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butter chicken recipe

Butter Chicken Recipe

Jada Parker
Butter chicken, also known as "Murgh Makhani," is an iconic Indian dish loved for its rich, creamy texture and aromatic spices. This butter chicken recipe combines tender chicken pieces with a flavorful tomato-based sauce, simmered to perfection with butter and cream. It's a comforting and satisfying dish that can be enjoyed with rice, naan, or your favorite sides. Whether you're cooking for family or a special dinner, this easy-to-make recipe will bring a taste of India to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For the Chicken Marinade:

  • 500 g boneless chicken cut into cubes
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

For the Sauce:

  • 3 tablespoons butter
  • 1 onion finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 cups tomatoes pureed
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 cup heavy cream or coconut cream for dairy-free option
  • Salt to taste
  • Fresh cilantro for garnish

Optional:

  •  
  • For a dairy-free version: Replace the heavy cream with coconut cream and use dairy-free butter.

Instructions
 

  • Marinate the Chicken: In a large bowl, mix the chicken with yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, and salt. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge.
  • Cook the Chicken: Heat a little oil in a pan over medium heat. Add the marinated chicken pieces and cook until browned and cooked through, around 8-10 minutes. Remove the chicken from the pan and set aside.
  • Prepare the Sauce: In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute.
  • Add Tomatoes and Spices: Pour in the pureed tomatoes, chili powder, garam masala, and cumin powder. Let the mixture simmer for 10 minutes, stirring occasionally.
  • Blend in the Cream: Lower the heat and add the cream to the tomato mixture. Stir well and cook for another 5 minutes.
  • Combine Chicken and Sauce: Add the cooked chicken back into the pan. Stir everything together so the chicken is well-coated with the creamy sauce. Simmer for another 5 minutes.
  •  
  • Garnish and Serve: Garnish with fresh cilantro. Serve with basmati rice or naan bread for the ultimate comfort meal.

Notes

  • For Spicier Butter Chicken: Add chopped green chilies or a pinch of cayenne pepper to increase the heat.
  • For a Creamier Texture: You can add a tablespoon of almond or cashew paste for extra richness.
 
  • Make it Vegan: Use tofu or plant-based chicken alternatives, and coconut cream to replace dairy products.
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