Authentic Butter Chicken – Impress a Crowd or Easy Dinner
This authentic butter chicken is easily one of my best recipes. It’s better than takeout, my family craves it, and whenever I’m cooking for someone else (usually a friend with a new baby), this is my go-to for impressive comfort. (People honestly always text me raving about it.)
Even though this authentic butter chicken will definitely transport your tastebuds, it’s a little politically incorrect to call anything authentic these days. Do politics belong in food? Not exactly. But they’ve somehow crept in anyway.
It’s an authentically Indian dish, that’s for sure. And yet, I grew up eating curries like butter chicken in South Africa at every other restaurant. The Indian population is pretty large in South Africa, and Indian food has made its mark.
So, although this recipe and its ingredients are of Indian descent, they have been put together and experimented with by a native South African who has been making curries her own way since she could cook.
Whatever the authenticity here, you are going to be addicted to this butter chicken. It is SO freaking good.
Why You’ll Love This Butter Chicken
- Unreal Flavor: The marinade is layered with flavors and spices that really stick to the chicken and last, even when cooked. With the soft buttery background, it is a creamy dream, yet doesn’t feel overly rich at all.
- Easy to Prep Ahead: Half of the work is done by the marinade, which you can make ahead and put over the chicken for a day or even two days in advance. Then on your day to cook it, it’s pretty low-maintanence.
- Budget-Friendly: Using chicken thighs keeps it juicy and cost-effective, making it great for feeding a crowd.
Ingredients for Authentic Butter Chicken
- Chicken: Traditionally, boneless chicken thighs are used for their juiciness, but breast tenders work, too.
- Yogurt: Forms the base of the marinade, tenderizing the chicken and adding tang. I use plain greek yogurt, but regular plain yogurt of any kind does the job (no flavors!).
- Spices: While some versions of curry call for everything in your cabinet from turmeric to chili powder, I find garam masala and curry powder are more than enough, especially with the fresh garlic and ginger.
- Tomatoes: I always opt for crushed tomatoes, but diced would work in a pinch.
- Cream: Adds richness and balances the spices, but if you only have half and half or whole milk, those will work, too. If you’re nondairy, a can of coconut milk does the trick. Note: I have made this curry with coconut milk and coconut oil instead of cream and butter to see how they compare. As you can imagine, the buttery, cream version is decidedly more rich and delicious. But if you’re making for nondairy friends, the coconut ingredients do still come out pretty darn good.
- Fenugreek Leaves (Kasuri Methi): Optional, but if you got this dish at a restaurant you would appreciate the subtle aroma it adds. I often just use dried fenugreek powder.
Tips & Notes:
- Marinate Overnight: Letting the chicken marinate overnight enhances flavor and tenderness. You can marinade for as short as 30-60 minutes or as long as 2 days. The longer, the better.
- Use Fresh Garlic and Ginger: It honestly does make a difference to the flavor, but if you really don’t have one or the other, don’t let it stop you. Just don’t expect it to be quite as exceptional (there are enough other flavors that it’ll still be good though).
- Simmer Slowly: Let the sauce simmer and reduce to concentrate the flavors.
How To Make Authentic Butter Chicken
- With Yellow Rice: The classic combo—turmeric rice made like normal rice but with a sprinke of turmeric in the water.
- Make It South African: Serve with pap, an all-time fave for curry.
- Chutney On The Side: Don’t forget a side of chutney! Apricot, peach or mango chutney takes it over the top. Mrs. Balls is non-negotiable for me. If you know, you know! (And if you’re not in South Africa, you have to order it online somewhere. Very sad.)
Storing & Reheating
- In the fridge: Store butter chicken for up to 3 or 4 days in an airtight container
- Reheating: Warm in a pot if possible, otherwise keep it easy and just use the microwave.
Freezing: Freeze raw, marinated meat for quick cooking later—just defrost when you’re ready to cook. Easy and delicious!
South African Chicken Stew
This fan favorite is simple and not curried if you’re looking for a change in spices. It’s mild and kid-friendly, yet hearty and satisfyingly delicious.
Authentic Butter Chicken
This authentic butter chicken is a creamy and indulgent crowd-pleaser or easy weeknight dinner. Serve with yellow rice and sweet chutney.
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Servings: 4
Ingredients
- 2 lb boneless chicken thighs or breast tenders
- 1/2 cup plain yogurt I use Greek
- 6 cloves garlic
- 2 inch piece ginger
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 1 yellow onion
- 28oz crushed tomatoes
- 1 cup cream half and half or whole milk works too
- 1 tbsp sugar I use coconut sugar
- 1 tsp fenugreek powder or crushed leaves
Instructions
- Cut the ginger in half and peel and grate one of the 1-inch pieces until you have a paste. Add the paste to mixing bowl. Set the rest of the ginger aside for when you cook.
- Take 3 garlic cloves and mince them into the bowl. Set the other 3 cloves aside for when you cook.
- Add 1 tsp of curry powder and 1 tsp of garam masala to the bowl and reserve the rest for when you cook.
- Add 1/2 tsp of salt and 1/4 tsp of black pepper to the bowl and reserve the rest for when you cook.
- Add the yogurt, and mix until you have a smooth marinade. Chop chicken into bite-sized pieces then add to a bag or dish and cover with marinade. Place in the fridge for 30 minutes to 2 days, the more time the better.
- When you have marinated the chicken and are ready to cook, start by melting 1 tbs of butter in your pot over medium-high heat.
- When the butter is melted, add chicken to pot and brown on all sides. Work in batches if necessary to give the chicken room to brown nicely, giving each batch 1 tbs of butter.
- While the chicken is browning, dice your onion and peel and mince your garlic and ginger.
- Remove chicken from pot and add whatever butter you have left (at least 1 tbs). When the butter is melted, saute the onion until it's soft.
- Add garlic, ginger and spices and saute for a minute or two to release the aroma.
- Add crushed tomatoes and sugar and mix.
- Bring to boil (turn up the heat if necessary) then turn the heat down when it's bubbling. Simmer sauce for 10-15 minutes.
- Use an immersion blender to blend your sauce in the pot or let the sauce cool for a few minutes then add it to your blender. Blend until smooth. (TIP: if your sauce is taking too long to cool, add the cold cream at this point instead of after.)
- Return the sauce to the pot and mix in the cream. Mix in chicken with juices, fenugreek and cook for 10 minutes just to make sure chicken is cooked through. Serve.
Nutrition Facts
Authentic Butter Chicken
Amount per Serving
Calories
624
% Daily Value*
Fat
40
g
62
%
Saturated Fat
23
g
144
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
246
mg
82
%
Sodium
978
mg
43
%
Potassium
1057
mg
30
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
52
g
104
%
Vitamin A
1351
IU
27
%
Vitamin C
8
mg
10
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
