Creamy, Comforting & Better Than Takeout!
❤️ Introduction
Butter Chicken — or Murgh Makhani — is the heart of North Indian comfort food. It’s not just a dish; it’s a feeling of home, warmth, and nostalgia. Originating from Delhi in the 1950s, this creamy curry was born out of innovation — when leftover tandoori chicken was simmered in a buttery tomato sauce to create something magical.
Today, it’s one of the most beloved dishes around the world, known for its rich aroma, silky sauce, and the perfect balance of spice and sweetness. The best part? You don’t need a tandoor or restaurant tricks — you can make this authentic Butter Chicken at home with simple ingredients and a few clever techniques.
🕒 Quick Overview
| Prep Time | Cook Time | Total Time | Servings | Calories | Difficulty |
|---|---|---|---|---|---|
| 20 mins | 30 mins | 50 mins | 4 | 510 kcal | Easy |
🌟 Why You’ll Love This Recipe
- Creamy and flavorful without being overly heavy
- Authentic Indian taste made easy for home cooks
- Ready in under an hour with everyday ingredients
- Customizable — make it spicy, mild, or dairy-free
- Tastes even better the next day
🛒 Ingredients You’ll Need
For the Chicken Marinade
- 500g boneless chicken thighs (or breasts, cut into chunks)
- 1 cup plain yogurt (for tenderness)
- 1 tbsp lemon juice
- 1 tbsp oil or ghee
- 1 tsp red chili powder (Kashmiri for color)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp freshly grated ginger
- 1 tbsp minced garlic
For the Butter Sauce
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 cups tomato puree (or 4 ripe tomatoes, blended)
- 1 tbsp tomato paste (optional, for depth)
- 1 tsp sugar (balances acidity)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp garam masala
- ½ cup heavy cream (or coconut milk for dairy-free)
- Salt, to taste
- Fresh cilantro leaves, for garnish
👩🍳 Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine yogurt, lemon juice, garlic, ginger, chili powder, cumin, coriander, garam masala, salt, and oil. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours, or ideally overnight for the most tender texture.
Step 2: Sear the Chicken
Heat a tablespoon of butter or oil in a pan over medium heat. Add the marinated chicken pieces in batches and cook until slightly charred and golden — about 3–4 minutes per side.
(They don’t need to be fully cooked yet — just seared for flavor.)
Remove and set aside.
Step 3: Prepare the Sauce
In the same pan, add the remaining butter. Sauté onions until golden brown. Add ginger, garlic, and tomato paste; cook until fragrant.
Pour in tomato puree, turmeric, red chili powder, and salt. Stir well and let simmer for 10–12 minutes, until the sauce thickens and the oil separates.
Step 4: Blend for Smoothness (Optional)
For restaurant-style silkiness, carefully blend the sauce until smooth, then return it to the pan. (This step is optional but recommended.)
Step 5: Simmer Everything Together
Add the seared chicken pieces back into the sauce. Pour in the cream, sprinkle garam masala, and stir gently. Simmer uncovered for 10–15 minutes until the chicken is tender and the sauce turns rich and glossy.
Taste and adjust salt or sweetness as needed.
Step 6: Garnish & Serve
Top with fresh cilantro and a drizzle of cream or melted butter for that classic golden finish.
Serve hot with naan, garlic bread, or steamed basmati rice.
🌶️ Flavor & Texture
This butter chicken is the perfect blend of smoky, tangy, and creamy. The sauce is rich but balanced — velvety from the butter and cream, and fragrant with garam masala and cumin. Each bite melts in your mouth, coating every grain of rice or piece of naan with luxurious flavor.
💡 Expert Tips for the Perfect Butter Chicken
- Marinate Overnight: The longer the marinade, the deeper the flavor.
- Use Kashmiri Chili Powder: Gives that signature red color without excess heat.
- Blend the Sauce: Creates a professional restaurant texture.
- Don’t Overcook Chicken: Simmer gently to keep it tender.
- Adjust Cream Last: Add cream after turning off the heat to prevent curdling.
- Balance the Flavor: If too tangy, add sugar; if too rich, add lemon juice.
🥗 Serving Ideas
Butter Chicken pairs beautifully with:
- Garlic Naan or Butter Naan
- Steamed Basmati or Jeera Rice
- Cucumber Raita or Mint Yogurt Sauce
- Roasted Cauliflower or Mixed Vegetable Curry
For a complete meal, serve with mango lassi and a fresh green salad.
🌱 Variations & Substitutions
- Vegetarian Version: Replace chicken with paneer, mushrooms, or tofu.
- Vegan Version: Use coconut milk and vegan butter.
- Low-Fat: Swap cream for Greek yogurt (added off-heat).
- Spicy: Add green chilies or extra red chili powder.
- Nutty Twist: Blend a handful of soaked cashews with the sauce for extra richness.
🧊 Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Up to 2 months.
- Reheat: On the stovetop over low heat with a splash of cream or milk to restore the sauce’s texture.
It actually tastes better the next day as the flavors deepen!
🧠 Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked rotisserie chicken?
Yes! Just skip the marination and add the shredded chicken directly to the simmering sauce.
Q: How can I make it healthier?
Reduce butter, use half cream and half milk, and serve with brown rice or quinoa.
Q: What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken is creamier and mildly sweet, while Tikka Masala is tangier and spicier.
Q: Can I make this in a slow cooker?
Yes — cook on low for 4–5 hours after browning the chicken, then stir in cream at the end.
🧮 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 37g |
| Fat | 31g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 890mg |
✨ Final Thoughts
Butter Chicken is more than a recipe — it’s a celebration of comfort, culture, and creativity. Whether you serve it for a family dinner or a cozy weekend treat, this homemade version guarantees rich, buttery satisfaction every time. Once you’ve tried this authentic 2025 version, restaurant takeout will never taste the same again!
