Butter Chicken, or Murgh Makhani, is a rich and creamy curry with tender chicken pieces bathed in a luscious tomato-based sauce enriched with butter and cream. Perfectly spiced, without being overly hot.
What is Butter Chicken?
Butter Chicken is a popular North Indian curry traditionally made with marinated and grilled chicken, simmered in a velvety sauce of tomatoes, butter, and cream. It’s mildly spiced, which makes it a universal favorite. Its origins trace back to the kitchens of Moti Mahal in Delhi, where leftover tandoori chicken was creatively transformed into this now-iconic dish.
How to Make Butter Chicken: A Brief Overview
The recipe involves three main steps:
Preparing the Sauce: A rich base of tomatoes, garlic, and ginger is simmered with butter, cream, and aromatic spices like fenugreek (kasuri methi) and garam masala.
Marinating the Chicken: Yogurt, lemon juice, and spices like turmeric, red chili powder, and garam masala are combined to tenderize and infuse the chicken with flavor.
Cooking the Chicken: Traditionally, the chicken is grilled or cooked in a tandoor, but you can also pan-sear it for convenience.
Tips and Tricks for the Best Butter Chicken
- Marination is Key: For juicy, flavorful chicken, marinate it for at least 4 hours or overnight. The longer the marination, the better the flavor penetration.
- Use Fresh Ingredients: Fresh tomatoes and high-quality butter and cream elevate the dish’s flavor.
- Balance the Spices: Adjust spice levels to your taste. If you prefer a milder version, reduce the chili powder and garam masala.
- Kasuri Methi for Authenticity: A pinch of dried fenugreek leaves (kasuri methi) adds a distinct aroma that’s quintessential to butter chicken.
- Blend the Sauce: For a smooth, restaurant-style sauce, blend the tomato mixture before adding butter and cream.
- Rest the Curry: Letting the curry rest for a few minutes after cooking allows the flavors to meld beautifully.
Butter Chicken Variations
- Healthier Version: Swap heavy cream for coconut milk or Greek yogurt for a lighter version.
- Vegetarian Twist: Replace chicken with paneer (cottage cheese) or tofu to make Paneer Butter Masala.
- Spicy Butter Chicken: Add extra red chili powder or a few green chilies for a fiery kick.
- Vegan Butter Chicken: Use vegan butter, coconut cream, and jackfruit or chickpeas instead of chicken.
How to Serve Butter Chicken
Butter Chicken is best served with:
Salads or Pickles: Add a refreshing crunch with an onion-cucumber salad or some tangy Indian pickles.
Naan or Roti: Soft and fluffy Indian breads are perfect for scooping up the creamy curry.
Steamed Rice or Jeera Rice: For a comforting and complete meal, pair it with rice.
How to Store Butter Chicken
- Refrigeration: Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: It freezes beautifully! Portion it into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Reheating Tip: Add a splash of water or cream when reheating to maintain its creamy consistency.
Butter Chicken
Butter Chicken, or Murgh Makhani, is a rich and creamy curry with tender chicken pieces bathed in a luscious tomato-based sauce enriched with butter and cream. Perfectly spiced, without being overly hot, butter chicken strikes a harmonious balance between flavor and comfort.
Ingredients
For the Chicken Marinade:
- 1 lb. boneless chicken breast, cut into 1 ½-inch cubes
- 2 tbsp tandoori masala
- 1 tsp EACH: ginger paste, garlic paste
- ½ cup yogurt
- 1 tbsp oil
For the Butter Chicken Sauce:
- 2 tbsp ghee (or butter)
- 1 large onion, thinly sliced
- 1 ½ tsp EACH: ginger paste, garlic paste
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp chili powder
- 1 ½ tsp coriander powder
- 1 ½ tsp cumin powder
- ½ cup heavy whipping cream
- ½ tsp garam masala
- ¼ tsp dried fenugreek leaves (optional but amazing!)
Instructions
- In a bowl, mix tandoori masala, ginger, garlic, yogurt, and oil until smooth. Add chicken cubes, coat well, and marinate for at least 20 minutes (longer is better—overnight is ideal).
- Heat ghee in a heavy pot over medium heat. Sauté onions until soft and translucent (5-7 minutes).
- Add ginger and garlic paste; cook for 30 seconds.
- Stir in crushed tomatoes, chili powder, coriander, and cumin. Let it simmer for 5 minutes. Add a splash of water if it thickens too quickly.
- Blend the mixture until smooth, adding water as needed. (Pro Tip: Cool the sauce before blending, and blend in batches if necessary.)
- Make Ahead: You can refrigerate the sauce for 1-2 days or freeze for up to 3 months to enhance the flavors.
- Heat oil in the same pot over medium heat. Cook marinated chicken for 5-6 minutes, browning on all sides.
- Pour the blended sauce over the chicken and bring to a gentle simmer. Stir in cream and garam masala.
- Add crushed fenugreek leaves for that authentic finish.
Nutrition Information
Yield
6Serving Size
6Amount Per Serving Calories 306Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 99mgSodium 187mgCarbohydrates 9gFiber 2gSugar 4gProtein 26g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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