The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Table of Contents
Introduction
Imagine succulent, melt-in-your-mouth pieces of chicken that have absorbed a symphony of warm spices, all swimming in a luxuriously creamy, silky, and aromatic tomato sauce. This iconic dish, known as Murgh Makhani in India, is a global favorite for a reason. But what separates a good butter chicken from a legendary one? The secret lies not in a mysterious ingredient, but in a simple, transformative process: the marinade. Legend has it that butter chicken was invented in Delhi by mixing leftover tandoori chicken with a rich tomato and butter gravy—a happy accident that highlights how marinated, spiced chicken is the soul of the dish. What makes this recipe special is that it demystifies this process. While the flavors are complex, the method is straightforward and rewarding. Unlike our popular 30-Minute Chicken Tikka Masala, which is fantastic for a quick fix, this butter chicken recipe is a celebration of patience, where the marination does the heavy lifting to build incredible depth of flavor. It’s a family-friendly project with a “wow” factor that’s absolutely worth the wait. Let’s unlock the secret to the most flavorful chicken you’ll ever taste!
What is Butter Chicken Recipe?
So, what’s the real story behind this thing called “Butter Chicken”? Is it just chicken swimming in a stick of butter? A Westernized version of Indian food? Well, my friend, it’s a delicious piece of culinary history with a name that’s both literal and a little playful. This beloved dish is the poster child of North Indian cuisine, where tender marinated chicken meets a velvety, spiced tomato gravy. But why call it “butter” chicken? Traditionally, the richness comes from ghee (clarified butter) and cream, giving it that unmistakably luxurious, “makhani” (buttery) finish. There’s a classic saying that ‘the way to a person’s heart is through their stomach,’ and a homemade pot of this aromatic, comforting curry is a guaranteed path to success. It’s a dish that feels like a hug in a bowl. Ready to win some hearts?
Why You’ll Love This Butter Chicken Recipe
You are going to be head over heels for this recipe, and here’s why. First, the absolute highlight is the unforgettable, tender texture of the chicken. The yogurt-based marinade, packed with ginger, garlic, and lemon juice, works like a charm to break down proteins, ensuring every bite is incredibly juicy and infused with flavor right to the core.
Second, let’s talk about the fantastic cost-saving benefit. Creating this restaurant-quality masterpiece at home is significantly cheaper than ordering takeout. A single batch yields a feast, making it an incredibly economical choice for a special weekend dinner or for meal-prepping flavorful lunches for the week.
Finally, the rich, balanced sauce is what brings it all together. It’s a beautiful blend of tangy tomatoes, warm spices like garam masala and cumin, and a finish of cream and butter that creates a symphony of flavors—creamy, slightly sweet, and aromatic without being overly spicy. If you enjoy the layered spices in our Classic Chicken Curry, you’ll adore how this butter chicken recipe focuses on marinade magic to achieve a uniquely tender and flavorful result. So, grab your yogurt and spices, and get ready to make the best Butter Chicken Recipe of your life!
How to Make Butter Chicken Recipe
Quick Overview
This recipe is all about embracing the marination process for maximum reward. While the active cooking time is around 45 minutes, the true magic happens during the minimum 3-hour, ideally overnight, marinade. This hands-off time transforms the chicken into something extraordinary. The process involves marinating, cooking the chicken, and then building a rich, creamy sauce in the same pan. The result is a restaurant-worthy dish with deep, complex flavors you can proudly serve to anyone.
Key Ingredients for Butter Chicken Recipe
Gathering your ingredients is the first step to success. Using the right components, especially in the marinade, makes all the difference.
For the Chicken Marinade:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces. Thighs are preferred for their juiciness.
- 1/2 cup (120g) plain, full-fat yogurt – Greek yogurt or hung curd is ideal for thickness.
- 1 tablespoon fresh lemon juice
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon Kashmiri red chili powder (for color and mild heat) or paprika
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
For the Butter Chicken Sauce:
- 2 tablespoons ghee or butter
- 1 medium onion, finely diced (optional, but adds sweetness)
- 1 tablespoon ginger-garlic paste
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon Kashmiri red chili powder
- 1 (14 oz / 400g) can of tomato puree, passata, or crushed tomatoes
- 1 cup (240ml) heavy cream or thickened cream
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Salt to taste
- Extra butter or cream for finishing (optional)
For Serving:
Step-by-Step Instructions:
The Marination (The Most Important Step!)
- Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This helps the marinade stick better.
- Make the Marinade: In a large bowl, whisk together the yogurt, lemon juice, grated ginger, minced garlic, and all the powdered spices (Kashmiri chili powder, 1.5 tsp garam masala, turmeric, cumin, and salt) until you have a smooth, vibrant paste.
- Marinate: Add the chicken pieces to the bowl and coat them thoroughly in the marinade. Cover the bowl tightly and refrigerate. For minimum flavor: 3 hours. For optimal tenderness and flavor penetration: Overnight (8-12 hours). Do not skip this time!
Cooking the Chicken & Making the Sauce
- Cook the Marinated Chicken: Heat 1 tablespoon of ghee or oil in a large skillet or pan over medium-high heat. Add the chicken pieces in a single layer (you may need to do this in batches), letting any excess marinade drip off. Cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- Build the Sauce Base: In the same pan, add another tablespoon of ghee or butter. If using, add the diced onion and cook until soft and translucent, about 5 minutes. Add the ginger-garlic paste and cook for another minute until fragrant.
- Bloom the Spices: Add the garam masala, coriander, and Kashmiri chili powder. Stir constantly for about 30 seconds to “bloom” the spices and release their essential oils.
- Create the Tomato Gravy: Pour in the tomato puree and sugar. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 10 minutes, stirring occasionally, until it deepens in color and thickens slightly.
- Finish the Sauce: Reduce the heat to low. Stir in the heavy cream and crushed fenugreek leaves. Taste and adjust salt.
- Combine and Serve: Add the cooked chicken pieces back to the sauce. Stir gently and let it simmer together for 5 more minutes so the chicken soaks up the sauce. For extra richness, stir in an additional tablespoon of cold butter or a splash of cream right before serving. Garnish with fresh cilantro and serve immediately with basmati rice and naan.
What to Serve With Butter Chicken
Butter chicken is a complete meal when paired with the right sides. The classic and essential pairing is fluffy steamed basmati rice, which is perfect for soaking up every last drop of the creamy sauce. For a truly authentic experience, you must have warm, buttery naan bread or other Indian flatbreads for scooping. To add freshness and balance the richness, a simple cucumber raita (yogurt sauce) or a light Indian-style onion and tomato salad is excellent.
Top Tips for Perfecting Butter Chicken Recipe
- Marinate Overnight: This is the single best tip for maximum flavor and tenderness. The yogurt and acids break down the chicken fibers, while the spices permeate deeply.
- Use Thick Yogurt: Greek yogurt or hung curd prevents the marinade from becoming watery and ensures the spices cling to the chicken during cooking.
- Don’t Sub American Chili Powder: For authentic color and mild heat, use Kashmiri chili powder or paprika. American chili powder is a different spice blend that will alter the flavor profile.
- The Fenugreek Finish: Dried fenugreek leaves (kasuri methi) are a signature flavor in butter chicken. Crushing them between your palms before adding releases their unique, maple-syrup-like aroma.
- Blend for Silkiness: For an ultra-smooth restaurant-style sauce, let the tomato gravy cool slightly, then blend it with the cooked onions and spices before adding the cream.
Storing and Reheating Tips
Storing Leftovers: Allow the butter chicken to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3 to 4 days.
Freezing: This dish freezes very well. Freeze it in portion-sized containers for up to 3 months. For best results, freeze the sauce and chicken together, but note the cream may separate slightly upon thawing—a good stir after reheating will fix this.
Reheating for Best Results:
- Stovetop (Recommended): Reheat gently in a saucepan over low-medium heat. Add a small splash of water, milk, or cream to loosen the sauce as it will thicken when cold. Stir frequently until piping hot.
- Microwave: Reheat in a microwave-safe dish, covered, in 60-second intervals, stirring in between and adding a tablespoon of liquid to prevent drying.
I hope this guide empowers you to make the most flavorful, tender butter chicken at home. Don’t forget to share your culinary masterpiece with me on social media!
