Butter chicken is India’s most searched curry: tender tandoori-style chicken simmered in a silky tomato, butter and cream sauce. Mildly spiced and richly flavoured, it is perfect with naan. Known as murgh makhani, it was created in Delhi and has become a worldwide favourite.
Why You Will Love This Butter Chicken
- Creamy, mildly spiced and loved by kids and adults alike
- Smoky chicken in a velvety sauce
- Great for dinner parties, and the sauce can be made ahead
Ingredient Notes
Chicken: Boneless thighs stay tender and juicy. Yogurt marinade: Tenderises and flavours the chicken. Tomatoes, butter and cream: The base of the signature sauce. Kasuri methi: Gives the authentic restaurant-style aroma.
Tips for Restaurant-Style Flavour
Charring the chicken first gives the dish its signature smoky flavour. Cook the tomatoes until the oil separates for a rich sauce, and blend until smooth. Add the cream off the heat to prevent curdling, and simmer the chicken in the sauce only until just cooked.
Serving and Storage
Serve hot with garlic naan, roti or fragrant jeera rice. Leftovers keep for three days in the refrigerator and freeze well for up to two months without the cream.
Frequently Asked Questions
What does murgh makhani mean?
“Murgh” means chicken and “makhani” means buttery in Hindi, so murgh makhani translates to buttery chicken, which is the dish’s traditional name.
Can I make butter chicken without cream?
Yes. Use cashew paste, full-fat yogurt or coconut cream in place of cream. The sauce will be slightly different but still rich.
Why is my butter chicken sauce sour?
The tomatoes may not be cooked down enough, or they may be very acidic. Cook until the oil separates, and balance with a pinch of sugar or a little extra butter.
Can I use chicken breast?
Yes, but thighs are juicier. If you use breast, marinate it well and avoid overcooking in the sauce.
Can I make butter chicken ahead of time?
Yes. It keeps for three days in the refrigerator and tastes even better the next day. Add the cream after reheating.
How do I get the smoky flavour without a tandoor?
Char the marinated chicken under a hot grill or on a hot pan, or use the coal technique with a drop of ghee for a smoky aroma.
More Recipes You Will Love
- Garlic Butter Naan (Tawa Naan): soft, blistered flatbread for scooping up the gravy
- Jeera Rice (Cumin Rice): fragrant cumin rice for any curry
- Paneer Butter Masala: rich vegetarian curry in a velvety tomato gravy
- Tandoori Chicken: smoky, yogurt-marinated chicken
Butter Chicken (Murgh Makhani)
Description
Butter chicken, or murgh makhani, is India's most searched curry: tender, lightly charred chicken simmered in a silky tomato, butter and cream sauce. It is mildly spiced, richly flavoured and perfect with naan or jeera rice. This recipe covers the yogurt marinade, the charring step that adds a smoky edge and the slow-cooked sauce that gives you restaurant-style butter chicken at home.Ingredients:
Instructions
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Cut the Chicken
Pat the 600 g of boneless chicken thighs dry with paper towels and trim off any large pieces of fat. Cut the chicken into bite-sized pieces, about 3 to 4 cm each, so that they cook evenly.Tip: Thighs stay juicy and tender in a creamy sauce. If you use chicken breast, cut it a little larger and cook it for less time, so it does not dry out. -
Make the Yogurt Marinade
In a large bowl, mix 1 cup of yogurt, 1/2 tablespoon of the ginger-garlic paste (keep the other half for the sauce), 2 teaspoons of Kashmiri red chilli powder and 1/2 teaspoon of salt until smooth.Tip: Use thick yogurt. If yours is watery, strain it through a cloth for 20 minutes. Kashmiri chilli gives a rich red colour with only mild heat. -
Marinate for at Least 2 Hours
Add the chicken to the marinade and turn until every piece is well coated. Cover and refrigerate for at least 2 hours, or overnight if you have time.Tip: The yogurt tenderises the meat, so the longer it marinates, the softer it gets. Take it out of the fridge 20 minutes before cooking so it is not ice cold. -
