Introduction

Butter Chicken, also known as Murgh Makhani, is among the most beloved dishes in Indian

cuisine. Originating from the bustling kitchens of Delhi in the 1950s, it has transcended

borders to become a global favorite. This dish features tender chicken marinated in aromatic

spices and yogurt, simmered in a rich, buttery tomato sauce. The flavors are mildly spiced

yet undeniably captivating, making Butter Chicken a must-try whether you’re a spice

enthusiast or prefer milder dishes.

Butter Chicken fits seamlessly into various mealtime preferences, typically enjoyed with

naan, steamed basmati rice, or even cauliflower rice for a lower-carb option. Despite its

restaurant-quality allure, it’s surprisingly easy to recreate at home. With some essential

ingredients and simple techniques, you can experience this velvety, fragrant curry that has

won hearts worldwide.

Why You’ll Love This Recipe

1. Authentic Flavors: Experience the classic creaminess and subtle spice that define

authentic Indian cuisine.

2. Easy Preparation: No expert cooking skills are required—just follow the

straightforward steps for a foolproof curry.

3. Customizable Spice: Control the heat level by adjusting the chili powder, making it

suitable for everyone’s taste.

4. Meal Prep-Friendly: Butter Chicken stores and reheats well, so it’s perfect for batch

cooking and quick weeknight dinners.

5. Universal Appeal: Even if you’re new to Indian dishes, this recipe’s smooth, rich

sauce will quickly make it a household favorite.

Ingredients

For the Chicken Marinade

● 1.5 pounds (around 700g) of boneless, skinless chicken thighs or breasts cut

into bite-sized pieces

● ½ cup plain yogurt (Greek or regular)

● 1 tablespoon lemon juice

● 1 tablespoon ginger-garlic paste (or use one teaspoon each of grated fresh ginger

and minced garlic)

● 1 teaspoon garam masala

● 1 teaspoon cumin powder● 1 teaspoon paprika (adds color and a mild smoky flavor)

● ½ teaspoon turmeric powder

● ½ teaspoon salt (adjust to taste)

For the Butter Chicken Sauce

● 2 tablespoons butter (or ghee for a more authentic flavor)

● 1 tablespoon oil (vegetable, canola, or more ghee)

● 1 medium onion, finely chopped

● 2 teaspoons ginger-garlic paste

● 1 teaspoon cumin powder

● 1 teaspoon coriander powder

● 1 teaspoon garam masala

● ½ teaspoon chili powder (adjust according to your spice tolerance)

● 2 cups canned tomato puree (or crushed tomatoes)

● 1 teaspoon sugar (to balance acidity)

● ½ cup heavy cream (or coconut cream for a dairy-free option)

● 1 tablespoon dried fenugreek leaves (Kasuri methi, optional but highly

recommended)

● Salt to taste

For Garnish & Serving

● Fresh cilantro, chopped

● Extra butter for drizzling (optional)

● Steamed basmati rice, naan, or roti

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Prepare the Marinade

Combine the plain yogurt, lemon juice, ginger-garlic paste, garam masala, cumin

powder, paprika, turmeric, and salt in a large bowl. Stir well.

2. Coat the Chicken

Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For more

flavor, marinate for up to 8 hours or overnight.

3. Conversation Tip

The longer the chicken marinates, the more tender and flavorful it becomes. If time

permits, an overnight rest in the fridge works wonders.

Step 2: Cook the Chicken

1. Heat a Pan

Heat one tablespoon of oil over medium-high heat in a large skillet or pan.2. Sear the Chicken

Remove the chicken from the marinade, shaking off any excess. Place the pieces in

the hot skillet and cook for 4–5 minutes per side until lightly browned. They do not

need to be fully cooked at this stage; they will finish cooking in the sauce.

3. Set Aside

Transfer the browned chicken to a plate. You may notice some browned bits left in

the pan—leave them there, as they will add extra depth to the sauce.

4. Conversation Tip

You can also grill or broil the chicken for a smoky “tandoori” flavor before adding it to

the sauce.

Step 3: Make the Butter Chicken Sauce

1. Sauté the Onions

Using the same pan, reduce the heat to medium. Add two tablespoons of butter (or

ghee) and the chopped onion. Cook for 5–7 minutes, stirring frequently, until the

onions become soft and golden brown.

2. Add Aromatics and Spices

Stir in the two teaspoons of ginger-garlic paste, followed by cumin powder, coriander

powder, garam masala, and chili powder. Cook for 1–2 minutes, allowing the spices

to bloom and become fragrant.

3. Incorporate Tomato Puree

Pour in the tomato puree (or crushed tomatoes) and add one teaspoon of sugar. Stir

everything together. Let this mixture simmer for 10–15 minutes, reducing the heat to

medium-low if it starts to splatter. The sauce will thicken and develop a deeper color

as it cooks.

