Why You’ll Love This Recipe
- Restaurant-Style Flavor: Get the same taste as your favorite Indian restaurant at home.
- Rich and Creamy: A buttery, velvety sauce that’s packed with flavor.
- Easy to Make: Simple steps with easy-to-find ingredients.
- Great for Meal Prep: Tastes even better the next day!
- Pairs Well with Everything: Serve with naan, roti, or rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade:
- Boneless chicken (thighs or breasts)
- Yogurt
- Garlic (minced)
- Ginger (grated)
- Garam masala
- Turmeric
- Red chili powder
- Lemon juice
- Salt
For the Butter Chicken Sauce:
- Butter
- Onion (finely chopped)
- Garlic (minced)
- Ginger (grated)
- Tomato puree
- Heavy cream
- Garam masala
- Cumin
- Coriander powder
- Kashmiri red chili powder (for color and mild spice)
- Honey or sugar (optional, to balance acidity)
- Salt
- Fresh cilantro (for garnish)
Directions
- Marinate the Chicken: Combine chicken with yogurt, garlic, ginger, spices, and lemon juice. Let it marinate for at least 1 hour (or overnight for deeper flavor).
- Cook the Chicken: Heat a pan or grill and cook the marinated chicken until browned. Set aside.
- Prepare the Sauce: In the same pan, melt butter and sauté onions, garlic, and ginger until golden.
- Add Spices and Tomato Puree: Stir in the spices and cook until fragrant. Add tomato puree and simmer until thickened.
- Blend the Sauce: For a smooth texture, blend the sauce using an immersion blender or regular blender.
- Add Cream and Chicken: Stir in heavy cream and return the cooked chicken to the pan. Simmer for a few minutes until the flavors meld together.
- Garnish and Serve: Sprinkle fresh cilantro on top and serve with warm naan or rice.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Marination Time: 1 hour (or overnight)
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Spicier Version: Add extra red chili powder or a chopped green chili for heat.
- Dairy-Free Option: Replace heavy cream with coconut milk and butter with oil.
- Cashew Butter Chicken: Blend cashew paste into the sauce for a richer texture.
- Grilled Chicken: Cook the marinated chicken on a grill for a smoky flavor.
- Lighter Version: Use Greek yogurt instead of heavy cream for a healthier option.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on low heat in a pan, adding a splash of water or cream if needed.
FAQs
What makes butter chicken different from tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala has a spicier, more tomato-forward flavor.
Can I use store-bought tomato sauce instead of puree?
Yes, but adjust the seasoning and sweetness as store-bought sauce may be tangier.
What’s the best cut of chicken for butter chicken?
Boneless, skinless chicken thighs are best for tenderness, but breasts can also be used.
Can I skip marinating the chicken?
Marinating enhances flavor and tenderness, but if short on time, you can cook the chicken directly.
How can I thicken the sauce?
Simmer longer to reduce the sauce, or blend in cashews for extra richness.
Is butter chicken very spicy?
It’s mildly spiced, but you can adjust the heat by adding or reducing chili powder.
What’s the best way to make it extra creamy?
Use more butter and cream, or add cashew paste for an ultra-rich sauce.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours after sautéing the onions and spices.
What should I serve with butter chicken?
Naan, basmati rice, roti, or even a simple cucumber salad work well.
How do I make it vegan?
Use tofu instead of chicken, coconut milk instead of cream, and plant-based butter.
Conclusion
Butter Chicken is a flavorful and comforting dish that’s easy to make at home. With its creamy, buttery sauce and tender chicken, this dish is a guaranteed crowd-pleaser. Whether you enjoy it spicy, mild, or with a twist, this recipe allows you to create the perfect butter chicken every time. Serve it with naan or rice, and enjoy a restaurant-quality meal in the comfort of your kitchen!
Butter Chicken
This Butter Chicken (Murgh Makhani) is a rich, creamy, and flavorful Indian dish made with tender chicken cooked in a luscious tomato-based sauce with butter, cream, and aromatic spices. This restaurant-style butter chicken pairs perfectly with naan or basmati rice and is easy to make at home!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless chicken thighs or breasts, cut into chunks
- ½ cup yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon salt
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder (for color and mild heat)
- 1 ½ cups tomato puree
- 1 tablespoon honey or sugar (optional, to balance acidity)
- ¾ cup heavy cream
- ½ teaspoon salt (adjust to taste)
- Fresh cilantro, for garnish
Instructions
Marinate the Chicken:
- In a bowl, mix chicken, yogurt, lemon juice, garlic, ginger, garam masala, turmeric, red chili powder, and salt.
- Cover and marinate for at least 1 hour (or overnight for best flavor).
2. Cook the Chicken:
- Heat a pan or grill over medium-high heat.
- Cook the marinated chicken for 4–5 minutes per side until browned and cooked through. Set aside.
3. Prepare the Butter Chicken Sauce:
- In the same pan, melt butter and sauté onions, garlic, and ginger until golden brown.
- Stir in garam masala, cumin, coriander powder, and Kashmiri chili powder. Cook for 30 seconds until fragrant.
- Add tomato puree and simmer for 10 minutes, stirring occasionally.
- Blend the sauce using an immersion blender (or transfer to a blender for a smoother texture).
4. Finish the Dish:
- Return the cooked chicken to the sauce.
- Stir in heavy cream and let simmer for 5 minutes.
- Taste and adjust seasoning if needed.
5. Garnish & Serve:
- Sprinkle with fresh cilantro.
- Serve hot with naan, roti, or basmati rice.
Notes
- For a smoky flavor: Grill the chicken or cook it in a cast-iron skillet.
- For extra richness: Add 1 tablespoon cashew paste to the sauce.
- To make it spicier: Increase red chili powder or add chopped green chili.
- Dairy-Free Option: Replace cream with coconut milk and butter with oil.
