Creamy Butter Chicken: A Restaurant-Style Delight at Home
Butter Chicken, or Murgh Makhani, is a beloved Indian dish that has won hearts worldwide. Originating from the kitchens of Delhi, this dish is known for its rich, creamy tomato-based sauce and tender, marinated chicken. The combination of aromatic spices, butter, and cream creates a symphony of flavors that is both comforting and indulgent. Making Butter Chicken at home is easier than you think, and the result is a dish that rivals any restaurant version. Let’s dive into this delicious recipe!
Why This Butter Chicken Recipe Works
This Butter Chicken recipe is a winner because it uses simple, everyday ingredients to create a dish that’s bursting with flavor. The marinade infuses the chicken with spices and yogurt, ensuring it stays juicy and tender. The sauce is a perfect balance of tangy, creamy, and slightly sweet, making it irresistible.
Another reason this recipe works is its versatility. You can adjust the spice level to suit your taste, and it pairs beautifully with a variety of sides. Plus, it’s a great make-ahead dish, as the flavors deepen over time.
What’s In Butter Chicken?
The magic of Butter Chicken lies in its marinade and sauce. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken thighs or breasts work best for this recipe.
- Yogurt: Helps tenderize the chicken and adds a tangy flavor.
- Spices: A blend of garam masala, turmeric, cumin, and chili powder creates the signature flavor.
- Tomatoes: Crushed tomatoes form the base of the sauce, adding acidity and richness.
- Butter and Cream: These ingredients add richness and a velvety texture to the sauce.
- Aromatics: Onions, garlic, and ginger form the flavor foundation of the dish.
How To Make Butter Chicken
This Butter Chicken recipe is straightforward and requires a bit of patience for the flavors to develop. Here’s how to make it:
Step 1: Marinate the Chicken
- In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt.
- Mix well to coat the chicken evenly. Cover and let it marinate for at least 1 hour (or overnight for deeper flavor).
Step 2: Cook the Chicken
- Heat a tablespoon of butter or oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook until browned on all sides. Remove and set aside.
Step 3: Prepare the Sauce
- In the same skillet, add a bit more butter if needed. Sauté the onions until softened and golden.
- Add garlic, ginger, and the remaining spices (garam masala, cumin, and chili powder). Cook for 1-2 minutes until fragrant.
- Stir in the crushed tomatoes and cook for 5-7 minutes until the mixture thickens.
Step 4: Simmer the Chicken
- Add the browned chicken back to the skillet and stir to coat it in the sauce.
- Pour in the cream and bring the mixture to a gentle simmer.
- Cover and let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and flavorful.
Step 5: Garnish and Serve
- Stir in fresh cilantro and adjust seasoning with salt if needed.
- Serve hot with steamed basmati rice, naan bread, or roti.
Sides for Butter Chicken
Pair your Butter Chicken with these delicious sides:
- Steamed Basmati Rice: The perfect base to soak up the flavorful sauce.
- Garlic Naan: Soft and fluffy, ideal for scooping up every last bit of curry.
- Cucumber Raita: A cooling yogurt-based side to balance the richness.
- Pickled Onions: Adds a tangy crunch to complement the creamy curry.
Recipe FAQ’s
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but thighs are recommended for their juiciness and flavor.
How Can I Make This Dish Less Spicy?
Reduce the amount of chili powder or omit it entirely for a milder version.
Can I Freeze Butter Chicken?
Yes, Butter Chicken freezes well. Store it in an airtight container for up to 3 months. Thaw and reheat gently on the stovetop.
Other Recipes To Try
- Chicken Tikka Masala: A creamy, spiced curry with grilled chicken pieces.
- Palak Paneer: A vegetarian delight made with spinach and cottage cheese.
- Lamb Rogan Josh: A rich and aromatic lamb curry from Kashmir.
- Vegetable Korma: A mild and creamy vegetable curry packed with flavor.
Creamy Butter Chicken – Murgh Makhani
Ingredients
For the Chicken Marinade:
- 2 lbs 900g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yogurt
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
For the Sauce:
- 2 tbsp butter
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken with yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover, and marinate for 1 hour (or overnight).
- Cook the Chicken: Heat butter in a large skillet. Cook the chicken until browned. Set aside.
- Prepare the Sauce: In the same skillet, sauté onions until golden. Add garlic, ginger, and spices. Cook for 1-2 minutes. Stir in crushed tomatoes and cook for 5-7 minutes.
- Simmer the Chicken: Add chicken and cream. Simmer for 15-20 minutes until chicken is cooked through.
- Garnish and Serve: Stir in cilantro and serve with rice or naan.
Notes
- Spice Level: Adjust the chili powder to suit your taste.
- Make Ahead: The curry tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 3 months.
Nutrition
Enjoy your homemade Butter Chicken! Let us know how it turned out in the comments below!
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