Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and mildly spicy Indian dish made with golden-fried boneless chicken, basic spices, herbs, and a homemade tomato-based curry sauce. This dish is one of the most popular and best-loved curries and pairs well with basmati rice, naan, roti, chapati, pulao, and biryani. It is a great option for lunch and dinner.
The recipe shared here provides easy step-by-step instructions for making Butter Chicken at home. A detailed video of the recipe is also included to make the cooking process visually clear. Try it out and enjoy!
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What is Butter Chicken?
Butter Chicken, also known as murgh makhani, is a rich, creamy, and mildly spiced Indian curry bursting with flavors of Indian spices and herbs. The Hindi term "murgh makhani" translates to "chicken and butter" in English. It is typically made with succulent pieces of boneless tandoori chicken that are simmered in a creamy and silky smooth onion tomato sauce.
As the name suggests, this dish is made with a generous amount of butter, cream, basic Indian spices, and herbs. It is also commonly referred to as chicken makhani, butter chicken curry, or masala. These terms are used interchangeably throughout this post.
This butter chicken curry was first invented by the owners of Moti Mahal Restaurant in New Delhi using leftover tandoori chicken in a butter-rich sauce called makhan. The dish quickly gained popularity for its unique flavor, taste, and silky smooth texture.
Over time, butter chicken masala has become one of the best-known Indian curries around the world. It is not only enjoyed as a curry, but also as a topping on pizza, stuffed in wraps and rolls, and more.
Overall, this curry is a delicious dish to share with loved ones. Whether you're looking for a satisfying weeknight dinner or trying to create a delicious Indian spread for a party, this curry is sure to be a hit.
To try a different variation of butter chicken, you may want to consider making Garlic Butter Chicken from Italian cuisine. This dish is sure to be a hit with those who enjoy butter chicken.
Ingredients
To make this Butter Chicken, you will need a few basic Indian spices and fresh produce. These ingredients can typically be found at most Indian grocery stores. Here is a list of what you will need:
For Marination
These are the ingredients you will need for marinating the chicken:
- Basic spice powders (such as Kashmiri chili, coriander, garam masala, and cumin)
- Mustard oil - adds an authentic flavor to the chicken with its warm, peppery notes
- Greek yogurt - helps to tenderize the chicken and delivers succulent meat. You can also use regular yogurt if that's what you have available
- Ginger Garlic Paste - removes raw aromas from the meat and adds fresh flavor and taste
- Chicken - boneless chicken breast or thigh pieces
- Herbs - kasoori methi (dried fenugreek leaves) enhance the taste and flavor of the curry
All of these ingredients work together to create a delicious marinade for the chicken.
Other Ingredients
These are the ingredients you will need to make the butter chicken masala:
- Whole spices (such as bay leaves, and cardamom) - add a warm and earthy flavor to the curry
- Ginger and Garlic - Add so much flavor to the curry
- Onion and tomato - add depth and a sweet, tangy flavor to the dish
- Nuts - Nuts like cashew or almond deliver rich and creaminess to the sauce
- Spice powders (such as Kashmiri chili, garam masala, and coriander)
- Fat - both oil and butter are used in this recipe to add rich flavor. You can also use ghee instead of butter if you prefer
For a complete list of ingredients, please see the recipe card below.
How to make Butter Chicken Curry at home?
