Butter Chicken, or Murgh Makhani, is a globally adored dish featuring tender, marinated chicken in a velvety, spiced tomato-based sauce. This recipe is your gateway to making restaurant-quality Butter Chicken at home. Rich, flavorful, and versatile, it pairs perfectly with naan or rice for a complete meal.
Why You’ll Love This Recipe
- Authentic flavors: Traditional spices and ingredients create a true taste of India.
- Customizable: Adjust spice levels to suit your taste.
- Perfect for gatherings: A crowd-pleaser that everyone enjoys.
- Easy to make: Detailed, step-by-step instructions simplify the process.
Preparation Phase
Essential Tools and Equipment
- Large mixing bowl
- Mortar and pestle
- Sharp knife and cutting board
- Cast iron skillet or heavy-bottomed pan
- Blender or immersion blender
- Measuring spoons and cups
- Saucepan
Importance of Each Tool
- Mixing bowl: Ensures even marination of the chicken.
- Mortar and pestle: Releases the aromatic oils of whole spices.
- Blender: Creates a smooth and luscious curry sauce.
Ingredients Breakdown
Marinade:
- 2 lbs chicken thighs, cubed
- ½ cup dahi (plain yogurt)
- ½ lemon, juiced
- 2 tbsp ginger garlic paste
- 1 green chili, finely chopped (optional for heat)
- ½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp ground cumin
- 1 tbsp Kashmiri chili powder
- 1 tsp salt
Butter Chicken Sauce:
- 4 tbsp butter, divided
- 1 small yellow onion, chopped
- 1 star anise
- 1 black cardamom pod
- 4–5 green cardamom pods, seeds extracted
- 1 cinnamon stick
- ½ tsp cumin seeds
- 1 tbsp ginger garlic paste
- ½ tsp garam masala
- 1 tsp ground coriander
- ⅛ tsp ground cloves
- 1 tbsp Kashmiri chili powder
- 1 tbsp tomato paste
- 14 oz canned tomatoes
- 1 tsp sugar
- Salt to taste
- 5–8 cashews (optional for richness)
- ¼ cup heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves)
- Cilantro, red onion, and heavy cream (for garnish)
Step-by-Step Directions
1. Prep and Marinate the Chicken
- Trim excess fat from the chicken thighs and cube into 1-inch pieces.
- In a mixing bowl, combine dahi, lemon juice, ginger garlic paste, green chili, garam masala, turmeric, cumin, Kashmiri chili powder, and salt.
- Coat the chicken evenly with the marinade. Cover and refrigerate for 30 minutes to 24 hours.
2. Infuse Spices
- Melt 2 tbsp butter in a saucepan over medium heat.
- Add star anise, black cardamom, green cardamom seeds, cinnamon stick, and cumin seeds. Sauté until fragrant (about 1 minute).
3. Create the Sauce
- Add chopped onions and ginger garlic paste. Cook until onions caramelize.
- Stir in garam masala, coriander, cloves, and Kashmiri chili powder. Cook for 1 minute.
- Add tomato paste, canned tomatoes, sugar, and salt. Mix thoroughly.
- Simmer over low heat for 5–10 minutes until the sauce thickens and darkens.
- Remove whole spices and blend the mixture with cashews and remaining butter until smooth.
4. Cook the Chicken
- Heat a skillet with 1 tbsp ghee or oil. Sear marinated chicken on each side until golden and cooked through.
5. Assemble and Finish
- Transfer the sauce back to the pan and simmer gently.
- Add cooked chicken, mixing well to coat.
- Stir in heavy cream and simmer for 2–3 minutes.
- Finish with crushed kasuri methi and adjust seasoning as needed.
6. Garnish and Serve
- Garnish with heavy cream, chopped cilantro, and diced red onion.
- Serve hot with rice or naan.
Serving Suggestions
Butter Chicken Pairings
Butter Chicken’s creamy, spiced sauce pairs beautifully with a variety of sides. These options complement the rich flavors and create a balanced meal for any occasion.
