Butter Chicken Recipe: Butter chicken, also known as Murgh Makhani, is a famous North Indian dish made with marinated grilled chicken pieces that are simmered in a creamy, buttery tomato-based sauce. It’s mild yet full of complex flavors, with a perfect balance of spice, tang, and richness. Unlike some fiery Indian curries, butter chicken is loved even by those who shy away from spice.
This dish combines the smokiness of grilled or pan-fried chicken with the silky smoothness of the buttery tomato gravy, making it a favorite among both newcomers and lovers of Indian cuisine.
History and Origin of Butter Chicken
Butter chicken was first created in the 1950s by chefs at the famous Moti Mahal restaurant in Delhi, India. Legend has it that the dish was born out of necessity—leftover tandoori chicken was mixed into a creamy tomato sauce to prevent waste. The result? A dish so iconic that it became a staple in Indian cuisine worldwide.
It’s amazing how an accidental recipe turned into one of the most celebrated Indian dishes ever. Butter chicken’s origin is deeply tied to post-partition India and reflects the genius of Indian culinary creativity.
Why is Butter Chicken So Popular?
Butter chicken is universally loved for its creamy texture and subtle heat. Here’s why it remains a fan favorite:
- Kid-Friendly: It’s not overly spicy, making it a great option for kids.
- Versatile: You can pair it with naan, rice, or even pasta.
- Comfort Food: Warm, creamy, and hearty—it hits all the comfort food notes.
- Great for Entertaining: It’s a show-stopper for dinner parties and special occasions.
This dish has truly become a global ambassador of Indian flavors. Let’s get into how to bring this magic into your own kitchen.
Ingredients You’ll Need
Creating butter chicken at home might seem intimidating, but once you gather your ingredients, it’s surprisingly straightforward.
Main Ingredients for the Chicken Marinade
- 500g boneless chicken (preferably thighs or breast)
- 1 cup plain yogurt (Greek yogurt works great)
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1 tsp ground cumin
- Salt to taste
- 1 tbsp ginger-garlic paste
Ingredients for the Gravy
- 3 tbsp unsalted butter (or ghee)
- 2 tbsp oil
- 1 large onion, finely chopped
- 3-4 large tomatoes, pureed
- 2 tsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 cup heavy cream
- Salt to taste
- 1 tbsp sugar or honey (to balance the flavors)
- 1/2 cup water (as needed)
Optional Ingredients for Extra Flavor
- 1 tsp fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
- 1 green chili (for added spice)
- A splash of lemon juice at the end
Kitchen Tools You’ll Need
- Mixing bowls
- Non-stick skillet or heavy-bottomed pan
- Blender or food processor
- Tongs or spatula
- Knife and chopping board
- Measuring spoons and cups
Preparation Time and Cooking Time
| Step | Time Needed |
|---|---|
| Marination | 1 hour minimum (overnight is best) |
| Cooking the Chicken | 15-20 minutes |
| Making the Gravy | 25-30 minutes |
| Final Assembly | 5-10 minutes |
| Total Time | 1.5 to 2 hours |
Step-by-Step Guide to Make Butter Chicken
Step 1: Marinate the Chicken
Cut boneless chicken into bite-sized pieces. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, turmeric, chili powder, garam masala, and salt. Add the chicken and coat well. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavor.
Step 2: Cook the Chicken
Heat a pan or grill over medium heat with a little oil or butter. Cook the marinated chicken until lightly charred and cooked through. The chicken doesn’t need to be fully cooked at this stage—it will finish cooking in the gravy. Set aside.
Step 3: Prepare the Butter Chicken Gravy
In a pan, melt butter and sauté chopped onions until soft. Add ginger-garlic paste and cook briefly. Stir in tomato puree, chili powder, and salt. Simmer for 10–15 minutes until the sauce thickens and the butter begins to separate. Blend the sauce for a smooth texture if desired, then return it to the pan.
Step 4: Combine Chicken with the Gravy
Add the cooked chicken to the gravy and mix well. Pour in cream and a little water if needed to adjust consistency. Simmer gently for 5–10 minutes so the chicken absorbs the rich flavors.
Step 5: Final Touches
Finish with a knob of butter, a sprinkle of garam masala, and crushed dried fenugreek leaves if available. Garnish with fresh coriander and serve hot with naan, roti, or rice. 🍛
Serving Suggestions
Butter chicken is the kind of dish that turns any meal into a celebration. It pairs beautifully with a variety of sides, and the rich gravy just begs to be scooped up with something soft and warm.
Here are some perfect pairings:
- Naan Bread: Soft, buttery naan is a classic companion. You can opt for garlic naan for an extra punch of flavor.
- Basmati Rice: A bowl of fluffy, long-grain basmati rice soaks up all that luscious gravy like a dream.
- Jeera Rice (Cumin Rice): For a bit of a twist, serve it with fragrant jeera rice—perfectly spiced but not overpowering.
- Paratha or Roti: For a more rustic Indian vibe, pair it with flaky paratha or whole wheat roti.
