Butter chicken, or murgh makhani, is a North Indian dish of chicken in a buttery tomato sauce enriched with cream and warm spices. This home-style version uses ingredients commonly found in Australian supermarkets, with a short yoghurt marinade and clear options for adjusting the heat.
Ingredients
- 680 g (1½ lb) boneless, skinless chicken thighs, cut into bite-size pieces
- ½ cup (120 g) plain yoghurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) finely grated fresh ginger
- 2 garlic cloves (about 6 g), finely grated or crushed
- 1 tsp (2 g) Kashmiri chilli powder, or 1 tsp (2 g) sweet paprika plus a small pinch of cayenne
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) fine salt, divided
- 1 tbsp (15 ml) neutral oil, such as canola
- 3 tbsp (42 g) unsalted butter, divided
- 1 medium brown onion (about 150 g), finely diced
- 1 tbsp (16 g) tomato paste
- 1½ cups (360 ml) tomato passata
- ½ cup (120 ml) water, plus a little more if needed
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground turmeric
- ¾ cup (180 ml) thickened cream, or pouring cream
- 1 tsp (4 g) sugar, optional, to balance sharp tomatoes
- 1 tsp (about 1 g) dried kasuri methi (dried fenugreek leaves), optional
- 2 tbsp (8 g) chopped fresh coriander leaves, for serving
Instructions
- In a medium bowl, combine the yoghurt, lemon juice, ginger, garlic, chilli powder, cumin, garam masala and ½ teaspoon of the salt. Add the chicken and turn the pieces to coat. Cover and refrigerate for 15 minutes while you dice the onion and measure the remaining ingredients. Keep raw chicken and its marinade separate from ready-to-eat foods.
- Set a large, heavy frying pan or wide saucepan over medium-high heat. Add the oil and 1 tablespoon (14 g) of the butter. Lift the chicken from the marinade, letting excess drip back into the bowl, and arrange it in a single layer. Cook in batches if needed so the pan is not crowded. Brown for about 3 minutes on each side; the chicken does not need to be cooked through yet. Transfer it to a clean plate. Discard any marinade left in the bowl.
- Lower the heat to medium and add the diced onion to the same pan. Cook for 5–7 minutes, stirring often and scraping up browned bits, until softened and lightly golden. If the pan looks dry, add a spoonful of water rather than letting the onion scorch.
- Stir in the tomato paste, ground coriander, turmeric and remaining ½ teaspoon of salt. Cook for 1 minute to take the raw edge off the paste. Pour in the passata and water, stir well, and bring the sauce to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until it thickens slightly and no longer tastes sharply of raw tomato.
- For a smoother sauce, take the pan off the heat and blend the tomato mixture with a stick blender until mostly smooth. Keep the blender head below the surface to reduce splashes. You can skip blending for a more rustic sauce, or carefully transfer the mixture to a countertop blender and return it to the pan.
- Return the chicken and any juices on the plate to the sauce. Simmer gently for 8–10 minutes, stirring now and then, until the thickest pieces reach 165°F (74°C) on a food thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Check a few pieces in their centres, and keep the sauce at a gentle bubble rather than a hard boil.
- Reduce the heat to low. Stir in the cream, remaining 2 tablespoons (28 g) butter and sugar, if using. Warm for 2–3 minutes without boiling. If using kasuri methi, crumble it between your fingers over the pan and stir it through. Taste and adjust the salt or chilli, then scatter with fresh coriander.
Tips
- Choose the chilli to suit your pantry. Kashmiri chilli powder gives a deep red colour and mild warmth, but it can be hard to find in some Australian shops. Sweet paprika with a small pinch of cayenne is a useful substitute; it will taste less distinctly earthy, and the cayenne amount controls the heat. Check chilli blends for added salt before seasoning.
- Give the chicken room to brown. Crowding traps steam and makes the pieces pale, which means less savoury flavour in the finished sauce. Cook in two batches if your pan is small, and avoid scraping the raw marinade into the pan.
- Keep the sauce gentle after adding cream. A rolling boil can make the sauce look split or oily. Warm it slowly over low heat, and loosen it with a splash of water if it becomes thicker than you like.
- Use the optional ingredients thoughtfully. Kasuri methi (dried fenugreek leaves) adds a distinctive bittersweet aroma; leaving it out gives a simpler tomato-and-cream sauce. If unavailable, do not replace it with fenugreek seeds, which are much stronger and can taste bitter in this amount.
