Butter Chicken: A Creamy, Flavor-Packed Indian Classic!
Among the most beloved Indian dish choices, Butter Chicken holds a special place with its aromatic, creamy, and buttery richness. Also called Murgh Makhani, this dish combines grilled Tandoori chicken with a tomato gravy infused with garam masala, tandoori masala, and other spices. While often compared to Chicken Tikka Masala, this dish is mild, silky, and tender, making it a beginner-friendly favorite. Unlike its spicier counterpart, Butter Chicken offers a luxurious, flavor-packed experience that’s easy to love.
Recreating the restaurant version at home is surprisingly easy with the right chef recipe. Cooking it in one pan allows the flavors to develop beautifully as the sauce is simmered to perfection. The balance of salt, ingredients, and cooking techniques ensures a taste that rivals any Indian restaurant. Whether served with Naans or fluffy Basmati rice, every bite is truly delicious. Essential ingredients can often be found in the ethnic aisle of your grocery store, making it convenient to prepare. Tested over a dozen times and loved by many, this classic dish is worth making again and again, whether it’s your first or 40th time enjoying it.
Butter Chicken: From Delhi’s Kitchens to Global Fame
Origins of Butter Chicken:
Butter Chicken, known as Murgh Makhani, has become a staple in Indian cuisine. Its origin dates back to the 1950s when Kundan Lal Gujral first created it at Moti Mahal restaurant in Delhi. The dish is famous for its creamy, buttery texture, thanks to the combination of spices, herbs, and makhani sauce.
Traditional Cooking Method:
Traditionally, Tandoori Chicken is marinated overnight with yogurt, spices, and herbs, then grilled in a clay oven to get that distinctive smoky flavor. Since not everyone can access a tandoor, the chicken can also be roasted, grilled, or baked in an oven. The juicy, succulent chicken is then simmered in a rich tomato gravy and topped with a touch of cream for that signature silky finish.
Global Popularity:
This dish has grown in popularity and is now commonly found in Punjabi and North Indian restaurants worldwide. The demand for Butter Chicken continues to grow, with restaurants featuring it on their menus and often using a base gravy for quick preparation.
A Flavorful Favorite:
The combination of tender bone-in chicken, flavorful spiced gravy, and creamy topping makes it an absolute favorite among food lovers. Whether served with Naans or Basmati rice, this dish is sure to impress with its rich, savory, and flavor-packed profile, making it one of the best-known Indian dishes.
Why Should Every Food Lover Try Butter Chicken?
Incredible Balance of Flavors and Textures:
Its incredible balance of flavors and textures sets this Butter Chicken apart. The rich, creamy tomato-based sauce is perfectly complemented by the tender chicken that absorbs all the delicious spices, like garam masala and cumin. The smooth, buttery sauce is not overly spicy but has just the right spiciness to keep it exciting.
A Great Introduction to Indian Cuisine:
This dish is a great introduction to Indian cuisine. It’s accessible to most palates but still carries that authentic touch. Whether paired with naan or rice, it is a truly satisfying meal.
Easy to Prepare with Everyday Ingredients:
This recipe is even better because it is easy to prepare with everyday ingredients in any supermarket. Turmeric, red chili powder, and salt are simple yet effective spices that bring out the best in the dish.
Authentic Cooking Techniques:
The authentic cooking techniques, like simmering the chicken in the buttery gravy, elevate the dish, creating a luxurious, comforting experience in every bite.
A Must-Try Dish:
This is a must-try for anyone who loves food with a balance of comfort and complexity.
Essential Ingredients & Smart Substitutes
Protein Base:
- Chicken breast or chicken thighs (marinated for tenderness and flavor)
- Dairy-free alternatives: tofu, paneer, or spinach
Marinade Ingredients:
- Plain yogurt or whole-milk yogurt
- Garlic paste
- Ginger
- Lemon juice
- Aromatic tandoori masala
Sauce Base:
- Ghee or a ghee substitute
- Vegetable oil
- Crushed tomatoes, tomato puree, or passata
- Tomato paste (for added sweetness and tanginess)
Signature Spices:
- Garam masala
- Paprika
- Smoked paprika
- Cayenne pepper
- Coriander powder
- Cumin powder
- Turmeric powder
Creamy & Smooth Texture:
- Heavy cream
- Cashews or almonds (for richness)
- Dairy-free alternatives: cashew cream or coconut milk
Additional Vegetables & Enhancements:
- Peas and bell peppers (for added color and texture)
- Kasuri methi (for a fragrant aroma and signature taste)
Cooking Methods:
- Grilled
- Roasted
- Sautéed
- Baked
- Simmered
When adjusting or substituting ingredients, it is key to maintain the balance of flavors. This ensures a deeply flavorful and well-layered Butter Chicken experience.
How to Make Perfect Butter Chicken
Step 1: Marinating the Chicken:
To get the best results, start by preparing the marinade. Mix yogurt, lemon juice, ginger garlic paste, chili powder, turmeric, coriander powder, cumin powder, and garam masala powder in a bowl. Add the chicken and coat it well. Let it rest for at least 20 minutes, but for a deeper flavor, let it sit overnight or up to 24 hours in the refrigerator. This step ensures the meat becomes tender and absorbs the spices.
