Butter Chicken, or Murgh Makhani, is one of the most iconic and beloved Indian dishes. This creamy, buttery, and mildly spiced tomato-based curry was first created in the 1950s by the famous chef Kundan Lal Gujral at Moti Mahal restaurant in Delhi. The dish has since gained international fame, making its way into Indian restaurants worldwide.
In this post, I’ll take you through a detailed, step-by-step guide to making authentic restaurant-style Butter Chicken at home, including tips, variations, and serving suggestions.
Why is Butter Chicken So Popular?
- Creamy and Rich: The luscious, buttery, and mildly tangy sauce makes it irresistibly delicious.
- Perfectly Balanced Flavors: The combination of tomatoes, cream, and aromatic spices creates an exquisite balance of flavors.
- Versatile & Comforting: Goes well with naan, roti, or rice, making it a go-to comfort meal.
Ingredients You'll Need
For Marinating the Chicken:
- 500g Boneless Chicken (preferably thigh or breast)
- 1 cup Thick Yogurt
- 1 tbsp Lemon Juice
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust as per spice preference)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tbsp Mustard Oil or any Cooking Oil
- Salt to taste
For the Butter Chicken Gravy:
- 3 tbsp Butter (unsalted)
- 1 tbsp Oil (for cooking)
- 1 tsp Cumin Seeds
- 1 large Onion (finely chopped)
- 4 Large Tomatoes (pureed or chopped)
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tbsp Kasuri Methi (dried fenugreek leaves, crushed)
- ½ cup Fresh Cream
- 1 tbsp Honey or Sugar (optional, balances acidity of tomatoes)
- Salt to taste
- Fresh Coriander Leaves for garnish
Step-by-Step Cooking Instructions
Step 1: Marinate the Chicken
- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, coriander powder, cumin powder, garam masala, mustard oil, and salt.
- Add the chicken pieces, coat them well, and let them marinate for at least 2 hours (for best results, marinate overnight in the refrigerator).
Step 2: Cooking the Chicken
- Heat a grill pan or regular pan with 1 tbsp of oil.
- Cook the marinated chicken pieces on medium-high heat until they are slightly charred (about 4-5 minutes per side).
- Once cooked, set the chicken aside.
Step 3: Preparing the Butter Chicken Gravy
- Heat butter and oil in a pan.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Pour in pureed tomatoes and cook until the oil starts separating from the masala (about 10 minutes).
- Add red chili powder, turmeric, coriander powder, and salt. Mix well.
- Once the masala is cooked, blend it using an immersion blender for a smoother gravy (optional but recommended).
- Return the blended gravy to the pan, add the grilled chicken and garam masala.
- Pour in the fresh cream and mix well.
- Sprinkle kasuri methi for that signature restaurant-style taste.
- Add a spoonful of honey or sugar to balance flavors (optional).
Step 4: Final Touch & Garnishing
- Simmer everything for 5-10 minutes to allow the chicken to absorb flavors.
- Garnish with fresh coriander leaves and a swirl of cream.
Serving Suggestions
- Serve hot with butter naan, tandoori roti, or steamed basmati rice.
- Pair with a side of pickled onions, cucumber raita, or papad for an enhanced meal.
Pro Tips for the Best Butter Chicken
✔ Marination Matters: Marinate for at least 2 hours (overnight is ideal) for tender, juicy chicken.
✔ Tomatoes Must Be Cooked Well: Ensure the tomato puree is well-cooked until oil separates for a deep, rich flavor.
✔ Don’t Skip Kasuri Methi: It enhances the signature butter chicken aroma and taste.
✔ Use Fresh Cream: For an authentic creamy texture, use fresh cream instead of heavy cream substitutes.
✔ Balance Sweetness: A small amount of honey or sugar balances the acidity of the tomatoes.
Variations You Can Try
🌱 Vegetarian Version: Replace chicken with paneer (Butter Paneer) or mixed veggies.
🔥 Spicier Version: Increase red chili powder and add a green chili while cooking.
🥑 Healthier Version: Use Greek yogurt instead of cream, and grill chicken using less oil.
FAQs
1. Can I Make Butter Chicken Without Cream?
Yes! You can substitute cashew paste or Greek yogurt for a creamy texture.
2. How to Store Butter Chicken?
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: It freezes well for up to 2 months. Thaw and reheat before serving.
3. What’s the Difference Between Butter Chicken & Chicken Tikka Masala?
- Butter Chicken is milder, creamier, and slightly sweeter with a rich butter-based sauce.
- Chicken Tikka Masala is spicier and tangier, often with more tomato base and less cream.
Final Thoughts
Making restaurant-style Butter Chicken at home is easier than you think! With the right ingredients, marination, and cooking techniques, you’ll achieve the perfect creamy and flavorful dish every time.
