Butter Chicken: Complete Guide To All 8 Types Butter Chicken

Fenugreek leaves, also known as methi, are added to the sauce to enhance the flavor. The slightly bitter taste of fenugreek complements the richness of the butter chicken.

Methi (Fenugreek) Butter Chicken is a delicious variation that incorporates the distinctive flavor of fenugreek leaves into the classic butter chicken recipe. Here’s a recipe for Methi Butter Chicken:

Ingredients:

For Marination:

• 500g boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Fenugreek (Methi) Mix:

• 1 cup fresh fenugreek leaves (methi), washed and chopped
• 1 tablespoon oil
• 1 teaspoon cumin seeds

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup tomato puree
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup heavy cream
• Fresh coriander leaves for garnish

Instructions:

Marination:

1. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.

Fenugreek (Methi) Mix:

1. Heat oil in a pan, add cumin seeds, and let them splutter.
2. Add chopped fenugreek leaves and sauté until they are cooked and the raw smell disappears. Set aside.

Cooking:

1. In a large pan, heat butter and oil. Add chopped onions and sauté until golden brown.
2. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
3. Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil starts to separate from it.
4. Add the marinated chicken pieces to the sauce. Mix well to coat the chicken with the masala.
5. Pour in the heavy cream and stir. Simmer for 10-15 minutes on low heat, allowing the flavors to meld.
6. Add the prepared fenugreek mix to the sauce. Mix well.
7. Garnish with fresh coriander leaves.
8. Serve the Methi Butter Chicken over rice or with naan.

Enjoy the unique flavor of fenugreek in this delightful variation of butter chicken! Adjust the spice levels and creaminess according to your taste preferences.

Cashew Butter Chicken Recipe:

Some recipes include cashew nuts in the sauce, adding a nutty flavor and a thicker consistency.

Cashew Butter Chicken is a rich and creamy variation of the classic butter chicken that includes the nutty flavor of cashew nuts. Here’s a recipe for Cashew Butter Chicken:

Ingredients:

For Marination:

• 500g boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Cashew Paste:

• 1 cup cashews, soaked in warm water for 2 hours
• 1/2 cup water (for blending)

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup tomato puree
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup heavy cream
• Fresh coriander leaves for garnish

Instructions:

Marination:

1. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.

Cashew Paste:

1. Drain the soaked cashews and blend them with 1/2 cup water until you get a smooth paste. Set aside.

Cooking:

1. In a large pan, heat butter and oil. Add chopped onions and sauté until golden brown.
2. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
3. Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil starts to separate from it.
4. Add the marinated chicken pieces to the sauce. Mix well to coat the chicken with the masala.
5. Pour in the heavy cream and stir. Simmer for 10-15 minutes on low heat, allowing the flavors to meld.
6. Add the cashew paste to the sauce. Mix well.
7. Continue to cook until the chicken is cooked through and the sauce reaches the desired consistency.
8. Garnish with fresh coriander leaves.
9. Serve the Cashew Butter Chicken over rice or with naan.

Enjoy the richness of cashews in this delectable version of butter chicken! Adjust the spice levels and creaminess according to your taste.

Spicy Butter Chicken:

For those who enjoy a bit more heat, additional spices or chili can be added to make a spicier version of butter chicken.

If you’re looking to add some heat to your butter chicken, here’s a recipe for Spicy Butter Chicken:

Ingredients:

For Marination:

• 500g boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1-2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup tomato puree
• 1-2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup heavy cream
• Fresh coriander leaves for garnish

Instructions:

Marination:

1. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.

Cooking:

1. In a large pan, heat butter and oil. Add chopped onions and sauté until golden brown.
2. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
3. Add tomato puree, red chili powder, cayenne pepper (if using), turmeric powder, garam masala, and salt. Cook the masala until the oil starts to separate from it.
4. Add the marinated chicken pieces to the sauce. Mix well to coat the chicken with the masala.
5. Pour in the heavy cream and stir. Simmer for 10-15 minutes on low heat, allowing the flavors to meld.
6. Taste and adjust the spice level as needed.
7. Garnish with fresh coriander leaves.
8. Serve the Spicy Butter Chicken over rice or with naan.

