Butter chicken, also known as Murgh Makhani, is one of the most iconic dishes of the Indian subcontinent. Its creamy, tomato-based sauce and tender chicken make it a popular dish around the world. Often served with warm naan, roti, or basmati rice, this dish combines bold spices with a rich, buttery texture that’s irresistible. If you’ve ever wanted to recreate this classic at home, you’re in luck. Today, I’ll walk you through a detailed butter chicken recipe, including tips for the best marinade, common mistakes to avoid, and ways to make it even quicker without losing authenticity. So stay with Calindairy to the very last sentence of this easy butter chicken recipe!
Ingredients Needed for Butter Chicken
The beauty of butter chicken lies in its simplicity. With the right balance of spices and fresh ingredients, you can achieve a restaurant-quality dish at home. Here’s a guide of everything you’ll need:
For the Chicken Marinade:
- 500g boneless chicken (thighs or breasts), cut into bite-sized pieces; thighs are juicier
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter (or ghee for richer flavor)
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 medium tomatoes, pureed
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tablespoon hoof ney or sugar to balance the acidity in the tomatoes
Using chicken thighs instead of breasts helps keep the meat juicy, while kasuri methi adds a distinct, aromatic flavor characteristic of authentic butter chicken.
Best Marinade for Tender Butter Chicken
Marinating chicken is the key to a flavorful and tender butter chicken. Yogurt tenderizes the meat while spices infuse it with deep flavors.
Steps for the perfect marinade:
- In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
- Add chicken pieces and coat thoroughly.
- Cover and refrigerate for at least 1 hour, preferably overnight.
Yogurt’s acidity gently breaks down proteins, making chicken soft. Lemon juice enhances the tangy depth of flavor. Spices penetrate better when marinated, ensuring every bite is flavorful. Avoid marinating for more than 24 hours, as yogurt can cause the meat to become mushy.
How to Make Butter Chicken Step by Step
Creating a creamy, restaurant-style butter chicken at home is easier than you might think. Here’s a detailed step-by-step guide:
Step 1: Cook the Chicken
- Heat 1 tablespoon of butter in a pan over medium heat.
- Add the marinated chicken pieces. Cook for 5-7 minutes until slightly browned on the edges but not fully cooked.
- Remove chicken and set aside; it will finish cooking in the sauce. Browning the chicken slightly adds flavor and depth to the final dish.
Step 2: Prepare the Sauce
- In the same pan, add the remaining butter. Sauté onions until golden brown (10 minutes for deep flavor).
- Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Stir in pureed tomatoes, red chili powder, coriander powder, cumin powder, and garam masala.
- Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala. The slow cooking of onions and spices gives the sauce its rich color and aroma. Don’t rush this step!
Step 3: Combine Chicken and Sauce
- Add partially cooked chicken to the sauce and stir to coat evenly.
- Cover and simmer on low heat for 10-15 minutes to allow flavors to meld. For extra depth, you can add a splash of water or chicken stock if the sauce is too thick.
Step 4: Add Cream and Fenugreek
- Reduce the heat and stir in heavy cream.
- Crush kasuri methi between your palms and add it to the sauce.
Kasuri methi gives butter chicken its signature aroma and slightly bitter, earthy flavor that balances the creaminess. - Cook for 3-5 more minutes, stirring occasionally. The sauce should be thick, creamy, and rich.
Step 5: Garnish and Serve
- Garnish with fresh coriander leaves and a drizzle of cream if desired.
- Serve hot with naan, roti, or steamed basmati rice.
A squeeze of fresh lemon juice just before serving enhances all the flavors and adds a subtle tang.
Quick Butter Chicken Recipe Tips
Short on time? You can make a quick butter chicken recipe without compromising flavor:
- Use pre-cooked rotisserie chicken instead of raw chicken.
- Replace fresh tomato puree with canned tomato puree.
- Use store-bought ginger-garlic paste to save prep time.
- Cook everything in one pan to reduce cleanup. You’ll get a rich, creamy dish ready in under 30 minutes.
Common Mistakes When Making Butter Chicken
Even experienced cooks can make mistakes when trying to replicate restaurant-style butter chicken. Here’s what to avoid:
- Overcooking the Chicken: Results in dry, tough meat. Cook until just tender.
- Skipping the Marinade: Chicken lacks flavor and juiciness.
- High Heat Cooking: Butter chicken needs gentle simmering; high heat separates cream.
- Not Balancing Spices: Too much chili or salt can overpower the dish. Taste as you go.
Forgetting Kasuri Methi: Essential for the aroma in the authentic butter chicken recipe. Don’t skip it!
FAQs About Butter Chicken
Butter chicken’s creaminess comes from the combination of butter, heavy cream, and a slow-cooked tomato-onion base. The cream balances spices and gives a velvety texture.
Butter chicken is mildly spiced. It has a gentle kick from red chili and garam masala, but is not overwhelmingly hot. Adjust chili to taste.
Yes! Allow it to cool completely, store in airtight containers, and freeze for up to 2 months. Reheat gently on the stove to maintain creaminess.