Serving Suggestions
Serve the butter chicken hot with basmati rice, naan, roti or another flatbread for catching the sauce. For a dependable rice side, rinse 1 cup (200 g) basmati rice until the water runs mostly clear, then cook it according to the packet directions while the curry simmers. A bowl of plain yoghurt, sliced cucumber and a squeeze of lemon makes a cool, fresh contrast to the creamy sauce.
For a fuller meal, add a simple vegetable side such as steamed green beans, roasted cauliflower or a quick salad of tomato, cucumber and red onion. Keep the sides lightly seasoned so they do not compete with the curry. If serving several people, put the coriander and extra chilli on the table separately; that lets diners choose their own garnish and heat level.
Variations
Make it milder: Use sweet paprika without cayenne and leave out the optional chilli at the table. Kashmiri chilli is generally chosen for colour and gentle warmth, but products vary, so start conservatively if you are unsure. A little extra cream can soften the impression of heat, though it also makes the sauce richer.
Use chicken breast: Boneless breast can replace thigh in the same weight, but it dries out more readily. Cut it into even pieces, brown briefly, and start checking the centre temperature earlier during the final simmer; remove each piece once it reaches 165°F (74°C). Thigh is more forgiving and usually stays juicy through the sauce simmer.
Make it vegetarian: Replace the chicken with 450 g (1 lb) paneer, cut into cubes, or use a mix of chickpeas and roasted vegetables. Brown paneer briefly and add it near the end, just long enough to heat through. For chickpeas, use one drained 400 g (14 oz) can and simmer them in the sauce until hot. The texture and flavour will differ from chicken, but the sauce works well with either.
Adjust the richness: For a lighter-tasting finish, use ½ cup (120 ml) cream and add water to reach your preferred consistency. Coconut cream is a dairy-free alternative, but it gives the dish a noticeable coconut flavour rather than the classic dairy finish. Unsweetened coconut cream is the better choice if using it.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours of cooking. The curry keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Cream-based sauces can separate slightly after freezing, but gentle stirring while reheating usually brings them back together.
Reheat only the amount you need in a covered saucepan over low to medium-low heat, stirring regularly and adding a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and do not leave the pan at room temperature for more than 2 hours. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking that it is hot throughout and has reached 165°F (74°C).
Frequently Asked Questions
Can I make butter chicken ahead?
Yes. Cook the curry fully, cool it promptly, and refrigerate it for up to 3–4 days. The sauce often tastes more settled the next day, though the chicken will absorb some of it. Reheat gently to 165°F (74°C), adding a little water if needed; avoid boiling the cream sauce.
Is butter chicken meant to be spicy?
It is usually warmly spiced, but its heat varies by cook and recipe. This version is mild to medium when made with Kashmiri chilli powder. Use paprika alone for a gentler sauce, or add cayenne a pinch at a time if you prefer more heat. Garam masala is aromatic rather than a chilli powder, though blends can vary.
What can I use instead of passata?
Use a 400 g (14 oz) can of crushed tomatoes in place of the passata. The sauce may be a little chunkier and more acidic, so simmer it until the tomato softens and taste before adding the optional sugar. Blending the sauce is a simple way to make canned crushed tomatoes smoother.
Can I cook this without a blender?
Yes. Leave the sauce as it is for a rustic texture, or use a potato masher to break down larger onion and tomato pieces. Finely dicing the onion and allowing the passata to simmer for the full time helps the sauce come together without blending.
What is kasuri methi, and can I skip it?
Kasuri methi is dried fenugreek leaf, commonly used as an aromatic finishing ingredient in some butter chicken recipes. It is sold in Indian grocery shops and some larger supermarkets. It is optional here; leaving it out will not prevent the sauce from working, but the final aroma will be less distinctive.
Can I freeze the finished curry?
Yes. Freeze cooled portions in airtight containers, leaving a little room for expansion, and use within about 3 months for best quality. Thaw in the refrigerator and reheat gently to 165°F (74°C). The sauce may look slightly separated at first, so stir it as it warms rather than trying to fix it with high heat.
Related
- Tamil Sambar Recipe: A South Indian Classic
- Indian Chicken Curry With Coconut Milk, Made Simply
- Indian Recipe: Weeknight Chana Masala
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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