BUTTER CHICKEN RECIPE
it is also called Murgh Makhani and it is not merely a meal but it is an aromatic and colorful expression of Indian food.
In case you were seeking a meal with creamy consistency, smoky tandoori and rich spices, you must try out Butter Chicken!
As an expert cook or as a food novice, this recipe will help you every step of the way on how to make Butter Chicken that are restaurants.
Butter Chicken was invented in the 1950s in Moti Mahal Restaurant in Delhi based on culinary inventiveness, when tandoori chicken left overs were cooked with a gravy made of tomatoes, cream and butter.
The dish is famous by: tandoori-style smoky grilled chicken Gravy of a tomato and cashew of a velvet base Balanced and very much flavoured with spice and cream It is usually accompanied with naan, paratha or with fragrant basmati rice.
INGREDIENTS TO COOK BUTTER CHICKEN
For Chicken Marinade:
500g boneless chicken (thigh or breast)
½ cup thick curd (yogurt)
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp garam masala
Salt to taste
1 tbsp oil
For Butter Chicken Gravy:
2 tbsp butter
1 tbsp oil
1 bay leaf
1-inch cinnamon stick
2-3 green cardamoms
3-4 cloves
1 medium onion (chopped)
3 large tomatoes (pureed)
8-10 cashew nuts (soaked)
1 tsp red chili powder (Kashmiri for color)
1 tsp coriander powder
Salt to taste
½ tsp sugar
½ cup fresh cream
1 tsp kasuri methi (dry fenugreek leaves)
Fresh coriander (for garnish)
STEP BY STEP BUTTER CHICKEN COOKING TECHNIQUE
Step 1: Marinate the Chicken
1. Mix chicken with curd, lemon juice, ginger-garlic paste, chili powder, garam masala, salt, and oil.
2. Cover and refrigerate for at least 1 hour (overnight is best for deep flavor).🔸
Step 2: Grill or Cook the ChickenY
ou can grill the chicken in an oven, air fryer, or on a tawa (flat pan).
Cook until the pieces are slightly charred for that authentic smoky flavor.
Keep the cooked chicken aside.
🔸 Step 3: Prepare the Gravy
1. Heat butter and oil in a pan.
2. Add bay leaf, cinnamon, cardamom, and cloves — sauté for a few seconds.
3. Add chopped onions and cook till golden brown.
4. Add tomato puree and soaked cashews.
5. Cook on medium heat till oil separates (about 8–10 mins).
6. Add red chili powder, coriander powder, salt, and sugar. Mix well.
🔸 Step 4: Blend the Gravy
Let the mixture cool slightly.
Remove the whole spices (optional) and blend to a smooth paste for a silky texture.
Strain if you want a restaurant-style finish.
🔸 Step 5: Final Touch
1. Reheat the gravy. Add grilled chicken pieces.
2. Cook for 5–7 minutes so the chicken absorbs the flavor.
3. Add fresh cream and crushed kasuri methi.
4. Simmer for 2–3 minutes. Do not boil after adding cream.
🌿 Garnish and Serve
Top with a swirl of cream and a small cube of butter.G
arnish with chopped coriander leaves.
Serve hot with naan, roti, or basmati rice.
👩🍳 Tips for Perfect Butter Chicken
Use boneless chicken thighs for juicier results.
Marinate the chicken overnight for best flavor.
Use Kashmiri red chili powder for bright color without extreme heat.
If you want smoky flavor, try the “Dungar” method using charcoal smoke.
🌍 Why Butter Chicken is Loved Worldwide
Butter Chicken has gone beyond Indian borders for many reasons:
It’s less spicy than many Indian dishes, making it appealing globally.
Creamy and buttery texture makes it kid-friendly.
It’s a great introduction to Indian food for beginners.
Goes well with various sides — from naan in India to garlic bread or pasta in the West!
📌 Nutrition (Approx. per serving)
Calories: 380 kcal
Protein: 25g
Carbs: 10g
Fat: 28g