This butter chicken is rich, velvety, and full of warm Indian flavors. Instead of the traditional cream or yogurt, this recipe uses buttermilk, which brings a subtle tanginess that balances the spices beautifully. The buttermilk also helps tenderize the chicken, making it incredibly soft and flavourful. Unlike some restaurant versions that lean on sweetness, this dish offers a more authentic, well-rounded taste.
Traditionally, butter chicken is made with cream or yogurt, but buttermilk is a fantastic alternative that enhances both flavour and texture in unique ways. By using buttermilk, you get a beautifully tender, flavourful, and creamy butter chicken that’s lighter but just as satisfying as the traditional version! 🍛Here’s why:
The Role of Buttermilk in Butter Chicken
1. Buttermilk as a Natural Tenderizer
Buttermilk is slightly acidic due to lactic acid, which helps break down proteins in the chicken. This process:
✅ Makes the chicken softer and more tender
✅ Prevents the meat from drying out during cooking
✅ Helps the spices penetrate deeper into the chicken
For best results, marinate the chicken in buttermilk for at least 30 minutes (or overnight if you have time).
2. Buttermilk Adds a Mild Tangy Flavor
Unlike cream, which simply adds richness, buttermilk has a slight tanginess that:
✅ Balances the bold spices (garam masala, garlic, ginger)
✅ Enhances the sweetness of tomatoes
✅ Gives a layered depth of flavor that isn’t overpowering
3. Buttermilk Creates a Creamy but Lighter Sauce
Buttermilk provides a creamy texture without the heaviness of cream. This means:
✅ The dish feels rich and silky but not overly indulgent
✅ It’s lower in fat compared to cream-based versions
✅ The sauce coats the chicken beautifully without being greasy
4. Buttermilk vs. Yogurt: What’s the Difference?
Yogurt is often used in Indian cooking, but buttermilk has:
✅ A thinner consistency, making it easier to incorporate into sauces
✅ A more delicate tang compared to yogurt’s stronger tartness
✅ A smoother mouthfeel when simmered into a sauce
5. Cooking Tips for Using Buttermilk
✅ Don’t boil buttermilk too aggressively – it can curdle at high temperatures. Instead, keep the heat at medium-low while simmering.
✅ If you want an extra creamy finish, mix 1 tbsp cornstarch with a little buttermilk before adding it to the sauce.
✅ For a thicker sauce, let it reduce gently over low heat rather than increasing the heat.
Creamy Butter Chicken with Buttermilk
Ingredients
- 4 tbsp butter
- 1 tbsp cooking oil
- 2 tbsp garam masala for chicken
- 2 yellow onions soughly chopped
- 3 tbsp fresh ginger crushed
- 6 garlic cloves crushed
- 2 cups small cherry tomatoes
- 4 skinless chicken breasts cut in bite-sized pieces
- 2 cups buttermilk good brand that is creamy
- 2 tbsps peach chutney or fresh peaches slices thinley
- salt and pepper to taste
- 1 red and green chilli chopped, (option) for extra heat
Instructions
- Marinate the Chicken: In a bowl, combine garam masala, garlic, ginger, and the chicken pieces. Mix well and let marinate for about 30 minutes.
- Prepare the Tomatoes: Place the tomatoes in a bowl and cover with boiling water to soften. Set aside.
- Sauté the Onions: Heat butter and oil in a large frying pan over medium-high heat. Add the onions and sauté for about 8 minutes until well browned. Reduce the heat if needed, properly browning the onions enhances the flavour of the dish.
- Cook the Chicken: Add the marinated chicken to the pan and cook for about 10 minutes, stirring occasionally.
- Add Tomatoes & Buttermilk: Drain the softened tomatoes and squeeze out the juices directly into the pan. Add the tomato pulp, chutney, or peach slices and buttermilk.
- Simmer: Reduce heat to medium-low, cover, and let simmer until the chicken is tender and fully cooked.
- Season & Serve: Add salt to taste and, if using, stir in the chopped chilies for extra heat. Serve warm with rice, naan, or extra chutney on the side.