The recipe shared here is for Butter Chicken, a popular Indian curry. It is a creamy and buttery-rich onion-tomato-based curry with succulent pieces of pan-fried boneless chicken.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Marinate Chicken
- Whisk - To make this recipe, you will need to whisk together mustard oil and Kashmiri chili powder in a bowl. This will help to evenly distribute the spice and impart a nice red color and unique earthy flavor to the marinade
- Mix - Next, add the ginger garlic paste, garam masala powder, coriander powder, cumin powder, kasoori methi, Greek yogurt, and salt. Mix everything together until well combined
- Marinate and rest - Finally, add the chicken breast pieces to the marinade and mix until they are evenly coated. Cover the bowl with a lid and allow the chicken to rest for at least 30 minutes. If you have time, you can also let the chicken marinate in the refrigerator overnight for even more flavor
Fry the Chicken
- Add Butter - In a pan with medium heat, add oil and 1 tablespoon of butter
- Place the Chicken - Add the chicken pieces to the pan, making sure not to overcrowd it
- Fry - Fry the chicken for 3-5 minutes on both sides, or until it turns golden brown
- Remove and reserve - Remove the fried chicken from the oil and set it aside for later use
To Make Sauce
- Saute - In the same pan, add cardamom, bay leaves, green chilies, garlic, ginger, onion, almond or cashew nuts, and onion. Saute until everything turns soft
- Add Spice powders - Add the spice powders and saute until fragrant
- Soften the Tomatoes - Add the tomatoes and cook until they are mushy. Remove the mixture from the heat and allow it to cool down
- Blend - Blend the mixture in a blender until smooth. The butter chicken tomato sauce is now ready to use
To make Butter Chicken
- Add the sauce - In a pan with medium heat, add butter and melt it. Add the blended sauce and water, and mix well
- Cook chicken in sauce - Add the fried chicken and cook for 7-10 minutes, allowing the chicken to absorb the flavors of the sauce. At this point, you can adjust the salt and water if needed
- Garnish and serve - Finally, add heavy cream and garnish with crushed kasoori methi. Remove the pan from the heat and serve
Tips
- Allow the marinated chicken to rest - Letting the marinated chicken sit for a period of time allows the flavors to fully permeate the meat. We recommend at least 30 minutes, but if you have the time, letting it rest overnight will yield a delicious result
- Use fresh ingredients - It is important to use fresh spice powders that are no older than 6 months in order to achieve the best flavor in your dish
- Let the onion-tomato mixture cool before blending - Before blending the onion-tomato mixture, be sure to let it come to room temperature. Blending hot ingredients can cause explosions, so it is important to be cautious
- Add heavy cream - While the onion-tomato sauce alone is sufficient to achieve a thick curry, adding half a cup of heavy cream will yield a silky smooth sauce as you might find in a restaurant
- Don't skip the kasoori methi - We always recommend including kasoori methi in your curry, as it adds unique flavors and improves the overall taste of the dish
Storage Suggestions
This creamy Butter Chicken Curry can be stored in the refrigerator for up to 3 days in an airtight container. It is also freezer-friendly and can be stored for up to 2 to 3 months in individual serving packs. When you want to use it, simply thaw it overnight in the refrigerator and use it as needed. To reheat, use the stovetop or microwave until warmed through.
Serving Suggestions
Serve this delicious creamy Butter Chicken with basmati rice, jasmine rice, naan, or chapati for a satisfying meal. You can also make it a part of a larger Indian party platter by serving it with chicken, or vegetable biryani, roti, raita, tandoori chicken, and samosa for a complete feast.
Related Recipes
You can find similar curry recipes below and more at Indian recipes and chicken recipes. These recipes are perfect for creating a delicious and satisfying meal for lunch or dinner. From rich and creamy curries to flavorful and spicy dishes, these recipes will transport your taste buds to the vibrant world of Indian cuisine.
- Chicken Curry
- Chicken Tikka Masala
- Chicken Korma
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
- Tandoori Chicken
- Paneer Tikka Masala
- Palak Paneer
More curry recipes:
Butter Chicken Recipe Video
I have created a detailed video of this Butter Chicken recipe that I hope will help you make a restaurant-quality dish at home. You can also find this recipe in a story format.
📖 Recipe
Butter Chicken
Ingredients
For Marination
- 1 tbsp Mustard Oil
- 1 tbsp Kashmiri Chili
- ½ tsp Garam Masala
- ¾ tsp Cumin Powder
- 1 tsp Ginger Garlic Paste
- 1 tsp Kasoori Methi, crushed
- 3 tbsp Greek Yogurt, plain, or thick yogurt
- 1½ tsp Salt
- 1.75 lb Chicken Breast, bite size pieces
For Butter Chicken Sauce
- 4 Cardamon
- 2 Bay Leaves
- 5 cloves Garlic
- 1 tsp Ginger, chopped
- ½ cup Onion, chopped
- 2 Green Chili
- 2 tsp Cashew Nut, or almonds chopped
- 1 tsp Kashmiri Chili Powder
- 2 tbsp Coriander Powder
- ½ tsp Garam Masala Powder
- ½ tsp Turmeric Powder
- ½ tsp Kasoori Methi, crushed +½ for garnishing
- Salt, or as needed
- 4 Tomatoes, medium size, chopped
- ½ cup Heavy cream
Other Ingredients
- 2 tbsp Oil
- 3 tbsp Unsalted Butter, 1 tbsp for frying chicken + 2 tbsp for sauce
- Coriander Leaves, to garnish
Instructions
To Marinate Chicken
- In a bowl, mix mustard oil with Kashmiri chili powder using a whisk until well combined. This will give the chicken a nice red color and an earthy flavor
- Add the ginger garlic paste, garam masala powder, coriander powder, cumin powder, kasoori methi, Greek yogurt, and salt to the bowl. Mix until everything is well combined
- Add the chicken breast pieces to the bowl and mix until they are well coated with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes. If you have the time, you can let it marinate in the refrigerator overnight
Fry the Chicken
- In a pan over medium heat, add oil and 1 tbsp of butter. Place the chicken pieces in the pan without overcrowding it
- Fry the chicken for 3 to 5 minutes on each side, or until it is golden brown. Remove the fried chicken from the pan and set it aside for later
To make Butter Chicken Sauce
- In the same pan, add cardamom, bay leaves, green chilies, garlic, ginger, onion, almond, or cashew nuts. Saute until everything is softened and fragrant. This will form the base of the butter chicken sauce.
