Butter Chicken Recipe: Your Guide to a Creamy, Dreamy Indian Classic

Welcome to the ultimate guide for mastering the beloved Butter Chicken Recipe right in your own kitchen! This dish, known as Murgh Makhani, is a jewel of Indian cuisine, celebrated for its rich, creamy tomato sauce, tender chicken, and beautifully balanced flavors. If you have ever dreamt of recreating that restaurant-quality taste at home, your journey begins here.

This Butter Chicken Recipe is designed to be accessible, delicious, and utterly satisfying, bringing the warmth and comfort of this iconic dish to your table. We will walk you through every step, from perfectly marinating your chicken to simmering a velvety smooth sauce that will have everyone asking for seconds. Get ready to impress your family and friends with a meal that is both exotic and comforting, a true testament to the magic of Indian cooking. Let us embark on this culinary adventure together and discover the joy of making the best butter chicken you have ever tasted.

Butter Chicken Recipe

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A rich and creamy restaurant-style butter chicken (murgh makhani) with tender marinated chicken in a silky tomato and butter sauce.

• Total Time: 55
• Yield: 6 servings

Ingredients

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For the Chicken Marinade:

2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs recommended for tenderness and flavor)

1/2 cup plain whole milk yogurt (Greek yogurt may be used for a thicker marinade)

2 tablespoons fresh ginger garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to your preferred spice level; Kashmiri red chili powder is ideal for color with mild heat)

1 teaspoon garam masala

1/2 teaspoon salt

1 tablespoon lemon juice

For the Creamy Tomato Sauce:

2 tablespoons unsalted butter

1 tablespoon oil (vegetable or canola)

1 large onion, finely chopped

2 tablespoons fresh ginger garlic paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1/2 teaspoon garam masala

1 (28 ounce) can crushed tomatoes

1/2 cup water or chicken broth

1/2 teaspoon sugar

1/2 teaspoon salt, or to taste

1/2 cup heavy cream

1 tablespoon dried fenugreek leaves (Kasuri Methi), crumbled

For Garnish:

Fresh cilantro, chopped

A drizzle of heavy cream

A small knob of butter

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Instructions

1. In a large bowl, combine the yogurt, ginger garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice. Whisk until smooth.

2. Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

3. When ready to cook, heat a large heavy-bottomed skillet or pot over medium-high heat and add 1 tablespoon of oil and 1 tablespoon of the butter.

4. Add the marinated chicken in a single layer (cook in batches if necessary). Sear for 3–4 minutes per side until lightly browned and just cooked through. Remove the chicken to a plate and set aside. It will finish cooking in the sauce.

5. In the same pan, reduce the heat to medium and add the remaining 1 tablespoon butter. Add the finely chopped onion and sauté for 5–7 minutes until soft and golden.

6. Stir in the ginger garlic paste and cook for 1 minute, stirring constantly, until fragrant.

7. Add the cumin powder, coriander powder, turmeric, red chili powder, and garam masala. Cook the spices for 30–60 seconds, stirring, to bloom their flavor.

8. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pan. Add the water or chicken broth, sugar, and salt. Bring to a gentle simmer.

9. Simmer the sauce for 10–15 minutes, stirring occasionally, until thickened and the oil begins to separate slightly at the edges. For an ultra-smooth sauce, carefully blend with an immersion blender until silky.

10. Reduce the heat to low. Stir in the heavy cream until the sauce is rich and creamy, then add the crumbled dried fenugreek leaves (Kasuri Methi) and mix well.

11. Return the seared chicken and any accumulated juices to the pan, stirring to coat the pieces in the sauce. Simmer gently for another 5–10 minutes, or until the chicken is tender and fully cooked through.

12. Taste and adjust seasoning with additional salt or chili powder as needed.

13. Garnish with chopped fresh cilantro, a drizzle of cream, and a small knob of butter on top. Serve hot with basmati rice, naan, or roti.

Notes

For the best texture and flavor, use chicken thighs instead of breasts; they stay juicier during simmering.

Marinating the chicken overnight builds deeper flavor, but even 30 minutes makes a difference.

Kashmiri red chili powder gives the dish a beautiful red color with relatively mild heat; if using a hotter chili powder, reduce the amount to taste.

Kasuri Methi (dried fenugreek leaves) is a key flavor in authentic butter chicken; if you cannot find it, you can omit it, but the flavor will be less traditional.

For a richer sauce, increase the heavy cream slightly or add an extra tablespoon of butter at the end.

Make it lighter by using half-and-half instead of heavy cream; the sauce will be slightly less rich but still delicious.

Butter chicken tastes even better the next day as the flavors meld; store leftovers in an airtight container in the refrigerator for up to 3–4 days.

