Authentic & Easy Homemade Butter Chicken Recipe: Your Ultimate Guide to an Indian Classic
There are certain dishes that transcend cultures and become universally beloved, and for many, Butter Chicken (Murgh Makhani) is at the top of that list. This iconic Indian curry, known for its rich, creamy tomato sauce and tender chicken, has captivated palates worldwide. About fifteen years ago, my family embarked on a culinary adventure that introduced us to the vibrant flavors of Indian food, and it was love at first bite. Since then, Indian cuisine has become a cherished staple in our household, offering a delightful escape from routine weeknight meals. For those busy evenings, dishes like my Slow Cooker Tikka Masala are perfect for enjoying these incredible flavors with minimal effort.
For newcomers to Indian cooking, the array of spices and techniques can sometimes seem a little daunting. However, I promise that this Butter Chicken recipe is incredibly approachable. It relies on a straightforward blend of common spices that are readily available in any standard grocery store, transforming them into a deeply satisfying and utterly delicious meal that you’ll want to make again and again.
The Charm of Butter Chicken
Butter Chicken was one of the very first dishes we ever ordered at an Indian restaurant, and it quickly became our benchmark for good Indian food. It’s an incredibly “safe” and welcoming choice, even for those who might be a bit hesitant to venture into new culinary territories. I’ve even seen our notoriously picky dads devour this dish with gusto, completely unaware of its “exotic” origins – a true testament to its universal appeal! Its mild, comforting profile makes it a fantastic entry point into the diverse world of Indian curries.
Often, Indian food carries a reputation for being intensely spicy, which can deter some. However, one of the most wonderful aspects of homemade Butter Chicken is the ability to fully control the heat level. This particular recipe is designed to be very mild, incorporating just a touch of cayenne pepper for a subtle warmth rather than an overpowering kick. If you adore spicy food and want to turn up the heat, feel free to add more cayenne, or even a fresh green chili, to suit your preference. On the other hand, if you prefer it exceptionally mild, you can simply reduce or omit the cayenne pepper altogether. This adaptability ensures that everyone at your table can enjoy this creamy, flavorful dish exactly how they like it.
Essential Ingredients for Butter Chicken
While the ingredient list for Butter Chicken might appear lengthy at first glance, don’t let it intimidate you! Many of these are common pantry spices, and the preparation is divided into easy, manageable steps. The key to truly flavorful Butter Chicken lies in two main components: the chicken marinade and the rich, creamy tomato sauce. Here’s a detailed look at what you’ll need:
- Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Thighs tend to stay more tender and moist, but breasts work beautifully too.
- Plain Yogurt: Essential for the marinade, helping to tenderize the chicken and infuse it with flavor. Greek yogurt works best for its thickness.
- Garam Masala: A cornerstone of Indian cuisine, this spice blend adds a warm, aromatic depth.
- Fresh Ginger: Both for the marinade and the sauce, providing a pungent, spicy kick.
- Fresh Garlic: Used generously in both stages for its distinct aroma and flavor.
- Lemon Juice: Brightens the marinade and helps tenderize the chicken.
- Ground Cumin: Earthy and warm, a fundamental spice in Indian curries.
- Turmeric: Gives the dish its signature golden hue and adds a subtle, earthy flavor.
- Chili Powder: Adds mild heat and color (note: this is typically a blend of chili peppers, not pure cayenne).
- Cayenne Pepper: For adjustable heat. Add more for a spicier curry, or less for milder taste.
- Butter: The namesake ingredient, contributing richness and a silky texture to the sauce.
- Onion: Forms the aromatic base of the sauce.
- Crushed Tomatoes: The foundation of the sauce, providing sweetness and tang.
- Ground Coriander: Adds a fragrant, citrusy, and slightly sweet note.
- Heavy Cream: The secret to the sauce’s luxurious creaminess and smooth finish.