4. Blend for Smoothness (Optional)

If you prefer a restaurant-style silky texture, carefully blend the sauce using an

immersion or regular blender (be cautious with hot liquids). This step is optional but

yields a smoother, more professional finish.

5. Stir in Cream and Fenugreek

Reduce the heat to low. Gently stir in the heavy cream (or coconut cream) and

crushed dried fenugreek leaves. Add salt to taste.

6. Return Chicken to the Pan

Add the partially cooked chicken pieces back into the sauce. Simmer for another

5–10 minutes, or until the chicken is fully cooked and has absorbed the flavors of the

sauce. The internal temperature of the chicken should reach 165°F (74°C).

7. Conversation Tip

Taste and adjust seasonings. If it’s too tangy, add a bit more cream or sugar. If you

prefer extra spice, sprinkle in some additional chili powder.

Serving Suggestions

1. Traditional Pairings○ Basmati Rice: Fluffy and aromatic, basmati rice is a classic partner for Butter

Chicken.

○ Naan: Soft, pillowy flatbread that scoops up the sauce.

2. Low-Carb Option

○ Cauliflower Rice: A great alternative if you’re watching your carb intake.

○ Sautéed Spinach: Serve alongside the curry for a healthy dose of greens.

3. Garnishes

○ Fresh Cilantro: Adds color and freshness.

○ Extra Drizzle of Butter: Melt some butter on top for an indulgent finish.

○ Chili Flakes: A sprinkle for extra heat.

4. Fusion Ideas

○ Butter Chicken Tacos: Spoon the curry into warm tortillas and top with

chopped onions and cilantro.

○ Butter Chicken Pizza: Spread the sauce on pizza dough, top with mozzarella

or paneer cubes, and bake.

Meal Prep & Storage Tips

1. Make-Ahead Sauce

You can prepare the sauce ahead of time. Store it in an airtight container in the

refrigerator for up to 3 days. When you’re ready to serve, cook or reheat the chicken

and combine it with the warmed sauce.

2. Refrigeration

Butter Chicken keeps well in the fridge for up to 4 days. Reheat it gently on the

stovetop or microwave, adding a splash of cream or water if it seems too thick.

3. Freezing

This dish freezes beautifully. Store it in a freezer-safe container for up to 3 months.

Thaw overnight in the refrigerator and reheat as above.

4. Conversation Tip

Portion the curry into individual containers along with rice or naan (wrapped

separately) for meal prep. This makes grab-and-go lunches a breeze.

Variations & Substitutions

1. Dairy-Free

○ Swap the yogurt for coconut yogurt and the heavy cream for coconut cream.

Use oil or dairy-free butter instead of regular butter.

2. Spicier Version

○ Increase the chili powder or add finely chopped green chilies. Kashmiri red

chili powder also adds a vibrant color without overpowering heat.

3. Alternative Proteins

○ Paneer, tofu, or chickpeas work well for a vegetarian twist.

○ Seafood like shrimp can also be used, although it slightly changes the flavor

profile.4. Grilled Chicken

○ For a smoky taste, grill marinated chicken on a barbecue or under the broiler

before adding it to the sauce.

Common Questions

Q: Can I use chicken breasts instead of thighs?

A: Absolutely. Thighs are juicier, but breasts are a leaner option. Adjust the cooking time to

avoid overcooking.

Q: Is Butter Chicken the same as Chicken Tikka Masala?

A: They are similar, but Butter Chicken is typically milder and creamier. Chicken Tikka

Masala often has a slightly spicier and more robust tomato base.

Q: How can I make it healthier?

A: Use Greek yogurt instead of heavy cream, reduce the amount of butter, and serve with

brown rice or quinoa for added fiber.

Q: Can I make Butter Chicken in an Instant Pot?

A: Yes. Sauté the onions, spices, and tomato puree in the “Sauté” setting, add the marinated

chicken, and pressure-cook on high for 8 minutes. Stir in the cream after releasing the

pressure.

Conclusion

Indian Butter Chicken (Murgh Makhani) perfectly balances creamy indulgence and aromatic

spiciness, making it a staple in Indian restaurants worldwide. However, you don’t need to

travel far or dine out to experience this iconic dish. With common pantry ingredients and a bit

of patience, you can bring the authentic flavors of North India right into your kitchen.

Whether you pair it with steaming basmati rice, tear it into a piece of warm naan, or opt for a

lighter alternative like cauliflower rice, each bite delivers a burst of comforting warmth. So go

ahead and give this recipe a try. Before you know it, you’ll be savoring a restaurant-quality

meal in the cozy surroundings of your home. With one taste of this richly spiced, buttery

sauce, you’ll understand why Butter Chicken has earned its place among the world’s most

cherished chicken recipes. Enjoy!