Step 2: Cooking the Chicken:
When ready to cook, heat 1 tablespoon of oil or ghee in a fry pan over medium-high heat. Place the marinated chicken in the pan, ensuring proper spacing so it doesn’t overcook or become too crowded. Cook for about 3 minutes on each side until the marinade dries up and the pieces are lightly golden but not brown. The chicken doesn’t need to be fully cooked, as it will finish cooking in the sauce.
For a smoky flavor, roast it in a preheated oven at 375°F (190°C) for about 12 minutes.
Step 3: Preparing the Butter Chicken Sauce:
For the sauce, heat butter in a saucepan over low heat. Add cloves, cardamom, cinnamon, and whole spices. Stir until they begin to sizzle and release a fragrant aroma. Add sautéed onions and a blend of tomatoes, cashews, and water to create a smooth puree. Let this cook for 7 minutes, then pour in tomato passata and, stirring occasionally, allow the sauce to simmer until it thickens.
If the texture isn’t perfect, you can strain it for an extra smooth sauce.
Step 4: Combining Chicken with the Sauce:
Add the partially cooked chicken to the sauce, along with kasuri methi, sugar, red chili powder, and salt. If the sauce feels too thick, pour in hot water and let it simmer for 5 to 7 minutes.
Taste and adjust with more salt, or add 1 tablespoon of butter for extra richness. If you want an ultra-creamy finish, try an optional blitz by blending everything in a food processor.
Step 5: Final Touches and Serving:
Once done, the butter chicken gravy should have a silky, rich consistency, with fats visible on the surface.
What to Serve with Butter Chicken: The Ultimate Guide
Rice Varieties to Complement the Flavors:
Pairing butter Chicken with the right sides can elevate the meal. Classic rice options like Basmati or Turmeric rice complement the creamy, rich flavors of the dish. Jeera rice is an excellent choice for a slightly spiced alternative, adding a hint of warmth and depth.
Flatbreads for a Perfect Bite:
Try a warm, soft Tandoori roti to soak up the flavorful Butter Chicken sauce. If you’re looking for something more indulgent, Naan—whether buttered or garlic naan—is a popular and delicious choice. For a quicker alternative, a simple no-yeast flatbread works well.
Refreshing Salads for Balance:
For extra flavor and a refreshing contrast to the richness of Butter Chicken, serve a Kachumber salad or a light onion salad. These fresh sides provide a crisp texture and a cooling effect to balance the meal.
Crispy and Flavorful Side Dishes:
To enhance the Butter Chicken experience, consider adding papadums, which can be made in the microwave in just 45 seconds to 1 minute—they soften first and then crisp up as they cool. You can also serve Jeera Aloo or Paneer Tikka for additional depth and variety.
Final Touches for an Aromatic Finish:
No Butter Chicken dish is complete without a final garnish. Sprinkle fresh coriander or cilantro leaves over the dish to add a pop of color and an aromatic flair.
The right sides and garnishes transform Butter Chicken into a well-rounded and satisfying meal that will delight your taste buds!
How to Store and Reheat Butter Chicken Properly
Storing Butter Chicken:
To store Butter Chicken, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for 3-4 days or frozen in freezer-safe containers for up to 6 weeks.
Reheating Butter Chicken on the Stovetop:
The best method to reheat Butter Chicken is to simmer it on the stovetop over low-medium heat. Add a splash of water or cream to prevent the flavors from drying out and to maintain the sauce’s consistency.
Reheating Butter Chicken in the Microwave:
Another option is to reheat it in the microwave using a microwave-safe dish. Stir between intervals to ensure even heating. Be careful not to overcook it, which can affect the sauce’s texture.
Thawing Frozen Butter Chicken:
If you’ve frozen Butter Chicken in portions, thaw it overnight in the fridge before reheating for the best results.
Following these storage and reheating tips ensures your Butter Chicken stays flavorful, creamy, and delicious!
Butter Chicken Recipe
To make butter chicken at home, start by marinating the chicken for 12 hours with a blend of aromatic spices and cream. This process helps tenderize the chicken, giving it a juicy texture. For the sauce, combine tomatoes with rich cream and Makhani sauce, creating a silky consistency that’s both creamy and flavorful. Cook everything in 1 pan to keep things simple and save time. In about 30 minutes, your butter chicken will be ready to serve. Pair it with basmati rice, Cumin rice, or Turmeric rice, and enjoy the golden, tender chicken pieces that rival any Indian restaurant dish. You’ll be amazed at how full of incredible flavors it is—ready in under 40 minutes and the best you can make at home!
