Butter Chicken Recipe | Easy Steps for Restaurant-Quality Results

Butter Chicken, or Murgha Makhana, is one of the most celebrated dishes in Indian cuisine. Creamy, rich, and packed with the perfect balance of spices, it’s no wonder this recipe has gained massive popularity worldwide.

Whether you’re an Indian food enthusiast or a home chef looking to try something new, this guide will walk you through creating an irresistible Butter Chicken, right in your kitchen.

What You’ll Learn in This Recipe

By the end of this recipe, you’ll have a full understanding of how to prepare authentic Butter Chicken at home. We’ll explore the ingredients, step-by-step instructions, and tips to make your dish taste just like the one served at your favorite Indian restaurant.

A Brief History of Butter Chicken

Before we jump into the recipe, it’s worth appreciating the origins of Butter Chicken. This iconic dish was created in the 1950s by Kundan Lal Gujral and his team at Moti Mahal, a restaurant in Delhi. It was born out of necessity—to not waste leftover tandoori chicken, they created a rich tomato-based gravy. The result? A game-changing dish that quickly became a favorite.

Now, Butter Chicken is beloved worldwide for its indulgent flavors and creamy texture, making it a staple on Indian restaurant menus everywhere.

Ingredients for Butter Chicken

One of the keys to nailing this recipe is using the right ingredients. Here’s what you’ll need for the marinade, gravy, and finishing touches.

Marinade (for the chicken):

• 1 lb (500g) boneless chicken thighs or breasts (thighs are preferred for juicier chicken)
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

Gravy (Butter Chicken Sauce):

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 large tomatoes, pureed (or 2 cups canned tomato puree)
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1 cup heavy cream (or 1/2 cup for a lighter version)
• 1/4 cup cashews or almonds (optional, for a creamier texture)
• 1 tablespoon sugar (optional, to balance acidity)
• Salt to taste

Finishing Touches:

• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Preparation Steps

Step 1: Marinate the Chicken

1. Begin by cleaning and patting the chicken pieces dry.
2. Combine yogurt, ginger-garlic paste, lemon juice, and all the marinade spices in a large bowl.
3. Add the chicken pieces and mix well until they’re fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Step 2: Cook the Chicken

1. Heat a grill pan or skillet over medium-high heat. Add a drizzle of oil.
2. Cook the marinated chicken pieces until they’re seared and slightly charred on the outside, but not fully cooked inside (around 4-5 minutes per side). Set aside.

Step 3: Make the Gravy

1. Heat butter and oil in a large saucepan over medium heat.
2. Add the chopped onions and sauté until golden brown, around 6-8 minutes.
3. Stir in the garlic and ginger, cooking until fragrant (30 seconds - 1 minute).
4. Pour in the tomato puree and cook for 10-12 minutes until it thickens, stirring occasionally.
5. Add cumin powder, garam masala, paprika, chili powder, and turmeric, stirring to combine. Cook for another 2 minutes.
6. Optional step for creamier gravy: Blend the cooked mixture with cashews or almonds using a blender or stick blender, and return it to the pan.

Step 4: Simmer with Cream and Chicken

1. Reduce the stovetop heat to low and slowly stir in the cream, ensuring the sauce turns rich and creamy. Add sugar to balance the tanginess, if necessary.
2. Add the partially cooked chicken pieces into the sauce and cover. Allow them to simmer in the gravy for 10-12 minutes until fully cooked and tender.

Step 5: Final Touches

1. Add kasuri methi, crushing it between your fingers as you sprinkle it in for added flavor.
2. Garnish with fresh cilantro and an extra drizzle of cream for an elegant finish.

Tips for the Perfect Butter Chicken

1. Plan Ahead - Marinate the chicken overnight for the most tender and flavorful results.
2. Use Fresh Ingredients - Fresh tomatoes, ginger, and garlic enhance the authenticity of your dish.
3. Balance the Heat - Adjust chili powder and garam masala to your desired spice level.
4. Don’t Skip the Butter and Cream - These ingredients are key to achieving the dish’s luxurious, velvety texture.

How to Serve Butter Chicken

Butter Chicken is best enjoyed with warm naan bread or fluffy basmati rice. For a full Indian feast, pair it with cumin-spiced rice (jeera rice), raita (a refreshing yogurt side dish), and a crispy papadum.

Why You Should Make Butter Chicken

Not only is Butter Chicken absolutely delicious, but it’s also a great way to explore the rich flavors of Indian cuisine from your own kitchen. Cooking this classic dish will give you a newfound appreciation for the balance of spices and textures that make Indian food so special.

Let's Bring Butter Chicken to Your Table

There you have it! This Butter Chicken recipe combines the best of tradition and taste, ensuring you get restaurant-quality results at home. Whether you’re a seasoned cook or just starting to experiment with Indian cuisine, this easy-to-follow guide has you covered.

If you try this recipe, we’d love to hear how it turned out! Share your culinary creations and tips with us in the comments. Happy cooking!