butter chicken recipe indian
The Best butter chicken recipe indian
Butter chicken is one of those recipes that just works every single time. I first tried making it years ago when my kids were little, and it quickly became a family favorite. The creamy tomato sauce, the tender chicken, and the warm spices make it rich and comforting without being too heavy. My youngest still asks for it at least once a week, and even my picky eater doesn’t complain—it’s that good.
What I love most about this dish is how versatile it is. It’s perfect for a weeknight dinner when you need something quick but still satisfying, but it also holds up beautifully for company. I’ve served it at potlucks, holiday gatherings, and even just lazy Sundays when we want something special without the fuss. Plus, it’s packed with protein from the chicken and lycopene from the tomatoes, so it feels like a balanced meal even when it tastes like a treat.
The best part? It’s easy to tweak based on what you have on hand. I’ve made it with coconut milk instead of cream for a lighter version, and I’ve even swapped in tofu for a vegetarian twist. No matter how I adjust it, it always comes out delicious. If you haven’t tried making butter chicken at home, you’re missing out—it’s one of those recipes that’s simple enough for everyday but impressive enough for guests.
Creamy Butter Chicken (Murgh Makhani)
A rich and flavorful Indian classic featuring tender chicken in a velvety tomato-based sauce with aromatic spices and a touch of cream. This restaurant-style dish is perfect with naan or basmati rice.
🥘Ingredients
- 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
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp salt
- 3 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- 1/4 cup water (if needed)
- 2 tbsp fresh cream
- 1 tbsp chopped cilantro
👨🍳Directions
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1 Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, red chili powder, and salt. Mix well, cover, and refrigerate for at least 30 minutes (or up to 4 hours for best results).
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2 Cook the chicken: Heat 1 tbsp 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 from heat and set aside.
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3 Prepare the sauce: In the same skillet, melt 2 tbsp butter over medium heat. Add chopped onions and sauté for 5-6 minutes until golden brown. Add ginger-garlic paste and cook for 1 minute until fragrant.
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4 Add tomato puree, sugar, salt, garam masala, red chili powder, and turmeric. Stir well and cook for 8-10 minutes, stirring occasionally, until the sauce thickens and oil begins to separate.
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5 Blend the sauce (optional): For a smoother texture, transfer the sauce to a blender and blend until smooth. Return to the skillet.
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6 Combine chicken and sauce: Add the cooked chicken to the sauce and stir to coat. Simmer for 5 minutes on low heat.
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7 Finish the dish: Stir in heavy cream and crushed kasuri methi. Simmer for another 3-4 minutes. If the sauce is too thick, add 1/4 cup water to reach desired consistency.
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8 Garnish and serve: Drizzle with fresh cream and chopped cilantro. Serve hot with naan, roti, or basmati rice.
🔧Equipment
- Large mixing bowl
- Skillet or deep pan
- Wooden spoon
- Blender (optional, for smoother sauce)
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Butter Chicken (Murgh Makhani) Works
Butter chicken is one of those recipes that just works every time—simple enough for a weeknight dinner but special enough to impress at family gatherings. The creamy, flavorful sauce pairs perfectly with rice or naan, and the leftovers taste even better the next day. Whether you’re feeding a crowd or just craving comfort food, this dish is always a reliable, crowd-pleasing choice.
❓ Frequently Asked Questions About Creamy 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 smoky char from the tandoor (or grill) and the richness of butter, cream, and aromatic spices like garam masala also play a crucial role.
2. Can I make butter chicken without a tandoor or grill?
Yes! While traditional butter chicken uses tandoor-cooked chicken, you can achieve similar results by grilling, broiling, or pan-searing the marinated chicken. For extra smokiness, char the chicken slightly in a hot pan or use a smoking technique (like placing a hot coal in a small bowl inside the pot with the gravy).
3. Is butter chicken very spicy?
Butter chicken is mildly spiced with a balance of sweet, tangy, and creamy flavors. The heat level can be adjusted by reducing or omitting green chilies and red chili powder. If you prefer spicier food, add more cayenne pepper or fresh chilies to the gravy.
4. Can I make butter chicken ahead of time?
Absolutely! Butter chicken tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of water or cream to restore the creamy texture.
5. What are the best sides to serve with butter chicken?
Butter chicken pairs perfectly with: – Basmati rice or jeera rice (cumin-infused rice) – Butter naan or garlic naan for scooping up the gravy – Raita (yogurt dip with cucumber and mint) to cool the palate – Onion salad or pickled onions for a fresh contrast – Dal makhani or vegetable curry for a full Indian meal.
