The aroma of simmering spices, the vibrant orange hue, and that unmistakable creamy richness – for me, Indian Butter Chicken isn’t just a dish; it’s a sensory journey. My first encounter with a truly exceptional Murgh Makhani (the traditional name) was at a small, unassuming restaurant during a trip through Northern India. It was so much more profound than any version I’d tasted before, and ever since, I’ve been on a mission to recreate that magic at home. This recipe captures those authentic flavors, revealing the subtle nuances that elevate it from good to absolutely unforgettable.
Why You’ll Love This Dish
If you’ve ever dreamt of recreating that perfect, restaurant-quality Indian Butter Chicken in your own kitchen, this is your moment. This recipe isn’t just about following steps; it’s about understanding the “why” behind each ingredient and technique, transforming a beloved classic into something truly special. It delivers on that rich, velvety texture and complex flavor profile that makes butter chicken so universally adored. It’s the ideal cozy dinner for a chilly evening, a fantastic dish to impress guests, or simply a delicious way to spice up a regular weeknight meal.
> “I thought making Butter Chicken at home was too hard until I tried this recipe. The tips here are game-changers – my family can’t get enough of it!” — A happy home cook
The Cooking Process Explained
Making Indian Butter Chicken might seem intimidating, but when broken down, it’s a straightforward and incredibly rewarding process. It begins with marinating the chicken, infusing it with flavor and ensuring tenderness. Next, the chicken gets a quick sear, developing a beautiful char. The heart of the dish is the rich, aromatic tomato-based sauce, simmered to perfection with a blend of warming spices. Finally, a touch of cream and butter is stirred in, creating that signature luxurious finish.
Gather These Items
Here’s what you’ll need to bring this incredible Indian Butter Chicken to life:
- For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) – Thighs are preferred for their juiciness and flavor, but breast can be used.
- 1/2 cup plain whole milk yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (Kashmiri chili powder for color, or paprika for mildness)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- For the Sauce:
- 2 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 (28 oz) can crushed tomatoes (good quality is key!)
- 1/2 cup water or chicken broth
- 1/2 cup heavy cream
- 2 tbsp kasuri methi (dried fenugreek leaves), lightly crushed
- 1 tsp sugar (balances the acidity of the tomatoes)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- For Garnish (Optional):
- Fresh cilantro, chopped
- A swirl of extra cream
Directions to Follow
Let’s get cooking! Follow these steps for an authentic Indian Butter Chicken:
- Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients. Mix well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours, or even overnight for best results.
- Sear the Chicken: Heat 1 tablespoon of butter or oil in a large pan or Dutch oven over medium-high heat. Remove chicken from marinade, shaking off excess (don’t discard marinade yet!). Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until lightly browned and slightly charred. The chicken won’t be fully cooked through at this stage. Remove seared chicken and set aside.
- Sauté Aromatics: In the same pan, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Build the Sauce: Add the crushed tomatoes, water/broth, kasuri methi, sugar, red chili powder, turmeric powder, and garam masala to the pan. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Blend (Optional, but Recommended for Smoothness): For a super smooth restaurant-style sauce, carefully transfer the hot sauce mixture to a blender (or use an immersion blender directly in the pot) and blend until completely smooth. Return to the pan.
- Combine & Simmer: Add the seared chicken back into the smooth sauce. Stir in the heavy cream. Bring the mixture to a gentle simmer and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Taste and adjust salt if needed.
- Finish & Serve: Just before serving, stir in the extra butter for that signature richness. Garnish with fresh cilantro and an optional swirl of cream.
Best Ways to Enjoy It
Indian Butter Chicken is a complete meal in itself, but it truly shines when paired with certain accompaniments. Serve it piping hot with fluffy basmati rice, which soaks up all that incredible sauce. Warm, soft naan bread is also an absolute must for scooping up every last drop. A simple side salad or some steamed green beans can offer a fresh contrast to the rich curry. Don’t forget a squeeze of fresh lime juice over the top just before eating to brighten the flavors!
Keeping Leftovers Fresh
Leftover Indian Butter Chicken stores beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
To Reheat: Gently reheat on the stovetop over low to medium heat, stirring occasionally, until warmed through. You might need to add a splash of water or broth to adjust the consistency if it’s thickened too much. Microwaving is also an option, but stir frequently for even heating.