Feel free to customize the level of spiciness by adjusting the amount of red chili powder and cayenne pepper. Enjoy the bold and spicy flavors of this variation of butter chicken!

Healthy Butter Chicken:

Health-conscious versions may use yogurt or low-fat cream, and less butter, to reduce the overall calorie content.

If you’re looking for a healthier version of butter chicken, you can make some adjustments to reduce the calorie and fat content. Here’s a recipe for a healthier butter chicken:

Ingredients:

For Marination:

• 500g boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup Greek yogurt (or low-fat yogurt)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Sauce:

• 2 tablespoons olive oil (or any cooking oil of your choice)
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup tomato puree (unsweetened)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup low-fat milk or coconut milk
• Fresh coriander leaves for garnish

Instructions:

Marination:

1. In a bowl, mix Greek yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.

Cooking:

1. In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
2. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
3. Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil starts to separate from it.
4. Add the marinated chicken pieces to the sauce. Mix well to coat the chicken with the masala.
5. Pour in low-fat milk or coconut milk and stir. Simmer for 10-15 minutes on low heat, allowing the flavors to meld.
6. Taste and adjust the seasoning as needed.
7. Garnish with fresh coriander leaves.
8. Serve the Healthy Butter Chicken over brown rice or with whole-grain naan.

This version of butter chicken reduces the use of high-fat ingredients and incorporates healthier alternatives without compromising on flavor. Enjoy this lighter version as part of a balanced diet.

Vegetarian Butter Chicken Recipe:

There are vegetarian variations that replace the chicken with ingredients like paneer (Indian cottage cheese), tofu, or vegetables.

A Vegetarian Butter Chicken recipe typically replaces the meat with plant-based alternatives, such as paneer (Indian cottage cheese) or tofu. Here’s a simple and delicious Vegetarian Butter Chicken recipe using paneer:

Ingredients:

For Marination:

• 250g paneer, cubed
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup tomato puree
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup heavy cream or coconut cream
• Fresh coriander leaves for garnish

Instructions:

Marination:

1. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
2. Add paneer cubes to the marinade, ensuring they are well-coated. Cover and let it marinate for at least 1 hour in the refrigerator.

Cooking:

1. In a large pan, heat butter and oil. Add chopped onions and sauté until golden brown.
2. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
3. Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil starts to separate from it.
4. Add the marinated paneer cubes to the sauce. Mix well to coat the paneer with the masala.
5. Pour in the heavy cream or coconut cream and stir. Simmer for 10-15 minutes on low heat, allowing the flavors to meld.
6. Taste and adjust the seasoning as needed.
7. Garnish with fresh coriander leaves.
8. Serve the Vegetarian Butter Chicken over rice or with naan.

This vegetarian version provides the creamy and flavorful experience of butter chicken without using meat. Adjust the spice levels and creaminess according to your taste preferences. Enjoy your meatless butter chicken!

Instant Pot or Pressure Cooker Butter Chicken Recipe:

With the popularity of Instant Pots and pressure cookers, there are quicker versions of butter chicken that leverage these appliances for a faster cooking time.

Using an Instant Pot or pressure cooker can significantly speed up the cooking process for butter chicken. Here’s a recipe for Instant Pot Butter Chicken:

Ingredients:

For Marination:

• 500g boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 cup tomato puree
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup heavy cream
• Fresh coriander leaves for garnish

Instructions:

Marination:

1. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.

Cooking in Instant Pot/Pressure Cooker:

1. Set the Instant Pot to “Sauté” mode. Heat butter and oil. Add chopped onions and sauté until golden brown.
2. Add ginger paste and garlic paste. Sauté for a couple of minutes until the raw smell disappears.
3. Add tomato puree, red chili powder, turmeric powder, garam masala, and salt. Cook the masala until the oil starts to separate from it.
4. Add the marinated chicken pieces to the sauce. Mix well to coat the chicken with the masala.
5. Pour in the heavy cream and stir. Cancel the “Sauté” mode.
6. Close the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode. Cook on high pressure for 8-10 minutes, depending on the thickness of the chicken pieces.
7. Once done, allow for a natural pressure release for a few minutes before manually releasing the remaining pressure.
8. Open the lid carefully, garnish with fresh coriander leaves, and stir.

