indian food butter chicken recipe

The Best indian food butter chicken recipe

I’ve been making butter chicken for years, and it’s one of those recipes that never fails to impress. It’s rich, creamy, and just spicy enough to keep things interesting without being overwhelming, which is why my whole family loves it. My kids will actually eat it without complaining—something that doesn’t happen with every dish—and my husband requests it for his birthday every year. It’s the kind of meal that feels special enough for a dinner party but easy enough to throw together on a weeknight when you’re short on time.

What I love most about this recipe is how balanced it is. The yogurt and tomato base keeps it from being too heavy, and the spices—cumin, coriander, garam masala—add warmth without overpowering. Plus, chicken is a lean protein, so it’s a great way to get a filling, nutritious meal on the table. I usually serve it with basmati rice or naan, and sometimes a simple cucumber salad to cut through the richness. It’s comfort food at its best, and honestly, I don’t think I’ll ever get tired of making it.

Creamy Indian Butter Chicken (Murgh Makhani)

4.8 from 1116 votes

A rich and velvety North Indian classic featuring tender chicken in a spiced tomato-cream sauce. This restaurant-style dish is mildly spiced, aromatic, and perfect with naan or basmati rice.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time1 hour

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Marinade

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri red chili powder (or mild paprika for color)
• 1 tsp salt

For the Sauce

• 3 tbsp butter (or ghee)
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 can (14 oz/400g) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp salt (adjust to taste)
• 1 cup heavy cream (or coconut cream for a lighter version)
• 1 tbsp honey or sugar (optional, to balance acidity)
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed (optional but recommended)

For Garnish

• 2 tbsp fresh cilantro, chopped
• 1 tbsp butter (optional)
• 1/4 cup heavy cream (optional)

👨‍🍳Directions

1. 1 Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, chili powder, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. 2 Cook the chicken: Heat 1 tbsp butter or oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove chicken from the skillet and set aside.
3. 3 Prepare the sauce base: In the same skillet, melt 2 tbsp butter over medium heat. Add chopped onions and sauté for 5-6 minutes until soft and golden. Add ginger-garlic paste and cook for 1 minute until fragrant.
4. 4 Blend the sauce (optional): Add crushed tomatoes, cumin, coriander, chili powder, turmeric, and salt to the skillet. Stir well and simmer for 10 minutes. For a smoother sauce, transfer the mixture to a blender and blend until smooth, then return to the skillet.
5. 5 Simmer the sauce: Reduce heat to low and stir in garam masala, honey (if using), and dried fenugreek leaves. Simmer for 5 minutes, stirring occasionally.
6. 6 Combine chicken and sauce: Add the cooked chicken to the sauce and simmer for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
7. 7 Finish with cream: Stir in heavy cream and simmer for 2-3 minutes. Taste and adjust salt or spice levels if needed.
8. 8 Garnish and serve: Sprinkle chopped cilantro over the butter chicken. For extra richness, drizzle with a little more cream or dot with butter. Serve hot with naan, basmati rice, or roti.

🔧Equipment

• Large mixing bowl
• Skillet or heavy-bottomed pan
• Blender or food processor (optional, for smoother sauce)
• Tongs or spatula
• Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a smokier flavor, char the chicken slightly before adding it to the sauce. To make this dish ahead, prepare the sauce and chicken separately, then combine and reheat before serving. For a lighter version, substitute half the cream with Greek yogurt.

Butter chicken is one of those recipes that just works every time—simple enough for a weeknight dinner but impressive enough for company. The creamy tomato sauce, tender chicken, and warm spices make it a crowd-pleaser that even picky eaters can’t resist. Whether it’s a casual family meal or a holiday spread, this dish always brings people together without any fuss.

❓ Frequently Asked Questions About Creamy Indian Butter Chicken (Murgh Makhani)

1. What is the key ingredient that gives butter chicken its signature flavor?

The signature flavor of butter chicken comes from a combination of tandoori chicken (marinated in yogurt and spices), tomato-based gravy, and kasuri methi (dried fenugreek leaves). The rich, creamy texture is achieved with butter, cream, and sometimes cashew paste. The balance of sweet, tangy, and smoky notes from the marinade and gravy is what makes it unique.

2. Can I make butter chicken without a tandoor or grill?

Yes! While traditional butter chicken uses tandoori chicken, you can replicate the smoky flavor at home. Marinate the chicken in yogurt and spices, then pan-fry, bake, or air-fry it until charred. For extra smokiness, you can cover the pan with foil for a few minutes after cooking or add a dash of liquid smoke (sparingly) to the gravy.

3. Why does my butter chicken gravy sometimes turn out too watery?

A watery gravy usually happens due to excess moisture from tomatoes or under-reduction. To fix this: – Cook the tomato puree on medium heat until it thickens and oil separates. – Use less water when blending tomatoes—opt for a thick puree. – Simmer the gravy longer to evaporate excess liquid. – Add cream or cashew paste at the end to thicken it naturally.

4. Is butter chicken very spicy? Can I adjust the heat level?

Butter chicken is mildly spiced with a hint of warmth, not fiery hot. The heat comes from red chili powder, green chilies, or garam masala, but the cream and butter balance it out. To adjust: – For less heat: Reduce or omit green chilies and use mild chili powder. – For more heat: Add cayenne pepper, extra green chilies, or a pinch of black pepper. – For smokiness without heat: Use smoked paprika instead of regular chili powder.

5. Can I make butter chicken ahead of time, and how should I store it?

Yes! Butter chicken tastes even better the next day as the flavors meld. To store: – Refrigerator: Cool completely, then store in an airtight container for 3–4 days. Reheat on the stove with a splash of water or cream to prevent drying. – Freezer: Freeze the gravy and chicken separately (to avoid sogginess) for up to 3 months. Thaw overnight in the fridge before reheating. – Reheating tip: Warm on low heat to prevent curdling the cream. Add a pat of butter while reheating for extra richness.