Butter Chicken, also known as Murgh Makhani, is a beloved North Indian dish famous for its creamy, buttery tomato-based sauce and tender, spiced chicken pieces. This recipe combines rich flavors with a smooth texture, perfect for serving with naan or basmati rice.
Ingredients:
For the Chicken Marinade:
- 700g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup thick yogurt (curd)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tbsp lemon juice
- Salt to taste
For the Butter Chicken Gravy:
- 3 tbsp unsalted butter
- 2 tbsp oil (vegetable or mustard oil)
- 2 medium onions, finely chopped
- 3 large tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- 1/2 cup fresh cream (heavy cream)
- 1 tbsp sugar (optional, balances acidity)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Marinate the Chicken
In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor and tenderness.
2. Cook the Chicken
Heat oil in a large pan over medium heat. Add marinated chicken pieces and cook until they are about 80% done, about 7-8 minutes. The chicken should be lightly browned but not fully cooked. Remove and set aside.
3. Prepare the Gravy Base
In the same pan, add butter and a little more oil if needed. Sauté chopped onions until golden brown and caramelized, about 10-12 minutes, stirring often for even color. This step adds depth and sweetness.
4. Add Ginger-Garlic and Spices
Add ginger-garlic paste to the onions and sauté for 1-2 minutes until fragrant. Then add red chili powder, coriander powder, cumin powder, and salt. Stir well to coat the onions and cook spices for 2 minutes.
5. Add Tomato Puree
Pour in the pureed tomatoes and cook on medium-low heat until the oil starts to separate from the masala and the gravy thickens, about 10-15 minutes. Stir occasionally to prevent sticking.
6. Combine Chicken and Gravy
Add the partially cooked chicken pieces to the gravy. Stir well to coat the chicken with the sauce. Cover and simmer for 10-12 minutes, allowing the chicken to cook fully and absorb flavors.
7. Final Touches
Sprinkle crushed kasuri methi over the dish and stir. Add garam masala powder and sugar, adjusting salt if necessary. Pour in fresh cream and mix gently, simmering for another 3-5 minutes on low heat until the gravy is rich and creamy.
8. Garnish and Serve
Turn off the heat and garnish with chopped coriander leaves. Serve hot with buttery naan, roti, or steamed basmati rice.
Tips for Perfect Butter Chicken:
- Use chicken thighs for juicier and more tender meat.
- Marinate overnight if possible; it makes a huge flavor difference.
- Slow caramelization of onions is key to a rich gravy.
- Kasuri methi adds authentic aroma — don’t skip it!
- Adjust cream quantity based on how rich you want the gravy.
Butter Chicken is a crowd-pleaser and perfect for special occasions or cozy dinners. This recipe blends the perfect balance of spices, creaminess, and buttery goodness to deliver an unforgettable meal every time.
