Classic Indian Butter Chicken With a Personal Twist

A spicy twist on classic North Indian butter chicken: Get ready to feel the heat! This butter chicken recipe is full of rich flavors, with a focus on complementing the spices rather than overpowering them. The primary difference between this butter chicken and versions found outside of North India is the spice level—it’s much spicier, catering to the robust flavor preferences of Asian tastebuds. Feel free to adjust the spices based on your personal tolerance, but the essence lies in balancing the heat with the creamy base of the dish to create a harmonious blend.

Note: Kashmiri red chili powder is only added for colour and not spice.

Time required: 30 minutes.

To make this butter chicken, you would require:

List of spices:

1. 1 tsp Kashmiri red chili powder
2. 3 chopped green chilies
3. 1 tsp coriander powder
4. 1 tsp meat masala
5. 1 chopped ghost pepper/green habanero
6. 1 tsp turmeric powder
7. salt
8. 2 tsp garam masala (warming spice powder)
9. butter

All of these can be found in any Asian stores near you.

List of ingredients:

1. 2 boneless chicken breasts
2. 3 tomatoes
3. 3 onions
4. ginger garlic paste
5. 50-50 cream
6. olive oil

I recommend serving the dish over rice. You'll need 2 cups of uncooked basmati rice, which you can cook either in a rice cooker or on your stovetop according to the package directions.

You can skip using garam masala if it’s not available, as many dishes can still achieve great flavor without it. For a spicy kick, if you don’t have ghost pepper or green habanero on hand, you can substitute with green chilies or jalapeño, which will still bring the heat and add a fresh, sharp flavor to your dish. Adjust the quantity based on your spice tolerance!

The total cost would come to $74.16. Remember, these ingredients are versatile and can be used to prepare a variety of other Indian dishes. Here are some examples of dishes you can make using the same spices as those in butter chicken:

1. chicken tikka masala
2. chicken korma

Set a large pot on your stove to the highest heat/flame, pour in 50ml of olive oil, and let it heat until it starts to smoke.

While the oil is heating, chop the onions, tomatoes, and green habanero to your preference.

Once the oil is smoking, add the onions and habanero to the pot and cook them until they turn golden brown and release a slightly sweet aroma—stir and fry them for about 6 minutes—this is your cue to add the tomatoes.

If you notice a bit of burning or charring, don’t worry; it will enhance the dish with a delicious smoky flavor.

The next step is to add the tomatoes to the pot and cook for 2 minutes or until heated through.

After that, transfer the cooked vegetables to a blender, add 1 cup of water, and blend until it becomes smooth. This will form the base paste for your butter chicken.

Dice the chicken and add it to the pot along with 1 spoon of ginger-garlic paste and 100ml of olive oil. Cook the chicken until it takes on a tandoori-style appearance, golden brown with specks of charring. Once the chicken is browned, pour in the onion-tomato blend and mix everything thoroughly.

Once the blend is added to the pot, the gravy should resemble the consistency shown in the picture above, about the same as heavy whipping cream.

If the gravy seems too thin, then let it simmer for a while until it thickens.

Now it's time for the magic! Add spices to taste. For beginners, use 1 tbsp meat masala, 1 tbsp Kashmiri red chili powder, 1 tbsp turmeric, salt to taste, 1 tbsp coriander powder, and 2 tbsp garam masala.

Stir well to evenly mix the spices into the gravy. Once the spices are properly cooked, you should begin to smell a sweet aroma of the spices.

After mixing, cover the pot and cook for 10 minutes. Your butter chicken should begin to resemble the picture. The gravy should look bright orange in the pan, alongside a sweet tasting smell that will make your mouth water.

Tip: Use this time to cook your rice in a rice cooker or on the stove, so it's ready when the chicken is done.

Now it's time to add the cream! Pour in about a quarter cup amount for a silky texture. Finish with a 1 tbsp of butter and boom! You've got yourself a spicy, classic butter chicken all in one pot.

Tip: Garnish with chopped green chilies for extra texture and flavor.

Serve over hot steamed rice and enjoy!