers to boneless pieces of chicken tikka. Marinated, skewered and grilled, served in a spiced tomato-based sauce. While modern variations may use different cuts or preparation styles, traditionally it is made with grilled tikka rather than arbitrary cuts like whole legs. Hence the name Chicken Tikka, which means small pieces or chunks of meat, marinated and grilled.
Chicken tikka masala is typically more tomato-forward, tangier, and often deeper red in color, while butter chicken is milder, creamier, and more buttery with a smoother texture. Although many times in restaraunts the Butter Chicken Sauce and the Chicken Tikka Sauce are practically the same thing.
What to serve with Butter Chicken
There are two main ways Butter Chicken is served. With Rice & Naan Bread or within Naan or Pita Bread as a wrap. Naan bread holds up better than Pita Bread and this is my preferred way of eating Butter Chicken. Although with Rice, is pretty good too. But still include the bread so that the sauce can be scooped up, wiping the plate clean.
Butter Chicken with Rice and Naan
Below is Butter Chicken with White Cumin Rice, sliced Cucumbers and Naan Bread brushed with butter and fenugreek sprinkled over the bread. You can also serve tender crisp sauteed Onions, Peppers and Daikon on the side. Other rices that pair well with Butter Chicken is Kala Jeera Rice
Butter Chicken Wrap
Butter Chicken on store bought or homemade Naan Bread with sliced Cucumbers. Optionally add Lettuce and sauteed slivers of Onions & Peppers, if not including in the Butter Chicken.
Leftover Butter Chicken Sauce
There won’t be any left meat for sure, well at least not in our house. But you may have leftover Butter Chicken Sauce. Not only is it good just to have with steamed or toasted Naan or Pita bread as a snack. But it can also be used to make the following meals depending on how much you have left.
Use it for Butter Chicken Pasta or Butter Chicken Poutine. You can even boil up a Mr. Noodles pack and save the seasoning for something else, using butter chicken sauce to coat the noodles for a quick Butter Chicken Noodle lunch or snack, this includes Butter Chicken Sauce added to Tandoori Nodoles. It’s also used as the sauce for a Butter Chicken Pizza.
Ingredients
- 1 lb Chicken Breast - diced 1 inch, about 2 Chicken Breast or more
Chicken Marinade
- 1/4 C Neutral Oil & Yogurt - each, omit Yogurt for an oil-based marinade.
- 1 1/2 Tbl Garam Masala - or 2 Tbl of Tandoori Masala, see notes
- 1 Tbl Lemon Juice
- 1 tsp Sea Salt - if using Garam Masala without Salt
Butter Chicken Sauce
- 2 C Water
- 1 Large Onion - about 115g
- 1 Large Red Bell Pepper
- 1 C Crushed Tomatoes - about 230g
- 1/4 C Ghee & Tomato Paste - each, can use butter in place of ghee
- 1/2 Tub Cool Whip
Butter Chicken Masala
- 3 Tbl Chickpea Flour - for thickening
- 2 Tbl Sugar - Can use Brown Sugar or Jaggery,
- 2 Tbl Fenugreek Leaves
- 2 tsp Kashmir Chili Powder - 1 tsp for Mild, 2 tsp for Medium and more for as spicy as desired.
- 1 tsp Chicken Broth Powder
- 1 tsp Ground Coriander, ground Cumin, Dried Cilantro, & Sea Salt - each
- 1/2 tsp Turmeric & Garlic Powder - each
- 1/4 tsp Ground Ginger, ground Fenugreek seeds, ground Cardamom & ground Nutmeg - each
Instructions
- Marinate the Chicken: In a bowl, mix the chicken marinade ingredients, add 1-inch diced chicken breast, and let it marinate for at least 30 minutes. 2 hours is recommended.
- Cook the Chicken: Preheat the oven to broil (middle rack). Place marinated chicken on a pan and broil for about 10-15 minutes, turning occasionally, until lightly charred.
- Prepare the Sauce: Add onion, tomatoes & red pepper to a blender along with water. Reserve some sliced or diced onion & red pepper for the sauce. Purée and empty into a bowl. Whisk in the butter chicken masala and set aside.
- Cook the Base: Heat a large skillet over medium heat. Add fat & tomato paste. Cook for about 5 minutes while whisking frequently until the fat separates from the paste. If using butter, avoid excessive browning; as soon as it separates and is browned, move on to the next step. You can also cook sliced or diced onion & peppers in just the fat until softened but still crisp and set aside before adding in the tomato paste.
- Simmer & Serve: Add the puréed vegetables and seasoning to the pan, mix, and simmer until thickened. Stir in cooked meat, and optionally, sliced onions and peppers. Lower the heat and simmer gently. Mix often until the sauce thickens more. Add Cool Whip and mix well to bring back to a simmer. Any sautéed vegetables can be added at the same time as the cream or served on the side. Serve right away with rice and naan or as a wrap with sliced cucumbers and sautéed onions & peppers. Optionally with lettuce.
Notes
- 1 tsp each of Coriander, Cumin, Kashmir Chili Powder
- 1/2 tsp Cardamom
- 1/4 tsp each of Cinnamon, Clove, Nutmeg, and ground Fenugreek seeds.