India Butter Chicken

India Butter Chicken

Indian Butter Chicken is one of the most popular dishes to emerge from India. It is mildly spicy, creamy because of the cream and has a savory flavor. It is called The dish is also called Murgh Makhani in Hindi.

During the 1950s a man named Kundan Lal Gurjal operated a restaurant in Delhi called Moti Mahal. The restaurant was a big success with its many delightful tandoori dishes. (Tandoor is a circular clay oven that is found in all good Indian restaurants)

Kundan’s restaurant quickly became an attraction in Delhi, and from there butter chicken spread throughout the world.

This easy Indian Butter Chicken recipe is delicious and easy to make. It is also calorie-reduced by using less butter and evaporated milk instead of cream.

My whole family including my son and grand-daughters enjoy it. It is purposefully made not too spicy.

What to spice it up? Just add more cayenne pepper either during the cooking or to taste on your plate.


  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounces) can tomato sauce
  • 1 can on evaporated milk
  • 2 teaspoons salt
  • 1 teaspoon Paprika (I use this instead of Garam Masala)
  • 1/2 teaspoon cayenne pepper
  • ¼ cup of butter
  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 3 teaspoons of corn starch


  1. Caramelize the onions and garlic in the vegetable oil. Once done remove them to a bowl
  2. Cook chicken until cooked through add to chicken add Paprika
  3. Combine salt and cayenne pepper
  4. Return onions and garlic to the pan. Add tomato sauce, butter and evaporated milk mix well.
  5. Simmer until well done.
  6. To thicken in a separate bowl add 3 teaspoons of corn starch to about 3 teaspoons of cold water. Mix until the corn starch is dissolved.
  7. Slowly add to the dish until the required consistency is reached


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