Indian Butter Chicken

Indian Butter Chicken, or Murgh Makhani, is a rich and creamy curry that features tender chicken simmered in a velvety tomato and butter-based sauce. With its perfect balance of spices and a hint of sweetness, this dish is a global favorite that pairs beautifully with naan or basmati rice for a comforting and flavorful meal.

Why You’ll Love This Recipe

• Restaurant-Quality Dish: Enjoy the classic flavors of Indian butter chicken at home.
• Creamy and Flavorful: A rich sauce with a perfect blend of spices.
• Customizable Heat: Adjust the spice level to your liking.
• Easy to Make: Straightforward steps and pantry-friendly ingredients.
• Perfect Pairings: Serve with naan, roti, or rice for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• Yogurt
• Lemon juice
• Garlic, minced
• Ginger, grated
• Garam masala
• Ground cumin
• Paprika
• Salt

For the Sauce:

• Butter
• Onion, finely chopped
• Garlic, minced
• Ginger, grated
• Tomato puree or crushed tomatoes
• Heavy cream or coconut milk
• Garam masala
• Ground cumin
• Ground coriander
• Turmeric powder
• Red chili powder (optional, for heat)
• Honey or sugar (for sweetness)
• Fresh cilantro, chopped (for garnish)

Directions

this recipe

Marinate the Chicken:

1. Mix Ingredients: In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, and salt.
2. Coat Chicken: Add the chicken pieces and mix to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Chicken:

1. Sear the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken pieces for 3-4 minutes on each side, until lightly charred. The chicken does not need to be fully cooked at this stage. Set aside.

Make the Sauce:

1. Sauté Aromatics: In a large pan, melt butter over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes. Add garlic and ginger, and cook for another 1-2 minutes.
2. Add Spices: Stir in garam masala, cumin, coriander, turmeric, and red chili powder (if using). Cook for 1 minute to toast the spices.
3. Add Tomatoes: Pour in the tomato puree and simmer for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
4. Blend (Optional): For a smooth sauce, use an immersion blender to puree the mixture directly in the pan or transfer it to a blender and return to the pan.
5. Add Cream and Sweetener: Stir in the heavy cream or coconut milk and honey or sugar. Adjust seasoning with salt.

Combine and Simmer:

1. Add Chicken: Return the seared chicken to the pan and simmer in the sauce for 10-15 minutes, or until the chicken is fully cooked and tender.

Serve:

1. Garnish: Top with fresh cilantro.
2. Pair: Serve hot with basmati rice, naan, or roti.

Servings and Timing

• Servings: Serves 4-6
• Prep Time: 15 minutes (plus marination)
• Cook Time: 30 minutes
• Total Time: 45 minutes (plus marination)

Variations

• Vegetarian Option: Use paneer or tofu in place of chicken.
• Spicy Version: Add more red chili powder or fresh green chilies for extra heat.
• Mild and Sweet: Reduce the spices and add more honey for a sweeter sauce.
• Dairy-Free: Use coconut milk instead of cream and dairy-free butter.
• Cashew Cream Sauce: Blend soaked cashews with water to create a rich, nutty alternative to cream.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if needed.
• Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Can I skip marinating the chicken?

While marinating enhances the flavor and tenderness, you can skip it for a quicker version.

Can I make this dish in a slow cooker?

Yes, combine the marinated chicken and sauce ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream at the end.

What’s the best type of chicken to use?

Chicken thighs are preferred for their juiciness, but chicken breasts work well too.

How do I make the sauce smoother?

Blend the sauce with an immersion blender or in a regular blender for a silky texture.

Can I use canned tomatoes?

Yes, canned crushed tomatoes or tomato puree work perfectly.

How do I adjust the spice level?

Add more chili powder for heat or reduce the amount for a milder dish.

Can I double the recipe?

Absolutely! Double the ingredients, but cook the chicken in batches to avoid overcrowding.

What’s a good garnish for butter chicken?

Fresh cilantro, a drizzle of cream, or a sprinkle of garam masala enhances the presentation and flavor.

Can I use store-bought butter chicken sauce?

Yes, but homemade sauce offers a fresher, more authentic flavor.

What sides pair well with butter chicken?

Serve with basmati rice, naan, cucumber raita, or a simple green salad.

Conclusion

Indian Butter Chicken is a creamy, flavorful curry that’s easy to make at home and sure to impress. With its tender chicken, aromatic spices, and rich sauce, this dish is a beloved classic for good reason. Customize it to your taste, pair it with your favorite sides, and enjoy a restaurant-quality meal in the comfort of your kitchen!

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