Indian Butter Chicken, or “Murgh Makhani,” is a beloved dish known for its rich, creamy tomato sauce and tender, spiced chicken. Originating from Delhi, this dish has captured hearts worldwide with its warm, comforting flavors. Whether it’s a special dinner or a weeknight treat, butter chicken offers a beautiful balance of spices, cream, and tangy tomatoes. This homemade version is perfect for anyone looking to bring the authentic taste of India into their kitchen.

Why You’ll Love This Recipe:

This recipe for butter chicken is easy to follow yet delivers restaurant-quality flavors. The creamy, mildly spiced tomato-based sauce coats tender chunks of chicken, making it an irresistible meal. Plus, it’s highly customizable to suit different spice levels. Serve it over fluffy basmati rice or with warm naan, and you have a complete meal that’s sure to impress your family or guests.

Ingredients You’ll Need:

Chicken thighs or breasts (boneless, skinless): About 1 ½ lbs, cut into bite-sized pieces.
Plain yogurt: For marinating the chicken.
Garlic: Minced, about 4 cloves.
Ginger: Freshly grated, about 2 tablespoons.
Garam masala: Key spice mix for warmth and depth.
Ground cumin: Adds an earthy flavor.
Ground turmeric: For color and a subtle bitterness.
Chili powder or paprika: Adjust for heat preference.
Butter or ghee: About 3 tablespoons for cooking and flavor.
Onion: Finely chopped.
Tomato puree: About 1 cup for the base of the sauce.
Heavy cream or coconut milk: 1 cup for creaminess.
Cilantro: Freshly chopped for garnish.
Lemon juice: To brighten up the flavors.
Salt and pepper: To taste.

How to Make Indian Butter Chicken:

Step-by-Step Instructions:

Marinate the Chicken: In a bowl, combine yogurt, half of the minced garlic, half of the ginger, garam masala, cumin, turmeric, chili powder, salt, and lemon juice. Add the chicken pieces, making sure they are well-coated. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Sear the Chicken: In a large skillet, melt 2 tablespoons of butter or ghee over medium heat. Sear the marinated chicken in batches until golden on the outside (it doesn’t need to be fully cooked through). Remove from the pan and set aside.
Prepare the Sauce: In the same skillet, add the remaining butter. Sauté the onions until golden brown, about 5-7 minutes. Add the rest of the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Make the Base: Stir in the tomato puree, cooking for 10 minutes to reduce and concentrate the flavors. Season with salt, pepper, and a little more garam masala.
Simmer with Cream: Slowly stir in the heavy cream or coconut milk, mixing it into the tomato base. Return the seared chicken to the skillet, and simmer for 10-15 minutes until the chicken is fully cooked and the sauce thickens.
Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan.

Cooking Tips:

Marinate longer for better flavor: For the most tender and flavorful chicken, marinate for at least 4 hours or overnight.
Use ghee for authenticity: Ghee, a clarified butter commonly used in Indian cuisine, adds richness to the dish.
Adjust spice level: Add more or less chili powder depending on your heat preference.

Helpful Tips:

Use chicken thighs for juiciness: Chicken thighs stay moist and tender during cooking compared to breasts.
Add vegetables: For a veggie-packed version, toss in some spinach or peas toward the end of cooking.

Details:

Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (excluding marinating)
Yield: Serves 4-6
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Gluten-Free

Notes:

For a lighter version, use Greek yogurt instead of heavy cream.
Butter chicken can also be made with leftover roast chicken for a quicker meal.

Nutritional Information (per serving):

Calories: ~400 kcal
Carbohydrates: 10g
Protein: 25g
Fat: 28g

Frequently Asked Questions:

Can I use coconut milk instead of cream?
Yes! Coconut milk adds a delicious richness and is a great dairy-free alternative.

Can I make this in advance?
Absolutely. Butter chicken tastes even better the next day, as the flavors deepen over time. Simply reheat on the stovetop.

Storage Instructions:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: This dish freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Related Recipes:

If you enjoyed this recipe, you might also love these:

Creamy Chicken Stroganoff

Conclusion:

Indian Butter Chicken is a flavorful, comforting dish that will transport your taste buds straight to the heart of Indian cuisine. With its creamy sauce and perfectly spiced chicken, this recipe is sure to become a family favorite. Whether you’re cooking for a crowd or just craving some delicious Indian flavors, this dish is always a winner!

Indian Butter Chicken

Author: Charlotte

Print Recipe

Description

ndian Butter Chicken, or “Murgh Makhani,” is a beloved dish known for its rich, creamy tomato sauce and tender, spiced chicken. Originating from Delhi, this dish has captured hearts worldwide with its warm, comforting flavors.

Instructions

Marinate the Chicken: In a bowl, combine yogurt, half of the minced garlic, half of the ginger, garam masala, cumin, turmeric, chili powder, salt, and lemon juice. Add the chicken pieces, making sure they are well-coated. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Sear the Chicken: In a large skillet, melt 2 tablespoons of butter or ghee over medium heat. Sear the marinated chicken in batches until golden on the outside (it doesn’t need to be fully cooked through). Remove from the pan and set aside.
Prepare the Sauce: In the same skillet, add the remaining butter. Sauté the onions until golden brown, about 5-7 minutes. Add the rest of the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Make the Base: Stir in the tomato puree, cooking for 10 minutes to reduce and concentrate the flavors. Season with salt, pepper, and a little more garam masala.
Simmer with Cream: Slowly stir in the heavy cream or coconut milk, mixing it into the tomato base. Return the seared chicken to the skillet, and simmer for 10-15 minutes until the chicken is fully cooked and the sauce thickens.
Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

For a lighter version, use Greek yogurt instead of heavy cream.
Butter chicken can also be made with leftover roast chicken for a quicker meal.