Butter Chicken Recipe: Creamy and Flavorful

Introduction

Butter Chicken, or Murgh Makhani, is a classic Indian dish, perfect for family dinners, special occasions, or cozy gatherings. Its tender, marinated chicken enveloped in a rich, creamy tomato sauce with warm spices delivers a comforting, flavorful experience. Served in a white ceramic bowl, garnished with fresh cilantro and a swirl of cream, this butter chicken creates a warm, inviting aesthetic. This recipe delivers a classic butter chicken, adaptable for dietary preferences, best served hot with naan or rice for a satisfying meal.

Ingredients

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated

Butter Chicken Sauce Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

For Serving:

• Optional: Fresh cilantro, heavy cream drizzle
• Suggested Accompaniments: Naan, basmati rice
• Suggested Pairings: Cucumber raita, mango lassi
• Suggested Aesthetic: Serve in a white ceramic bowl
• Suggested Equipment: Large skillet, mixing bowl

Step-by-Step Process

1. Marinate Chicken: In a mixing bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, coriander, chili powder, salt, garlic, and ginger. Add chicken pieces, toss to coat, cover, and refrigerate for 1-4 hours (or overnight for best flavor).
2. Cook Chicken: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and cook for 5-7 minutes, turning occasionally, until browned but not fully cooked. Transfer to a plate.
3. Make Sauce: In the same skillet, melt butter over medium heat. Add onion and cook for 5-6 minutes until soft and golden. Add garlic and ginger and cook for 1 minute. Stir in garam masala, cumin, coriander, and chili powder and cook for 30 seconds until fragrant. Add crushed tomatoes, salt, and pepper; simmer for 10 minutes, stirring occasionally, until thickened.
4. Finish Dish: Reduce heat to low and stir in heavy cream. Return chicken to skillet and simmer for 5-7 minutes until chicken is cooked through (internal temperature 165°F) and the sauce is creamy. Stir in chopped cilantro.
5. Serve: Transfer to a white ceramic bowl. Garnish with fresh cilantro and a drizzle of cream. Serve hot with naan, basmati rice, cucumber raita, or mango lassi.

Tips for Better Butter Chicken

• Marinate chicken longer (up to overnight) for deeper flavor and tenderness.
• Use thighs for juicier results; breasts work, but may dry out if overcooked.
• Cook spices briefly to release aroma, but don’t burn them.
• Use canned crushed tomatoes for a smooth sauce; fresh tomatoes require longer cooking.
• Adjust chili powder for heat preference; add fresh chilies for extra spice.
• Stir cream in slowly over low heat to prevent curdling.
• Taste and adjust salt after adding cream, as it mellows flavors.
• Enhance aesthetic: Swirl cream artfully, scatter cilantro delicately, and serve in a white ceramic bowl for a vibrant look.

Variations and Customization

• Gluten-Free Butter Chicken: Naturally gluten-free; ensure spices and yogurt are gluten-free.
• Vegan Butter Chicken: Use tofu or paneer, coconut milk instead of cream, vegan yogurt, and vegan butter.
• Spicy Butter Chicken: Add 1-2 diced green chilies or 1/2 tsp cayenne with spices.
• Low-Fat Butter Chicken: Use half-and-half instead of cream and reduce butter to 1 tbsp.
• Nut-Free Butter Chicken: Omit cashew-based thickeners if used in some variations; this recipe is nut-free.
• Slow Cooker Butter Chicken: Marinate chicken, cook sauce ingredients (except cream and cilantro) in a slow cooker on low for 6 hours, and add cream and cilantro before serving.
• Mild Butter Chicken: Reduce chili powder to 1/4 tsp and omit fresh chilies.
• Coconut Butter Chicken: Replace half the cream with coconut milk for a tropical twist.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for 4 days.
• Reheat gently on the stovetop over low heat, stirring, or microwave for 1-2 minutes, adding a splash of water if thick.
• Freeze in an airtight container for 2 months; thaw in the fridge and reheat slowly to prevent cream separation.
• Serve hot for the best texture; cold curry thickens and loses vibrancy.
• Use leftovers in wraps, over roasted vegetables, or as a pizza sauce.
• Don’t leave at room temperature for over 2 hours.
• Pair with cooling sides like raita to balance richness.
• Presented in a white ceramic bowl with cilantro and cream for an inviting charm.

Nutritional Information

Based on 4 servings (1 cup each, without rice/naan):

• Calories: 480 kcal
• Total Fat: 34g
• Saturated Fat: 18g
• Trans Fat: 0g
• Cholesterol: 150mg
• Sodium: 720mg
• Total Carbohydrates: 12g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 30g
• Vitamin A: 25% Daily Value
• Vitamin C: 15% Daily Value
• Calcium: 10% Daily Value
• Iron: 15% Daily Value

Note: Values vary by brand. These are high in fat and protein; try low-fat or vegan versions. Serve with vegetables for balance.

Conclusion

This butter chicken recipe offers a creamy, flavorful main dish perfect for any occasion. It turns simple ingredients into a classic. Its easy preparation and vibrant presentation make it a favorite. The tender chicken and rich tomato-cream sauce, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its authentic appeal.

Butter Chicken Recipe: Creamy and Flavorful

Creamy butter chicken with spiced tomato sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinate 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings 4

Ingredients

  

• Marinade:
• 1 lb chicken thighs cubed
• ½ cup yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp chili powder
• ½ tsp salt
• 2 cloves garlic minced
• 1- inch ginger grated
• Sauce:
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 onion chopped
• 2 cloves garlic minced
• 1- inch ginger grated
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp chili powder
• 14 oz crushed tomatoes
• 1 cup heavy cream
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp cilantro
• Optional: Cilantro cream
• Suggested Pairings: Naan lassi

Instructions

 

• Marinate chicken in yogurt, lemon, spices, garlic, and ginger; refrigerate for 1-4 hours.
• Cook chicken in oil for 5-7 minutes until browned; set aside.
• Melt butter, cook onion for 5-6 minutes; add garlic, ginger, and spices and cook for 1 minute. Add tomatoes, salt, and pepper; simmer for 10 minutes.
• Stir in cream, return chicken; simmer for 5-7 minutes. Add cilantro.
• Garnish with cilantro and cream; serve with naan and lassi.

Notes

• Marinate overnight for the best flavor.
• Store in fridge for 4 days or freeze for 2 months.
• Try a vegan variation.
• Pair with rice.