Butter Chicken Recipe | Easy Indian Butter Chicken
Butter chicken, known as Murgh Makhani in India, is defined by its tender chicken pieces cooked in a smooth, mildly spiced tomato and butter gravy. The hallmarks of a great butter chicken are a velvety texture, a subtle balance of sweetness and acidity, and a light smoky undertone from caramelized meat.
This home version brings out those qualities without needing a clay tandoor oven. By marinating the chicken in spiced yogurt and searing it on high heat in a hot skillet, you achieve the charred edges that give the gravy its depth. The sauce is then blended and finished with fresh cream, butter, and dried fenugreek leaves.
Why This Recipe Works
- Marinating in yogurt and lemon juice tenderizes the chicken fibers, keeping the meat juicy during the high-heat sear.
- High-heat pan-searing mimics a traditional clay oven by creating dark, caramelized spots on the chicken, which release deep savory flavors into the sauce.
- Blending the cooked tomatoes, onions, and cashews, then optionally straining them, produces the classic silk-smooth makhani texture.
Ingredient Notes
- Kashmiri Chili Powder: This mild spice provides the iconic bright red color without making the dish overly hot. If you prefer a milder curry, do not swap this 1:1 with standard hot chili powder.
- Kasuri Methi: These are dried fenugreek leaves. Rubbing them between your palms at the very end of cooking releases a sweet-savory, herbal aroma that is essential for the characteristic restaurant flavor.
- Cashew Nuts: Soaking and blending raw cashews acts as a natural thickener and gives the sauce its signature body and subtle sweetness.
If You're Cooking Outside India
- Kashmiri Chili Powder: Found in South Asian grocery stores or online. If unavailable, use a mixture of three parts sweet Hungarian paprika and one part cayenne pepper to mimic the color and mild warmth.
- Kasuri Methi: Usually sold in boxes or bags at Indian grocery stores. If you cannot find it, it is best to omit it; dried herbs like parsley or oregano will alter the flavor profile of the curry incorrectly.
How to Make Butter Chicken
Yogurt Marination
Coat the chicken pieces in a spiced yogurt marinade to build flavor and break down tough proteins before cooking.
High-Heat Searing
Cook the marinated chicken in a hot pan in single layers to get caramelized, dark spots without letting the meat stew.
Gravy Base and Blending
Simmer tomatoes, onions, garlic, and cashews until soft, then blend them into a smooth, uniform liquid base.
Combining and Finishing
Return the chicken to the sauce to cook through, then finish with butter, heavy cream, and rubbed kasuri methi over low heat.
Cooking Tips
- Avoid crowding the pan when pan-searing the chicken. If too many pieces are added at once, they will release moisture and boil rather than sear and char.
- If fresh tomatoes are out of season and taste too acidic, use canned tomato purée or tomato passata instead, adjusting the sugar level slightly if needed.
Common Mistakes to Avoid
- Boiling the sauce after adding cream: Keep the heat on low once the heavy cream and final butter are stirred in. Boiling after adding dairy can cause the sauce to split and lose its silky texture.
- Skipping the chicken searing step: Do not simply simmer raw chicken in the sauce. The caramelized spots from searing are what prevent the chicken from tasting flat and boiled.
Variations
- Paneer Makhani: Replace the chicken with cubes of paneer. Toss the paneer in the marinade spices without the yogurt, lightly pan-fry until golden, and simmer in the same gravy base.
Serving Suggestions
- Serve warm alongside fresh garlic naan or tandoori roti to scoop up the smooth gravy.
- Pair with steamed basmati rice or mild jeera (cumin) rice.
Storage & Make-Ahead
Make ahead: The tomato-cashew gravy base can be cooked, blended, and kept in the refrigerator for up to 2 days before completing the recipe.
Refrigerate: Store leftover butter chicken in an airtight container for up to 3 days.
Freeze: You can freeze the cooked dish for up to 1 month. Note that the texture of the cream in the sauce may change slightly upon thawing.
Reheat: Warm the dish slowly on the stovetop over low heat. If the sauce has thickened too much, stir in a splash of water or milk to restore the consistency.
Frequently Asked Questions
Can I make butter chicken without cashews?
Yes. If you have a nut allergy, you can omit the cashews. To maintain the thickness of the gravy, you can increase the amount of heavy cream added at the end, or simmer the tomato base a few minutes longer to reduce the liquid.
What is the difference between Butter Chicken and Tikka Masala?
While both use marinated, grilled chicken in a creamy tomato sauce, Butter Chicken (Murgh Makhani) has a smoother, milder, and butter-heavy sauce. Chicken Tikka Masala typically has a more spiced, textured sauce with more onions, bell peppers, and less cream.
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Butter Chicken
Ingredients
Equipment
Method
- In a large mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, salt, and mustard oil. Mix thoroughly to coat each piece. Cover the bowl and refrigerate for at least 60 minutes.
- Heat 1 tablespoon of neutral oil in your large skillet over high heat. Add the marinated chicken pieces in a single layer, shaking off excess marinade. Cook for 3 to 4 minutes on each side until charred dark spots appear. Remove the chicken onto a plate and set aside. (The chicken does not need to be fully cooked through at this stage).
- Melt 2 tablespoons of butter with 1 tablespoon of oil in the same skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft. Stir in the ginger-garlic paste and cook for 1 minute. Add the chopped tomatoes, soaked cashews, Kashmiri chili powder, garam masala, sugar, salt, and water. Stir well, cover, and simmer over low-medium heat for 10 minutes until the tomatoes break down completely.
- Remove the tomato mixture from the heat and allow it to cool slightly. Transfer the mixture to a blender and process until completely smooth. For an extra velvety texture, press the blended sauce through a fine-mesh strainer back into the skillet.
- Bring the smooth gravy to a gentle simmer over medium-low heat. Return the seared chicken and any plate juices back into the skillet. Cover and simmer gently for 5 to 7 minutes until the chicken is tender and reaches an internal temperature of 74°C / 165°F at the thickest part.
- Reduce the heat to low. Stir in the heavy cream and cold butter until melted and fully incorporated. Rub the kasuri methi between your palms and sprinkle it into the gravy. Stir gently and cook for 1 minute without letting the sauce boil. Garnish with chopped coriander leaves if using, and serve.
Notes
To obtain a deeper smokiness without a grill, you can perform the 'dungar' method by placing a small heated charcoal piece in a small bowl inside the covered curry pot with a drop of ghee for 2 minutes.
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