Butter Chicken

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Butter Chicken, also known as Murgh Makhani, is a rich and creamy North Indian dish featuring marinated grilled chicken simmered in a velvety tomato-cashew sauce. Flavored with warm spices and finished with cream and butter, it is a restaurant favorite made easily at home. Serve with naan, basmati rice, or paratha for an indulgent meal.

Full Recipe: 

Ingredients

For Chicken Marinade:

  • 500g (1.1 lbs) boneless chicken (thighs or breasts)

  • ¾ to 1 tbsp lemon juice

  • ¼ to ⅓ tsp salt

  • ½ to ¾ tsp Kashmiri red chili powder or paprika

  • ¾ to 1 tsp garam masala

  • 1 tsp kasuri methi (dried fenugreek leaves, optional)

  • ⅛ tsp turmeric (optional)

  • ½ tsp cumin powder (optional)

  • 1 tsp coriander powder (optional)

  • ¾ to 1 tbsp oil

  • ¾ tbsp ginger garlic paste

  • ⅓ cup Greek yogurt or hung curd

For Sauce:

  • 2 to 3 tbsp butter or ghee (divided)

  • 1½ cups sliced onions (optional)

  • 600g (1.3 lbs) fresh tomatoes or 1 cup canned puree or ⅓ cup concentrate

  • 28 whole cashews (or substitute with ¼–⅓ cup heavy cream)

  • ½ cup water (to blend)

  • 1 to 2 tsp Kashmiri chili powder or paprika

  • 1 to 1½ tsp garam masala (divided)

  • 1 to 1½ tsp coriander powder (optional)

  • ½ tsp cumin powder (optional)

  • ½ to ¾ tsp salt (adjust to taste)

  • 1 tsp sugar

  • ½ tbsp kasuri methi

  • 1½ cups hot water (or 1 cup if omitting cashews)

  • ⅓ cup heavy cream

  • Whole spices (optional): 2-inch cinnamon, 4 green cardamoms, 4 cloves

  • 2 green chilies (optional)

  • Fresh coriander leaves, chopped (for garnish)

Directions

1. Marinate the Chicken:

  • Pat chicken dry. Marinate first with chili powder, salt, and lemon juice for 20 minutes.

  • Then add yogurt, ginger garlic paste, oil, spices, and kasuri methi. Mix and refrigerate for at least 30 minutes or up to 12 hours.

2. Prepare the Sauce Base:

  • (Optional) Sauté onions until golden, cool, and blend with tomatoes and soaked cashews plus ½ cup water to a smooth puree.

3. Cook the Sauce:

  • Heat 2 tbsp butter or ghee. Add whole spices (if using).

  • Add ginger garlic paste and green chilies. Sauté until aromatic.

  • Stir in chili powder, garam masala, coriander, and cumin powders.

  • Pour in the tomato-cashew puree and cook covered for 12–15 mins until thickened.

  • Add 1½ cups hot water and simmer for 10 mins.

4. Cook the Chicken:

  • Grill or pan-fry marinated chicken until lightly charred and cooked through. Optionally roast in the oven.

5. Assemble the Dish:

  • Add chicken to the thickened sauce. Simmer for 5–7 mins.

  • Add salt, sugar, kasuri methi, and additional garam masala.

  • Stir in heavy cream. Add more butter for richness, if desired.

6. Serve:

  • Garnish with cream and coriander. Serve hot with naan or rice.

Nutrients (Per serving, approx. 4 servings)

  • Calories: 385 kcal

  • Protein: 32g

  • Fat: 23g

  • Saturated Fat: 10g

  • Carbohydrates: 12g

  • Sugar: 7g

  • Fiber: 3g

  • Cholesterol: 119mg

  • Sodium: 701mg

  • Potassium: 934mg

  • Vitamin A: 39% DV

  • Vitamin C: 30% DV

  • Calcium: 6% DV

  • Iron: 11% DV

What Makes Butter Chicken Special

The uniqueness of Butter Chicken lies in its careful layering of flavor. Unlike spicier Indian dishes, this recipe leans toward mild, creamy warmth, making it accessible even to those new to Indian cuisine. The chicken is first marinated in a blend of yogurt, lemon juice, and spices, which tenderizes the meat and infuses it with flavor before it’s grilled or pan-seared to perfection. This process ensures that the chicken retains its juiciness while developing a slightly smoky char that contrasts beautifully with the creamy sauce.

The sauce is the heart of the dish—a smooth, slightly sweet tomato base blended with cashews or cream, then finished with butter and warm Indian spices. Garam masala, Kashmiri red chili powder, and kasuri methi (dried fenugreek leaves) lend the sauce its depth and complexity, while the finishing touch of cream adds a velvety richness that lingers on the palate.

This harmony between spice, sweetness, acidity, and fat is what makes Butter Chicken an enduring favorite. Every bite offers tender chicken cloaked in luscious, tangy-sweet tomato gravy that begs to be sopped up with bread or spooned over rice.

