Butter Chicken Recipe (Murgh Makhani) – Creamy Indian Curry

Welcome to a genuine and flavorful guide for making Indian Butter Chicken, also called Murgh Makhani. This creamy, mildly spiced curry pairs tender chicken with a buttery tomato sauce and aromatic whole and ground spices. Ideal for family dinners or for entertaining, this recipe walks you through the ingredients, step‑by‑step instructions, helpful tips, and serving suggestions so you can make restaurant‑quality butter chicken at home.

Introduction to Indian Butter Chicken

Indian Butter Chicken (Murgh Makhani) originated in northern India and has become one of the most popular Indian dishes around the world. The classic version combines marinated, roasted or seared chicken with a rich tomato and butter sauce finished with cream or yogurt. The sauce balances sweetness, acidity, and a gentle warmth from spices like garam masala, cumin, and chili powder. This recipe adapts the traditional flavors into a straightforward kitchen method so you can recreate that silky sauce and tender chicken at home.

Ingredients for Indian Butter Chicken

Use the following ingredients for a balanced and flavorful butter chicken:

• 3 tablespoons neutral oil (peanut oil or any neutral oil)
• 2 pounds boneless, skinless chicken breasts, cut into 1″ pieces
• 3 tablespoons unsalted butter
• ½ medium white onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste)
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes
• ¼ cup heavy cream
• 1 cup plain whole‑milk yogurt
• 2 teaspoons cornstarch
• Kosher salt, to taste

Optional substitutions and variations:

• Use tofu or paneer for a vegetarian alternative.
• Swap plain yogurt for Greek yogurt (reduce or thin with a little cream or water if needed).
• For dairy‑free versions, substitute coconut milk for cream and a non‑dairy yogurt for the yogurt component.
• Use coconut oil or another neutral oil in place of peanut oil for a different aroma.

How to Make Indian Butter Chicken – Step by Step

Follow these clear steps to prepare a smooth, richly flavored butter chicken.

Step 1: Prepare and Brown the Chicken

1. Heat a large heavy‑bottomed pot or skillet over medium heat and add the neutral oil.
2. Add the chicken pieces and sauté until lightly browned on all sides, about 4–6 minutes. Remove and set aside if desired to finish cooking in the sauce.

Step 2: Sauté the Aromatics

1. Reduce heat to medium, add the butter, and let it melt.
2. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes.
3. Add the minced garlic and ginger and cook for another 30–45 seconds until fragrant.

Step 3: Add the Spices

1. Stir in garam masala, ground cumin, ground coriander, chili powder, and the bay leaf.
2. Cook briefly, about 1 minute, stirring constantly so the spices bloom but do not burn.

Step 4: Build the Tomato Base

1. Add the tomato paste and crushed tomatoes and stir to combine. Let the mixture cook for 2–3 minutes to mellow the raw tomato flavor.
2. Lower the heat and stir in the heavy cream and plain yogurt until smooth.

Step 5: Simmer and Thicken

1. Return the browned chicken to the pot and simmer gently until the chicken is cooked through and the sauce has reduced by about a third, approximately 8–12 minutes depending on piece size.
2. Mix the cornstarch with ¼ cup cold water to make a slurry, then slowly whisk it into the simmering sauce. Continue cooking and stirring until the sauce thickens to your preferred consistency, about 3–6 minutes.

Step 6: Final Seasoning and Serve

1. Taste and adjust with kosher salt and, if desired, a touch more cream or a squeeze of lemon for brightness.
2. Serve hot over steamed basmati rice or with warm naan. Garnish with a drizzle of cream or a few fresh cilantro leaves if you like.

Helpful Tips for Making Great Butter Chicken

• Use freshly ground spices when possible to intensify aroma and flavor.
• Marinating the chicken in yogurt and a pinch of spices for 1–4 hours improves tenderness and depth of flavor.
• For a smokier profile, use pre‑cooked tandoori chicken or briefly char the chicken under high heat before adding to the sauce.
• If the sauce becomes too thick, thin it with a splash of water, broth, or cream and reheat gently.

Cooking Tips for Best Results

• Sear on higher heat to develop a caramelized exterior for the chicken before simmering.
• Choose full‑fat dairy—whole milk yogurt and heavy cream create the richest texture.
• Simmer gently rather than boil aggressively to keep the sauce smooth and creamy.

Serving Suggestions

Butter chicken pairs beautifully with:

• Steamed basmati rice for a fragrant, light starch to balance the sauce.
• Garlic or plain naan for scooping and soaking up every last bit of sauce.
• Cucumber raita or a simple salad to add a cooling contrast to the warm spices.

Nutritional Information (Per Serving – approximate)

• Calories: 420 kcal
• Fat: 22 g
• Carbohydrates: 12 g
• Protein: 38 g
• Fiber: 3 g
• Sugar: 5 g
• Cholesterol: 110 mg

Storage and Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently over low heat on the stovetop, stirring and adding a splash of water or cream if the sauce has thickened too much.

Frequently Asked Questions (FAQs)

1. Can I make this ahead? Yes. Like many stews and curries, butter chicken often tastes better the next day because the flavors meld.
2. What are good substitutes for chicken? Paneer, tofu, or roasted vegetables work well in the same sauce for vegetarian options.
3. Is butter chicken spicy? The traditional dish is mildly spiced; you can increase or decrease the chili powder to suit your heat preference.
4. Can I use Greek yogurt? Yes. Greek yogurt is thicker; if the sauce becomes too thick, thin it with a little cream or water while finishing the sauce.

Conclusion

This butter chicken recipe delivers the classic creamy, aromatic, and satisfying flavors that make Murgh Makhani a family favorite. With a few straightforward steps and simple ingredients, you can create a rich tomato‑butter sauce and tender chicken ready to pair with rice or naan. Try the recipe, adjust the spice to your taste, and enjoy a comforting, restaurant‑style meal at home.

Indian Butter Chicken Recipe | Creamy & Flavorful Murgh Makhani

Author: Patri

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