To freeze, cool completely and store in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge and reheat gently, adding a splash of water or cream if needed.

• Author: easyplates_admin
• Prep Time: 20
• Cook Time: 35
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Ingredients for Your Perfect Butter Chicken Recipe

Crafting the perfect butter chicken starts with selecting the right ingredients. Freshness and quality make a significant difference in the final taste of this luxurious dish. We have broken down the ingredient list into sections for clarity, ensuring you have everything at hand before you begin.

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Thighs are recommended for their tenderness and flavor.
• 1/2 cup plain whole milk yogurt. Greek yogurt can be used for a thicker marinade.
• 2 tablespoons fresh ginger garlic paste. This is a staple in Indian cooking, easily found pre-made or made fresh by blending equal parts ginger and garlic.
• 1 teaspoon turmeric powder. Adds color and an earthy undertone.
• 1 teaspoon red chili powder. Adjust to your preferred spice level. Kashmiri red chili powder is ideal for color without too much heat.
• 1 teaspoon garam masala. A fragrant spice blend essential for authentic flavor.
• 1/2 teaspoon salt.
• 1 tablespoon lemon juice. Helps tenderize the chicken.

For the Creamy Tomato Sauce:

• 2 tablespoons unsalted butter. The “butter” in butter chicken, it adds richness and flavor.
• 1 tablespoon oil (vegetable or canola). For sautéing.
• 1 large onion, finely chopped.
• 2 tablespoons fresh ginger garlic paste.
• 1 teaspoon cumin powder.
• 1 teaspoon coriander powder.
• 1/2 teaspoon turmeric powder.
• 1 teaspoon red chili powder. Adjust to taste.
• 1/2 teaspoon garam masala.
• 1 (28 ounce) can crushed tomatoes. High-quality crushed tomatoes are key for a smooth sauce.
• 1/2 cup water or chicken broth. To thin the sauce as needed.
• 1/2 teaspoon sugar. Balances the acidity of the tomatoes.
• 1/2 teaspoon salt, or to taste.
• 1/2 cup heavy cream. For that signature creamy texture.
• 1 tablespoon dried fenugreek leaves (Kasuri Methi). This spice is crucial for authentic butter chicken flavor, often found in Indian grocery stores. Crumble it between your palms before adding.

For Garnish:

• Fresh cilantro, chopped.
• A drizzle of heavy cream.
• A small knob of butter.

Step-by-Step Instructions for This Amazing Butter Chicken Recipe

Creating this restaurant-quality Butter Chicken Recipe at home is simpler than you might think. Follow these detailed steps for a truly memorable meal.

Step 1: Marinate the Chicken

1. Prepare the Chicken: Cut your boneless, skinless chicken thighs or breasts into uniform 1-inch pieces. This ensures even cooking.
2. Combine Marinade Ingredients: In a large bowl, mix the chicken pieces with plain whole milk yogurt, ginger garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice.
3. Mix Thoroughly: Use your hands to thoroughly coat each piece of chicken with the marinade. Ensure all chicken pieces are well covered.
4. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes. For the best flavor and tenderness, marinate for 2-4 hours, or even overnight.

Step 2: Cook the Marinated Chicken

1. Heat Oil: In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
2. Sear Chicken: Once the oil is hot, add the marinated chicken pieces in a single layer. Do not overcrowd the pan; cook in batches if necessary. Overcrowding will steam the chicken instead of searing it.
3. Cook Until Browned: Cook for 3-5 minutes per side, until the chicken is nicely browned and partially cooked through. It does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
4. Remove Chicken: Transfer the browned chicken pieces to a plate and set aside. Do not clean the pan, as the leftover bits add flavor to the sauce.

Step 3: Prepare the Butter Chicken Sauce Base

1. Melt Butter: In the same pan, reduce the heat to medium and add 2 tablespoons of unsalted butter. Let it melt.
2. Sauté Onions: Add the finely chopped onion to the pan. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and lightly golden. This step is crucial for developing a sweet base for your sauce.
3. Add Ginger Garlic Paste: Stir in 2 tablespoons of fresh ginger garlic paste. Cook for 1-2 minutes, until fragrant, being careful not to burn it.
4. Introduce Dry Spices: Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for just 30-60 seconds, stirring constantly. This step, known as “blooming” the spices, enhances their aroma and flavor. Be careful not to burn them.

