Indian Butter Chicken

KetchupMoms is excited to bring to you writer Brittany Muddamalle’s fav Indian dish – Indian Butter Chicken.

Brittany is the writer of The Almost Indian Wife blog. She is a wife and mother in her intercultural family. She loves sharing advice for families on how to blend cultures in their marriages and families. Check out more about Brittany’s life on her blog (

As a multicultural family, we are always looking for ways to teach our children about their culture. My husband is East Indian and I am biracial like my children. It’s important to my husband and I to teach our kids about Indian and American culture through our holidays and our daily life.

One of our favorite ways is through their stomachs. Kids learn best through hands-on activities. What’s better than teaching them to make Indian food!

While they help me make different Indian dishes we talk about our family in India, what it looks like in India, animals in India, what makes India unique, and my husband will come and teach us new Telugu words.

Cooking dinner doesn’t just have to be about the food, it’s a great opportunity to take your kids to another part of the world!

This week, we’re visiting India from our very own kitchen while we make Indian Butter Chicken. I learned how to make Butter Chicken from one of my husband’s aunties. I had it once in a restaurant and fell in love with the dish.

I started asking my husband’s family to teach me how to make the dish, but none of them knew how to make it. Each region in India is known for different dishes and my husband’s family is from Hyderabad. Butter chicken didn’t originate there so I had to keep looking for someone that knew.

Then I talked to one of my mother in law’s friends and she knew how to make it!

Get your family together this week, make some delicious Indian Butter Chicken, and visit India while you’re cooking together.


!For Marinade:
2 cups of yogurt
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tbs garam masala powder
1 tbs lime juice
1/2 tbs salt
1 lb chicken breasts (cut into bite sized pieces)

!For Sauce:
1 cup of butter
8 tomatoes
1 tbs ginger garlic paste
1 tsp chili powder
1/2 tbs salt
1 tbs methi powder (fenugreek leaves ground into a powder)
1 tsp garam masala powder
1 handful of almonds (ground into a powder)

Combine the ingredients for the marinade and marinate the chicken for a minimum of two hours or overnight.

Cook your chicken in the skillet on medium heat. Set aside.

Heat a pan of water over high heat. Add in eight tomatoes when the water starts to boil. Let it cook for three minutes and then take the tomatoes out and put them directly into a bowl of cold water. Peel the skins off the tomatoes. Put the skinned tomatoes in a blender and puree.

Heat a pan on medium/low heat. Add in 1 tbs of butter. Pour in your tomato puree. Cook for ten minutes. Add in the rest of the butter, ginger garlic paste, chili powder, and cook for five minutes. Add the methi powder, salt, almond powder, and garam masala. Cook for an additional two minutes. Top with heavy cream and mix in your chicken.

Let it sit on low for five minutes then serve with rice, naan, or parathas.

***You can easily freeze the sauce. I would hold off on the cream until you are ready to eat it.***

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