Butter Chicken
This authentic Butter Chicken (Murgh Makhani) features tender chicken in a rich, creamy tomato sauce with aromatic spices. The combination of yogurt-marinated chicken, buttery tomato gravy, and cream creates the perfect balance of tangy, sweet, and savory flavors that makes this Indian classic so beloved worldwide.
Equipment
- Large mixing bowl For marinating chicken
- Grill or oven For cooking marinated chicken
- Large heavy-bottomed pot or Dutch oven For making the sauce
- Blender or immersion blender For pureeing the sauce
- Skewers Optional, if grilling
Ingredients
For the Chicken Marinade
- 2 lbs boneless skinless chicken thighs 900g, cut into 2-inch pieces
- 1 cup plain yogurt 240g, full-fat preferred
- 2 tablespoons lemon juice 30ml, freshly squeezed
- 1 tablespoon ginger garlic paste or 3 cloves garlic and 1-inch ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder or paprika for color with less heat
- 1 teaspoon salt
For the Butter Chicken Sauce
- 4 tablespoons butter 60g, divided
- 1 large onion about 200g, finely chopped
- 1 tablespoon ginger garlic paste
- 28 oz crushed tomatoes 800g, canned
- 1 tablespoon tomato paste
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon sugar or to taste
- 1 cup heavy cream 240ml
- salt to taste
- 2 tablespoons kasuri methi dried fenugreek leaves, crushed
For Serving
- fresh cilantro for garnish
- basmati rice or naan for serving
Instructions
- In a large bowl, combine yogurt, lemon juice, ginger garlic paste, garam masala, cumin, chili powder, and salt. Add chicken pieces and coat well, then marinate for at least 2 hours or overnight in the refrigerator.
- Preheat oven to 450°F (230°C) or prepare grill. Thread chicken onto skewers or place on a baking sheet and cook for 15-20 minutes until charred and cooked through, turning once.
- In a large pot, melt 2 tablespoons butter over medium heat. Add onions and cook for 5-7 minutes until softened and lightly golden, then add ginger garlic paste and cook for 1 minute.
- Add crushed tomatoes, tomato paste, garam masala, coriander, cumin, chili powder, and sugar. Simmer for 15-20 minutes, stirring occasionally, until sauce thickens.
- Use an immersion blender to puree the sauce until completely smooth. Alternatively, carefully transfer to a blender and blend until smooth, then return to pot.
- Stir in heavy cream, remaining 2 tablespoons butter, and crushed kasuri methi. Add cooked chicken pieces and simmer for 5-10 minutes to let flavors meld.
- Taste and adjust salt and sugar as needed. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Notes
- Marinating overnight yields the most tender, flavorful chicken. Minimum 2 hours required.
- Kashmiri chili powder provides vibrant color with mild heat. Substitute with paprika plus cayenne for more spice.
- Kasuri methi (dried fenugreek leaves) is essential for authentic flavor. Find it at Indian grocery stores or online.
- For richer sauce, use half-and-half instead of heavy cream, or add 2 tablespoons of cashew paste.
- Chicken thighs are preferred for their tenderness, but chicken breast works if you prefer leaner meat.
- The sauce can be made ahead and refrigerated for up to 3 days. Add chicken when reheating.
- Freeze butter chicken for up to 3 months. Thaw overnight in refrigerator before reheating gently.
- For smoky flavor, char the chicken over charcoal grill or add 1/4 teaspoon liquid smoke to sauce.
- Adjust spice level by increasing or decreasing chili powder to your preference.
- For dairy-free version, use coconut cream and vegan butter, though flavor will differ from traditional recipe.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 14gProtein: 35gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 620mgPotassium: 680mgFiber: 3gSugar: 8gVitamin A: 25IUVitamin C: 20mgCalcium: 12mgIron: 15mg
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