If there’s one dish that defines North Indian comfort food, it’s Butter Chicken. Known locally as Murgh Makhani, this iconic dish is rich, creamy, mildly spiced, and loaded with flavor. Whether you’re making it for a dinner party or a cozy night in, this recipe will deliver restaurant style butter chicken right from your home kitchen.
Ingredients
For Chicken Marination:
- 500g boneless chicken (thighs preferred), cut into bite-sized pieces
- 1/2 cup thick yogurt (curd)
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (Kashmiri for color, regular for heat)
- 1/2 tsp turmeric
- 1 tsp garam masala
- Salt to taste
For the Makhani (Butter) Gravy:
- 2 tbsp butter (plus 1 tbsp for later)
- 1 tbsp oil
- 1 large onion, chopped
- 2 cups tomatoes, roughly chopped or 4 medium ripe tomatoes
- 8–10 cashews
- 1 tbsp ginger-garlic paste
- 1–2 green chilies (optional)
- 1 tsp red chili powder (Kashmiri for color)
- 1 tsp sugar (balances acidity)
- Salt to taste
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1/2 cup fresh cream
- 1/4 cup water (as needed)
Method
In a bowl, mix all marinade ingredients with the chicken. Cover and refrigerate for at least 2 hours (overnight for best flavor).
Heat a grill pan or non-stick pan. Add a little oil. Cook the marinated chicken until it’s charred and cooked through. Set aside.
In a pan, heat 2 tbsp butter and 1 tbsp oil. Add onions and sauté until translucent. Add ginger-garlic paste, green chilies, and cashews. Sauté for 2–3 mins. Add tomatoes and cook until mushy and oil begins to separate. Add chili powder and salt. Let the mixture cool slightly, then blend into a smooth puree.
In the same pan, add 1 tbsp butter. Pour in the blended gravy. Add sugar and a splash of water. Let it simmer for 5–7 mins. Add cooked chicken pieces and simmer for 5 more minutes. Crush kasuri methi between palms and add. Stir in the cream.
Optional: Add a small piece of charcoal in a bowl inside the curry, drop a little ghee on it, cover the pan for 5 minutes for a smoky dhaba-style flavor.
Serve hot with butter naan, tandoori roti, jeera rice, or lachha paratha. Don’t forget to garnish with a swirl of cream and fresh coriander!
Tips & Tricks for Perfect Butter Chicken:
- Balance the spice: Butter chicken is meant to be flavorful, not fiery. Use Kashmiri chili for color without too much heat.
- Cream substitute: Use malai or even a mix of milk and cashew paste if you’re out of fresh cream.
- Tomatoes: Use ripe red tomatoes for that classic tang. Avoid canned unless you’re in a pinch.
- Make ahead: The curry tastes even better the next day as flavors deepen.
Butter Chicken FAQs
Q: Can I use pre-cooked tandoori chicken?
Yes! It’s a great shortcut and adds an extra smoky flavor.
Q: Is butter chicken sweet?
It has a mild sweetness to balance the acidity of the tomatoes, but it’s not a sugary dish.
Q: Can I make it dairy free?
Use coconut cream and oil instead of butter and dairy cream, though flavor will vary.
Butter Chicken is more than just a recipe it’s a warm, nostalgic experience in every bite. With these simple steps and tried-and-tested tips, you’ll be making the best Murgh Makhani of your life right at home.
Try it out and tag us with your creations!
