⏤ The Recipe
Butter Chicken.
Thiseasy butter chickenrecipeis rich, comforting, and packed with authentic flavor. Also known as Murgh Makhani, it features tender marinated chicken that’s simmered in a creamy tomato-based sauce infused with warm spices, a hint of heat, and plenty of butter. The result is a res…
Prep
1h
Cook
45m
Total
2h
Serves
6
⏤ The Story
Thiseasy butter chickenrecipeis rich, comforting, and packed with authentic flavor. Also known as Murgh Makhani, it features tender marinated chicken that’s simmered in a creamy tomato-based sauce infused with warm spices, a hint of heat, and plenty of butter. The result is a restaurant-quality dish that’s even better than takeout.
Butter chicken is often confused with chicken tikka masala, but they’re definitely not the same. Admittedly, the dishes share a lot of ingredients (like spiced chicken and a tomato-based sauce). However, made with a base of butter and warm spices, butter chicken is creamier, a bit richer, and has a unique, subtle sweetness. Tikka masala, on the other hand, is bolder and tangier, and usually doesn’t have butter at all.
One of my favorite comfort foods, next tochicken biryani, this homemade butter chicken recipe leans into the classic Delhi-style butter chicken, thanks to a secret cooking method. It’s flavorful but not overpowering with a silky smooth sauce perfect for scooping up with warm, fluffy naan. It’s the kind of dish that hits all the right notes every single time.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Marinate the Chicken
- 1
In a large bowl, whisk together the yogurt, lemon juice, two tablespoons of oil, garlic paste, ginger paste, salt, garam masala, chili powder, cumin, coriander, and methi. Add the chicken and mix to coat well. Cover and refrigerate for at least one hour or up to 12 hours.
Cook the Chicken
- 1
Heat a large stainless steel skillet over high heat. Add three tablespoon of oil. Once shimmering, add half the marinated chicken. Weigh it down using kitchen weights or a small heavy skillet. Sear for three to four minutes per side or until golden brown. Transfer to a bowl and repeat with the remaining chicken. Set aside.
Make the Sauce
- 1
In a Dutch oven over medium heat, melt the butter. Add cinnamon, cardamom pods, and cloves. Cook for one to two minutes until fragrant. Stir in chili powder, cumin, and garam masala; cook for 30 seconds.
- 2
Add garlic paste, ginger paste, and chilies. Cook for one to two minutes, stirring constantly, until golden and fragrant.
- 3
Stir in tomato puree, one cup of water, and salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until thickened.
- 4
Add cream and a pinch of sugar, if needed. Simmer for another 10–15 minutes, until the fat separates from the sauce.
- 5
Add the cooked chicken and simmer uncovered for five to ten minutes. Remove from heat and stir in the methi.
Optional: Add Dhungar (Smoke Infusion)
- 1
Heat the charcoal until red-hot. Place it in a small bowl or foil nest in the pot of butter chicken. Drizzle with ghee or oil, immediately cover the pot, and let the smoke infuse for three to five minutes. Discard charcoal.
Serve
- 1
Garnish with chopped cilantro or fresh methi. Serve hot with naan, papadam, or steamed basmati rice.
⏤ Chef's Notes
*Nutrition information does not include sides or toppings.Storage:– Store leftovers in an airtight container in the fridge for up to four days.– Reheat on the stovetop or in the microwave just until warmed through.– Freeze the dish for one to two months. Just keep in mind that the sauce may separate slightly. Thaw in the fridge overnight, and reheat as normal to serve.
⏤ Cook Next