- Add Kashmiri chili powder, coriander powder, cumin powder, garam masala powder, kasoori methi, turmeric powder, and salt to the pan. Saute until the spices are fragrant
- Next, add the tomatoes and saute until they are mushy. Once the mixture is ready, remove it from the heat and let it cool
- Once the mixture has cooled, blend it into a smooth consistency in a blender. The butter chicken tomato sauce is now ready to use
To make Butter Chicken
- In a separate pan over medium heat, melt some butter. Add the blended sauce and water to the pan and mix well
- Add the fried chicken to the pan and allow it to cook for 7 to 10 minutes, or until the chicken has absorbed the flavors of the sauce. At this stage, you can adjust the salt and water as needed
- Finally, add heavy cream and garnish with crushed kasoori methi. Remove the pan from the heat
To Serve
- Serve this creamy and delicious Butter Chicken with basmati rice, naan, or chapati for a satisfying lunch or dinner
Video
Notes
- Allow the marinated chicken to rest - Letting the marinated chicken sit for a period of time allows the flavors to fully permeate the meat. We recommend at least 30 minutes, but if you have the time, letting it rest overnight will yield a delicious result
- Use fresh ingredients - It is important to use fresh spice powders that are no older than 6 months in order to achieve the best flavor in your dish
- Let the onion-tomato mixture cool before blending - Before blending the onion-tomato mixture, be sure to let it come to room temperature. Blending hot ingredients can cause explosions, so it is important to be cautious
- Add heavy cream - While the onion-tomato sauce alone is sufficient to achieve a thick curry, adding half a cup of heavy cream will yield a silky smooth sauce as you might find in a restaurant
- Don't skip the kasoori methi - We always recommend including kasoori methi in your curry, as it adds unique flavors and improves the overall taste of the dish
Nutrition
FAQ
Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian curry flavored with a blend of Indian spices and herbs. The term "Murgh Makhani" is Hindi for "chicken and butter", as the dish is typically made with juicy pieces of boneless tandoori chicken simmered in a creamy onion-tomato sauce.
Butter Chicken is a rich, creamy, and mildly spiced Indian dish that is loaded with the flavors of Indian spices like cardamom, bay leaves, and cloves. The butter and heavy cream used in the recipe add a mild sweetness to the dish, while the onion-tomato sauce adds curry flavor and volume. Kasoori methi is also used in the recipe, adding a unique flavor and elevating the overall taste of the dish.
Yes, you can omit the cream from this recipe if you prefer not to use it. While the cream does add a mild sweetness and creamy, silky texture to the Butter Chicken, it can be also replaced with cashew or almond milk.
The main difference between Butter Chicken and Tikka Masala is that Butter Chicken is typically a milder curry with fewer spices, while Chicken Tikka Masala uses a greater quantity of spices in its recipe. The two dishes may look similar, but they have slightly different tastes. Additionally, the Butter Chicken recipe only requires a creamy blend of tomato sauce, while Tikka Masala uses a large amount of onion and tomato. Furthermore, Butter Chicken has a distinct buttery flavor, which is less prominent in Tikka Masala.
Serve this delicious creamy Butter Chicken with basmati rice, jasmine rice, naan, or chapati for a satisfying meal. You can also make it a part of a larger Indian party platter by serving it with chicken, or vegetable biryani, roti, raita, tandoori chicken, and samosa for a complete feast.
I hope you enjoyed the recipe I shared here and I would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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