Originally from the kitchens of Punjab, butter chicken, or "Murgh Makhani," is a dish that combines tender chicken in a creamy tomato sauce.
The recipe was born in the 1950s when leftover chicken was cooked in a buttery sauce along with tomatoes, cream, and spices. It’s a classic example of how simple ingredients can create an extraordinary meal.
The dish balances rich flavors with mild spices, making it endlessly approachable for everyone.
Once you try this butter chicken, you’ll understand why it holds a special place in many hearts. The comforting flavors evoke warmth, while the creamy texture makes each bite a delight.
The fragrant spices gently dance on your palate, creating a blissful experience. Plus, this recipe is versatile—you can adjust the spice level or even substitute ingredients to cater to your preferences.
Not to mention, it pairs beautifully with naan, rice, or even great bread. Honestly, does it get any better than that?
Gathering the right ingredients is crucial for the perfect butter chicken. Let’s break down what you’ll need:
First Marination:
- ½ to ¾ teaspoon Kashmiri red chili powder
- ¼ to ⅓ teaspoon sea salt or Himalayan pink salt
- ¾ to 1 tablespoon fresh lemon juice
- ½ kg boneless chicken, cut into pieces
Second Marination:
- 1 teaspoon dried fenugreek leaves (Kasuri methi)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¾ to 1 teaspoon garam masala
- ⅛ teaspoon ground turmeric
- ¾ tablespoon ginger-garlic paste
- ⅓ cup thick Greek yogurt, full-fat
- ¾ to 1 tablespoon olive oil
For the Sauce:
- 2 to 3 tablespoons ghee or clarified butter
- 2-inch cinnamon stick
- 2 to 4 green cardamom pods
- 2 to 4 cloves
- 1½ cups finely sliced onions
- 600 grams fresh, ripe tomatoes, chopped
- ¾ tablespoon ginger-garlic paste
- 1 to 2 finely chopped green chilies
- 28 whole raw cashews
- ½ cup water to blend cashews
- 1 to 2 teaspoons Kashmiri chili powder
- 1 to 1½ teaspoons ground coriander
- 1 to 1½ teaspoons garam masala
- ½ teaspoon ground cumin
- ½ to ¾ teaspoon salt
- 1 teaspoon sugar
- ½ tablespoon Kasuri methi
- 1½ cups hot water to make the gravy
- ⅓ cup heavy cream or whipping cream
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon honey
- 1 teaspoon smoked paprika
Let's get cooking! Follow these detailed steps to create your own butter chicken masterpiece.
In a large bowl, combine the chicken pieces with Kashmiri red chili powder, salt, and lemon juice. Mix everything well, ensuring the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes; this will help tenderize the meat and infuse flavor.
After the first marination, it's time for the second. In the same bowl, add dried fenugreek leaves, ground coriander, ground cumin, garam masala, turmeric, ginger-garlic paste, Greek yogurt, and olive oil.
Stir until the chicken is fully coated in this creamy marinade. Cover again and let it sit in the fridge for another 30 minutes to 2 hours for the best results.
In a heavy-bottomed pan, melt ghee over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Fry for a minute until aromatic.
Add finely sliced onions and sauté until they turn golden brown. This step builds the flavor foundation.
Next, add the chopped tomatoes into the pan. Cook until they break down and become saucy. Stir in the ginger-garlic paste and green chilies.
Let everything simmer for about 10 minutes. Now it’s time to add the blended cashews, Kashmiri chili powder, ground coriander, garam masala, and ground cumin. Mix well and cook until the oil starts to separate.
Now, add the marinated chicken pieces along with all the marinade into the sauce. Stir well. Pour in hot water to create a gravy-like consistency. Cover and simmer on low heat for about 20-25 minutes.
Once the chicken is cooked through, add salt, sugar, Kasuri methi, and heavy cream. Stir gently and let it cook for an additional 5 minutes. The sauce should be rich and creamy.
Finally, garnish with chopped coriander leaves and a drizzle of honey for that final touch.
Perfecting butter chicken comes down to small details. Here are some tips to enhance your dish:
Absolutely! Butter chicken is a fantastic dish for meal prep. After cooking, let it cool and store it in an airtight container in the refrigerator. It will last for about 4 to 5 days.
You can also freeze it for up to three months. Just remember to defrost it in the refrigerator before reheating.
Butter chicken shines brightly with various accompaniments. Here are a few ideas:
The beauty of butter chicken lies in its versatility. Consider trying these variations:
Butter chicken is more than just food—it's a celebration of flavors and memories. Once you master this dish, you’ll find yourself whipping it up time and again, impressing friends and family with your culinary skills.
It invites everyone to the table, making any meal feel special. Pair it with your favorite sides, and you're in for an unforgettable meal. Happy cooking!
Let me take you on a flavorful journey to discover the magic of butter chicken. This dish isn't just a staple in Indian cuisine; it has captured the hearts—and stomachs—of food lovers across the globe. Its rich history and delightful taste make it a favorite.
In a large bowl, combine the chicken pieces with Kashmiri red chili powder, salt, and lemon juice. Mix everything well, ensuring the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes; this will help tenderize the meat and infuse flavor.
After the first marination, it's time for the second. In the same bowl, add dried fenugreek leaves, ground coriander, ground cumin, garam masala, turmeric, ginger-garlic paste, Greek yogurt, and olive oil.
Stir until the chicken is fully coated in this creamy marinade. Cover again and let it sit in the fridge for another 30 minutes to 2 hours for the best results.
In a heavy-bottomed pan, melt ghee over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Fry for a minute until aromatic.
Add finely sliced onions and sauté until they turn golden brown. This step builds the flavor foundation.
Next, add the chopped tomatoes into the pan. Cook until they break down and become saucy. Stir in the ginger-garlic paste and green chilies.
Let everything simmer for about 10 minutes. Now it’s time to add the blended cashews, Kashmiri chili powder, ground coriander, garam masala, and ground cumin. Mix well and cook until the oil starts to separate.
Now, add the marinated chicken pieces along with all the marinade into the sauce. Stir well. Pour in hot water to create a gravy-like consistency. Cover and simmer on low heat for about 20-25 minutes.
Once the chicken is cooked through, add salt, sugar, Kasuri methi, and heavy cream. Stir gently and let it cook for an additional 5 minutes. The sauce should be rich and creamy.
Finally, garnish with chopped coriander leaves and a drizzle of honey for that final touch.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Glennis Annis, a registered dietitian and the creator of Hearty Food Ideas. Based in Saint Louis, Missouri, I’m passionate about sharing delicious, wholesome recipes that are easy to make and packed with comfort. Through my blog, I aim to help you create hearty meals that nourish both your body and soul, bringing joy to your kitchen and table.