Non-vegetarian Curries - Indian Kitchen Flavour

Butter chicken. Just saying the name makes your mouth water, doesn’t it? This iconic dish from Indian cuisine, also known as murgh makhani, is beloved for its creamy, spiced tomato-based sauce and tender, flavorful chicken. But what if I told you that you don’t need to rely on takeout to get your butter chicken fix? You can make this restaurant-quality dish right in your own kitchen!

This easy butter chicken recipe will guide you step by step, so whether you’re a seasoned home cook or a beginner, you’ll end up with a dish that’s bursting with flavor, perfectly balanced, and absolutely drool-worthy.

Here’s everything you need to know about how to make butter chicken, including a few pro tips to take your recipe to the next level.

What Is Butter Chicken?

Before we get cooking, let’s break it down. What is butter chicken, exactly?

It’s not as heavily spiced as some other Indian curries but still packs a punch with warming flavors like garam masala, turmeric, ginger, and garlic. Its richness comes from butter, cream, and the cooked-down tomatoes that create a velvety-smooth sauce.

Now, are you ready to roll up your sleeves and recreate this buttery masterpiece?

Why Make Butter Chicken at Home?

There are so many reasons to whip up your own butter chicken instead of waiting for the delivery guy!

Butter chicken originated in Delhi, India, back in the 1950s. It was created by chefs at the Moti Mahal restaurant, who used leftover tandoori chicken and combined it with a tomato-based gravy enriched with butter and cream. The result? Pure magic in a bowl.

Healthier than takeout: You control the ingredients, so you can make it lighter if you want without sacrificing flavor.
Saves money: Butter chicken from a good restaurant isn’t cheap. Making it at home costs a fraction of the price.
Customizable: Want it spicier? Milder? Dairy-free? You can tweak recipes to suit your preferences.
Impress your friends! Seriously, who wouldn’t swoon over homemade butter chicken?

How to Make Butter Chicken in 6 Simple Steps

1. Marinate the Chicken to Maximize Flavor

The key to tender, flavorful chicken is a great marinade. Here’s what you’ll need for your marinade:

Boneless, skinless chicken thighs or breasts
Yogurt (acts as a tenderizer and adds tanginess)
Garlic and ginger paste
Spices like turmeric, cumin, coriander, and garam masala
A squeeze of lemon juice

Mix everything together, coat the chicken well, and let it sit for at least 2-3 hours (overnight is even better). Trust me, the longer it sits, the more flavorful your chicken will be.

Pro tip: If you’re short on time, even a 30-minute marinade will work wonders.

2. Cook the Chicken Until Slightly Charred

Traditionally, butter chicken is made with tandoori chicken, which is cooked in a clay oven. At home, you can use a hot skillet, grill pan, or even an air fryer to get a similar char on the chicken.

Sear the marinated chicken until it’s slightly crispy on the outside but not fully cooked through (it will finish cooking in the sauce later). Remove it from the pan and set it aside.

3. Make the Signature Creamy Tomato Sauce

Here’s where the magic happens! You’ll need a handful of pantry staples to create that rich, velvety butter chicken sauce.

Ingredients for the sauce:

Butter (of course!)
Garlic and ginger paste
Canned tomato puree or fresh crushed tomatoes
Spices like garam masala, chili powder, and a hint of sugar for balance
Heavy cream or coconut milk for creaminess

Melt butter in the same pan you used for the chicken, then sauté the garlic and ginger until fragrant. Add the spices, followed by the tomato puree. Cook this down for 10-15 minutes until it thickens slightly and deepens in color.

Stir in cream or coconut milk and taste for seasoning. Adjust with salt, sugar, or chili powder as needed.

4. Combine the Chicken and Sauce

Now comes the best part. Add your seared chicken back to the pan and simmer gently. This allows the chicken to finish cooking and soak up all the flavors of that incredible sauce.

Cook until the chicken is tender and infused with the spices, about 10-12 minutes.