Add some sliced onions, lemon wedges, and a chilled glass of lassi or iced tea—and you’ve got yourself a full Indian-style feast.
Tips for the Best Butter Chicken
To get that restaurant-quality butter chicken at home, a few extra steps and tricks make all the difference. Here are the top tips:
- Marinate Longer: Overnight marination lets the spices penetrate deep into the chicken, making it juicier and more flavorful.
- Use Chicken Thighs: While breast meat is fine, thighs are juicier and stay tender during cooking.
- Don’t Rush the Gravy: Take your time cooking down the tomatoes—it’s essential for flavor development.
- Balance the Flavors: A tiny pinch of sugar or honey helps cut the acidity of tomatoes and balances out the spices.
- Blend the Gravy: For that silky-smooth texture you find in restaurants, use a blender after cooking the sauce.
- Finish with Fenugreek: Crushed dried fenugreek leaves (kasuri methi) give it that final touch of authentic North Indian aroma.
If you follow these steps, your butter chicken will come out tasting like it’s been made by a pro.
Mistakes to Avoid When Making Butter Chicken
Even experienced home cooks can slip up when making butter chicken. Avoid these common pitfalls:
- Skipping Marination: Marination isn’t just a suggestion—it’s a must.
- Overcooking the Chicken: It becomes dry and chewy. Sear it lightly and let it finish cooking in the gravy.
- Too Much Cream: While cream adds richness, overusing it can make the dish overly heavy.
- Not Cooking Tomatoes Long Enough: This step builds the foundation of your gravy. Be patient.
- Using Low-Quality Spices: Fresh spices make a world of difference in Indian cooking.
Being mindful of these details ensures that your final dish hits all the right flavor notes.
How to Store and Reheat Leftover Butter Chicken
Got leftovers? Lucky you! Butter chicken actually tastes even better the next day as the flavors continue to develop. Here’s how to store and reheat it properly:
Storage:
- Let the butter chicken cool completely.
- Store it in an airtight container in the fridge.
- It will keep well for up to 3-4 days.
Reheating:
- Reheat gently on the stovetop over low heat.
- Add a splash of water or cream to loosen the sauce.
- Avoid using high heat or the microwave for too long, as it can dry out the chicken.
Butter chicken also freezes surprisingly well if stored correctly. Scroll down for freezing tips.
Can You Freeze Butter Chicken?
Absolutely! Butter chicken is a great make-ahead meal and freezer-friendly too.
To freeze:
- Let the dish cool to room temperature.
- Transfer into freezer-safe containers or zip-top bags.
- Label with the date.
- Freeze for up to 2-3 months.
To reheat:
- Thaw overnight in the fridge.
- Reheat in a pan over low heat, adding water or cream as needed to revive the sauce.
Perfect for those busy weeknights when you want something indulgent but don’t feel like cooking from scratch.
Variations of Butter Chicken You Can Try
Want to put a twist on the classic recipe? Here are a few fun and tasty variations:
- Paneer Butter Masala: Swap chicken for paneer cubes for a vegetarian version.
- Tofu Butter Masala: Great plant-based alternative using firm tofu.
- Spicy Butter Chicken: Increase chili powder and add a sliced green chili.
- Cashew Cream Version: Replace dairy cream with blended cashew paste for a nuttier flavor.
- Keto Butter Chicken: Skip sugar and serve with cauliflower rice.
These variations are ideal if you’re accommodating different dietary preferences or just want to experiment a little.
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 25-30 g |
| Fat | 30 g |
| Carbohydrates | 10-12 g |
| Sugar | 4-6 g |
| Fiber | 2 g |
| Sodium | 500-600 mg |
Note: Nutritional values can vary based on portion size and specific ingredients used.
FAQs about Butter Chicken Recipe
1. Can I make butter chicken without cream?
Yes, you can substitute cream with cashew cream, coconut milk, or even whole milk. Just know the taste and texture will change slightly.
2. Is butter chicken spicy?
Not really. It’s one of the milder Indian curries, but you can adjust the heat level based on your preference by adding more or less chili.
3. Can I use leftover grilled chicken for this recipe?
Absolutely! Butter chicken is a great way to use up leftover grilled or roasted chicken.
4. What’s the best substitute for garam masala?
If you don’t have garam masala, mix equal parts cumin, coriander, cardamom, and cinnamon for a close flavor profile.
5. Can I make it in a slow cooker?
Yes, after marinating and lightly searing the chicken, add everything into a slow cooker and cook on low for 5-6 hours. Add the cream near the end.
Conclusion
There you have it—a full, flavorful, and foolproof butter chicken recipe that you can proudly serve to friends and family. Whether you’re making it for a cozy weeknight meal or a festive gathering, this dish never disappoints. The creamy tomato sauce, perfectly spiced chicken, and buttery richness combine to create something truly unforgettable.
Once you try this homemade version, you might never go back to ordering takeout. So roll up your sleeves, fire up the stove, and bring a little taste of India into your home.
