One of the most popular curries in the world, and yet one of the easiest recipes, is the Butter Chicken recipe. It features a full-flavored sauce that complements the chicken well. Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish that combines tender, marinated chicken with a rich, delicious, and flavor-packed, buttery, creamy tomato-based sauce. It can be made as mild or as spicy as you wish by adjusting the amount of cayenne.
This detailed recipe not only provides step-by-step instructions but also delves into the rich history and cultural significance of the dish. I figured out an easy-to-make, authentic butter chicken recipe with extra tips and tricks using basic ingredients, a classic recipe you can try at home.
Historical Context:
Butter chicken originated in the 1950s at the Moti Mahal restaurant in Delhi by Kundan Lal Gujral and Kundan Lal Jaggi. It’s quite a mild curry compared to many Indian curries and outside of India. The Dish was born out of necessity- to repurpose the leftover tandoori chicken. Combine in a rich creamy tomato-based gravy, simmering the tandoori chicken enriched with heavy butter and cream, resulting in the iconic dish. Since that has become a global favorite curry.
Ingredients & Preparation
The preparation is easy with fewer ingredients. Marinate the chicken with yogurt/curd and spices, then cook it- traditionally in a tandor, but it can also be grilled or pan-fried. The tomato gravy or makhni sauce is made by simmering tomatoes with butter,garam masala, spices, and Onion, then blending with the help of a blender jar, resulting in a smooth and flavorful gravy.
Recommended Kitchen tools to make the recipe:
- A large pot or pan – For cooking this dish, use a pot or pan of the right size.
- Knife – A sharp and high-quality chef’s knife is essential.
- Spatula – to stir and turn chicken pieces and transfer them without excess sauce.
- Mixing bowl – Useful for marinating the chicken with yogurt and spices.
- Regular Blender – To achieve a smooth and creamy sauce texture.
- Chopping board – For chopping onions, garlic, ginger, and cutting chicken into bite-sized pieces.
- Kitchen tongs– Make browning and flipping the chicken.
How to make Butter Chicken – in 3 Simple Steps
- Make butter chicken marinade and marinate chicken for a minimum of 3+ hours (overnight is best )
- Cook chicken
- Make a tomato-based sauce in the same skillet
The secret to the tender, flavour-infused chicken is a spice, yogurt marinade made with fresh ginger, garlic paste, spices, and lemon juice. The spices in butter chicken are turmeric, chilli powder, cumin powder, and garam masala.
Ingredients Required
Main Ingredients:
For Bright color:
Mustard oil – 1 tbsp
Besan / garam flour – 1 tbsp
Red chill powder – 1 tbsp
For the Chicken Marinade:
Curd /yogurt – 1/2 cup
Salt to taste
Chaat Masala – 1/3 tsp
Kasoori methi – 1 tbsp
Ginger garlic paste – 1 tbsp
Chicken – 500 gm
For Sauce:
Water – 2 cups
Tomato – 2
Onion – 1 big
Bay leaf – 1
Garlic – 7 to 10 cloves
Ginger – 1 inch
Cashews /kaju – 10 to 12
Byadagi chilli – 2
Cinnamon stick – 1
Black pepper – 10 to 12
Laung /cloves – 3 to 4
Cardmom – 2
Butter – 2+2 tbsp
Cashew/Kaju – 10 to 12
Oil – 1/4 cup
Cooking gravy:
Oil – 1 tbsp
Butter – 2 tbsp
Cinnamon – 2 sticks
Cardmom – 2
Turmeric – 1/2 tsp
Red chill powder – 1/2 tsp
Kasoori methi – 1 tbsp
Tomato sauce – 1 tbsp
Salt to taste
Garam masala – 1/2 tsp
👨🍳How to make Butter Chicken/Murgh Makhni (step-by-step process )
Step 1- Marinate the Chicken:
- Heat a frying pan. Keep the flame high, add 1 tbsp of mustard oil, and heat it up until smokey.
- Switch off the flame and add 1 tsp of besan/gram flour. Stir & roast until the aroma comes.
- Then add 1 tbsp of chili powder. Stir quickly, otherwise it may burn. Then keep aside.
(This Step gives a bright color to the recipe.)
- Take a mixing bowl, add Curd/yogurt, and salt to taste. chat masal, kasoori methi, ginger garlic paste.
- Then add the prepared besan mixture. Mix and combine everything well.
- Add the chicken Pieces, mix, and coat with the marinade. Ensuring they are well-coated. This step seasons your chicken well, and an indian restaurant chef always follows this step.
- Cover and refrigerate for at least 1 hour, preferably overnight. The longer you leave the chicken will be more tender and juicier.
Step 2 – Prepare the sauce:
- Heat a sauté pan with 1 cup of water. Add chopped tomato, onion, Bay leaf, Garlic, Ginger,
- Cashews/Kaju, Byadagi chilli, Cinnamon stick, black pepper, laung/cloves, cardamom, and butter. Mix it once, cover & cook 10 minutes.
- Also, add whole cashew/kaju 10 -12 pieces, or omit nuts to substitute ¼ cup of heavy cream later at the end.
- After it becomes soft and mushy, keep aside & cool completely.