1. Steamed Basmati Rice
Fluffy, aromatic basmati rice absorbs the flavorful sauce, making it a classic pairing. The nutty aroma of basmati enhances the dish’s richness.
2. Garlic Naan
Soft, buttery naan bread with a hint of garlic is perfect for scooping up the thick, velvety curry. Warm and freshly made naan takes this dish to the next level.
3. Jeera Rice
Cumin-flavored rice adds a subtle, earthy spice that blends well with the creamy sauce. This side provides an extra depth of flavor without overpowering the dish.
4. Aloo Paratha
A stuffed flatbread filled with spiced mashed potatoes, Aloo Paratha offers a hearty and satisfying complement to the Butter Chicken.
5. Roti
Whole wheat roti is a healthier and lighter alternative to naan, perfect for soaking up the sauce while keeping the meal balanced.
6. Mango Chutney
The sweet and tangy notes of mango chutney balance the spice and creaminess of the Butter Chicken, adding a refreshing contrast.
7. Kachumber Salad
A light cucumber, tomato, and onion salad tossed with lemon juice and chaat masala is a refreshing side that cleanses the palate between bites.
8. Raita
Cooling yogurt-based raita, whether plain or with cucumber or boondi, helps tone down the heat and adds a creamy, tangy element to the meal.
Common Mistakes and How to Avoid Them
1. Burning the Spices
- Mistake: Cooking the spices on high heat for too long.
- Solution: Always sauté spices on medium heat for no more than a minute, stirring constantly.
2. Skipping the Marination
- Mistake: Rushing the process and skipping marination.
- Solution: Allow at least 30 minutes for marination to tenderize the chicken and infuse it with flavor.
3. Overcooking the Chicken
- Mistake: Leaving the chicken on the stove for too long, making it dry.
- Solution: Cook the chicken only until it reaches an internal temperature of 165°F and has a golden sear.
4. Blending Sauce While Hot
- Mistake: Blending the sauce immediately after cooking, which can cause accidents.
- Solution: Let the sauce cool slightly before transferring it to the blender for a smoother process.
5. Not Adjusting for Flavor
- Mistake: Neglecting to taste the dish before serving.
- Solution: Always taste and adjust the salt, spice, or sweetness to suit your preferences.
Recipe Tips, Storage, and FAQs
Recipe Tips
1. Use Fresh Spices for Maximum Flavor
Ensure that your spices are fresh and aromatic. Stale spices can dull the overall taste.
2. Adjust the Creaminess to Your Liking
Add heavy cream gradually, tasting as you go. For a richer sauce, use more cream; for a lighter dish, reduce the quantity.
3. Balance the Sweetness and Spice
If you prefer a slightly sweeter flavor, add a teaspoon of honey. Alternatively, you can omit the sugar entirely if you prefer a spicier dish.
4. Enhance the Sauce with Cashews
Blending cashews into the sauce adds a subtle nutty richness. You can substitute cashews with blanched almonds if preferred.
5. Crush Kasuri Methi for Extra Aroma
Always crush dried fenugreek leaves between your palms before adding them to release their essential oils and maximize flavor.
Storage and Reheating Instructions
Storing Butter Chicken
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze the dish in portioned, freezer-safe containers for up to 3 months.
Reheating Butter Chicken
- On the Stovetop: Warm the Butter Chicken in a saucepan over low heat. Add a splash of water or cream if the sauce thickens during storage.
- In the Microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring between intervals until thoroughly heated.
Freezing Tip:
Freeze the sauce and chicken separately for best results. Combine when reheating to retain the dish’s original texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine, but thighs are preferred for their juiciness and richer flavor.
What is dahi, and can I substitute it?
Dahi is plain yogurt often used in Indian cooking. You can substitute it with Greek yogurt or even a mix of yogurt and sour cream.
Is this recipe spicy?
Butter Chicken has a mild spice level. For less heat, reduce or omit the green chili and Kashmiri chili powder.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with paneer, tofu, or vegetables like cauliflower or chickpeas.
Can I make Butter Chicken dairy-free?
