Butter Chicken

Enjoy the richness of Butter Chicken (Murgh Makhani), a classic Indian curry. This mildly spiced dish combines golden-fried boneless chicken with aromatic spices in a creamy tomato sauce. Paired perfectly with basmati rice, naan, or roti, it’s an ideal choice for a satisfying lunch or dinner.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Resting Time 30

Total Time 1 10

Servings servings

Calories 384

Author Sangeetha Vel

Ingredients

To Marination the Chicken

1.75 lb Chicken Breast bite size pieces
1 tbsp Mustard Oil
1 tbsp Kashmiri Chili Powder
1 tsp Ginger Garlic Paste
½ tsp Garam Masala
¾ tsp Cumin Powder
2 tbsp Coriander Powder
1 tsp Kasoori Methi crushed
1 tsp Salt or to taste
3 tbsp Greek Yogurt plain or thick yogurt, or curd

To Fry the Chicken

2 tbsp Oil
1 tbsp Unsalted Butter

To Make the Sauce

2 Bay Leaves
5 cloves Garlic
1 tsp Ginger chopped
½ cup Onion chopped
2 Green Chili
2 tsp Cashew Nut or almonds, chopped
4 Cardamon
1 tsp Kashmiri Chili Powder
½ tsp Garam Masala Powder
2 tbsp Coriander Powder
¼ tsp Turmeric Powder
½ tsp Kasoori Methi crushed
Salt to taste
4 Tomatoes medium size, chopped

To Prepare Butter Chicken

2 tbsp Unsalted Butter
1 cup Water
½ cup Heavy cream

For Garnishing

½ tsp Kasoori Methi crushed
Coriander Leaves optional

US Customary - Metric

Instructions

Marinating the Chicken

Start by combining mustard oil and Kashmiri chili powder in a bowl, whisking until well mixed. This blend gives the chicken a vibrant red color and earthy flavor.
Add ginger garlic paste, garam masala, coriander powder, cumin powder, kasoori methi, Greek yogurt, and salt to the same bowl. Mix everything thoroughly until it forms a thick, smooth marinade. The Greek yogurt not only helps tenderize the chicken but also holds the spices, enhancing the flavors during cooking.
Place the chicken breast pieces in the bowl and make sure they’re evenly coated with the marinade. For best results, massage the marinade into the chicken for a minute to help it absorb the flavors. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 2 hours if possible, to allow the spices to fully infuse.

Pan Frying the Chicken

Heat oil and butter in a pan over medium heat. Carefully add the marinated chicken pieces, making sure not to overcrowd the pan, as this helps the chicken brown evenly.
Cook the chicken for 3 to 5 minutes on each side, or until each piece is golden brown and cooked through. You can check doneness by cutting into a piece—if it’s white and juicy inside, it’s ready. Once done, remove the chicken from the pan and set it aside for later use.

Making Butter Tomato Sauce

In the same pan used for frying the chicken, add cardamom, bay leaves, green chilies, garlic, ginger, onion, and either almonds or cashews. Sauté these ingredients over medium heat until they soften and release a warm, fragrant aroma. This forms the flavorful base for your butter tomato sauce.
Add Kashmiri chili powder, coriander powder, cumin powder, garam masala, kasoori methi, turmeric powder, and a pinch of salt to the pan. Continue to sauté, stirring occasionally, until the spices become fragrant and well-toasted.
Now, add the tomatoes and cook until they become mushy and fully blend with the spices. This may take a few minutes, so keep stirring until the mixture turns soft and well-combined. Once the tomato mixture is fully cooked and thickened, remove the pan from the heat and let it cool for a few minutes.
Once the mixture has cooled, transfer it to a blender and blend until it reaches a smooth, creamy consistency. Your butter chicken tomato sauce is now ready for the next steps.

Preparing the Butter Chicken

In a new pan over medium heat, melt the butter until it’s fully melted and starts to foam slightly. Pour in the blended tomato sauce and add a little water to reach your preferred consistency. Stir well to combine, so the butter melds into the sauce for extra creaminess.
Carefully add the fried chicken pieces to the sauce. Let them cook for about 7 to 10 minutes, allowing the chicken to absorb the deep flavors of the sauce. Stir occasionally, and during this time, feel free to adjust the salt to taste. You can also add a bit more water if the sauce thickens too much, keeping it creamy without being overly thick.
For the final step, stir in the heavy cream to add a luxurious, smooth texture. Sprinkle some crushed kasoori methi on top for a subtle, earthy aroma that enhances the flavors. Once everything is well blended, remove the pan from the heat and let the Butter Chicken sit for a few minutes with the lid on to allow the flavors to settle and blend. Your Butter Chicken is now ready to serve!

Serving

Enjoy this creamy, flavorful Butter Chicken with basmati rice, naan, or chapati for a perfect lunch or dinner. For more pairing ideas, check out the Serving Suggestions section below.

Notes

Here are some essential tips to help you make perfect Butter Chicken every time:

Use Fresh Ingredients: Fresh ingredients are key to a flavorful Butter Chicken. Freshly ground spices and fresh ginger, garlic, onions, and tomatoes make a noticeable difference, adding layers of depth to the dish. High-quality chicken also improves texture and flavor, so it’s worth choosing the best you can find.
Rest the Marinated Chicken: Allowing the chicken to marinate for at least 30 minutes is important for the flavors to soak in. For the richest flavor, try marinating overnight. This extra time tenderizes the chicken, making each bite juicy and flavorful when cooked.
Sauté Spices Well: When cooking the sauce, take the time to sauté the spices and ingredients until the oil begins to separate. This step, known as bhunao, releases the oils and aromas in the spices, giving your sauce a deep, robust flavor. Don’t rush this step—it’s a game-changer for authentic taste.
Incorporate Heavy Cream: Adding about half a cup of heavy cream to the sauce makes it smooth and luxurious, similar to restaurant-style Butter Chicken. If you prefer a lighter option, coconut cream works too, but it will alter the flavor slightly.
Cool Before Blending: After cooking the onion-tomato mixture, let it cool before blending. This prevents splatters and unexpected accidents, while also resulting in a smoother blend that makes the sauce creamier and easier to handle.
Don’t Omit Kasoori Methi: Kasoori methi (dried fenugreek leaves) adds an earthy, slightly bitter flavor that enhances the curry's overall taste. Even a small amount makes a big difference, so be sure to include it.
Control the Heat: Adjust the amount of chili powder to match your preferred spice level. Kashmiri chili powder gives a beautiful red color with mild heat, so if you prefer spicier Butter Chicken, balance it with additional hot spices like cayenne or fresh green chilies.
Avoid High Heat After Adding Cream: After incorporating the heavy cream, keep the heat low. High heat can cause the cream to separate, affecting the sauce’s smoothness.
Balance the Flavors: Taste and adjust the seasoning as you go. Butter Chicken is meant to have a balanced mix of sweet, tangy, and mildly spicy flavors. If it’s too tangy, add a pinch of sugar; if it’s too sweet, try adding a bit more salt or a squeeze of lime juice.
Consistency of the Sauce: Adjust the sauce consistency to your preference. If it’s too thick, add water or chicken stock, little by little, until it reaches the desired thickness. For a richer, thicker sauce, let it simmer longer and stir occasionally to prevent sticking.
Double Cooking Method: For extra flavor, grill or broil the marinated chicken pieces first to get a light char before adding them to the sauce. You can also use shred leftover tandoori chicken for an added layer of flavor. This brings a richer, smoky taste similar to restaurant-style Butter Chicken.

Nutrition

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