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Butter Chicken Recipe

Butter Chicken
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Butter Chicken, or Murgh Makhani, is a velvety, mildly spiced chicken curry with a tomato-cream base. Originating in 1940s India, it’s a globally loved dish that’s perfect for cozy dinners or special occasions. The balance of spices, cream, and tender chicken makes it a must-try meal.

Ingredients

Scale

For the Chicken Marinade:

  • 2 lbs chicken thighs, cut into bite-sized pieces
  • ½ cup plain yogurt (whole preferred)
  • 1 Tbsp lemon juice
  • 2 Tbsp garam masala
  • 4 tsp fenugreek leaves (kasuri methi), crushed
  • 1 tsp turmeric powder
  • 2 tsp smoked paprika
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1 tsp salt (adjust to taste)

For the Sauce:

  • 4 Tbsp butter, divided
  • 1½ cups yellow onion, finely chopped
  • 1 (14.5 oz) can fire-roasted tomatoes
  • ¾ cup heavy cream
  • ¼ cup chicken broth (low sodium)
  • 1 Tbsp garam masala (additional)
  • 1½ tsp smoked paprika (additional)
  • 1 tsp fenugreek leaves
  • Cayenne pepper (optional, for heat)
  • Salt and pepper, to taste

For Garnish & Serving:

  • Fresh cilantro leaves (optional)
  • Steamed basmati rice or naan bread

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine yogurt, lemon juice, garam masala, fenugreek leaves, turmeric, paprika, garlic, ginger, and salt.
  2. Add chicken pieces and toss well to coat evenly. Cover and refrigerate for at least 2 hours, up to 24 hours.

Pro Tip: The longer the marination, the deeper the flavor. Overnight works best!

Step 2: Cook the Chicken

  1. Preheat your oven’s broiler to high.
  2. Spread marinated chicken on a greased baking sheet in a single layer.
  3. Broil for 10–15 minutes, turning the pan halfway, until lightly charred.

Visual Cue: The edges should have a nice char while the meat stays juicy.
Common Mistake: Overcooking at this stage can make the chicken dry.

Step 3: Make the Curry Sauce

  1. Melt 2 Tbsp butter in a heavy skillet over medium heat. Add onions and sauté until golden brown (about 7 minutes).
  2. Stir in garlic, ginger, garam masala, smoked paprika, and fenugreek leaves. Cook for 1 minute until fragrant.
  3. Add the fire-roasted tomatoes and simmer for about 10 minutes.
  4. Blend the sauce until smooth using a blender or immersion blender.

Pro Tip: If using a blender, remove the center cap to let steam escape and avoid spills.

Step 4: Simmer the Sauce

  1. Pour the blended sauce back into the skillet. Stir in the remaining butter, heavy cream, and chicken broth.
  2. Season with salt, pepper, and cayenne as needed. Simmer gently for 5 minutes.

Texture Tip: Aim for a creamy, pourable consistency. Add a bit more broth if it’s too thick.

Step 5: Combine & Finish

  1. Add the broiled chicken (and its juices) to the sauce.
  2. Cover and simmer on low for 5–7 minutes to meld the flavors.

Final Touch: Garnish with fresh cilantro for color and serve hot with basmati rice or naan.

Notes

Serving Suggestions:

  • Serve Butter Chicken with steamed basmati rice or warm naan bread.
  • Pair with cucumber raita or a fresh salad for a complete meal.

Tips & Tricks:

  • To make it dairy-free, replace heavy cream with coconut cream.
  • For smoky flavor, use the coal-smoking method: Place a piece of hot charcoal in a bowl within the pot, cover briefly for a smoky aroma.
  • Adjust spice levels by adding cayenne or reducing paprika.

Storage & Reheating:

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Freeze in portions for up to 2 months.
  • Reheat: Warm on the stovetop over low heat, adding a splash of water or broth to keep the sauce smooth.

Find it online: https://indianrecipe.info/butter-chicken/