Yes! Replace butter with coconut oil and heavy cream with coconut milk or cashew cream for a dairy-free version.
Why does my sauce separate?
This can happen if the cream is added too quickly or if the heat is too high. Always add cream slowly while stirring over low heat.
Conclusion
Butter Chicken (Murgh Makhani) is a rich, comforting dish that blends traditional Indian flavors with a creamy twist. This recipe makes it easy to recreate the restaurant experience at home. Whether you’re cooking for a family meal or a festive gathering, this dish is bound to impress!
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Butter Chicken (Murgh Makhani)
Ingredients
Marinade
- 2 lbs chicken thighs cubed
- ½ cup dahi *see notes
- ½ lemon juiced
- 2 tablespoon ginger garlic paste
- 1 green chili finely chopped optional
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon salt
Butter Chicken Sauce
- 4 tablespoon butter divided
- 1 small yellow onion chopped
- 1 star anise
- 1 black cardamom pod
- 4-5 green cardamom pods
- 1 cinnamon stick
- ½ teaspoon cumin seeds
- 1 tablespoon ginger garlic paste
- ½ teaspoon garam masala
- 1 teaspoon ground coriander
- ⅛ teaspoon ground cloves
- 1 tablespoon Kashmiri chili powder
- 1 tablespoon tomato paste
- 14 oz canned tomatoes
- 1 teaspoon sugar
- salt to taste
- 5-8 cashews optional
- ¼ cup heavy cream
- 1 teaspoon kasuri methi
- cilantro red onion, heavy cream to garnish
Instructions
- Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.
- In a large bowl, mix together the items for the marinade – the dahi, lemon juice, ginger garlic paste, finely chopped green chilis, garam masala, turmeric, ground cumin, kashmiri chili powder, and salt. Once the marinade is ready, add the chicken into the bowl and toss so that it’s fully coated.
- Cover the chicken with plastic wrap and marinate for a minimum of 30 minutes, up to 24 hours.
- Crush the green cardamom pods in a mortar and pestle or under the flat of a knife. Remove the black seeds inside the pod and discard the green part.
- Melt two tablespoons of butter in a pot on medium heat. Add the star anise, black cardamom, seeds from the green cardamom pods, cinnamon stick, and cumin seeds and allow the flavor to infuse with the butter for a minute.
- Add the chopped onions and ginger garlic paste into the butter. Sauté until the onions start to brown.
- Add the ground spices – the garam masala, coriander, cloves, and kashmiri chili powder. Give everything a good stir and let it cook for 1 minute so the spices can bloom in the butter. Don’t let them sit for longer, otherwise the spices will burn.
- Stir in the tomato paste, canned crushed tomatoes, cashews (optional), sugar, and salt to taste.
- Switch the stove to low to medium heat, and allow the sauce to simmer. It’ll start to thicken and darken significantly. This can take 5-10 minutes. The fat will start to release on the sides and form little pools. Switch the heat off.
- While the sauce is simmering in the step above, heat the cast iron skillet on high heat. Add a tablespoon of ghee or neutral oil in the pan and add in the marinated chicken. Cook on each side for 3-4 minutes until it reaches an internal temperature of 165 ºF and the chicken has browned. Set aside once done.
- Remove and discard the black cardamom pod, star anise, and cinnamon stick. Transfer the contents of the pot into a blender along with the rest of the butter. Blend the sauce until it’s completely smooth.
- If it’s too thick, add a tablespoon of water at a time. Add up to a ½ cup of hot water based off of preference if you’d like a looser curry.
- Transfer the sauce back into the pan and bring it back to a soft simmer. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for an additional 5 minutes, until the fat begins to separate again.
- Slowly pour in the heavy cream while stirring. Continue to simmer for 2-3 minutes until the sauce is thick and creamy. This is a great point to taste and adjust for spices.
- Remove from heat and finish off the sauce with a pinch of kasuri methi. Crush the dried leaves between your hands to extract the flavor before adding it directly into the curry.
- Garnish the butter chicken with heavy cream, cilantro, and finely diced red onions. Serve hot with rice or garlic naan.
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