Freezing: Indian Butter Chicken freezes wonderfully! Once cooled, transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Pro Chef Tips
- Don’t Skimp on Marinade Time: The longer the chicken marinates, the more flavor it absorbs, resulting in truly tender and aromatic meat.
- Sear for Depth: Searing the chicken isn’t just for color; it creates a Maillard reaction, adding a crucial layer of flavor to the dish.
- Quality Crushed Tomatoes: Since tomatoes are a primary ingredient in the sauce, using a high-quality brand makes a noticeable difference in the final taste.
- Kasuri Methi is Key: Dried fenugreek leaves (kasuri methi) impart a unique, slightly bitter, and aromatic flavor that is essential for authentic butter chicken. Don’t skip it! Crush them lightly between your palms before adding to release their oils.
- Blend for Silkiness: While optional, blending the sauce before adding the chicken creates that incredibly smooth, velvety texture characteristic of restaurant-style butter chicken.
- Balance with Sugar: A touch of sugar helps balance the acidity of the tomatoes, creating a harmonious flavor profile.
- Finish with Fresh Butter & Cream: Stirring in extra butter and cream at the very end ensures maximum richness and freshness of flavor.
Creative Twists
- Smoky Flavor: For an extra layer of smoky flavor, char the seared chicken pieces directly over an open flame for a few seconds using tongs (if you have a gas stove) or under a broiler.
- Spicier Kick: Increase the amount of red chili powder in both the marinade and sauce, or add a finely chopped green chili to the sauce when you cook the onions.
- Vegetarian Butter “Chicken”: Substitute the chicken with paneer (Indian cheese) or firm tofu cut into cubes. Marinate and sear the paneer/tofu in the same way, then proceed with the sauce steps.
- Nutty Richness: For an even richer sauce, blend a small handful of cashews (soaked in hot water for 15 minutes) into the sauce along with the tomatoes. This adds thickness and a subtle sweetness.
Common Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, you can. However, chicken thighs tend to stay juicier and more tender during the cooking process. If using breast, be careful not to overcook it.
Q: I can’t find kasuri methi (dried fenugreek leaves). Can I skip it?
A: Kasuri methi provides a distinct flavor that is authentic to butter chicken. While you can omit it, the flavor profile will be slightly different. There isn’t a direct substitute, but some people suggest a pinch of maple syrup or honey to add a similar complex sweetness, though it won’t replicate the unique aroma.
Q: How spicy is this recipe?
A: This recipe is written to be flavorful but not overly spicy, using red chili powder more for color and gentle warmth. If you prefer a milder version, you can reduce the amount of chili powder. For more heat, feel free to increase it or add a fresh green chili.
Restaurant-Style Indian Butter Chicken
Ingredients
Equipment
Method
- Combine chicken pieces with yogurt, 1 tablespoon ginger-garlic paste, lemon juice, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, and salt in a large bowl. Ensure the chicken is thoroughly coated, then cover and refrigerate for a minimum of 30 minutes or up to 2-4 hours.
- Melt 2 tablespoons of ghee or butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5-7 minutes until it becomes softened and translucent.
- Stir in the remaining 1 tablespoon of ginger-garlic paste and cook for one minute until it becomes fragrant. Subsequently, add the remaining 1 tsp Kashmiri chili powder, ground coriander, cumin powder, and 1/4 tsp turmeric, cooking for 30 seconds while stirring constantly until the spices are aromatic.
- Pour in the crushed tomatoes and sugar, then bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly, stirring occasionally.
- While the sauce simmers, heat a little oil or ghee in a separate skillet over medium-high heat. Cook the marinated chicken in batches until browned on all sides and mostly cooked through, which should take about 5-7 minutes per batch.
- Add the cooked chicken directly into the simmering tomato sauce. Stir in the remaining 1/2 tsp garam masala and crushed fenugreek leaves, then simmer for another 5-10 minutes to finish cooking the chicken and allow it to absorb the flavors.
- Remove the pot from the heat and gently stir in the heavy cream and the remaining 1 tablespoon of butter until fully incorporated and melted. Taste the sauce and adjust seasoning as needed.
- Serve the butter chicken generously over basmati rice with naan bread or roti and garnish with fresh chopped cilantro.