Butter Chicken recipe | Authentic and quick Chicken Makhani
Butter Chicken, or Murgh Makhani, is not just a dish; it’s an emotion. This iconic Indian curry is a rich, velvety blend of tender chicken pieces simmered in a spiced tomato-butter-cream gravy. If you’ve ever wondered how to achieve that perfect restaurant-style Butter Chicken at home, you’re in for a treat. Let’s dive into this recipe that guarantees creamy, flavorful, and downright magical results!
Table of contents
- Table of contents
- What Makes Butter Chicken So Special?
- Tandoori chicken recipe
- Ingredients You’ll Need
- Step-by-Step Instructions
- Tips and Tricks for the Perfect Butter Chicken
- FAQs: Everything You Need to Know
- Ready to Dive In?
What Makes Butter Chicken So Special?
Butter Chicken is the stuff of legends. Born in the 1950s in Delhi, it’s said to have originated by chance when leftover chicken was cooked with butter and tomato gravy. The result? A dish so good that it became a worldwide sensation. The combination of smoky marinated chicken and the luscious gravy is comfort food at its finest.
- Texture: A silky smooth, creamy sauce.
- Flavor: A perfect balance of tangy tomatoes, warm spices, and buttery goodness.
- Versatility: Pair it with naan, rice, or even zoodles if you’re feeling adventurous.
Tandoori chicken recipe
Love Butter Chicken? Take your culinary journey further with the smoky, spicy, and utterly irresistible Tandoori Chicken! Check out the full recipe here and add a dash of Indian grill magic to your menu.
Ingredients You’ll Need
For the Marinade:
- 500 g chicken (boneless, skinless)
- 100 g yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
For the Gravy:
- 3 tbsp butter
- 1 tbsp oil
- 3 large tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1/2 cup heavy cream
- 1 tbsp sugar (optional)
- 1/4 cup cashews (soaked and blended into a paste)
- Salt to taste
- Fresh coriander for garnish
Step-by-Step Instructions
1. Marinate the Chicken
Start by marinating the chicken with yogurt, ginger-garlic paste, spices, and lemon juice. Cover and refrigerate for at least 2 hours (overnight for the best flavor). This step infuses the chicken with deep, rich flavors.
2. Cook the Chicken
Heat a grill pan or skillet, drizzle with oil, and cook the marinated chicken until it’s lightly charred and cooked through. This smokiness is what sets Butter Chicken apart. Set aside.
3. Prepare the Gravy
How to make Makhani gravy (tomato gravy)
Tomato or Makhani gravy is a basic gravy for many curries or gravies in Indian cuisine made from tomatoes, cashews and flavored with butter, kasoori methi and so on.
- 250 g Tomatoes
- 100 g Cashews
- 50 g Butter
- 2 tbsp Ginger garlic paste
- 2 tbsp Kashmiri chili powder
- 10 g Kasoori methi
- 5 g Salt
- 25 g Khova (unsweetened)
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In a pan add butter, half amount Kashmiri chili powder, bay leaf, cloves and cinnamon and star anise and roughly chopped tomatoes and sauté till it gets mushy.
Add cashewnuts and sauté for further 6 minutes.
Remove the bay leaf, cinnamon and cloves and cool the mixture completely.
Once it is cooled, grind the tomatoes and cashewnuts mixture completely into fine paste.
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In a pan add butter, ginger garlic paste and khova and cook till the raw flavor goes for about an minute.
Then add kashmiri chili powder and Add the grounded tomato puree and cook for 10 minutes.
Add salt, little sugar if tomato is total sour and cook for further 5 minutes.
Add crushed kasoori methi and for 5 minutes.
Khova really brings richness to the dish. Kasoori is a most important flavor factor.
The ratio of tomato plus cashew is always 2: 1 or cashews even lesser sometimes.
This gravy is the base for many dishes and can be modified accordingly.
- Heat butter and oil in a large pan. Add cumin seeds and let them sizzle.
- Toss in the chopped onions and cook until golden brown.
- Stir in the ginger-garlic paste and sauté until aromatic.
- Add the tomato puree and let it cook down until the oil separates.
- Mix in the spices (coriander powder, garam masala, chili powder) and cashew paste. Stir well.
4. Simmer the Chicken
Add the cooked chicken to the gravy and simmer for 10-15 minutes, allowing the flavors to meld beautifully. Adjust salt and add sugar if needed to balance the acidity of the tomatoes.
5. Add the Creamy Finish
Lower the heat and stir in the heavy cream. Watch as the gravy turns into a dreamy, velvety sauce. Finish with a dollop of butter and garnish with fresh coriander.
6. Serve and Enjoy
Serve your Butter Chicken hot with naan, basmati rice, or parathas. Don’t forget to drizzle some extra cream for that restaurant-style vibe.
Restaurant style Butter Chicken recipe
Butter chicken is a famous recipe from Northern India made from tandoori cooked chicken, butter, makhani gravy , cream and other flavorings.