- Take a blender jar, add the cooled-down mixture with ¼ cup of water, and grind into a fine paste.
- Use a sturdy spoon to strain and discard the residue. Smooth and silky makhani sauce base is ready, keep aside.
Step 3 – Cook the Chicken:
Option 1- to pan fry | grill the chicken:
- Set the pan on medium-high heat. Place the marinated chicken one by one in batches to avoid overcrowding.
- Flip & fry the chicken on both sides till golden and slightly charred. Be careful as this can burn easily the masala and dry out the chicken.
- The chicken is just cooked, & don’t overcook. This way, roast the chicken pieces in 2 to 3 batches, depending on the size of your frying pan. Take out & save on a plate.
Option 2- To Use the oven:
- If you have an oven, grill the chicken at 250 °C for 7 to 8 minutes, as it is a quicker process. But depending on the size of the chicken pieces
- In between, you have to turn and side to the other side.
Step 4 – Preparing the Gravy:
- Heat a large pan, heat oil and butter over a medium flame.
- Add the (Optional) whole spices Cinnamon, Cardamom, Bay leaf, Turmeric, Red chill powder, Kasoori methi.
- Once they began to sizzle, pour the prepared tomato puree with 1 tbsp of tomato ketchup.
- Stir it well & cook until it boils, keep the flame on medium heat. You can add some hot water to cook if required.
- Keep staring in short intervals. This takes 10 to 12 minutes, depending on the kind of cookware and stove.
- (Optional) – In this stage, you may remove the whole spices and discard them.
- Now add the roasted chicken to the gravy.
- Keep the flame medium, stir it once. Cover & cook 5 to 10 minutes until it becomes tender. This is the time the sauce develops its flavor. If required, add hot water to adjust the consistency.
- Check the seasoning, adjust by adding salt to taste.
- Add garam masala mix & cook 2 minutes.
- Add butter and fresh cream (Optional ). Silky & smooth butter chicken is ready.
- Finish with some chopped fresh coriander.
🍽️What to serve with Butter chicken?
To make a proper Indian feast, sides and starters are essential. Butter chicken pairs wonderfully with-
- Naan or Roti: Ideal for scooping up the rich sauce and not missing any drop.
- Steamed Basmati Rice: Probably the most traditional way and most delicious. The fluffy grains complement the creamy curry.
- Cucumber Raita: A cooling yogurt-based side to balance the spices.
- Brown Rice: To keep things healthier, make brown rice and serve it with this butter chicken.
🔍Tips and Variations
- Spice level: Adjust the quantity of red chili powder or green chilies to suit your preference. For a mild dish, reduce it or omit it.
- Vegan option: Replace chicken with paneer, mushroom, or tofu and use plant-based yogurt.
- Smoky Flavor: Use a live charcoal piece in a bowl, add a drop of ghee, and cover it for a few minutes to impart the smoky flavour into the marinate.
- Cream Substitute: Substitute cream with milk or coconut milk for a dairy-free version.
- Make-Ahead: The sauce can be prepared in advance and refrigerated for up to 3 days or frozen for longer storage.
- Cooking Method: Traditionally, the chicken is cooked in a tandoor but at home, grilling, baking, or pan-frying are effective alternatives.
- Garam Masala: It is a spice mix that is available at supermarkets. You find it in the spice section.
- Butter: In Indian cooking Used ghee or clarified butter is used. It can be substituted with butter or almost any natural flavoured cooking oil.
- Ginger: If you don’t have fresh ginger available, you can use half a tsp of ground ginger instead.
- Sugar: Traditionally, a little bit of sugar is added to the gravy to make it sweeter. I don’t add any sugar to my butter chicken recipe, and it tastes great. But feel free to add 1 tsp of tomato sauce.
Quick Safety Tips While Cooking
- Be careful with hot oil – Add ingredients slowly to prevent splattering.
- Chop safely – Use a stable cutting board and a sharp knife for mushrooms and veggies.
- Avoid touching your eyes after handling chilies – Wash hands thoroughly.
- Cook spices on a low flame – This prevents burning and maintains flavor.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Avoid Overcrowding – Frying in small batches.
Frequently Asked Questions:
- What is butter chicken?
Butter chicken is a popular indian dish created from marinated chicken cooked in a spiced tomato-based gravy(makhni gravy). Which is rich, creamy texture and mild flavor.
- Where did butter chicken originate?
The dish originated in Delhi, India, in the 1950s.
- What are the key ingredients in butter chicken?
The essential ingredients are chicken, curd, butter, tomatoes, cream, and a blend of spices such as garam masala, cumin, and fenugreek leaves.
- What can I serve with butter chicken?
You can serve butter chicken with naan, rice, or roti.
- Can I make butter chicken without dairy?
Yes, for a dairy-free version, you can substitute coconut milk or cashew cream instead of dairy cream. Use oil or ghee instead of butter.
- Is butter chicken spicy?
Butter chicken is generally considered a mild curry. The level of spiciness can be adjusted according to your preference.
Conclusion:
Butter chicken is a globally beloved indian dish known for its rich, creamy tomato-based sauce and tender, marinated chicken. It exemplifies the fusion of tradition and innovation, offering a comforting and flavorful experience that continues to captivate palates around the world.
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