The beauty of this recipe is that most of these spices are likely already in your spice rack, or easily found at any local grocery store. The chicken benefits greatly from a good marinade in the yogurt and a generous selection of spices for at least 4 hours, and ideally up to 24 hours. This means you can get a significant portion of the prep work out of the way the day before, making dinner time much smoother and more enjoyable.
How To Make The Best Homemade Butter Chicken
Creating this delicious Butter Chicken involves a few simple, yet crucial, steps. Each stage contributes to the layers of flavor that make this dish so irresistible.
- Marinate the Chicken: In a large bowl, combine the plain yogurt with garam masala, minced ginger, minced garlic, lemon juice, ground cumin, turmeric, chili powder, and cayenne pepper. Mix well until all the spices are fully incorporated. Add your bite-sized chicken pieces and toss thoroughly until every piece is evenly coated. Cover the bowl and refrigerate for a minimum of 4 hours, or ideally, overnight (up to 24 hours). This marinating step is key to tenderizing the chicken and infusing it with deep flavor.
- Broil the Chicken: Preheat your oven to a high broil setting. Arrange the marinated chicken pieces in a single layer on a baking sheet. Broil for 3-4 minutes until lightly browned and slightly charred at the edges, then flip the chicken and cook for another 2-3 minutes. This quick broil adds a fantastic smoky flavor and helps to seal in the juices, preventing the chicken from becoming tough. Remove the chicken from the oven and set aside.
- Sauté Aromatics for the Sauce: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onions and cook them for 5-6 minutes, stirring occasionally, until they become soft, translucent, and fragrant. Next, stir in the minced ginger and garlic for the sauce, and cook for just 1 minute more, until their aromatic scent fills your kitchen. Be careful not to burn the garlic.
- Build the Sauce Base: Add the crushed tomatoes, chili powder, ground coriander, cumin, turmeric, and garam masala to the pot. Stir everything together, then pour in 1/4 cup of water. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 10 minutes. This simmering time allows the flavors of the spices and tomatoes to meld beautifully, creating a rich and complex base for your curry.
- Achieve a Silky Smooth Sauce: For that signature smooth, luxurious Butter Chicken texture, it’s time to puree the sauce. You can use an immersion blender directly in the pot, or carefully transfer the sauce to a traditional blender or food processor. Blend until the sauce is completely smooth and free of any lumps. This step is crucial for the restaurant-quality finish.
- Combine and Thicken: Return the pureed sauce to the pot if you used an external blender. Add the broiled chicken pieces along with any accumulated juices from the baking sheet into the sauce. Stir in the heavy cream. Bring the mixture back to a simmer over medium-low heat and cook for another 10 minutes, stirring occasionally, until the sauce is bubbling gently and has thickened to your desired consistency. The cream will enrich the sauce and bring it all together.
- Serve and Garnish: Your homemade Butter Chicken is ready! Serve it hot over fluffy white rice, such as Basmati or Jasmine. For an authentic touch and a burst of freshness, garnish generously with fresh chopped cilantro.
Butter Chicken FAQs
Butter Chicken is renowned for its depth of flavor and aromatic spices, but it is typically not spicy in terms of heat level. The rich curry sauce is primarily savory, with a subtle tang from the tomatoes and a creamy sweetness from the heavy cream and butter. Unlike some Chinese-American dishes, it’s not a sweet sauce. Any heat comes from chili powder or cayenne pepper, which can be adjusted to personal taste, making it quite versatile for those who prefer milder dishes.
The origins of Butter Chicken trace back to Northern India in 1948, created by Kundan Lal Gujral. While there isn’t an extensive documented history detailing its naming, the popular theories revolve around its luxurious texture and components. Some believe it’s called “Butter Chicken” because the chicken itself, marinated and cooked, becomes incredibly tender and succulent, literally melting in your mouth like butter. Others point to the sauce, which is famously rich and creamy, often featuring a generous amount of butter. Over time, many recipes have indeed increased the actual butter content in the curry to live up to the dish’s enticing name, enhancing its decadent flavor and velvety consistency.