5. Garnish for Maximum Presentation

No butter chicken is complete without a little garnish. Add a dollop of cream, a sprinkle of fresh cilantro, or a few slivers of ginger on top for a pop of color and flavor.

Visual appeal matters! A pretty plate makes the dish even more inviting.

6. Serve and Savor

Butter chicken is best enjoyed with basmati rice or warm naan bread to soak up every last drop of that luscious sauce. What’s your pick? Rice or naan? Or both? (No judgment here.)

Pro Tips

Use ghee instead of butter for a more authentic flavor.
Spice it up with a pinch of cayenne if you like extra heat.
Go dairy-free by substituting coconut milk for cream and vegan butter for regular butter.
Make it ahead of time. Butter chicken tastes even better the next day as the flavors deepen.

Why This Is the Best Simple Butter Chicken Recipe

Whether you’re cooking for a crowd or treating yourself to some homemade comfort food, this easy butter chicken recipe ticks all the boxes. It’s flavorful, creamy, and surprisingly simple to prepare.

Plus, the flexibility to adjust ingredients and spice levels makes it ideal for both butter chicken purists and adventurous foodies looking to try something new.

Start Cooking Your Butter Chicken Today

Now that you know how to make butter chicken, it’s time to head to your kitchen and get cooking. Trust us, your taste buds will thank you.

If you loved this recipe, don’t keep it a secret! Share it with your fellow foodies and tag us on social media when you make it. We’d love to see your delicious creations. Happy cooking!

FAQ

What is the best cut of chicken to use for butter chicken?

Boneless, skinless chicken thighs are preferred because they stay juicy and tender. However, chicken breasts can also be used if you prefer leaner meat—just be careful not to overcook them.

How long should I marinate the chicken for best flavor?

For optimal flavor, marinate the chicken for at least 2–3 hours. Marinating overnight enhances the taste even more. If you’re in a rush, a 30-minute quick marinade will still yield good results.

Can I make butter chicken dairy-free or vegan?

Absolutely! Swap heavy cream with coconut milk and use vegan butter instead of dairy butter. For a vegan version, replace the chicken with tofu or paneer alternatives like soy chunks.

Is butter chicken very spicy? Can I adjust the heat level?

Butter chicken is moderately spiced, but not overly hot. You can easily reduce or increase the chili powder or garam masala to adjust the spice level to your taste.

What are the best side dishes to serve with butter chicken?

Butter chicken pairs wonderfully with basmati rice, naan, or jeera rice. These sides soak up the creamy, spiced tomato sauce perfectly, making each bite even more satisfying.

Mastering Tandoori Chicken The Easy Way

When it comes to non-vegetarian food, few dishes capture the soul of regional Indian cooking quite like a spicy, tangy, and aromatic Mustard Fish Curry. This dish is a crown jewel in the world of non-veg curries, especially in Eastern Indian states like West Bengal, Odisha, and parts of Assam. Packed with the punch of mustard seeds and the subtle sweetness of fresh fish, this curry is not just a meal—it’s an experience.

Whether you’re creating a balanced non-veg platter for a weekend feast or looking for a comforting yet bold dish to enjoy with hot steamed rice, mustard fish curry checks every box.

What Is Mustard Fish Curry?

Mustard Fish Curry, also known locally as Shorshe Maach, is a traditional Indian curry in which fresh fish is simmered in a mustard seed paste along with mustard oil and green chillies. The mustard gives the dish a sharp, pungent flavour that’s unmistakably unique—a stand-out among other non-veg curries.

Unlike the heavy, creamy curries found in North Indian cuisine, mustard fish curry is light yet bold, simple yet incredibly flavorful. It’s healthy and protein-rich and beautifully represents the diversity of Indian non-vegetarian food.

Ingredients You’ll Need

One of the best things about this curry is that it doesn’t require fancy or hard-to-find ingredients. Here’s a simple list of what you need:

Fresh fish (Rohu, Katla, Hilsa, or any firm white fish)
Yellow mustard seeds
Black mustard seeds (optional for extra depth)
Green chillies
Turmeric powder
Salt
Mustard oil
Water

Yes, that’s all! The magic lies in the technique and balance of flavours, not in an overwhelming list of spices.

