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Best Butter Chicken Recipe

Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish made with tender, marinated chicken cooked in a creamy, tomato-based sauce. This Best Butter Chicken Recipe combines rich flavors and a velvety sauce to create a dish that’s perfect for family dinners or special occasions. Serve it with naan or rice for a satisfying and delicious meal that’s sure to please everyone at the table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 6 People
Calories 450 kcal

Equipment

  • Large skillet or pan
  • Blender or food processor
  • Mixing bowl
  • Spatula or wooden spoon

Ingredients
  

For the Chicken Marinade:

  • 1 Ib (450g) boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • salt to taste

For the Butter Chicken Sauce:

  • 2 tbsp butter
  • 1 large onion finely chopped
  • 3 tomatoes chopped
  • 4 cloves garlic minced
  • 1 inch ginger minced
  • 1 tbsp tomato paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1/2 cup heavy cream
  • 1/2 cup water
  • salt to taste
  • fresh cilantro for garnish

Instructions
 

  • 1. Marinate the Chicken
    In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, garam masala, red chili powder, turmeric, and salt. Add the chicken pieces, toss to coat, and marinate for at least 30 minutes (or overnight for deeper flavor).
    2. Cook the ChickenHeat a tablespoon of butter in a skillet over medium heat. Add the marinated chicken and cook until the chicken is browned and fully cooked through, about 10 minutes. Remove the chicken from the pan and set aside.
    3. Prepare the Butter Chicken SauceIn the same skillet, melt the remaining butter. Add the chopped onions and sauté until golden brown. Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
    Add the chopped tomatoes (or tomato purée) and tomato paste. Cook until the tomatoes soften and the mixture thickens. You can blend this mixture into a smooth sauce using a blender or food processor, or keep it chunky for texture.
    Add cumin powder, coriander powder, garam masala, and red chili powder. Cook the spices for 1-2 minutes, then stir in the cooked chicken.
    4. Finish the Dish
    Add the heavy cream and water to the sauce, stirring well to combine. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Season with salt to taste.
    5. Garnish and ServeGarnish the butter chicken with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.

Notes

  • Adjust the Spice: Butter chicken is mildly spiced, but you can increase or decrease the red chili powder to suit your taste.
  • Cream Substitutes: If you prefer a lighter version, you can use half-and-half or coconut milk instead of heavy cream.
  • Make Ahead: Butter chicken tastes even better the next day, as the flavors continue to develop. You can make it ahead and store it in the fridge for up to 3 days.
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