Creamy Butter Chicken: A Soul-Warming Indian Classic
Butter chicken, or Murgh Makhani, is a beloved North Indian dish that’s all about indulgence and comfort. This iconic recipe features succulent, tender chicken pieces enveloped in a velvety, creamy tomato-butter sauce that’s rich with warm spices and a hint of smokiness. Whether you’re new to Indian cooking or a seasoned home chef, this recipe is approachable yet delivers restaurant-quality flavors. Perfectly paired with fluffy naan, fragrant basmati rice, or even a simple side of roti, this dish is a crowd-pleaser that brings the essence of Indian cuisine to your table.
In this guide, we’ll walk you through every step to create an authentic butter chicken experience, from marinating the chicken to crafting a luscious sauce that balances tangy, spicy, and creamy notes. Plus, we’ll share tips for customizing the dish, storing leftovers, and making it your own. Let’s dive into the art of making this timeless classic!
Ingredients (Serves 4)
For the Chicken Marinade:
- 500 g (1.1 lbs) boneless chicken (thighs or breasts, cut into bite-sized chunks for even cooking)
- 100 g (½ cup) plain yogurt (preferably full-fat for a rich marinade)
- 1 tbsp freshly squeezed lemon juice (adds a bright, tangy zing)
- 1 tsp ground turmeric (for vibrant color and earthy warmth)
- 1 tsp garam masala (a fragrant Indian spice blend for depth)
- 1 tsp ground cumin (enhances the savory profile)
- 1 tsp ground coriander (for a subtle citrusy note)
- 1 tsp Kashmiri red chili powder (for mild heat and rich color; adjust to taste)
- 1 tsp salt (to season the chicken)
- 1 tbsp ginger-garlic paste (or 1 tsp each of minced ginger and garlic for freshness)
For the Butter Chicken Sauce:
- 2 tbsp unsalted butter (the star ingredient for that signature richness)
- 1 large onion, finely chopped (about 1 cup, for a sweet and savory base)
- 2 cloves garlic, minced (for aromatic depth)
- 1-inch piece of ginger, grated (adds warmth and zing)
- 200 g (¾ cup) tomato puree (use high-quality puree for a smooth, vibrant sauce)
- 100 ml (½ cup) heavy cream (for that luxurious, creamy texture)
- 1 tsp garam masala (to enhance the sauce’s complexity)
- 1 tsp Kashmiri red chili powder (adjust for desired heat level)
- 1 tsp ground cumin (for earthy undertones)
- 1 tsp ground coriander (to complement the marinade spices)
- Salt to taste (approximately 1 tsp, adjust as needed)
- ½ tsp sugar (optional, to balance the acidity of the tomatoes)
- 2 tbsp fresh cilantro (coriander leaves), chopped (for garnish)
- 1 tbsp butter (optional, for an extra glossy finish)
To Serve:
- Warm naan, paratha, or basmati rice
- Sliced onions and lemon wedges (optional, for a refreshing side)
Instructions
Step 1: Marinate the Chicken
The secret to tender, flavorful butter chicken lies in a well-marinated base. The yogurt in the marinade tenderizes the chicken while infusing it with spices that set the stage for the dish’s bold flavors.
- In a large mixing bowl, combine the yogurt, lemon juice, turmeric, garam masala, cumin, coriander, Kashmiri chili powder, salt, and ginger-garlic paste. Whisk until smooth to create a vibrant, aromatic marinade.
- Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated. Cover with plastic wrap or transfer to an airtight container.
- Refrigerate and let the chicken marinate for at least 2 hours, though overnight (up to 8 hours) is ideal for maximum flavor and tenderness. If you’re short on time, 30 minutes will still impart some flavor, but longer is better.
Pro Tip: Use chicken thighs for juicier results, as they remain tender even after cooking. If using breasts, avoid overcooking to prevent dryness.
Step 2: Cook the Chicken
Cooking the chicken separately before adding it to the sauce gives it a slightly charred, smoky flavor that elevates the dish to restaurant quality.
- Remove the chicken from the refrigerator 15–20 minutes before cooking to bring it to room temperature (this ensures even cooking).
- Grill Method: Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the chicken pieces for 3–4 minutes per side until they develop a light char and are mostly cooked through (they’ll finish cooking in the sauce). Set aside.
