Butter Chicken: The Creamy, Flavor-Packed Indian Classic You’ll Love!

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Hey food lovers! 🍛 Let’s talk about one of India’s most famous dishes – Butter Chicken! This creamy, dreamy curry has stolen hearts worldwide with its perfect balance of spices and that irresistible silky sauce.

Also known as Murgh Makhani, this dish combines juicy tandoori chicken with a rich tomato gravy that’s simmered with butter, cream, and aromatic spices. It’s like a warm hug in food form!

Creamy butter chicken in bowl

From Delhi’s Kitchens to Global Fame

Traditional butter chicken preparation

The Delicious Accident

Fun fact: Butter Chicken was invented by accident! 🎉 In 1950s Delhi, chef Kundan Lal Gujral at Moti Mahal restaurant created this masterpiece by simmering leftover tandoori chicken in a rich tomato-cream sauce. The rest is delicious history!

Why It Conquered the World

  • ✅ Perfect for spice-wary folks (milder than tikka masala)
  • ✅ Comfort food at its finest
  • ✅ Easier to make at home than you’d think

Let’s Make Restaurant-Quality Butter Chicken!

What You’ll Need:

Butter chicken ingredients

For the Chicken:

  • 1.5 lbs chicken thighs (boneless)
  • 1 cup yogurt
  • 2 tbsp tandoori masala
  • 1 tbsp each: ginger & garlic paste

For the Sauce:

  • 3 tbsp butter + 2 tbsp ghee
  • 1 can (14oz) tomato puree
  • 1 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek)

Step-by-Step Magic:

1. Marinate Like a Pro

Mix yogurt with spices and lemon juice, then coat your chicken. Pro tip: Marinate overnight for maximum flavor penetration!

2. Cook the Chicken

Sear in a pan until golden (don’t cook through yet). That beautiful color = flavor!

3. Make the Signature Sauce

Sauté onions, ginger, garlic. Add tomatoes and spices, simmer until thickened. Blend if you want it extra smooth.

Butter chicken cooking process

4. Bring It All Together

Add chicken to sauce, stir in cream and kasuri methi. Simmer 10-15 minutes until the chicken is cooked through and the sauce is velvety.

Serving Like a Star ⭐

Butter chicken loves company! Try it with:

  • 🍚 Fluffy basmati rice (jeera rice is amazing too!)
  • 🧄 Garlic naan for sauce-dipping action
  • 🥒 Cool cucumber raita to balance the richness

Butter chicken served with naan

Chef’s Secret Tips

  • 🌟 Chicken thighs > breasts for extra juiciness
  • 🌟 Don’t skip the kasuri methi – it’s the flavor MVP!
  • 🌟 Finish with a swirl of fresh cream for Instagram-worthy presentation
  • 🌟 Leftovers taste even better next day as flavors develop

Ready to Become a Butter Chicken Master?

Now that your mouth is watering (you’re welcome!), why not make this restaurant-quality dish at home tonight? Trust us, once you try homemade butter chicken, takeout just won’t compare!

Got questions? Check out our FAQs below or watch our step-by-step video tutorial!

butter chicken

Butter Chicken: The Creamy, Flavor-Packed Indian Classic You'll Love!

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Notes

Authentic Butter Chicken (Murgh Makhani)

This creamy, restaurant-style Butter Chicken recipe features tender chicken in a rich tomato and cream sauce infused with aromatic spices. A beloved Indian classic that's surprisingly easy to make at home!
Prep Time
20 mins (+2h marinate)
Cook Time
30 mins
Total Time
50 mins
Servings
4-6
Cuisine
Indian
Course
Main Course
Creamy butter chicken in serving bowl with naan bread

Ingredients

For the Chicken Marinade:

  • 1.5 lbs (700g) boneless chicken thighs
  • ¾ cup plain whole-milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1½ tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt

For the Sauce:

  • 3 tbsp unsalted butter
  • 1 tbsp ghee
  • 1 large onion, finely diced
  • 1½ cups tomato purée
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1 tbsp dried fenugreek leaves
  • ½ cup water (as needed)
  • Fresh cilantro for garnish

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine all marinade ingredients and mix well.
  2. Add chicken pieces, ensuring each piece is well coated.
  3. Cover and refrigerate for at least 2 hours (overnight for best results).

Step 2: Cook the Chicken

  1. Preheat oven to 400°F (200°C).
  2. Spread marinated chicken on a baking tray and bake for 15 minutes.
  3. Alternatively, you can grill or pan-fry the chicken until lightly charred.

Step 3: Prepare the Sauce

  1. Heat butter and ghee in a large pan over medium heat.
  2. Add onions and sauté until golden brown (about 5 minutes).
  3. Add tomato purée, tomato paste, and sugar. Cook for 5 minutes.
  4. Reduce heat to low and stir in cream slowly.
  5. Crush fenugreek leaves between your palms and add to the sauce.

Step 4: Combine and Finish

  1. Add cooked chicken to the sauce and simmer for 10 minutes.
  2. Adjust consistency with water if needed.
  3. Garnish with fresh cilantro before serving.

Storage & Reheating

  • Refrigerator: Store in airtight container for up to 4 days
  • Freezer: Freeze for up to 3 months (thaw overnight)
  • Reheating: Warm gently on stovetop with a splash of water or cream

Chef's Notes

  • For extra smokiness, char the chicken under a broiler for 2-3 minutes after baking
  • Kasuri methi (dried fenugreek) is essential for authentic flavor
  • Serve with basmati rice or garlic naan for the complete experience

Frequently Asked Questions

Can I make butter chicken without cream?
Yes! Substitute heavy cream with coconut milk (for dairy-free), cashew cream (soak ½ cup cashews, blend with ½ cup water), or evaporated milk (lighter option).
What's the difference between butter chicken and chicken tikka masala?
Butter chicken is milder and creamier with tandoori-style chicken. Chicken tikka masala has a tangier tomato sauce with more spices and typically uses grilled chicken pieces.
Can I use chicken breasts instead of thighs?
Yes, but thighs are recommended for juiciness. If using breasts: reduce cooking time by 2-3 minutes and don't skip marinating.
My sauce is too thin - how can I thicken it?
Simmer uncovered longer, mix 1 tsp cornstarch with 2 tbsp cold water then stir in, or blend 10-12 cashews into the sauce.
Can I make this recipe in advance?
Absolutely! Butter chicken tastes better the next day. Prepare up to 2 days ahead and store sauce/chicken separately if possible.
butter chicken

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Sofia Martinez

Sofia Martinez didn’t just learn to cook—she inherited generations of kitchen magic. Kneading dough beside her abuela’s weathered hands and transforming humble pantry staples into feasts in her first shoebox apartment taught her that food isn’t just sustenance: it’s connection.As the creative force behind Home of Flavour, Sofia wears two well-loved hats: Recipe Alchemist and Storyteller. Her dishes—whether a 20-minute weeknight lifesaver or a slow-simmered family tradition—are designed for real cooks with real lives. No fussy techniques, just big flavors and reliable results.By day, she’s also a SEO Whisperer, using her tech savvy to ensure home cooks worldwide can find her crispy-edged carnitas, perfect golden empanadas, and the sticky toffee pudding that broke the internet last fall.When she’s not testing recipes or geeking out over Google Analytics, you’ll find her foraging at farmers’ markets, teaching her toddler to crack eggs (mostly successfully), and arguing that yes, you can improve on boxed cake mix.Pro tip: Her 5-ingredient chocolate cake will ruin boxed mixes for you forever.

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