Butter Chicken

butter chicken

This dish is dedicated to my mom, who many years back, brought home something that made everything taste better. She brought Lurpak Butter. Lurpak is our family favorite, and I can’t imagine opening the fridge and not finding it there.  Its smell, taste, and texture are heavenly, and let’s not forget how amazingly it enhances the flavor of any dish.

So, I’m starting a mini series where I share delicious dishes cooked with butter, and believe me it makes a lot of difference in the taste and the aroma of the dish when cooked with Lurpak



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Today I give you Butter Chicken. There are many recipes for butter chicken out there, but what I was looking for is an easy recipe, which has the rich flavor of butter and cream without compromising the tang of spices.

Butter chicken is not a dish that one should indulge in frequently. Yes, the taste is out of this world, but the calories are high too, unless it’s a low calorie butter chicken. There is one my low calorie cookbook.

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butter chicken 4

I’ve used chicken breast but you can use chicken thighs if you wish.

5.0 from 2 reviews
Butter Chicken
Recipe type: Main Meal
Cuisine: Indian
Serves: 3
Chicken seasoning:
  • 2 chicken breast
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
The sauce:
  • 4 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion chopped
  • 1 teaspoon ginger and garlic paste
  • 3 medium tomatoes chopped
  • ½ teaspoon coriander
  • ¼ teaspoon garam masala
  • Salt
  • 1 cup hot water
  • 1 tablespoon tomato ketchup
  • ¼ teaspoon sugar
  • 5 tablespoons heavy cream
Chicken seasoning:
  1. Mix all ingredients together and refrigerate for 30 minutes.
Making the sauce:
  1. In a saucepan add 2 tablespoons butter and one tablespoon oil.
  2. Fry the chicken, when it's browned remove from heat and keep aside.
  3. To the remaining oil in the saucepan, add the onion and fry until translucent.
  4. Add ginger garlic paste an stir for 2 minutes.
  5. Add tomatoes, stir for 3-4 minutes. Add coriander, garam masala, and salt.
  6. Add water and let it simmer for 3-4 minutes on medium heat.
  7. Let the mixture cool down then add to the blender. Add more water (may take one cup or one cup and half) if the mixture turned out too thick.
  8. Melt 2 tablespoons of butter in a saucepan and add the tomato sauce to it through a sieve.
  9. Add the chicken, ketchup, sugar, and cream. Stir to blend.
  10. Let simmer for 2 minutes while stirring occasionally.
  11. If the sauce is too thick, add around ½ cup boiling water.
  12. Serve with Indian bread or plain rice.

13 thoughts on “Butter Chicken

    1. munatycooking

      Thanks Madeja, it is really delicious. Let me know how you like it when you make it :)

  1. Wendy

    Hi, Muna. I am so glad I found your blog. Everything looks so delicious, it’s hard to know where to start! I think I have decided to start with your Butter Chicken. It looks amazing! Thank you.

  2. Lana

    WOW! Muna, I love Indian food but was always thought it was a lot of work – I made this tonight – AMAZING. I’m so thrilled to have found your blog. Thank you!

  3. Stefanie

    I made this tonight and it was so good! Best recipe ive had for this dish and very simple. Except mine didnt turn out so red as yours in the end, what did you add?

    1. munatycooking

      Hi Stefanie, I’m so glad you liked my recipe! The color depends on how red the tomatoes were. Sometimes I get dark yellow color other times light orange. I know that some people add food coloring but I avoid it. Mine turns out dark orange mostly, but the taste will always be the same :)


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