Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful Indian curry that’s beloved worldwide. Tender chicken is cooked in a luscious tomato-based sauce infused with aromatic spices, butter, and cream. It’s perfect served with warm naan or basmati rice. Let’s dive into this delicious recipe!
Ingredients
For the Chicken Marinade
- Chicken (1 ½ lbs, boneless, skinless, cut into bite-sized pieces)
Use chicken thighs for juiciness or chicken breasts for a leaner option. - Yogurt (½ cup)
Acts as a tenderizer and adds tangy flavor. - Ginger-Garlic Paste (1 tablespoon)
Adds deep, aromatic flavor to the marinade. - Turmeric Powder (½ teaspoon)
For a warm, earthy undertone. - Red Chili Powder (1 teaspoon)
Adjust based on your spice preference. - Cumin Powder (1 teaspoon)
Adds a smoky, nutty flavor. - Salt (½ teaspoon)
For the Butter Chicken Sauce
- Butter (3 tablespoons)
The key ingredient for a rich, velvety sauce. - Onion (1 medium, finely chopped)
Adds sweetness and depth. - Ginger-Garlic Paste (1 tablespoon)
Enhances the base flavors. - Tomatoes (3 medium, pureed)
Creates the vibrant, tangy base for the curry. Use fresh or canned. - Cashews (10-12, soaked and blended into a paste)
Adds creaminess and a subtle nutty flavor. - Coriander Powder (1 teaspoon)
Adds a citrusy, earthy touch. - Garam Masala (1 teaspoon)
The spice blend that brings warmth and complexity. - Red Chili Powder (1 teaspoon)
For an extra layer of heat. - Cream (½ cup)
Balances the spices and adds a luxurious finish. - Kasuri Methi (1 teaspoon, crushed)
Dried fenugreek leaves that add a signature smoky flavor. - Salt (to taste)
- Sugar (1 teaspoon, optional)
Balances the tanginess of the tomatoes.
How to Make Butter Chicken
Step 1: Marinate the Chicken
In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, red chili powder, cumin, and salt. Add the chicken pieces and toss to coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Step 2: Cook the Chicken
Heat 1 tablespoon of butter in a skillet over medium heat. Sear the marinated chicken pieces until lightly browned on all sides but not fully cooked. Remove and set aside.
Step 3: Sauté the Aromatics
In the same skillet, melt 2 tablespoons of butter. Add the chopped onion and cook until golden brown. Stir in the ginger-garlic paste and sauté until fragrant, about 1-2 minutes.
Step 4: Build the Sauce
Add the tomato puree, cashew paste, coriander powder, garam masala, and red chili powder. Cook over medium heat until the oil starts to separate from the sauce, about 10 minutes. Stir occasionally to prevent sticking.
Step 5: Simmer with Chicken
Return the chicken to the skillet and stir to coat in the sauce. Add ½ cup of water (or more for a thinner consistency) and simmer for 10 minutes, or until the chicken is cooked through.
Step 6: Finish with Cream and Kasuri Methi
Stir in the cream, crushed kasuri methi, and sugar (if using). Simmer for 2-3 minutes, then taste and adjust the seasoning with salt or chili powder if needed.
Step 7: Serve
Garnish with a drizzle of cream and fresh cilantro. Serve hot with naan, roti, or steamed basmati rice.
Equipment Needed
- Mixing bowl (for marinating chicken)
- Large skillet or wok (for cooking the curry)
- Blender (to puree tomatoes and cashew paste)
- Knife and cutting board
Frequently Asked Questions
Can I make Butter Chicken dairy-free?
Yes! Substitute yogurt with coconut yogurt and cream with coconut cream. Use vegan butter or a neutral oil instead of regular butter.
What is Kasuri Methi?
Kasuri methi is dried fenugreek leaves, commonly used in Indian cooking. It adds a distinct smoky and earthy flavor. If you can’t find it, omit or replace with a pinch of ground fenugreek.
Can I use leftover cooked chicken?
Absolutely! Skip the marination and add shredded or diced cooked chicken during the simmering step to heat through.
What if I don’t have cashews?
You can use almonds or even heavy cream for the same creamy consistency.
How spicy is Butter Chicken?
It’s mildly spiced but not overly hot. Adjust the chili powder to suit your heat preference.
Can I freeze Butter Chicken?
Yes, this curry freezes well! Store it in an airtight container for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.
What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken is creamier and slightly sweeter, with a focus on butter and cream, while Chicken Tikka Masala is spicier and tomato-forward.
Conclusion
Butter Chicken is a comforting, indulgent curry that’s a favorite for a reason. Its rich flavors and creamy texture make it a guaranteed hit with family and friends. If you try this recipe, share it on Facebook or save it to Pinterest for your next dinner inspiration. Enjoy every buttery bite!
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