For this Butter Chicken recipe, I typically opt for boneless, skinless chicken breasts, which I cut into approximate 1-inch cubes. This is often because chicken breasts are what I tend to have on hand in my freezer, and they absorb the marinade beautifully. However, you can absolutely use boneless, skinless chicken thighs as well. Chicken thighs are known for being more forgiving, staying incredibly moist and tender even if slightly overcooked. Simply cut the chicken thigh meat into similar 1-inch cubes, and the rest of the recipe instructions will remain exactly the same. Both options yield fantastic results, so choose whichever you prefer or have available!
Can I Make Butter Chicken Ahead?
Absolutely! Butter Chicken is one of those fantastic recipes that actually tastes even better the next day, making it perfect for meal prepping or entertaining. The flavors of the gravy deepen and blend together beautifully as it sits, creating an even more harmonious and delicious curry.
- Prepare the Sauce in Advance: Cook the sauce portion of the recipe entirely, following steps 3-5 (sautéing aromatics, building the base, and pureeing). Once smooth, let the sauce cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for an extended period of 3-4 months.
- Thawing and Marinating: If using frozen sauce, remove it from the freezer and allow it to thaw in the refrigerator overnight. The day before you plan to serve, also prepare your chicken and let it marinate overnight as directed in step 1.
- Final Assembly: When you’re ready to eat, cook the marinated chicken as directed in step 2 (broil). Reheat the prepared sauce in a large pan over medium heat until it’s simmering. Add the cooked chicken and its juices to the sauce, stir in the heavy cream (if not added during initial sauce prep), and allow everything to simmer together for a few minutes until the chicken is heated through and the sauce is bubbling and thick.
Serving Suggestions for Butter Chicken
To complete your authentic Indian meal experience, serve your delectable Butter Chicken over fragrant Basmati Rice or Instant Pot Jasmine Rice. Pair it with warm, fluffy homemade Naan bread, perfect for soaking up every last drop of the rich, creamy sauce. You might also consider offering a side of cooling Raita (yogurt dip) or a fresh cucumber and tomato salad to balance the richness of the curry. A simple squeeze of fresh lime juice just before serving can also elevate the flavors beautifully. This combination makes for a truly satisfying dinner that everyone will undoubtedly enjoy.
More Delicious Dinner Recipes to Explore
If you loved this Butter Chicken recipe and are eager to explore more savory and comforting dinner ideas, be sure to check out some of my other favorite recipes:
- Chicken Tikka Masala
- Cashew Chicken
- Chicken Vindaloo
- BBQ Chicken Wrap
- Beef Enchilada Casserole
- Chicken Stuffed Shells
- Air Fryer Tacos
- Chicken Curry
Butter Chicken Recipe
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Ingredients
- 1 pound chicken, cut into bite sized pieces
Marinade
- 1/2 cup plain Greek yogurt
- 1 Tablespoon garam masala
- 1 Tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 teaspoon lemon juice
- 2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Sauce
- 2 Tablespoon butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon chili powder
- 1 1/2 Tablespoon ground coriander
- 2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 cup water
- 1/2 cup heavy cream
Instructions
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In a bowl mix together the yogurt and the rest of the ingredients for the marinade. Add the chicken pieces and mix until they are well coated. Cover and refrigerate for 4-24 hours.
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Preheat oven to Broil. Place chicken pieces on a baking sheet. Cook for 3-4 minutes, flip the chicken and cook for 2-3 minutes more. Remove from oven.
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In a large pot, melt butter over medium heat. add onions and cook for 5-6 minutes, until they are soft. Mix in the ginger and garlic and cook for 1 minute, until it is nice and fragrant.
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Add the tomatoes, chili powder, coriander, cumin, turmeric and garam masala. Add water and bring the mixture to a simmer. Cook for about 10 minutes.
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Using an immersion blender, traditional blender or food process to puree the sauce until it is smooth.
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Add the chicken and the juices to the sauce. Stir in the cream and cook for about 10 minutes until the cause is bubbling and thick.
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Serve over white rice. Garnish with cilantro if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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