Indian Butter Chicken recipe

There are a handful of dishes that transcend mere food and become a full-sensory experience, and for my family, Indian Butter Chicken sits at the very top of that list. For years, it was a “restaurant only” treat, a dish shrouded in culinary mystery that I assumed was too complex to recreate at home. I still remember the first time I decided to tackle it. The kitchen slowly filled with the most incredible aroma—a heady blend of toasted spices, sweet tomatoes, and fragrant ginger and garlic. My kids, usually oblivious to my cooking experiments, started drifting into the kitchen, drawn by the scent, asking, “What is that? It smells amazing!” The moment of truth came at the dinner table. I watched nervously as my husband took his first bite, dipping a piece of warm naan into the vibrant, orange-hued sauce. He closed his eyes for a second, then looked at me and said, “This is better than the restaurant.” I could have floated. That single meal transformed our perception of what was possible in our own kitchen. This recipe is the result of much tweaking and perfecting, a blueprint for that same success. It demystifies the process, breaking it down into simple, achievable steps to create a Murgh Makhani that is impossibly creamy, deeply flavorful, and so authentically delicious it will make your home feel like the best Indian restaurant in town.

The Ultimate Indian Butter Chicken (Murgh Makhani)

This recipe is broken down into two main components: the tender, flavorful chicken and the iconic, velvety-smooth Makhani gravy. Don’t be intimidated by the list of ingredients; many are spices that come together to create an incredible depth of flavor.

Ingredients for the Chicken Marinade:

• Chicken: 2 lbs (about 900g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch chunks
• Full-Fat Plain Yogurt: ½ cup (Greek yogurt works well)
• Ginger-Garlic Paste: 1 tablespoon (or 1 tbsp minced ginger + 1 tbsp minced garlic)
• Lemon Juice: 1 tablespoon, freshly squeezed
• Kashmiri Red Chili Powder: 1 teaspoon (provides color without excessive heat)
• Garam Masala: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Cumin Powder: 1 teaspoon
• Salt: 1 teaspoon

Ingredients for the Makhani Gravy (The Sauce):

• Unsalted Butter: 4 tablespoons, divided
• Neutral Oil: 1 tablespoon (like canola or vegetable oil)
• Yellow Onion: 1 large, finely chopped
• Ginger-Garlic Paste: 1 tablespoon
• Cumin Powder: 1 teaspoon
• Coriander Powder: 1.5 teaspoons
• Garam Masala: 1.5 teaspoons
• Kashmiri Red Chili Powder: 1 teaspoon
• Ripe Tomatoes: 1.5 lbs (about 4-5 medium), roughly chopped, or a 28-oz (800g) can of whole peeled tomatoes, drained
• Raw Cashews: ¼ cup, soaked in hot water for at least 30 minutes
• Water: 1 cup
• Salt: 1 teaspoon, or to taste
• Sugar or Honey: 1-2 teaspoons, to balance the acidity of the tomatoes
• Heavy Cream (Whipping Cream): ¾ cup
• Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon

Step-by-Step Instructions for Authentic Butter Chicken

Follow these steps carefully to build the layers of flavor that make this dish so special. The process is divided into marinating, cooking the chicken, and crafting the signature sauce.

Part 1: Marinating the Chicken (The Key to Tenderness)

1. Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This helps the marinade adhere properly.
2. Combine Marinade Ingredients: In a large bowl, combine the yogurt, 1 tablespoon of ginger-garlic paste, lemon juice, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of garam masala, turmeric powder, cumin powder, and 1 teaspoon of salt. Whisk until smooth.
3. Marinate: Add the chicken pieces to the marinade and toss until every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For the most tender and flavorful results, marinate for 4-8 hours, or even overnight. The yogurt and lemon juice work together to tenderize the chicken beautifully.

Part 2: Cooking the Chicken (Getting the Perfect Char)

The goal here is to cook the chicken and get some delicious charred bits, which mimic the flavor of a traditional tandoor oven. You have a few options:

• Stovetop Method (Recommended): Heat 1 tablespoon of oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, add the chicken in a single layer. Cook for 3-4 minutes per side, until cooked through and nicely browned or slightly charred in spots. Remove the cooked chicken from the pan and set aside on a plate. Do not wipe out the pan.
• Oven/Broiler Method: Preheat your broiler to high. Arrange the chicken pieces on a wire rack set over a baking sheet lined with foil. Broil for 8-12 minutes, flipping halfway through, until the chicken is cooked through and has charred edges.

Part 3: Crafting the Silky Makhani Gravy

This is where the magic happens. We will use the same pan you cooked the chicken in to capture all those flavorful browned bits (fond).

