Indian Butter Chicken Recipe: If you’ve ever walked into an Indian restaurant and felt instantly drawn to that rich, creamy aroma filling the air—it was probably Butter Chicken working its magic. Known as “Murgh Makhani” in Hindi, this dish is the ultimate comfort food of Indian cuisine. It’s luxurious, flavorful, and just spicy enough to tickle your taste buds without overwhelming them. Originating in Delhi in the 1950s, this creamy curry has since taken the world by storm.
Butter Chicken combines tender, grilled chicken pieces drenched in a tomato-based cream sauce that’s smooth and buttery. Whether you’re trying it for the first time or making it a weekly ritual, it’s one of those recipes that wins hearts and fills bellies.
What Makes Butter Chicken So Special?
What sets Butter Chicken apart from other curries? It’s all about balance. The mild spiciness is toned down with cream and butter, making it approachable for almost every palate. The marinade, usually featuring yogurt and spices, ensures the chicken stays juicy and flavorful even after grilling. And the sauce—oh, that sauce—is slow-cooked to perfection with aromatic spices, tomatoes, and a generous splash of cream and butter.
This dish is a symbol of fusion done right: the earthy spices of India mingling seamlessly with the rich creaminess often seen in Western comfort food.
Ingredients You’ll Need
For the Chicken Marinade
To make the juiciest chicken that soaks up all the rich flavors of the curry, start with a good marinade. Here’s what you’ll need:
- 500g boneless chicken thighs or breasts
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1½ tsp ground turmeric
- 1½ tsp garam masala
- 1½ tsp ground cumin
- 1½ tsp chili powder (adjust to taste)
- 1 tsp salt
- 2 tbsp vegetable oil or melted butter
- 1 tbsp minced garlic
- 1 tbsp minced ginger
Marinate the chicken for at least 3 hours, but overnight in the fridge yields the best flavor and tenderness.
For the Butter Chicken Gravy
This is where the dish really shines—its signature creamy tomato sauce. Gather the following:
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 400g (14 oz) canned crushed tomatoes
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1 tsp sugar (optional but recommended)
- Salt to taste
- Fresh coriander leaves for garnish
Now that everything is ready, let’s get cooking.
Step-by-Step Cooking Instructions
Step 1: Marinate the Chicken (Flavor Base)
Start by mixing all the marinade ingredients in a large bowl. Coat the chicken well, making sure every piece is fully immersed in the marinade. This step is non-negotiable—it’s where the depth of flavor begins. The yogurt breaks down the proteins, making the chicken extra tender, while the spices sink in to give it that unmistakable Butter Chicken flavor.
Cover the bowl with plastic wrap and refrigerate for a minimum of 3 hours, though overnight is ideal. The longer it marinates, the richer the flavor.
Step 2: Cook the Chicken (Perfect Char)
Once your chicken is fully marinated, it’s time to cook it. You have a few options here—grilling, baking, or pan-searing. Traditionally, Butter Chicken is made in a tandoor oven, but a regular pan or grill will work just fine.
Heat a heavy-bottomed skillet or grill pan over medium-high heat. Add a touch of oil and cook the chicken in batches, ensuring you get a good char on each piece. You don’t need to cook it fully, just until it’s browned and a bit crispy on the edges. The rest of the cooking will happen in the sauce.
Set the chicken aside once it’s charred to perfection.
Step 3: Prepare the Creamy Tomato Gravy
This is where the magic happens. The gravy is the heart of Butter Chicken—smooth, rich, and beautifully spiced. Start by heating butter and a little oil in a large pan over medium heat. The oil prevents the butter from burning, allowing for a silky start.
Add finely chopped onions and sauté until golden brown. This could take around 10-12 minutes. Don’t rush it—caramelizing the onions is key to unlocking that deep, sweet base flavor.
Next, stir in the minced garlic and ginger, letting them cook for a minute until fragrant. Then add garam masala, cumin, and paprika. Toasting the spices in hot fat helps release their essential oils, intensifying the aroma and flavor.
Pour in the crushed tomatoes and a spoonful of tomato paste. Stir everything together and let it simmer for 15-20 minutes, stirring occasionally. The sauce should thicken and the tomatoes should darken in color.
Once reduced, turn off the heat and blend the mixture using an immersion blender or a regular blender (let it cool a bit first). This step gives you that silky, restaurant-style texture.
