Skip the restaurant and make the best butter chicken right at home! This creamy, mildly spiced Indian classic, also known as Murgh Makhani, features tender chicken in a luscious tomato-butter sauce with warm spices and a touch of cream. Serve it with fluffy basmati rice or garlic naan for a cozy, flavor-packed meal that’s better than takeout—and easier than you think!
⭐ Why This Recipe Shines
✔ Restaurant-style richness with a velvety tomato-cashew gravy
✔ 2 marinade secrets for ultra-tender chicken
✔ Controlled spice level (adjustable for kids)
Yields: 4-6 servings
Prep time: 30 minutes (plus marinating time)
Cook time: 45 minutes
Ingredients:
For the Chicken Marinade:
- 500g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
For the Butter Chicken Sauce:
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 400g canned crushed tomatoes
- 1/2 cup cashew nuts, soaked in warm water for 30 minutes
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (adjust to taste)
- 1/2 teaspoon dried fenugreek leaves (kasuri methi), crushed
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro, for garnish
- Additional butter, for serving (optional)
Instructions:
Step 1: Marinate the Chicken
In a bowl, combine the chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, yogurt, and lemon juice. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-3 hours for deeper flavor.
Step 2: Cook the Chicken
Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. Thread the marinated chicken pieces onto skewers or arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or grill for about 5-7 minutes per side, until the chicken is cooked through and lightly charred. Alternatively, you can cook the chicken in a pan with a little oil until browned and cooked. Set aside.
Step 3: Prepare the Base of the Sauce
Heat the cooking oil and butter in a large pot or pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Step 4: Add Aromatics and Spices
Add the ginger-garlic paste to the pan and cook for another minute until fragrant. Stir in the red chili powder, turmeric powder, cumin powder, and coriander powder. Cook for about 30 seconds, stirring constantly, until the spices release their aroma.
Step 5: Add Tomatoes and Cashews
Pour in the crushed tomatoes and bring the mixture to a simmer. Drain the soaked cashew nuts and add them to the sauce. Cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has slightly thickened.
Step 6: Blend the Sauce
Remove the pot from the heat and let the sauce cool slightly. Carefully transfer the sauce to a blender and blend until smooth and creamy. Alternatively, you can use an immersion blender to blend the sauce directly in the pot.
Step 7: Finish the Sauce
Return the blended sauce to the pot. Stir in the salt, sugar, and crushed fenugreek leaves. Bring to a gentle simmer and cook for another 5 minutes, stirring occasionally.
Step 8: Add the Cooked Chicken and Cream
Add the cooked chicken pieces to the sauce and stir to coat them well. Pour in the heavy cream and stir gently until the sauce is smooth and evenly combined. Cook for another 2-3 minutes, allowing the flavors to meld. Do not boil after adding the cream.
Step 9: Garnish and Serve
Garnish the butter chicken with freshly chopped cilantro. Serve hot with naan bread, roti, rice, or any Indian bread of your choice. You can add a dollop of butter on top before serving for extra richness, if desired.
💡 Chef’s Secrets
✔ No cream? Use ¼ cup ground cashews + milk
✔ Extra smoky flavor: Add ½ tsp smoked paprika
✔ Vegetarian version: Substitute paneer or chickpeas
🍽️ Serving Tradition
- With garlic naan or jeera rice
- Side of onion salad (sliced onions + lemon)
- Mango lassi to cool the palate
🌡️ Storage
- Fridge: 4 days (flavor improves)
- Freeze: 3 months (without cream – add fresh when reheating)
📊 Nutrition (Per Serving)
Calories: 420 | Protein: 28g | Carbs: 15g
Enjoy your delicious homemade Indian Butter Chicken!
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