butter chicken recipe

Butter chicken was created at the Moti Mahal restaurant in the 50's as a way to use up leftover tandoori chicken! Now it's arguably the most popular Indian dish at restaurants across the world.

Our spice kit contains fenugreek, black Himalayan salt, and Kashmiri chile powder, true to the original recipe.

servings 4 to 5  |   cook time 30 min


  • 2 lbs boneless, skinless chicken thighs or breast
  • 1 small yellow onion |  1/2 cup finely chopped
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 1/4 cup plain Greek or regular yogurt
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 cup tomato sauce  |  8 oz
  • 2 tbs butter or non-dairy spread
  • 1 tbs honey
  • 1 lime
  • vegetable oil or ghee
  • salt
  • 1 Inspired Indian Butter Chicken Spice Kit


cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.

adding a bit of water with spice powder helps prevent them from burning.


Peel and finely grate ginger and garlic. Cut chicken into 2-inch cubes. Combine ginger, garlic, and chicken with 1 tsp salt, juice of 1 lime, and yogurt; mix well. Marinate for 15 minutes at room temp or overnight in refrigerator.

2  In large frying pan, heat tbs oil on medium-high. Sear chicken in a single layer 5 minutes, then flip and sear another 2 minutes until browned; remove to a bowl. Might need to be done in batches depending on size of pan.

Alternately, preheat oven to 450 degrees. Spread marinated chicken in single layer on foil-lined baking sheet and place on middle rack in oven. Bake 15 minutes for thighs or 10 minutes for breasts. Chicken will be wet at first due to marinade but will dry out a bit as it cooks.
Flip half-way and gently baste with melted butter or oil. Remove to a bowl or add directly to curry if it’s ready.

while chicken is cooking, finely chop onion.

Reduce heat to medium and add 1 tsp oil. Add WHOLE SPICES, stir for a minute, then add onion. Saute for 5 - 7 minutes until starting to brown at edges; add a splash of water if they start to dry out.

4 Add SPICE POWDER and 2 tbs water, stir for a few seconds, then add tomato sauce. Cover and simmer on medium-low for 10 minutes; stir occasionally.

5 Add chicken (and any accumulated juices), butter, and honey to pan. Simmer for 2 minutes or until chicken is cooked through; stir occasionally.

Add salt to taste and drizzle with cream or half 'n half if desired.





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