Step 4: Simmer and Blend the Sauce

1. Add Tomatoes: Pour in the 1 (28 ounce) can of crushed tomatoes. Stir well to combine with the onions and spices.
2. Add Water/Broth and Seasoning: Add 1/2 cup of water or chicken broth, sugar, and salt. Stir everything together.
3. Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes. This allows the flavors to meld and the tomatoes to cook down. Stir occasionally to prevent sticking.
4. Blend the Sauce: Carefully transfer the hot sauce mixture to a blender or use an immersion blender directly in the pot. Blend until the sauce is completely smooth and creamy. A truly smooth sauce is a hallmark of an excellent butter chicken. If using a regular blender, vent the lid slightly to allow steam to escape and cover with a kitchen towel to prevent splatters.
5. Strain (Optional, but Recommended): For an ultra-smooth sauce, pass the blended sauce through a fine-mesh sieve back into the clean pan. This removes any remaining onion or spice bits, resulting in a restaurant-quality texture.

Step 5: Combine and Finish the Butter Chicken

1. Return Sauce to Heat: Place the smooth sauce back on the stove over low-medium heat.
2. Add Cooked Chicken: Gently add the previously cooked chicken pieces to the sauce. Stir to coat the chicken thoroughly.
3. Simmer Together: Let the chicken simmer in the sauce for another 8-10 minutes, or until the chicken is fully cooked through and tender. This allows the chicken to absorb the rich flavors of the sauce.
4. Stir in Cream and Kasuri Methi: Remove the pan from the heat. Stir in the 1/2 cup of heavy cream. Then, take the dried fenugreek leaves (Kasuri Methi), crush them between your palms to release their aroma, and stir them into the sauce.
5. Taste and Adjust: Taste the butter chicken and adjust salt, sugar, or spice levels as needed. If you prefer a richer flavor, you can add another small knob of butter at this stage.

Step 6: Garnish and Serve

1. Garnish: Ladle the butter chicken into serving bowls. Garnish generously with fresh chopped cilantro and a final drizzle of heavy cream, if desired. A tiny pat of butter on top can also enhance the presentation and flavor.
2. Serve Hot: Serve immediately with your favorite accompaniments.

Variations for Your Butter Chicken Recipe

This classic Butter Chicken Recipe is incredibly versatile and can be adapted to suit different tastes and dietary preferences. Here are some popular variations to inspire your culinary creativity:

• Spicier Butter Chicken: For those who love a kick, increase the amount of red chili powder in both the marinade and the sauce. You can also add a finely chopped green chili or a pinch of cayenne pepper to the sauce along with the other spices. A dash of red chili flakes as a garnish can also add visual appeal and a touch of heat.
• Vegetarian Butter Chicken (Paneer Makhani): Replace the chicken with 1-inch cubes of paneer (Indian cheese). Marinate the paneer briefly in the same marinade (no need for a long soak, 15-20 minutes is enough) and then pan-fry until golden before adding to the sauce. Alternatively, chickpeas or firm tofu can be used for a plant-based option.
• Smoky Butter Chicken: To add an authentic tandoor-like smoky flavor, you can try the “dhungar” method. After the butter chicken is cooked, make a small well in the center. Place a small, heatproof bowl with a burning charcoal briquette (heated until red hot). Drizzle a teaspoon of ghee or oil over the charcoal, cover the pot immediately, and let it smoke for 2-3 minutes. Remove the charcoal before serving.
• Healthier Butter Chicken: To reduce the calorie count, use boneless, skinless chicken breasts, use a lighter yogurt (such as 0% fat Greek yogurt) for the marinade, and reduce the amount of heavy cream. You can substitute half of the heavy cream with coconut milk (for a slightly different flavor profile) or even light cream. You can also reduce the butter in the sauce by half.
• Nutty Butter Chicken: For an even richer, more complex flavor, add 1/4 cup of cashew paste (soaked cashews blended with a little water) to the sauce along with the crushed tomatoes. This will make the sauce even thicker and more luxurious.
• Leftover Chicken Butter Chicken: If you have leftover cooked chicken (rotisserie chicken works wonderfully), you can skip the marination and initial cooking steps. Simply shred or cube the cooked chicken and add it to the sauce during the final simmering stage, allowing it to heat through and absorb the flavors.

Tips for the Best Butter Chicken Recipe

Achieving restaurant-quality butter chicken at home is easier with a few key tips. These pointers will help ensure your Butter Chicken Recipe turns out perfectly every time.

• Marination is Key: Do not skimp on marination time. The yogurt and lemon juice tenderize the chicken and allow the spices to penetrate deeply, resulting in flavorful, succulent chicken. Aim for at least 2 hours, or ideally, overnight.
• Sear, Don’t Steam: When cooking the chicken, ensure your pan is hot enough and do not overcrowd it. Cook the chicken in batches if necessary. Searing creates a delicious crust and locks in juices, contributing to the overall flavor of the dish. If you overcrowd the pan, the

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