Butter chicken, or “murgh makhani,” is a rich and creamy dish with a blend of spices and a hint of sweetness, making it one of India’s most popular curries. Perfectly tender pieces of marinated chicken are simmered in a buttery tomato-based gravy, creating an irresistible meal that’s best enjoyed with naan or plain parathas. Whether you’re a fan of Indian cuisine or just trying something new, this butter chicken recipe is sure to become a favorite.
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 3
Ingredients
For the Marinade:
- 500g boneless chicken breast, cut into bite-sized pieces
- 2 tbsp Greek yogurt (or hung curd)
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp lime juice
- 1 tbsp butter (for frying)
- 1 tbsp oil
For the Curry:
- 1 tbsp oil
- 1 tbsp butter
- 2 cloves
- 2 cardamom pods
- 1-inch cinnamon stick
- 1 large onion, roughly chopped
- 6 medium garlic cloves
- 1-inch ginger, chopped
- 3 medium tomatoes, roughly chopped
- Salt, to taste
- 8 cashews
- 1 tbsp Kashmiri red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup heavy cream
- 2 tbsp kasuri methi (dried fenugreek leaves)
Directions
- In a large bowl, combine Greek yogurt, ginger-garlic paste, salt, turmeric powder, cumin powder, coriander powder, garam masala, and lime juice. Add the chicken pieces to the marinade, ensuring each piece is coated. Cover and let it marinate for at least 30 minutes.
- Heat 1 tbsp oil and 1 tbsp butter in a pan over medium heat. Add the marinated chicken and cook until fully done and golden brown. Remove the chicken from the pan and set aside.
- In a large kadhai (or deep pan), heat 1 tbsp oil and 1 tbsp butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick. Sauté until they release their aroma. Add the chopped onions and cook until translucent. Add the garlic, ginger, and cashews. Sauté for another minute. Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and break down.
- Allow the mixture to cool slightly, then transfer to a blender and blend into a smooth paste.
- Pour the blended mixture back into the kadhai. Add a little hot water if the consistency is too thick. Bring the mixture to a boil. When the oil begins to separate, add the Kashmiri chili powder, cumin powder, coriander powder, and garam masala. Stir well and cook for another 5 minutes. Add the cooked chicken back to the curry, cover, and let it simmer for a few more minutes until the flavors meld together.
- Stir in the heavy cream and kasuri methi. Simmer until the curry reaches your desired consistency.
- Serve your butter chicken hot with naan or plain parathas. Enjoy!
This butter chicken recipe brings the authentic flavors of Indian cuisine to your table with ease. Its creamy texture, rich spices, and tender chicken make it a crowd-pleaser every time.
