Best 20 Indian Butter Chicken Recipes

EASY INDIAN BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
• While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
• Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Steps:

• Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
• Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
• Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
• Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
• Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

MAKHANI CHICKEN (INDIAN BUTTER CHICKEN)

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
• Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
• To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
• Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
• Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat.
• Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
• Remove from skillet and set aside.
• Heat the remaining 2 tablespoons in the skillet.
• Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
• Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
• Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
• Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

SLOW-COOKER INDIAN BUTTER CHICKEN

Steps:

• Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
• Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

GRILLED INDIAN-SPICED BUTTER CHICKEN

Steps:

• Marinate chicken:
• Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.
• Make ghee:
• Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
• Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .
• To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
• To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
• Serve chicken drizzled with any remaining ghee.

SEITAN MAKHANI (VEGAN-STYLE INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more.
• Reduce the heat to low, and mix in the soy milk and soy yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
• Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. Add the seitan and cook, stirring constantly, for 10 minutes. Reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. Transfer the seitan mixture to the saucepan.
• Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

INDIAN-STYLE BUTTER CHICKEN (MURGH MAKHANI)

Steps:

• Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
• Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
• Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

INDIAN BUTTER CHICKEN SLOW COOKER

Steps:

• Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
• Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

INDIAN SLOW COOKER BUTTER CHICKEN

Steps:

• Whisk Greek yogurt, 1 tablespoon garam masala, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and salt together in a bowl and pour into a resealable plastic bag. Add chicken, and work the marinade into the chicken until it is coated. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour to overnight.
• Transfer chicken and marinade to a slow cooker. Add heavy cream, tomato sauce, garlic, jalapeno pepper, remaining 1 tablespoon garam masala, butter, cumin, paprika, and salt; mix with a ladle to combine.
• Cover and cook on Low for 5 hours, or on High for 3 hours, until chicken juices run clear.
• Whisk cornstarch and cold water in a small bowl until completely combined, adding more water if necessary. Add to the slow cooker. Mix in ketchup. Cook on High for an additional 20 minutes. Serve with cilantro.

SLOW COOKER INDIAN BUTTER CHICKEN

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 10 minutes.
• Add chicken to the skillet; stir in tomato paste, curry paste, curry powder, chili powder, tandoori masala, garam masala, cayenne pepper, and cardamom. Cook and stir until fragrant, 2 to 3 minutes.
• Shake coconut milk thoroughly and stir into the skillet. Add yogurt and stir to combine. Pour everything into a slow cooker and season with salt. Cook on High until chicken is tender and sauce has reduced to desired consistency, 4 to 6 hours.

INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW

Steps:

• Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
• Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
• Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
• Broil until cheese is melted.
• Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

WENDY'S INDIAN BUTTER CHICKEN

Steps:

• Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
• Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

INDIAN BUTTER CHICKEN (FROM THE SPICE AND HERB BIBLE)

Steps:

• Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
• Next day, grill the chicken while preparing the sauce as follows.
• In a pan, melt butter, add ground cumin and stir fry 30 seconds.
• Add garlic and onion, stir fry for 2-3 minutes.
• Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
• Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
• Add coriander leaves, cream, coconut milk, and add salt to taste.
• Simmer gently and allow to reduce a little.

INDIAN BUTTER CHICKEN (WITHOUT THE BUTTER)

Steps:

• Can be made on stove top or in oven (if using oven preheat oven to 325°F.
• Chop chicken pieces into bite size pieces or slightly larger, according to preference.
• In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside.
• To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
• Melt butter in large heatproof (if cooking in oven) casserole pot.
• Brown chicken and onions turning to brown all sides well.
• Add cashew sauce to pot.
• Cover tightly and bake in oven (or cook on stovetop) for 40 minute.

DELICIOUS & ADDICTIVE INDIAN BUTTER CHICKEN

Steps:

• Chicken: Chop chicken into chunks. In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder. Coat bottom of deep pan with vegetable oil and heat medium until nice and hot. Add chicken and fry until browned. Do not overcook your chicken!! It will have time to keep cooking later on in this recipe. Remove chicken - set aside and cover. Leave the juices in the pan! Sauce (part one): Adjust flame to medium-low setting. Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute. Add 1 ½ cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely. Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander. Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy. Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop. Sauce (part two) There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down. Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick Add your sugar and a couple squirts of good ol' ketchup . Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes. Remove from heat and add a few pinches of garam masala to taste. Serve over bed of basmati rice and enjoy!

LOW-FAT VERSION OF INDIAN BUTTER CHICKEN

Steps:

• If you're cooking the rice, make sure to start it first.
• Brush a large pan (skillet) with oil.
• Add chicken and cook until one side is browned.
• Turn the chicken and add onion. Cook until onion is clear.
• Add ginger and garlic; cook for 2 minutes.
• Sprinkle on the spices and stir, cook for 2 minutes.
• Add tomato sauce, evaporated milk and either butter spray or butter.
• Reduce heat and simmer uncovered for 20 minutes.
• Serve with rice and a vegetable or two.

INSTANT POT® INDIAN BUTTER CHICKEN

Steps:

• Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.
• Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
• Melt butter in the Instant Pot® on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes.
• Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.
• Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.