Butter Chicken
Authentic butter chicken recipe with tender marinated chicken in a rich, creamy tomato sauce. Ready in just over an hour with simple ingredients.
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This authentic butter chicken (murgh makhani) delivers restaurant-quality results in your own kitchen. Tender pieces of marinated chicken are seared to perfection, then simmered in a luxuriously creamy tomato-based sauce enriched with aromatic spices, butter, and cream.
What sets this recipe apart is the perfect balance of spices and the two-step cooking process that ensures incredibly tender chicken and a velvety smooth sauce. The chicken marinates in yogurt and spices for maximum flavor, while the sauce develops deep, complex flavors through careful cooking and blending.
Instructions
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Marinate the chicken
Cut 800g chicken into bite-sized pieces and place in a large bowl. Add 1 cup plain yogurt, 2 tsp garam masala, 2 tsp garam masala, 3 tsp garam masala, and 1 tsp salt. Mix thoroughly until all chicken pieces are well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
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Cook the chicken
Heat 3 tbsp oil in a large heavy-bottomed pan or Dutch oven over medium-high heat (190°C/375°F). Add the marinated chicken pieces in a single layer, working in batches if needed. Cook for 6-8 minutes, turning once, until golden brown on all sides and cooked through. Transfer chicken to a plate and set aside.
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Build the sauce base
Reduce heat to medium and add 2 tbsp butter to the same pan. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and ginger, cooking for 1 minute until fragrant.
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Add 400g crushed tomatoes, 1 tbsp tomato paste, and 1 tsp salt to the pan. Cook for 8-10 minutes, stirring frequently, until the tomatoes break down and the mixture thickens and darkens in color.
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Finish the sauce
Stir in 1 cup heavy cream and 1 tsp sugar. Bring to a gentle simmer, then reduce heat to low. Add the cooked chicken back to the pan along with any accumulated juices.
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Simmer on low heat for 8-10 minutes, stirring occasionally, until the sauce coats the back of a spoon and the chicken is heated through. Taste and adjust seasoning with salt as needed. Serve immediately over basmati rice.
Tips
Marinate the chicken overnight for maximum tenderness and flavor penetration.
Cook the chicken in batches to avoid overcrowding, which would steam rather than sear the meat.
Save the browned bits (fond) in the pan after cooking chicken - they add incredible depth to the sauce.
Cook the tomato mixture until it's almost dry and darkly colored for the richest flavor base.
Blend the sauce while it's still warm for the smoothest consistency, adding water gradually as needed.
Adjust the cream quantity based on your preference - start with less and add more for desired richness.
If the sauce becomes too thick during cooking, thin it with a little chicken stock or water rather than more cream.
Taste and adjust seasoning at the end, as the flavors concentrate during cooking.
The Origins of Butter Chicken
Butter chicken, or Murgh Makhani, is one of India's most beloved culinary exports. Created in the 1950s by Kundan Lal Gujral at his famous Delhi restaurant Moti Mahal, this dish was born from resourcefulness. Gujral mixed leftover tandoori chicken with tomatoes, butter, and spices, creating what would become a global phenomenon.
What Makes Authentic Butter Chicken
Authentic butter chicken is characterized by its rich, creamy texture and complex flavor profile. The dish combines the smokiness of grilled chicken with a sauce that balances sweet, savory, and slightly spicy elements. Key ingredients include yogurt-marinated chicken, tomatoes, cream, butter or ghee, and a blend of aromatic spices including garam masala, cumin, and coriander.
Butter Chicken vs. Chicken Tikka Masala
While often confused, these dishes have distinct differences. Butter chicken features a smoother, more tomato-forward sauce with a pronounced buttery richness. Chicken tikka masala, on the other hand, has a more complex onion-based gravy and tends to be slightly more robust in flavor. Butter chicken is generally milder and creamier, making it more approachable for those sensitive to spice.
Essential Cooking Techniques
The key to exceptional butter chicken lies in proper marination and sauce development. Marinating the chicken in yogurt and spices not only imparts flavor but also tenderizes the meat through the action of lactic acid. When cooking the sauce, allowing the tomatoes to cook down until almost dry concentrates their flavor and prevents the final dish from being watery.
Serving Suggestions
Traditionally, butter chicken is served with basmati rice, naan bread, or roti. For a complete Indian meal, consider pairing it with dal, raita, and pickled vegetables. Modern adaptations include serving it over cauliflower rice for a low-carb option, or with quinoa for added protein. A dollop of cooling yogurt and fresh cilantro make excellent garnishes.
Storage and Reheating
Butter chicken actually improves in flavor when stored overnight, as the spices have time to meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, do so gently over low heat, adding a splash of cream or water if the sauce has thickened too much. The dish reheats beautifully in the microwave as well.
Customizing Your Butter Chicken
This versatile dish can be adapted to various dietary needs. For a dairy-free version, substitute coconut cream for heavy cream and use coconut oil instead of ghee. To reduce calories, use Greek yogurt in place of some of the cream. Heat levels can be adjusted by varying the amount of chili powder or adding fresh chilies.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, butter chicken is excellent for meal prep. The flavors actually improve overnight. You can marinate the chicken up to 24 hours in advance and prepare the entire dish a day before serving.
What if I don't have kasoori methi?
Kasoori methi (dried fenugreek leaves) adds a distinctive flavor, but if unavailable, you can substitute with a small amount of fresh oregano or simply omit it. The dish will still be delicious.
How can I make the sauce smoother?
For an ultra-smooth sauce, strain it through a fine-mesh sieve after blending, or blend it longer. Some restaurants pass the sauce through a food mill for perfect smoothness.
