Butter Chicken
We are blessed to live on the earth during a time when spices are readily available at Walmart, and butter chicken is widely known across the world. I am a firm believer that friends and family should gather around this Indian dish at least once a quarter even if it means your house will smell like curry for a week.
Let's Talk About History
Butter chicken originated in Delhi, India, in the late 1940s–1950s at the restaurant Moti Mahal, founded by Kundan Lal Gujral and colleagues, refugees from Peshawar after the Partition of India.
The dish was born from practicality: leftover tandoori chicken tended to dry out, so the chefs simmered it in a rich tomato-based gravy with butter and cream to keep it moist and flavorful. What started as a way to reduce waste quickly became one of India’s most iconic dishes and a global introduction to North Indian cuisine.
Unlike many traditional Indian curries, butter chicken was designed to be approachable. It’s less spicy, more creamy, and slightly sweet, making it especially popular with international audiences.
Flavor Town: Why it Works
Butter and Cream
Butter and cream dissolve fat-soluble compounds in spices, spreading their flavor evenly and softening heat for a rich, smooth taste.
Acidity Balances
Tomatoes add acidity that cuts through the fat, preventing the dish from tasting heavy while making flavors feel brighter and more intense.
A Little Umami
High-heat cooking of the chicken triggers the Maillard reaction, creating savory, roasted flavors that deepen the overall taste.
Spice Synergy
Warm spices like garam masala, ginger, and garlic enhance aroma and savoriness without overwhelming the palate with heat.
Round it Out
Warm spices like garam masala, ginger, and garlic enhance aroma and savoriness without overwhelming the palate with heat.
Is butter chicken spicy?
Traditionally, it’s mild to moderately spiced, focusing more on richness and flavor than heat. But the spicy level can vary based on prefeernce.
Is butter chicken the same as chicken tikka masala?
No—while similar, butter chicken is usually creamier, sweeter, and less spicy, with butter playing a more prominent role.
What do you serve with butter chicken?
It’s most commonly served with naan, roti, or basmati rice.
Can butter chicken be made without cream?
Yes, alternatives like coconut milk, cashew paste, or Greek yogurt are often used.
Is butter chicken gluten-free?
The dish itself is typically gluten-free, but cross-contamination or added thickeners can change this.
Listed on US Restaurant Menus
Recognized by 60% of Americans
Number of Butter Chicken Nights
Butter Chicken Recipe
Preheat oven to 375. In a large bowl add.
1⁄2 cup of plain yogurt
1T- Lime juice
1tsp- curry powder
1T- Garam Masala
Mix together well then add
6- chicken breasts cut in half ( I like to cube mine then I don’t have to after it’s cooked)
Coat the chicken with mixture and put in a 9×13 pan. Cook in oven for 45 minutes or until chicken is cooked all the way through. While chicken is cooking…
1- onion diced
1- stick of butter
1T- garlic paste or minced garlic
1T- ginger paste or minced ginger or ginger powder
1tsp- curry powder
1tsp- tumeric powder
1tsp- cumin
Sautee all ingredients in a large sauce pan until onions are cooked. *
While your ingredients are sauteing put in the blender:
1- can petite diced tomatoes with green chiles (for more spice & sauce use 2 cans)
1- can original petite diced tomatoes
1- can tomato paste
3 tsp- brown sugar
1⁄2 cup chopped cilantro
After onions are cooked put the entire sauce pan mixture into the blender with the above ingredients. Blend until well mixed and smooth…about 3-4 minutes. The more you blend the smoother it will be. Put the mixture back into the saucepan and heat back to a simmer.
As soon as the chicken is done, cut it into chunks if you didn’t already. Put it in the sauce and add 1 1⁄2 cups heavy whipping cream and 1 T salt. Stir and heat back to a simmer.
Serve over rice (I suggest basmati rice!) Also very good with Naan to dip in the extra sauce- YUM!
*for more flavorful sauce I add about 1⁄2 tsp extra of the curry, tumeric, & cumin
Apt 112
Butter Chicken Nights
If you are going to make butter chickin you might as well feed an army. I will forever be a supporter of sharing it with friends and family. If you do it right, all you have to do is make the main dish, and you can make everyone else pay their way in with rice and naan. A meal like this is too good to eat alone.