Creamy Butter Chicken
Butter chicken may have been born in Delhi in the 1950s, but it has found a true second home in Canada. With more than 1.8 million Canadians of South Asian heritage, the dish has become a staple in households and restaurants from Toronto’s Little India to Surrey’s vibrant Punjabi markets. Creamy, spiced, and deeply comforting, it’s the kind of dish that feels as Canadian as stew or chili — warming you from the inside out on a snowy night, shared with rice, naan, and family around the table.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4–6
Ingredients
700 g (1 ½ lbs) boneless chicken thighs or breasts, cut into bite-size pieces
2 tbsp butter or ghee
1 onion, chopped
3 cloves garlic, minced
1 tbsp ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1–2 tsp chili powder (to taste)
2 tsp paprika
1 can (400 g / 14 oz) crushed tomatoes
1 cup (240 ml) heavy cream (or half-and-half for lighter)
2 tbsp plain yogurt
1 tbsp sugar (optional, to balance acidity)
Salt & pepper, to taste
Fresh cilantro, chopped (for garnish)
Method
Heat butter or ghee in a large pan. Add onion, garlic, and ginger, sautéing until soft and fragrant.
Stir in garam masala, cumin, coriander, turmeric, chili, and paprika. Cook 1–2 minutes until the spices bloom.
Add crushed tomatoes and simmer 10 minutes. Transfer mixture to a blender, purée until smooth, then return to the pan.
Stir in cream and yogurt, then season with salt, pepper, and sugar if needed.
Add chicken pieces and simmer gently 20 minutes, until cooked through and tender.
Garnish with fresh cilantro. Serve hot with rice or naan.
Variations
Vegetarian: Swap chicken for paneer or chickpeas for a plant-based twist.
Dairy-free: Replace cream and yogurt with coconut milk for a lighter, tropical flavour.
Canadian touch: Try finishing with a drizzle of maple syrup — it softens the acidity of the tomatoes and adds a subtle local sweetness.
Indian food began to gain ground in Canada in the 1960s and 70s, as new immigration policies welcomed families from India, Pakistan, and East Africa. Restaurants first appeared in major cities like Toronto and Vancouver, often serving familiar curries and breads to immigrant communities. By the 1980s, dishes like butter chicken and tandoori were crossing into mainstream Canadian dining, showing up in mall food courts, pubs, and family kitchens. Today, Indian cuisine is one of the fastest-growing restaurant categories in Canada, and Butter chicken is the most-ordered Indian dish nationwide. It has been so widely embraced that you’ll find it everywhere: wrapped in a roti, topping poutine, folded into pizza, or served the classic way with rice and naan. It has gone from “new” to “comfort food,” reflecting Canada’s multicultural table at its best.