The Marination Magic

One of the most crucial steps in crafting a standout Butter Chicken is the marination. The two-stage process begins with a short marination in salt, lemon juice, and chili powder, which helps the chicken absorb initial flavor and tenderizes the surface. The second stage introduces a spiced yogurt mixture, which not only flavors the meat but also creates a protective barrier that keeps the chicken moist during cooking.

This technique is a nod to traditional tandoori preparations, where marinated meat is cooked in a clay oven. Although a tandoor isn’t required for home cooks, grilling or pan-searing the chicken until it develops a charred exterior adds an important smoky depth that enhances the final dish.

Marinating for at least 30 minutes is essential, though longer times up to 12 hours allow for a more thorough infusion of flavor. The longer the marination, the more the spices permeate the meat, contributing to a richer bite in the finished dish.

Building the Sauce: Flavor and Texture

The butter chicken sauce begins with a tomato base enriched by cashews or cream. Tomatoes are simmered with spices until thick and fragrant, then blended with soaked cashews for a nutty undertone and silky finish. In some versions, sautéed onions are also added for depth. Once blended and strained, the sauce is simmered again to intensify the flavor.

Butter and cream are introduced toward the end of cooking, offering a luxurious finish. The butter adds gloss and a silky mouthfeel, while the cream rounds out the acidity of the tomatoes, delivering a smooth, balanced sauce. A touch of sugar is often added to mellow any lingering tartness, and kasuri methi is sprinkled in to impart its distinctive aroma and faint bitterness.

This careful balancing act creates a sauce that is both comforting and complex. It’s rich without being heavy, spiced without being hot, and aromatic without being overwhelming.

Nutritional Highlights and Balance

While Butter Chicken is undeniably an indulgent dish, it can still fit into a balanced diet when enjoyed mindfully. Each serving provides a solid source of protein from the chicken, along with beneficial fats from the butter and cream. The dish is also rich in key vitamins and minerals, such as potassium, vitamin A, vitamin C, and iron, especially when made with fresh tomatoes and whole spices.

Using boneless chicken thighs adds moisture and flavor, though leaner cuts like chicken breast can be substituted to reduce fat. Cashews in the sauce provide plant-based nutrients and healthy fats, while the yogurt-based marinade contributes probiotics and helps digestion.

To keep the meal balanced, serve Butter Chicken with whole grain rice, quinoa, or a fiber-rich side salad. Moderating the amount of cream or using a lighter substitute like Greek yogurt can also reduce the richness without sacrificing flavor.

Serving Suggestions for a Full Experience

Butter Chicken shines when accompanied by sides that help soak up the flavorful sauce. Soft, fluffy naan or garlic butter naan is a traditional favorite, perfect for scooping and dipping. Basmati rice offers a more neutral base, allowing the curry’s flavor to shine through, while flaky paratha adds a crispy texture contrast.

For a fuller meal, consider adding cucumber raita or a tangy kachumber salad with red onions, tomatoes, and lemon juice to provide a cooling counterpoint. Pickled onions or a squeeze of fresh lime also work beautifully as garnishes.

Butter Chicken is often served during special meals and celebrations, but it’s simple enough to prepare for a cozy weeknight dinner. It also stores well, with flavors deepening after a day in the fridge, making it a great choice for make-ahead meals and meal prep.

Homemade vs. Restaurant Butter Chicken

While restaurant versions of Butter Chicken often taste indulgent and heavily spiced, homemade versions can be tailored to your taste and dietary preferences. By adjusting the level of cream, butter, spice, and sweetness, you can create a version that suits your palate perfectly.

Homemade Butter Chicken is also typically lighter than takeout versions, which may include added sugar, food coloring, or excess cream. Cooking at home allows you to select quality ingredients, reduce sodium, and avoid preservatives—making your dish healthier and more wholesome without compromising on taste.

It also offers an opportunity to understand and connect with the ingredients and techniques of Indian cuisine, encouraging appreciation for the layers of spice and tradition that go into every dish.

Conclusion

Butter Chicken is more than just a popular Indian dish—it’s a comforting culinary experience that captures the essence of warmth, richness, and harmony. From its humble beginnings as a creative way to repurpose tandoori chicken, it has evolved into a global favorite that bridges tradition and modern cooking.

With its marinated grilled chicken, velvety tomato-cashew sauce, and lush finishing touch of butter and cream, this dish embodies the sophistication of Indian cuisine while remaining deeply comforting. Whether you’re making it for a festive gathering or a quiet dinner at home, Butter Chicken never fails to impress with its aroma, texture, and taste.

Creating this dish at home allows for personalization and a deeper connection to the process, resulting in a meal that feels both indulgent and nourishing. As you ladle the vibrant orange sauce over fluffy rice or scoop it up with a warm naan, you’re not just serving dinner—you’re sharing a tradition rich in flavor, culture, and joy.

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