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 45 min


  • 1 Inspired Indian Butter Chicken Spice Kit
  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 small onion
  • 1-inch cube fresh ginger
  • 4 cloves garlic
  • 1 lime
  • 1 cup tomato sauce
  • 4 tbs butter
  • 2 tbs plain yogurt
  • 1 tbs honey
  • vegetable oil
  • salt
  • cilantro for garnish (optional)


to make vegetarian/vegan, substitute firm tofu or cauliflower for chicken, non-dairy plain yogurt, margarine or non-dairy spread for butter, and maple syrup for honey. 

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 1 ½ inch cubes. Combine chicken, ginger, garlic, 1 tsp salt, 1 tbs fresh lime juice, and yogurt. Marinate 15 to 30 min.


Heat 1 tbs oil on medium-high. Fry chicken in single layer 5 min, then flip and fry another 5 minutes. Remove to a bowl.

Alternately, preheat oven to 450 degrees. Spread marinated chicken in single layer 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, scraping pan, or add directly to curry if it’s ready.


Peel and finely chop onion. Reduce heat to medium and add WHOLE SPICES. Stir 1 min, then add onion. Sauté 7 to 10 min until lightly browned.


Mix in MASALA POWDER, 2 tbs butter, and 2 tbs water. Sauté 2 min, then add 1 cup tomato sauce and ½ tsp salt. Cover and simmer on low 10 min; stir occasionally.


Add chicken and accumulated juices, honey, 2 tbs butter and ¼ to ½ cup warm water. Simmer 5 min or until chicken cooked through. Add salt to taste and chopped cilantro if desired.





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