Homemade Butter Chicken Recipe: Rich, Creamy, and Flavorful
Butter chicken, also known as Murgh Makhani, is one of the most beloved dishes to come from Indian cuisine. With its velvety tomato-based sauce, tender pieces of marinated chicken, and a perfect balance of spices, this dish has become a global comfort food favorite. It’s warm, satisfying, and ideal for family dinners or special gatherings.
The good news? You don’t have to visit a restaurant to enjoy authentic butter chicken. With a few simple ingredients and some careful cooking, you can prepare this restaurant-quality dish right at home.
Why Butter Chicken is So Popular
Butter chicken is one of those dishes that combines richness with balance. The cream and butter mellow out the spices, while the tomato sauce provides acidity that keeps the dish bright and vibrant. The marinated chicken soaks up flavors before being simmered in the creamy sauce, creating layers of taste in every bite.
- Comforting & indulgent: The sauce is creamy and mild enough for most palates.
- Versatile: It pairs beautifully with rice, naan, or even pasta.
- Make-ahead friendly: Flavors deepen as it rests, making it great for leftovers.
- Globally loved: It has become one of the most popular Indian dishes worldwide.
Ingredients You’ll Need
Here’s a breakdown of the ingredients and their role in this dish:
| Ingredient | Purpose in Recipe | Tips |
|---|---|---|
| Chicken (boneless, skinless thighs or breasts) | Tender protein base | Thighs stay juicier |
| Yogurt | Base for marinade | Thick Greek yogurt works best |
| Lemon juice | Tenderizes chicken | Fresh juice preferred |
| Garlic & ginger (minced or paste) | Essential aromatics | Fresh adds stronger flavor |
| Garam masala | Key Indian spice blend | Can be found in most stores |
| Cumin & coriander | Add earthiness | Toast lightly for more depth |
| Chili powder or paprika | Adds mild heat & color | Adjust to preference |
| Butter | Creates richness | Use unsalted for control |
| Onion (finely chopped) | Builds flavor base | Cook slowly until golden |
| Tomato puree or canned tomatoes | Base of the sauce | Strain for smoothness |
| Heavy cream | Adds creaminess | Can substitute with coconut cream |
| Fresh cilantro | For garnish | Optional but adds freshness |
| Salt & pepper | Balances flavors | Taste as you go |
Pro Tip: Marinate chicken at least 1–2 hours for maximum flavor, though overnight is ideal.
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, and chili powder. Add chicken pieces, coat well, cover, and refrigerate.
Pro Tip: The longer the marinade, the more flavorful and tender the chicken becomes.
2. Cook the Chicken
Heat a skillet with a little butter or oil. Sear chicken pieces until lightly browned on all sides. Don’t worry if they aren’t fully cooked—they’ll finish in the sauce. Remove and set aside.
3. Build the Sauce Base
In the same skillet, melt butter and sauté chopped onions until golden. Add garlic, ginger, cumin, coriander, and garam masala. Cook until aromatic.
4. Add Tomato and Simmer
Stir in tomato puree and let it simmer for about 10–15 minutes until thickened. Season with salt and pepper.
Pro Tip: Blending the sauce with a hand blender makes it extra smooth and restaurant-like.
5. Add Cream and Chicken
Return chicken to the pan. Stir in heavy cream and simmer gently until chicken is fully cooked and the sauce is rich and creamy. Adjust seasoning as needed.
6. Garnish and Serve
Finish with fresh cilantro and a drizzle of cream. Serve hot with rice, naan, or roti for the perfect meal.
Variations to Try
- Lighter Version: Use half-and-half or coconut milk instead of heavy cream.
- Spicy Twist: Add extra chili powder or fresh green chilies.
- Vegetarian Alternative: Replace chicken with paneer or chickpeas.
- Smoky Flavor: Stir in a teaspoon of smoked paprika or grill chicken before adding it to the sauce.
Common Mistakes and How to Avoid Them
- Sauce too watery: Simmer longer to reduce and thicken.
- Chicken too dry: Use thighs instead of breasts and avoid overcooking.
- Overpowering spices: Measure carefully; butter chicken is meant to be balanced, not overly spicy.
- Clumpy sauce: Blend tomato base for smoothness before adding cream.
Storage and Freezer Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sauce and chicken separately for up to 2 months.
- Reheating: Warm gently on the stove with a splash of cream or milk to keep sauce smooth.
What to Serve with Butter Chicken
- Steamed basmati rice or jeera rice
- Fresh garlic naan or roti
- Cucumber raita for cooling contrast
- Pickled onions or mango chutney for tanginess
- A simple side salad with lemon dressing
Final Thoughts
Homemade butter chicken is a recipe worth mastering. The combination of tender marinated chicken and velvety tomato-cream sauce creates a dish that’s rich, flavorful, and endlessly satisfying. With a few pantry spices and some simple steps, you can bring the taste of your favorite Indian restaurant into your own kitchen.
The best part? This recipe is highly customizable, so you can adjust spice levels, swap ingredients, and even prepare it ahead of time for busy nights. Once you’ve tried it, butter chicken may just become a regular on your dinner table.