| Ingredient | Measurement/Unit |
| Kosher salt | To taste |
| Cayenne pepper | To taste |
| Olive oil | 2 tbsp |
| Ground coriander | 1 tsp |
| Ground cumin | 1 tsp |
| Garlic (minced) | 4 cloves |
| Garlic paste | 1 tbsp |
| Ginger | 1 inch, grated |
| Chicken (breast, thighs, or tenders) | 1.5 lbs (approx.) |
| Whole-milk yogurt | 1 cup |
| Lemon juice | 1 tbsp |
| Tandoori masala | 2 tbsp |
| Ground turmeric | 1 tsp |
| Red chili powder | 1 tsp |
| Raw cane sugar | 1 tsp |
| Butter | 3 tbsp |
| Ghee | 2 tbsp |
| Heavy cream | 1 cup |
| Tomato sauce, passata, or whole peeled tomatoes | 1 can (14 oz) |
| Dried fenugreek leaves (Kasuri methi) | 1 tbsp |
| Fresh coriander leaves | 1/4 cup (chopped) |
| Paprika | 1 tsp |
| Raw cashews (optional) | 1/4 cup |
| Yellow onion | 1 large, chopped |
| Garlic cloves | 3 cloves, chopped |
Instructions
| Step | Instructions |
| Marinate the Chicken | Combine yogurt, lemon juice, tandoori masala, turmeric, red chili powder, and raw cane sugar in a bowl. Add chicken chunks (breast, thighs, or tenders) and mix until evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for a deeper flavor). |
| Prepare the Sauce | Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until soft and golden brown (about 5 minutes). Stir in garlic (minced and paste) and grated ginger, cooking until fragrant. Add the ground coriander, ground cumin, and cayenne pepper, stirring well for a minute to release the flavors. |
| Cook the Chicken | In a separate pan, heat butter and ghee over medium heat. Add the marinated chicken until browned on the outside and nearly cooked through, stirring occasionally. Cooking time is about 8-10 minutes. |
| Combine and Simmer | Transfer the cooked chicken to the onion-spice mixture in the skillet. Pour in tomato sauce (or passata/peeled tomatoes) and stir well. Lower the heat and simmer for 10-15 minutes, stirring occasionally to allow the flavors to meld. |
| Finish the Sauce | Stir in heavy cream, fenugreek leaves, and paprika. Add raw cashews and blend them into the sauce for a creamier texture. Adjust salt to taste and garnish with fresh coriander leaves before serving. |
| Serve | Serve hot with steamed basmati rice or naan bread for a complete meal. |
Notes and Tips
- You can substitute thickened cream for heavy cream or reduce the amount of butter and ghee for a lighter version.
- For extra creaminess, Blend raw cashews into the sauce before simmering. This will thicken the sauce and give it a rich, velvety texture.
- Spice levels: Adjust cayenne pepper and red chili powder based on your heat preference.
- Marinating time: Letting the chicken marinate for at least an hour enhances the flavor, but if you’re in a rush, even 30 minutes will work.
- Serving suggestions: Serve this with some basmati rice or naan for a complete meal.
Enjoy your flavorful, creamy Butter Chicken!
FAQs for Butter Chicken
Q: What makes Butter Chicken different from Chicken Tikka Masala?
Ans: Butter Chicken is milder, creamier, and more buttery, while Chicken Tikka Masala has a spicier and tangier tomato-based sauce. Butter Chicken also includes grilled or roasted Tandoori chicken simmered in a rich, creamy tomato gravy.
Q: What are the essential spices needed to make authentic Butter Chicken?
Ans: Key spices include garam masala, tandoori masala, ground coriander, cumin, turmeric, cayenne pepper, paprika, and fenugreek leaves (Kasuri methi). These spices create the signature depth and aroma of Butter Chicken.
Q: How can I make Butter Chicken dairy-free or vegan?
Ans: Substitute tofu, paneer, or chickpeas as a protein base. Use coconut milk or cashew cream instead of heavy cream. Replace butter and ghee with plant-based alternatives like coconut oil for a dairy-free version.
Q: What is the best way to store and reheat Butter Chicken?
Ans: Store Butter Chicken in an airtight container in the fridge for 3-4 days or freeze for up to 6 weeks. To reheat, simmer on low heat with a splash of water or cream to retain moisture. If using a microwave, heat in short intervals, stirring between each to avoid overcooking.
Q: What are the best side dishes to serve with Butter Chicken?
Ans: Classic pairings include Basmati rice, Jeera rice, or Turmeric rice. For bread, try garlic naan, butter naan, or tandoori roti. A Kachumber salad or crispy papadums can add freshness and crunch to balance the meal.
Q: How can I make my Butter Chicken extra creamy and rich?
Ans: Add raw cashews or almonds blended into the sauce to enhance creaminess. You can also increase the heavy cream or use thick Greek yogurt for a silkier texture. Cooking the sauce on low heat for a longer time also helps intensify the richness.
Q: What is the secret to getting restaurant-style Butter Chicken at home?
Ans: Marinate the chicken overnight for deeper flavor. Cook the chicken on high heat initially for a smoky taste. Use ghee or butter generously, simmer the sauce until it thickens, and don’t skip kasuri methi (dried fenugreek leaves) for an authentic touch.