- Pan-Fry Method: Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, cooking in batches if necessary. Sear for 3–4 minutes per side until golden and slightly charred. Remove and set aside.
Note: The chicken doesn’t need to be fully cooked at this stage, as it will simmer in the sauce later, absorbing even more flavor.
Step 3: Prepare the Creamy Tomato-Butter Sauce
The heart of butter chicken is its luscious sauce, a perfect balance of tangy tomatoes, rich butter, and velvety cream, infused with aromatic spices.
- In a large, heavy-bottomed skillet or Dutch oven, melt 2 tbsp of butter over medium heat until it begins to foam.
- Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until soft, translucent, and lightly golden. This slow cooking brings out the onion’s natural sweetness, forming the base of the sauce.
- Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the tomato puree and stir to combine. Add the garam masala, Kashmiri chili powder, cumin, coriander, and salt. If the tomato puree is too tangy, add ½ tsp sugar to balance the flavors.
- Reduce the heat to low and let the sauce simmer for 10–12 minutes, stirring occasionally. This allows the spices to meld and the sauce to thicken slightly.
- Slowly stir in the heavy cream, creating a silky, orange-hued sauce. Simmer for an additional 3–5 minutes to let the flavors harmonize.
Pro Tip: For an even smoother sauce, blend the mixture with an immersion blender before adding the cream. This creates a restaurant-style texture.
Step 4: Combine and Simmer
Now it’s time to bring the dish together, letting the chicken soak up the rich, creamy sauce.
- Add the cooked chicken pieces to the sauce, stirring gently to coat each piece.
- Simmer on low heat for 8–10 minutes, allowing the chicken to finish cooking and absorb the sauce’s flavors. The sauce should thicken slightly, clinging to the chicken.
- Taste and adjust seasoning, adding more salt, chili powder, or garam masala if desired.
Step 5: Garnish and Serve
The final touch adds visual appeal and an extra layer of flavor.
- For an indulgent finish, stir in an additional 1 tbsp of butter until melted, giving the sauce a glossy sheen.
- Garnish with freshly chopped cilantro for a burst of freshness.
- Serve the butter chicken hot, accompanied by warm naan, flaky paratha, or fragrant basmati rice. For a complete meal, include a side of sliced onions and lemon wedges for a zesty contrast.
Tips for the Perfect Butter Chicken
- Make It Your Own: Adjust the spice levels by increasing or decreasing the chili powder. For a spicier kick, add a chopped green chili during the sauce preparation.
- Cream Substitutes: For a lighter version, swap heavy cream for coconut milk or cashew cream (blend soaked cashews with water for a dairy-free alternative).
- Batch Cooking: Double the recipe and freeze leftovers in airtight containers for up to 3 months. Reheat gently on the stovetop with a splash of cream to revive the sauce.
- Smoky Flavor: If you have a charcoal grill, add a smoky essence by briefly charring the chicken over an open flame. Alternatively, a pinch of smoked paprika in the sauce can mimic this effect.
- Make Ahead: Prepare the marinade and sauce a day in advance. Store them separately in the fridge, then cook the chicken and combine when ready to serve.
Why Butter Chicken Is a Global Favorite
Originating in Delhi, India, butter chicken was reportedly created in the 1950s by chefs at the iconic Moti Mahal restaurant. The dish was born out of necessity, as a way to repurpose leftover tandoori chicken by simmering it in a rich tomato-butter sauce. Today, it’s a global ambassador of Indian cuisine, loved for its approachable flavors and comforting texture. Whether served at a festive gathering or a cozy weeknight dinner, butter chicken has a universal appeal that transcends borders.
Serving Suggestions
- With Basmati Rice: Cook basmati rice with a pinch of saffron or cumin seeds for an aromatic side that complements the sauce.
- With Naan or Roti: Warm, pillowy naan or flaky roti is perfect for scooping up the creamy sauce.
- With a Side Salad: A simple cucumber, tomato, and red onion salad with a squeeze of lemon adds a refreshing crunch.
- For a Feast: Pair with other Indian classics like dal tadka, aloo gobi, or a cooling raita to balance the meal.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors often deepen overnight, making it even tastier the next day.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving, as it can cause the sauce to separate.
