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Butter Chicken Recipe

Best Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a creamy, flavorful Indian dish made from tender chicken cooked in a rich tomato-based sauce. The sauce blends butter, cream, and various spices, creating a mild, savory taste that pairs well with rice or naan.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For Marinating Chicken:
  • 500 grams boneless chicken, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • Salt, to taste
For the Sauce:
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium tomatoes, pureed
  • 1/2 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)

Equipment

  • Large mixing bowl
  • Griddle or Grill Pan
  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Knife & Chopping Board
  • Blender or Immersion Blender
  • Measuring spoons and cups
  • Tongs or Cooking Spoons

Method
 

  1. Marinate the Chicken: In a mixing bowl, combine the chicken pieces with yogurt, lemon juice, turmeric, chili powder, garam masala, and salt. Mix well, ensuring the chicken is fully coated. Cover and refrigerate for at least 30 minutes, preferably overnight.
  2. Cook the Chicken: Heat a grill pan or griddle over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side until golden brown and cooked through. Set aside.
  3. Prepare the Sauce: In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they turn soft and golden brown (about 8 minutes). Add the garlic and ginger, and cook for another 2 minutes until fragrant.
  4. Add Tomatoes and Spices: Stir in the pureed tomatoes, cumin, coriander, turmeric, and garam masala. Let it cook for 10 minutes, allowing the flavors to blend and the sauce to thicken.
  5. Add Cream: Lower the heat and stir in the heavy cream. Simmer the sauce for another 5-7 minutes. The sauce should be rich, creamy, and smooth.
  6. Combine Chicken with Sauce: Add the cooked chicken pieces to the sauce. Stir gently to coat the chicken in the creamy tomato mixture. Simmer for another 10 minutes to allow the flavors to meld together.
  7. Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot with steamed rice or naan bread.

Notes

Spice Level: Adjust the spice levels to your preference. If you love heat, increase the chili powder, or if you prefer a milder dish, reduce the amount of spices. Storage: Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. Make Ahead: The marinated chicken can be prepared up to 24 hours in advance. The sauce can also be made a day ahead, saving you time when cooking.