1. Sauté Aromatics: Reduce the heat under the skillet to medium. Add the remaining 3 tablespoons of butter. Once melted, add the chopped onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent.
2. Bloom the Spices: Add the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant. Add the coriander powder, 1 teaspoon of cumin powder, 1.5 teaspoons of garam masala, and 1 teaspoon of Kashmiri red chili powder. Stir constantly for 30-60 seconds. This step, called “blooming,” toasts the spices and unlocks their essential oils and deep flavor.
3. Cook the Tomatoes and Cashews: Add the chopped tomatoes to the pan. Drain the soaked cashews and add them as well. Add 1 cup of water and 1 teaspoon of salt. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes. The tomatoes should break down completely, and the sauce should thicken slightly.
4. Blend to Silky Smoothness: This is a crucial step for the signature velvety texture. Carefully transfer the hot tomato mixture to a high-powered blender. Blend on high speed for 1-2 minutes until it is completely and utterly smooth. If you have an immersion blender, you can use it directly in the pot, but a stand blender will yield a silkier result.
5. Strain for Ultimate Luxury (Optional but Recommended): For a true restaurant-quality texture, pour the blended sauce through a fine-mesh sieve back into the same cooking pot, using a spatula to press all the liquid through. This removes any tiny bits of tomato skin or seeds, resulting in a flawlessly smooth gravy.
6. Finish the Sauce: Place the pot with the strained sauce over low heat. Stir in the heavy cream and the sugar/honey. Crush the Kasuri Methi between your palms to release its aroma and stir it into the sauce. Let it gently simmer for 5 more minutes for the flavors to meld. Do not let it boil vigorously after adding the cream.

Part 4: Bringing It All Together

1. Combine: Add the cooked chicken pieces (along with any juices from the plate) into the simmering Makhani gravy. Stir gently to coat.
2. Simmer: Let the chicken simmer in the sauce for 5-10 minutes on low heat, allowing the chicken to absorb the flavor of the gravy.
3. Final Taste and Serve: Taste the Butter Chicken and adjust seasoning if necessary. It may need a pinch more salt or a touch more sugar to balance the flavors perfectly. Serve hot, garnished with a swirl of cream and fresh cilantro.

Nutrition Facts

Please note this is an estimate. Actual values will vary based on the specific ingredients used (e.g., chicken thighs vs. breasts, fat content of dairy).

• Servings: 6-8 servings
• Calories per serving (approximate for 8 servings): 480 kcal

Preparation Time

This dish requires some patience, especially with the marination, but the active cooking time is very manageable.

• Prep Time: 20 minutes
• Marination Time: 1 hour (minimum) to 8 hours (ideal)
• Cook Time: 45 minutes
• Total Time: Approximately 1 hour 5 minutes (plus marination time)

The Art of Butter Chicken: A Deeper Dive

To truly appreciate this iconic dish, it helps to understand its origins and the key components that make it so unique.

A Brief History of Murgh Makhani

Butter Chicken, or Murgh Makhani, isn’t an ancient Indian recipe passed down for centuries. It was invented in the 1950s at the Moti Mahal restaurant in Delhi, India. The chefs there were looking for a way to use up leftover tandoori chicken. They created a rich, tomato-based gravy with ample amounts of butter and cream to rehydrate the chicken, and in doing so, created a culinary legend that would conquer the world. The key elements—tandoor-charred chicken and a smooth, buttery, tomato gravy—remain the heart of the authentic dish.

Understanding the Key Ingredients

• Kashmiri Red Chili Powder: This is used more for its vibrant red color than for intense heat. It imparts the beautiful orange-red hue to the dish without making it overwhelmingly spicy. You can find it at Indian grocery stores or online. Paprika is a decent substitute, but the color won’t be as deep.
• Kasuri Methi (Dried Fenugreek Leaves): This is the secret weapon of many North Indian dishes. It has a unique, slightly bitter, and aromatic flavor that is hard to describe but is absolutely essential for an authentic Butter Chicken taste. Always crush it between your palms before adding it to the dish to release its oils.
• Full-Fat Dairy: This is a rich, decadent dish. Do not substitute low-fat yogurt or milk for the full-fat yogurt and heavy cream. The fat is crucial for the tenderizing marinade and the creamy, luxurious texture of the final sauce.

How to Serve Butter Chicken Like a Pro

Serving Butter Chicken is an experience. Pair it with the right accompaniments to soak up every last drop of the glorious sauce.