Return the smooth sauce to the pan. Stir in the cream and a touch of sugar to balance the acidity of the tomatoes. Simmer for another 5-10 minutes on low heat. Add salt to taste. The result? A rich, luxurious sauce that’s ready to welcome your charred chicken.
Step 4: Combine Chicken with the Gravy
Take the pre-cooked, charred chicken and gently add it to the simmering tomato-cream sauce. Stir to coat every piece with that luscious gravy. Let everything simmer together for about 10-15 minutes, allowing the flavors to mingle and the chicken to finish cooking.
If the sauce thickens too much, add a splash of water or a bit more cream to loosen it up. Keep the heat low to medium so the sauce doesn’t break. At this point, your kitchen should smell like an Indian restaurant—warm, spicy, buttery, and inviting.
Taste and adjust seasoning. Add more salt, sugar, or cream if needed to suit your preference.
Step 5: Final Touches and Garnish
You’re almost there! For the final touch, swirl in a bit more butter on top—it adds a glossy finish and enhances the richness. Sprinkle with freshly chopped coriander leaves for a pop of color and freshness.
Optional but delightful: a dash of kasuri methi (dried fenugreek leaves) crushed between your palms and stirred in. It gives a signature earthy aroma that elevates the entire dish.
Now that your Butter Chicken is ready, let’s talk about what to serve it with.
Serving Suggestions
Best Sides to Pair With Butter Chicken
Butter Chicken is a meal that begs to be scooped up with something soft, fluffy, or pillowy. Here are the top sidekicks:
- Naan: The gold standard. Garlic naan or butter naan works best. Tear it, dip it, and savor every bite.
- Basmati Rice: Light, fluffy, and aromatic—perfect for soaking up the creamy gravy.
- Jeera Rice (Cumin Rice): Adds a subtle spice twist that complements the curry.
- Roti or Chapati: For a healthier whole wheat option.
- Paratha: If you’re in the mood for something extra indulgent.
Add a side of cucumber raita or pickled onions to cut through the richness. A cold drink like mango lassi or chilled beer also pairs wonderfully.
Tips for the Perfect Butter Chicken
- Use chicken thighs for more tender, juicy results. Chicken breasts can dry out quickly.
- Don’t skip the marinade time—it’s essential for flavor and texture.
- Use full-fat cream and real butter for the richest, most authentic flavor.
- Toast your spices before adding tomatoes—this enhances depth and warmth.
- Blend the sauce for restaurant-style smoothness.
- Low and slow is the way to go when simmering. Let the flavors develop naturally.
Common Mistakes to Avoid
- Overcooking the chicken: It becomes rubbery. Char it, then let it cook gently in the sauce.
- Skipping the spice bloom: Spices need fat and heat to release their magic. Don’t just toss them in raw.
- Using canned tomato sauce instead of crushed tomatoes: The texture and taste will be off.
- Adding cream too early: It can curdle. Add it after the tomato base has simmered and thickened.
- Not tasting and adjusting: Everyone’s palate is different. Taste often and tweak to perfection.
FAQs about Indian Butter Chicken Recipe
1. Can I make Butter Chicken without cream?
Yes, you can use coconut cream or cashew cream as dairy-free alternatives. The taste will change slightly but still be delicious.
2. What can I use instead of chicken?
Paneer, tofu, or even mushrooms make great vegetarian substitutes. Just adjust the cooking time accordingly.
3. Can I freeze Butter Chicken?
Absolutely! It freezes well for up to 2 months. Just store in airtight containers and thaw before reheating.
4. Is Butter Chicken very spicy?
Not really. It’s one of the milder Indian curries. You can always adjust the chili powder to suit your taste.
5. How long does it take to make Butter Chicken?
If you marinate overnight, the active cooking takes about 45-60 minutes. It’s a great weekend cooking project.
Conclusion
Butter Chicken is more than just a meal—it’s an experience. From the fragrant spices to the buttery, creamy finish, every bite is a journey to the heart of India. It’s a recipe that’s surprisingly easy once you break it down step by step, and the reward is oh-so-satisfying.
Whether you’re making it for a dinner party, a cozy night in, or simply because you’re craving something indulgent, this dish will never disappoint. Bookmark this recipe, follow the steps, and enjoy the magic of Butter Chicken right in your kitchen.