Serve the Instant Pot Butter Chicken over rice or with naan. This method allows for a quick and convenient preparation of this classic dish. Adjust the spice levels and creaminess according to your taste.

These variations showcase the adaptability of the basic butter chicken recipe to different tastes, dietary preferences, and cooking methods. Each version offers a unique twist while maintaining the creamy and flavorful essence of the dish.

Butter Chicken Preparation Time:

• Marination Time: 2 hours to overnight (for marinating chicken)
• Preparation Time: 15-20 minutes (chopping, measuring, and preparing ingredients)
• Cooking Time: 30-40 minutes (cooking the sauce and chicken)

While butter chicken is a delicious and indulgent dish, it’s important to note that it is rich in calories and fat, particularly due to the use of butter and cream in the sauce. However, it does provide some nutritional benefits, and when enjoyed in moderation as part of a balanced diet, it can be a flavorful addition to your meals. Here are some potential benefits of eating butter chicken:

1. Protein Source: Chicken, the primary ingredient in butter chicken, is a good source of lean protein. Protein is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass.
2. Vitamins and Minerals: The dish may contain various spices and ingredients that contribute to its flavor, such as garlic, ginger, and tomatoes. These ingredients can provide vitamins (such as vitamin C and B vitamins) and minerals (like iron and potassium).
3. Flavorful Addition to a Balanced Diet: While it’s important to be mindful of the high fat and calorie content, enjoying butter chicken as part of a well-rounded and varied diet can add flavor and satisfaction to your meals.
4. Culinary Enjoyment: Food is not just about nutrition; it’s also about enjoyment and cultural experiences. Butter chicken is a beloved dish with a rich history, and savoring it can contribute to the pleasure of dining.

Despite these potential benefits, it’s crucial to be mindful of portion sizes and the overall composition of your diet. The high-fat content in butter chicken can contribute to a higher calorie intake, which may not be suitable for everyone, especially those watching their fat and calorie intake.

If you’re looking for a healthier version, you can consider making modifications, such as using leaner cuts of chicken, incorporating more vegetables, and using reduced-fat or alternative ingredients for the creamy sauce. Additionally, enjoying butter chicken in moderation as an occasional treat is a reasonable approach to balance indulgence with overall dietary goals.

While butter chicken can be a delicious and satisfying dish, it comes with certain disadvantages, mainly due to its high calorie, fat, and cholesterol content. Here are some potential drawbacks of eating butter chicken:

1. High in Calories: Butter chicken is rich in calories, primarily due to the use of butter, cream, and sometimes cashew nuts in the sauce. Consuming calorie-dense foods in excess can contribute to weight gain.
2. High in Saturated Fat: The dish is often prepared with butter and cream, which are high in saturated fats. Diets high in saturated fat may contribute to elevated levels of LDL cholesterol, which is associated with an increased risk of heart disease.
3. Cholesterol Content: The combination of butter, cream, and meat in butter chicken can result in a high cholesterol content. High dietary cholesterol intake is a concern for individuals with conditions such as hypercholesterolemia.
4. Low in Nutrient Density: While butter chicken provides protein from the chicken, the overall nutrient density is relatively low. The dish may lack sufficient amounts of essential nutrients like vitamins, minerals, and fiber, especially when compared to meals rich in vegetables and whole grains.
5. Not Suitable for Certain Dietary Restrictions: Butter chicken is not suitable for individuals following certain dietary patterns, such as those who adhere to vegetarian or vegan diets. It may also be unsuitable for people with lactose intolerance or certain food allergies.
6. May Contribute to Inflammation: The presence of certain ingredients, such as processed oils and additives, may contribute to inflammation in some individuals, especially those with conditions that are sensitive to inflammatory foods.
7. Can Be High in Sodium: Depending on the recipe and preparation, butter chicken may contain a high amount of sodium, which can contribute to elevated blood pressure and other health issues associated with high sodium intake.

It’s important to enjoy butter chicken in moderation and as part of a balanced diet. If you are concerned about the health implications, consider making healthier versions of the dish by using leaner cuts of chicken, incorporating more vegetables, and opting for lighter alternatives to butter and cream in the sauce. Additionally, consulting with a healthcare professional or a registered dietitian can provide personalized guidance based on individual health needs and dietary goals.