• Breads for Dipping:
  • Garlic Naan: The classic and arguably best choice. The soft, chewy texture is perfect for scooping.
  • Butter Roti or Chapati: A simpler, whole-wheat option for a daily meal.
  • Lachha Paratha: A flaky, layered flatbread that is fantastic with the creamy gravy.
• Rice Pairings:
  • Steamed Basmati Rice: The long, fragrant grains are a perfect, simple bed for the rich curry.
  • Jeera Rice: Basmati rice tempered with cumin seeds adds another layer of aromatic flavor.
• Cooling Side Dishes:
  • Cucumber Raita: A simple yogurt dip with grated cucumber and mint to cool the palate.
  • Kachumber Salad: A simple, refreshing chopped salad of onion, tomato, and cucumber with a squeeze of lemon juice.
  • Sirke Wale Pyaaz (Pickled Onions): The sharp acidity of vinegar-pickled onion rings cuts through the richness of the curry beautifully.
• Garnishes:
  • A swirl of heavy cream.
  • A sprinkle of fresh, chopped cilantro (coriander leaves).
  • A few slivers of fresh ginger for a sharp, zesty bite.

Additional Tips for Restaurant-Quality Butter Chicken

1. Master the Marinade: Don’t rush the marination step. A longer marinade (at least 4 hours) allows the lactic acid in the yogurt to break down the chicken’s muscle fibers, resulting in incredibly tender, melt-in-your-mouth pieces.
2. The Blending and Straining Secret: For that signature, unbelievably smooth sauce, you cannot skip the blending step. A high-powered blender is your best friend here. Taking the extra five minutes to then pass the sauce through a fine-mesh sieve is the single biggest step you can take to elevate your sauce from homemade to professional-grade.
3. Balance Your Flavors: A good Makhani sauce is a perfect balance of tangy (tomatoes), sweet (sugar/honey), spicy (chilis), and savory. Taste the final sauce and adjust. If it’s too tangy, add a little more sugar. If it feels flat, a pinch more salt can brighten it.
4. Embrace Full-Fat Goodness: This is not the dish for calorie-counting. The butter and full-fat cream are not just for flavor; they are essential for the texture. The fat coats the tongue and mellows the acidity of the tomatoes, creating that signature rich and luxurious mouthfeel.
5. Try the “Dhungar” Method for a Smoky Flavor: For a truly authentic, tandoor-like flavor, try this traditional smoking technique. Once the final dish is ready, place a small, heatproof steel bowl in the center of the pot. Heat a small piece of natural charcoal over an open flame until it’s red hot. Place the hot charcoal in the bowl, drizzle a half-teaspoon of ghee or oil over it. It will immediately start smoking profusely. Immediately cover the pot with a tight-fitting lid and let it sit for 2-3 minutes. The smoke will infuse the entire curry with an incredible, smoky aroma. Remove the bowl and charcoal before serving.

Frequently Asked Questions (FAQ)

1. What’s the difference between Butter Chicken and Chicken Tikka Masala?
This is the most common question! While similar, they are distinct dishes. Butter Chicken (Murgh Makhani) is milder, creamier, and has a smoother tomato-butter sauce. Its primary flavor is buttery and rich. Chicken Tikka Masala is generally more robust and spicier, with a more pronounced “masala” or spice flavor, often including onions and sometimes bell peppers in the gravy, giving it more texture.

2. Is Butter Chicken supposed to be spicy?
Authentic Butter Chicken is not meant to be a fiery hot dish. It is characteristically mild and creamy. The heat level comes from Kashmiri red chili powder, which is used primarily for its vibrant color. The overall flavor profile should be a rich, slightly sweet, and tangy balance, not overpoweringly spicy. If you prefer more heat, you can add a chopped green chili along with the tomatoes.

3. Can I make this recipe dairy-free?
Yes, you can make a delicious dairy-free version with a few swaps.

• For the marinade: Use a thick, unsweetened coconut yogurt or other plant-based yogurt.
• For the sauce: Replace the butter with a good quality vegan butter or more oil. Replace the heavy cream with full-fat coconut cream (from a can) or a cashew cream (made by blending soaked cashews with water until smooth). The flavor will be slightly different but still incredibly rich and creamy.

4. My sauce is too acidic or sour. How can I fix it?
This usually happens if your tomatoes are not very ripe. The fix is to balance the acidity with sweetness and fat. Add sugar or honey, one teaspoon at a time, until the flavor mellows. You can also stir in an extra tablespoon or two of heavy cream or a little more butter, as the fat will cut through the sharpness of the acid.

5. Can I make Butter Chicken in an Instant Pot or Slow Cooker?
Yes, with some modifications.

• Instant Pot: Use the Sauté function to marinate and brown the chicken, then to cook the aromatics and sauce base. Cook the sauce on High Pressure for 10 minutes. Do a quick release, then use an immersion blender to smooth the sauce. Stir in the cream, Kasuri Methi, and cooked chicken and let it simmer on Sauté mode for a few minutes.
• Slow Cooker: This is better for the sauce than the chicken. It’s best to still pan-fry the chicken separately to get the char. You can cook the sauce ingredients (tomatoes, onions, spices, cashews) on low for 4-6 hours, then blend it. Add the cooked chicken and cream during the last 30 minutes of cooking.

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