Butter Chicken Recipe – The Ultimate Creamy & Flavorful Indian Dish

 Description: Learn how to make restaurant-style Butter Chicken at home with this easy and authentic recipe. A rich, creamy, and mildly spiced tomato-based curry perfect for pairing with naan or rice!

Introduction

Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. This creamy, mildly spiced, and buttery curry originated in Delhi and has become a staple in Indian cuisine. With tender chicken pieces simmered in a luscious tomato-based gravy, this dish is perfect for a comforting meal.


Ingredients

For the Chicken Marinade

  • 500g boneless chicken (thighs or breast), cut into cubes
  • ½ cup yogurt
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp ginger-garlic paste
  • 1 tbsp oil

For the Butter Chicken Gravy

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 medium onion, finely chopped
  • 3 large tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ cup heavy cream
  • 1 tbsp honey or sugar
  • ½ cup water (adjust as needed)
  • 2 tbsp fresh coriander leaves (for garnish)



Instructions

Step 1: Marinate the Chicken

  1. In a bowl, mix yogurt, lemon juice, salt, red chili powder, turmeric, garam masala, ginger-garlic paste, and oil.
  2. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (preferably overnight for best flavor).

Step 2: Cook the Chicken

  1. Heat a pan or grill with a little oil. Cook the marinated chicken until golden brown on both sides (about 5-7 minutes per side). Set aside.

Step 3: Prepare the Butter Chicken Gravy

  1. In a large pan, heat butter and oil. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
  4. Pour in the tomato puree, red chili powder, coriander powder, turmeric, and salt. Cook until the mixture thickens and oil starts to separate (about 10-12 minutes).
  5. Add the cooked chicken to the gravy and mix well.
  6. Pour in heavy cream, garam masala, and honey. Stir and simmer for another 5 minutes. Adjust consistency with water if needed.

Step 4: Garnish & Serve

  1. Sprinkle fresh coriander leaves and a drizzle of cream for extra richness.
  2. Serve hot with butter naan, basmati rice, or roti.

Tips for the Best Butter Chicken

  • Use chicken thighs for juicier and more flavorful results.
  • Marinate longer to enhance the flavors.
  • Blend the gravy for an extra smooth and restaurant-style texture.
  • Use fresh cream for the best rich and creamy consistency.

FAQs

1. Can I make Butter Chicken without cream?

Yes, you can substitute heavy cream with cashew paste, coconut milk, or Greek yogurt for a dairy-free alternative.

2. How can I make Butter Chicken spicier?

Increase the red chili powder or add chopped green chilies to the gravy.

3. Can I store Butter Chicken?

Yes! It stays fresh in the refrigerator for up to 3 days. Reheat on low heat, adding a little water or cream to maintain consistency.

Conclusion

Butter Chicken is a must-try dish for anyone who loves rich and creamy Indian curries. With this easy homemade recipe, you can enjoy restaurant-quality Butter Chicken in your own kitchen. Try it today and let us know how it turned out!

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