Butter Chicken, also known as Murgh Makhani, is a creamy and rich Indian dish loved worldwide. It features tender chicken cooked in a smooth tomato-based sauce, enriched with butter, cream, and aromatic spices. This recipe brings warmth, comfort, and a burst of flavors in every bite, making it a favorite for both beginners and experienced cooks alike.
Quick Facts
Here’s a quick glance at what you need to know about Butter Chicken:
| Course | Main Course |
|---|---|
| Cuisine | Indian |
| Difficulty | Medium |
| Servings | 4 |
| Prep Time | 20 minutes |
| Cooking Time | 40 minutes |
| Calories | ~450 per serving |
Equipment Needed
To make perfect Butter Chicken at home, you’ll need the following:
- Large mixing bowls — for marinating the chicken.
- Heavy-bottomed skillet or pan — for cooking the chicken and sauce evenly.
- Measuring spoons and cups — to measure spices and liquids precisely.
- Knife and cutting board — to chop onions, garlic, and ginger finely.
- Blender or food processor — to puree tomatoes into a smooth sauce.
- Wooden spoon or spatula — for stirring without scratching the pan.
- Lid for the pan — to cover and simmer the curry.
- Serving dish — to plate your delicious Butter Chicken.
- Optional: Meat thermometer — to check chicken is perfectly cooked.
Having the right tools makes your cooking smooth and enjoyable. A heavy pan helps in slow cooking the sauce without burning, while pureeing tomatoes ensures a silky texture.
Ingredients
Here is a list of essential ingredients you will need:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 2 tablespoons butter (unsalted)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups pureed tomatoes (fresh or canned)
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken
In a bowl, combine chicken pieces with yogurt, lemon juice, garam masala, turmeric, chili, and cumin powders. Mix well. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor). - Cook the Chicken
Heat 1 tablespoon butter in a heavy pan. Add marinated chicken and cook on medium heat until browned and mostly cooked through, about 7-8 minutes. Remove chicken and set aside. - Prepare the Sauce
In the same pan, add remaining butter. Sauté onions until golden. Add garlic and ginger; cook for 2 minutes. Pour in pureed tomatoes, sugar, and salt. Let it simmer uncovered for 15 minutes until thick. - Finish the Curry
Return chicken to the sauce. Stir in cream and simmer on low heat for another 10 minutes. Adjust salt and spices as needed. - Serve
Garnish with fresh cilantro and enjoy with steamed rice or naan bread.
Essential Note
Always marinate the chicken well to tenderize and infuse it with flavor. Use fresh ingredients, especially garlic and ginger, for the best taste. Cook the sauce slowly to develop a rich, creamy texture. Adjust the chili powder according to your heat preference. For a lighter version, replace heavy cream with coconut milk.