Prepare the Sauce Ingredients
While the chicken marinates, finely chop the 1 onion. Blend the 4 tomatoes in a blender until completely smooth to make a puree. Measure out the 1 teaspoon each of garam masala, kasuri methi and sugar, and the 1/2 cup of fresh cream.Tip: Fresh ripe tomatoes give the best flavour. If they are very sour or pale, add a little extra sugar to the sauce later. -
Char the Chicken
Heat a heavy pan or grill pan over high heat until very hot. Lift the chicken out of the marinade, letting the excess drip off, and cook it in batches for 3 to 4 minutes per side, until it is lightly charred in places. It does not need to be cooked through. Set aside on a plate.Tip: Charring gives butter chicken its signature smoky flavour. Do not crowd the pan, or the chicken will steam instead of browning. -
Melt the Butter
In a wide, heavy-bottomed pan or kadhai, melt the 3 tablespoons of butter over medium heat until it is melted and gently foaming.Tip: Keep the heat at medium. Butter burns easily, and burnt butter will taste bitter in the finished sauce. -
Cook the Onion
Add the chopped onion and cook for 6 to 8 minutes, stirring often, until it is soft and light golden.Tip: Cook the onion until it is soft and sweet, not dark brown. Browned onion would change the colour and flavour of the sauce. -
Add the Ginger-Garlic Paste
Stir in the remaining 1/2 tablespoon of ginger-garlic paste and cook for about 1 minute, until the raw smell disappears.Tip: Keep stirring so the paste does not stick and burn, as burnt garlic is bitter. -
Cook Down the Tomato Sauce
Pour in the tomato puree and stir in 1 teaspoon of garam masala, 1 teaspoon of sugar and a pinch of salt. Cook on medium heat for 12 to 15 minutes, stirring now and then, until the sauce thickens and the butter starts to separate at the edges.Tip: Do not rush this step. When the butter separates and pools at the edges, the tomatoes are properly cooked and the sauce will not taste sour. -
Blend the Sauce Until Smooth
For a restaurant-style smooth sauce, let it cool for a few minutes and blend until completely smooth, then return it to the pan. For a more rustic sauce, you can skip this step.Tip: For an extra silky finish, strain the blended sauce through a fine sieve. Add a splash of water if the sauce looks too thick. -
Simmer the Chicken in the Sauce
Add the charred chicken and any juices from the plate to the sauce. Reduce the heat to low, cover partly and simmer for 8 minutes, stirring occasionally, until the chicken is cooked through and tender.Tip: The thickest piece should reach 74 C if you have a thermometer. Do not overcook, as the chicken keeps softening in the sauce. -
Stir in the Cream
Turn the heat to its lowest setting, or turn it off. Stir in the 1/2 cup of fresh cream and heat gently for 1 to 2 minutes without letting it boil, until the sauce is smooth, glossy and a rich orange-red colour.Tip: Add the cream off the heat to prevent curdling. If the sauce is too thick, loosen it with a splash of warm water. -
Finish with Kasuri Methi
Crush 1 teaspoon of kasuri methi between your palms and sprinkle it over the curry. Taste and add more salt or a pinch of sugar if needed. Cover and let it rest for 5 minutes.Tip: Rubbing the dried fenugreek leaves releases their aroma, which is the signature scent of restaurant butter chicken. Resting lets the flavours settle. -
Serve Hot
Spoon the butter chicken into a warm bowl and swirl a little extra cream and a small knob of butter on top. Serve hot with naan, roti or jeera rice.Tip: Leftovers keep for 3 days in the fridge and taste even better the next day. You can freeze the curry without the cream for up to 2 months and add the cream after reheating.
Note
Charring the chicken first gives the dish its signature smoky flavour. Add the cream off the heat to prevent curdling.Frequently Asked Questions
Can I make it less rich?
Yes. Use less butter and replace half the cream with milk.
Can I freeze it?
Yes. Freeze without the cream for up to 2 months.