- Kadai
- Blender
- Grill pan
- Baking Oven
- 100 g Tandoori chicken or grilled chicken
Gravy
- 150 g Makhani Gravy (check above for how to prepare)
- 5 g Ginger garlic paste
- 20 g Khova
- 20 g Kashmiri chily powdr
- 5 g Kasoori methi
- As required Salt
- 2 g Sugar (optional)
- 25 ml Fresh cream
- As requiree Water
Makhani gravy
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In a pan add butter, half amount Kashmiri chili powder, bay leaf, cloves and cinnamon and star anise and roughly chopped tomatoes and sauté till it gets mushy.
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Add cashewnuts and sauté for further 6 minutes.
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Remove the bay leaf, cinnamon and cloves and cool the mixture completely.
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Once it is cooled, grind the tomatoes and cashewnuts mixture completely into fine paste.
Marinate and Cook the chicken
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In a bowl add oil, salt, chili powder, coriander powder, jeera powder, kasoori methi, ginger garlic paste, chat masala and lemon juice and stir it up nicely.
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Add hung curd to it and mix it without any lumps. Then add the washed chicken 🐔 and coat the marinade completely throughout.
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Pre heat the tandoor to high temperature nearly 400 degrees. In a skewer rod add the marinated chicken pieces and place it in the tandoor. Cook for 10 to 12 minutes by turning every side at 2 minutes.
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Once cooked remove from skewer and apply butter on top of the chicken tikka and serve with sprinkle of chat masala.
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If you don't have tandoor use pan or direct fire.
If you have a metal skewer small ones arrange the chicken pieces in it. Place a grill stand over the gas fire. Place the metal skewers over the grill stand and cook for 10 minutes by turning each side continuously without getting burnt. If using pan, add butter and once heated add the marinated chicken pieces and cook for 10 to 15 minutes according to size of the chicken pieces and serve hot.
Final Gravy
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In a pan add butter, ginger garlic paste and khova and cook till the raw flavor goes for about an minute.
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Then add kashmiri chili powder and Add the grounded tomato puree and cook for 10 minutes. Add salt, little sugar if tomato is total sour and cook for further 5 minutes.
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Add crushed kasoori methi and for 5 minutes. Add the cooked tandoori chicken pieces and add little butter and let it simmer for 5 minutes.
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Finally add cream and mix it well and check the seasoning and serve hot with naan or rice.
Tips and Tricks for the Perfect Butter Chicken
- Balance the flavors: Add sugar to balance the tanginess of tomatoes if needed.
- Grill the chicken: For authentic smoky flavors, grill or broil the chicken instead of pan-frying.
- Don’t skip the cream: It’s what makes the gravy luxurious and indulgent.
- Make it vegan: Swap chicken for tofu or paneer and use coconut cream instead of heavy cream.
FAQs: Everything You Need to Know
Why is my butter chicken watery instead of creamy?
Why it happens:
- Tomatoes were not cooked down properly
- Too much water added
- Cream added too early
- Chicken released excess moisture
How to fix it:
Cook the tomato base until oil starts separating from the masala. That’s your signal the moisture has reduced. Add cream only at the end and simmer gently. If already watery, simmer uncovered until thickened - don’t add flour.
Why does my butter chicken taste too sour?
Why it happens:
- Tomatoes are too acidic
- Not enough butter or cream
- Sauce not cooked long enough
How to fix it:
Simmer the tomato base longer to reduce acidity. Add a small pinch of sugar (just a pinch), extra butter, or a splash of cream to balance. Cashew paste also smooths acidity beautifully.
Why is my chicken dry and rubbery?
Why it happens:
- Overcooked chicken
- Chicken breast cooked too long
- Not marinated long enough
How to fix it:
Use boneless thighs for juicier texture. Marinate at least 2–4 hours. Cook chicken just until done, it will cook again slightly in the gravy. Overcooking is the main reason butter chicken turns tough.
Why doesn’t my butter chicken taste like restaurant style?
Why it happens:
- No smoky flavor
- Not enough butter
- Missing kasuri methi
- Sauce not blended smooth
How to fix it:
Blend the gravy for a silky texture. Add crushed kasuri methi at the end. Use enough butter (this is not a low-fat dish). For authentic flavor, add a quick charcoal smoke (dhungar method) if possible.
Why is my gravy grainy instead of smooth?
Why it happens:
- Onion base not blended properly
- Tomato skins not removed or not blended
- Masala not cooked fully
How to fix it:
Blend the gravy until completely smooth and strain if needed. Cook masala thoroughly before adding liquid. If using cashews, grind into a fine paste before adding.
Got questions about Butter Chicken? We’ve got you covered! Check out our FAQ section here.
Ready to Dive In?
Butter Chicken is more than just a recipe; it’s an experience. Make it for family dinners, special occasions, or just when you need a little comfort on a plate. Try this recipe and let us know how it turned out. Don’t forget to check out the FAQs below for more tips and tricks!