The Flavour Profile

Mustard fish curry is not for the faint of heart. The mustard paste gives the dish a sharp, slightly bitter flavour that’s beautifully balanced with the heat of green chillies and the earthy richness of mustard oil. It pairs perfectly with hot, steamed rice, making it a staple in countless non-veg platters served across Eastern India.

The aroma of mustard oil alone will have your mouth watering before the fish even hits the pan!

Step-by-Step Recipe

Here’s how you can make an authentic mustard fish curry at home in under 40 minutes:

Step 1: Prepare the Mustard Paste

Soak 2 tablespoons of yellow mustard seeds and 1 tablespoon of black mustard seeds in water for about 15 minutes. Then grind them with 2 green chillies and a pinch of salt to make a smooth paste. Be careful not to over-blend, or the paste can become bitter.

Step 2: Marinate the Fish

Wash and clean your fish pieces thoroughly. Rub them with turmeric and salt and set aside for 15–20 minutes.

Step 3: Fry the Fish

Heat mustard oil in a pan until it reaches the smoking point (this reduces its pungency), then lower the heat and shallow-fry the fish pieces until golden brown. Remove and set aside.

Step 4: Make the Curry

In the same pan, add the mustard paste and a bit of turmeric. Sauté for a few minutes until the raw smell is gone. Add water to make a gravy (adjust thickness based on preference). Once the gravy starts to boil, gently add the fried fish pieces.

Let it simmer for 5–7 minutes so the fish absorbs all the flavours. Finish with a few slits of green chilies and a drizzle of raw mustard oil on top.

Step 5: Serve Hot

Serve hot with plain steamed rice for a classic and comforting non-vegetarian food experience.

Why This Curry Deserves a Spot on Your Non-Veg Platter

Mustard fish curry brings something unique to your non-veg platter. While chicken and mutton dominate most non-veg curries, fish offers a lighter, healthier protein with an entirely different taste profile. If you’re someone who enjoys diverse and flavorful dishes, this one deserves a regular spot in your weekly menu.

You can even pair it with simple vegetable sides, pickles, and lentils to create a balanced and satisfying meal that reflects traditional Indian culinary wisdom.

Nutritional Benefits

Not only is this dish delicious, but it also comes with a range of health benefits:

Fish is a great source of lean protein, omega-3 fatty acids, and essential nutrients.
Mustard seeds have antibacterial properties and aid in digestion.
Mustard oil, in moderation, is rich in monounsaturated fats and has been traditionally used for joint health and heart health in Indian households.

For those who are health-conscious but still love their non-vegetarian food, this is a guilt-free indulgence.

Regional Variations to Try

Like most Indian recipes, mustard fish curry has several regional variations:

Bengali Style: Often includes nigella seeds (kalonji) and is served with rice and green chillies.
Odisha Style: Sometimes includes garlic and uses river fish like Rohu.
Assamese Style: Often incorporates more mustard oil and occasionally tomatoes for a tangy twist.

Feel free to play around with ingredients and techniques based on what’s available in your kitchen. That’s the beauty of Indian cooking!

Final Thoughts

Mustard fish curry isn’t just another item in the vast world of non-veg curries—it’s a statement dish. It’s bold, traditional, and deeply satisfying. Whether you’re new to Indian non-vegetarian food or a seasoned foodie looking to try something different, this curry offers a memorable culinary journey that hits all the right notes.

So the next time you’re planning a special Sunday lunch or want to wow your guests with something beyond the usual chicken curry, try this mustard fish curry. Add it to your non-veg platter, serve it with love, and watch everyone ask for seconds!

Have you tried mustard fish curry before? Share your favourite version or tips in the comments below. If you loved this recipe, don’t forget to explore more regional non-vegetarian food ideas on our blog!

How to Make Butter Chicken That Rivals Your Favorite Takeout

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