Butter Chicken – A Creamy & Flavorful Indian Classic 

Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and mildly spiced Indian dish that features tender chicken cooked in a velvety tomato-based sauce. This dish is famous for its buttery texture and aromatic flavors, making it a favorite worldwide. Serve it with naan, rice, or roti for the ultimate comforting meal.

Ingredients

For the Chicken Marinade:

• 1 pound boneless chicken (thighs or breasts), cut into cubes
• 1/2 cup plain yogurt
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon red chili powder (adjust to spice preference)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon garam masala

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 large tomatoes, blended into a purée (or 1 cup canned tomato purée)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon sugar (optional, balances acidity)
• 1/2 cup heavy cream
• 1 tablespoon butter (for finishing touch)
• Salt to taste

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Instructions

Step 1: Marinate the Chicken

• In a large bowl, combine yogurt, garlic, ginger, red chili powder, lemon juice, salt, and garam masala.
• Add the chicken pieces and coat them well with the marinade.
• Cover and refrigerate for at least 30 minutes (or overnight for best results).

Step 2: Cook the Chicken

• Heat 1 tablespoon butter in a pan over medium-high heat.
• Add the marinated chicken and cook for 5–7 minutes until browned and cooked through.
• Remove the chicken from the pan and set it aside.

Step 3: Prepare the Sauce

• In the same pan, add 1 more tablespoon of butter and sauté onions until soft and golden brown.
• Add the garlic and cook for 1 minute until fragrant.
• Pour in the tomato purée, then add chili powder, turmeric, cumin, coriander, garam masala, and sugar.
• Simmer for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.

Step 4: Blend & Add Cream

• Use a blender or immersion blender to make the sauce smooth (optional, but recommended).
• Stir in the heavy cream and let it simmer for 5 minutes.
• Add the cooked chicken back into the pan and coat it well in the sauce.
• Finish with a tablespoon of butter for a rich, glossy finish.

Step 5: Serve & Enjoy

• Garnish with fresh cilantro and serve hot.
• Enjoy with naan, basmati rice, or roti for a complete meal.

Serving Suggestions

• Pair with basmati rice for a wholesome meal.
• Serve with warm garlic naan to soak up the delicious sauce.
• Enjoy with a side of cucumber raita for a cooling contrast.
• For extra heat, sprinkle chili flakes or serve with pickled onions.

Tips for the Best Butter Chicken

• Marinate longer for more tender, flavorful chicken.
• Use chicken thighs for juicier results.
• Blend the sauce for a creamy, restaurant-style texture.
• Adjust spice levels by increasing or reducing chili powder.
• Add cashews to the sauce for an extra-rich flavor.

Final Thoughts

Butter Chicken is a comforting, restaurant-quality dish that you can easily make at home. It’s rich, creamy, and bursting with bold flavors, making it a family favorite. Whether you’re making it for a special occasion or a cozy dinner, this recipe never fails to impress.

Butter Chicken Recipe

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Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and mildly spiced Indian dish that features tender chicken cooked in a velvety tomato-based sauce. This dish is famous for its buttery texture and aromatic flavors, making it a favorite worldwide.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 lb boneless chicken (thighs or breasts), cubed
• ½ cup plain yogurt
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp red chili powder (adjust as needed)
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp garam masala
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 large tomatoes, blended (or 1 cup canned purée)
• 1 tsp red chili powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp sugar (optional)
• ½ cup heavy cream
• 1 tbsp butter (for finishing)
• Salt to taste

Instructions

1. Marinate the Chicken: Combine all marinade ingredients and coat the chicken. Refrigerate for at least 30 minutes (or overnight for best results).
2. Cook the Chicken: Heat 1 tbsp butter, cook the marinated chicken until browned and fully cooked, then set aside.
3. Prepare the Sauce: Sauté onions in 1 tbsp butter until golden, add garlic, then stir in tomato purée and spices. Simmer for 10 minutes.
4. Blend & Finish: Blend the sauce for a smooth texture (optional). Stir in heavy cream, let simmer, then add the cooked chicken. Finish with butter.
5. Serve: Garnish with cilantro and serve hot with naan or rice.

Notes

Marinate longer for deeper flavor.

Use chicken thighs for juicier meat.

Blend the sauce for a velvety texture.

Adjust spice levels as needed.

Add cashews for an extra-rich sauce.