Butter Chicken Recipe

Butter Chicken Recipe with step by step pictures. Delicious Restaurant Style Butter Chicken masala pairs well with Chapati, Naan or Jeera Rice.. In this blog post I will be sharing butter chicken recipe with tips & tricks which will wow your guest any time. 

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Butter Chicken Recipe 

Over the years I have made plenty of butter chicken and this version is one of the best. It is easy to make and taste better than butter chicken which you will get in any restaurants. 

About Butter Chicken Recipe

Butter chicken, also known as Murgh Makhani, is a popular Indian dish that originated in the region of Punjab. It is a rich and creamy curry made with tender chicken pieces cooked in a tomato-based sauce with a generous amount of butter and cream. The chicken is typically marinated in a spiced yogurt mixture before being cooked in a tandoor (traditional clay oven) or grilled for added flavor. 

The sauce is made with tomatoes, onions, garlic, ginger, and a blend of aromatic spices. The dish is known for its vibrant orange-red color and its creamy texture. Butter chicken is often served with naan bread or rice and garnished with fresh coriander leaves. It is loved for its flavorful and indulgent taste, making it a favorite among both Indian food enthusiasts and international diners.

If you are vegetarian. You can use paneer instead of chicken. Or check out my Paneer Butter Masala Recipe.

Video for Butter Chicken Recipe

More Chicken Recipes,

Chicken Tikka Masala

Chicken Mughlai

Afghani Chicken

Chicken Curry

Chettinad Chicken

Check out my 300+ chicken recipes from the blog.

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Origin of Butter Chicken 

Butter chicken, also known as Murgh Makhani, is believed to have originated in the Indian subcontinent, specifically in the region of Punjab. It is said to have been created by a chef named Kundan Lal Gujral in the 1950s.

Kundan Lal Gujral was a chef at a restaurant called Moti Mahal in Delhi, India. Legend has it that he came up with the idea of butter chicken as a way to repurpose leftover tandoori chicken. He decided to cook the leftover chicken in a tomato-based gravy with a generous amount of butter and cream to make it flavorful and appealing.

The dish quickly gained popularity and became a signature dish at Moti Mahal. From there, it spread to other parts of India and eventually gained international recognition. Today, butter chicken is enjoyed by people all over the world and is considered one of the iconic dishes of Indian cuisine.

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Is Butter Chicken & Chicken Tikka Masala Same?

Butter chicken and chicken tikka masala are two popular Indian dishes, but they have some differences in terms of their origins, preparation, and flavors:

Origins:

• Butter chicken: Butter chicken is said to have originated in the region of Punjab, India. It was created by a chef named Kundan Lal Gujral in the 1950s, who accidentally prepared it by adding tomato and butter to leftover tandoori chicken.
• Chicken tikka masala: Chicken tikka masala is believed to have originated in the United Kingdom. It is said to be a British adaptation of Indian flavors, with influences from Punjabi cuisine.

Preparation:

• Butter chicken: In butter chicken, the chicken is typically marinated in a spiced yogurt mixture and cooked in a tandoor (traditional clay oven) or grilled for a smoky flavor. It is then added to a rich tomato-based sauce made with butter, cream, and a blend of spices.
• Chicken tikka masala: Chicken tikka masala involves marinating chicken in a spiced yogurt mixture and then grilling or baking it until tender. The cooked chicken is then added to a creamy and tangy tomato-based sauce flavored with a blend of aromatic spices.

Flavors:

• Butter chicken: Butter chicken has a milder and creamier flavor profile. It has a rich and smooth tomato-based sauce with a balanced combination of spices. The creaminess of the sauce comes from the addition of butter and cream, giving it a luscious texture.
• Chicken tikka masala: Chicken tikka masala has a bolder and spicier flavor profile. The tomato-based sauce has a tangy and slightly sweet taste, often with a hint of smokiness from the grilled chicken. It has a more vibrant and robust spice blend, which can vary depending on the recipe.

Overall, both dishes are delicious and popular choices in Indian cuisine. The choice between butter chicken and chicken tikka masala often comes down to personal preference for flavors and textures.

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Butter Chicken Sauce Ingredients

Butter chicken sauce is made of a combination of ingredients that create a rich and flavorful tomato-based sauce. Here are the key components of the sauce:

Butter

As the name suggests, butter is a fundamental ingredient in butter chicken sauce. It adds richness and a creamy texture to the sauce.

Tomatoes

Tomatoes are a crucial component, providing the base and tanginess to the sauce. Tomato puree or crushed tomatoes are commonly used.

Garlic, and Ginger

These aromatics add depth of flavor to the sauce. minced garlic, and grated ginger are sautéed to release their flavors.

Spices

A blend of spices is used to season the sauce. The specific spices may vary, but common ones include garam masala, chili powder, turmeric powder, and cumin powder. These spices give the sauce its distinctive Indian flavor.

Cream or Yogurt

Cream or yogurt is added to the sauce to provide richness and a creamy texture. It balances out the tanginess of the tomatoes and complements the spices.

Kasuri Methi (Dried Fenugreek Leaves)

Kasuri methi is often added for its unique flavor. It gives the sauce a slightly bitter and aromatic taste, enhancing the overall profile of the dish.

The combination of these ingredients creates a flavorful and creamy sauce that coats the chicken in butter chicken. It is important to note that variations can exist in different recipes, and chefs may have their own unique twists on the sauce.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe

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Butter Chicken Recipe | Chicken Makhani Recipe

Butter Chicken Recipe with Step by Step Pictures. Punjabi butter chicken is made with chicken, tomatoes and spices. The dish is finished with cream at the end which gives a creamy texture. Butter chicken goes well with garlic naan.

4.50 from 4 votes

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Marination Time: 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 servings

Calories: 489kcal

Ingredients

• ▢ 500 grams Boneless chicken cut into pieces
• ▢ ¼ cup Plain yogurt
• ▢ 1 tbsp Ginger-garlic paste
• ▢ 1 teaspoon Turmeric powder
• ▢ 2 teaspoon Kashmiri chili powder
• ▢ 1 tsp Cumin powder
• ▢ 1 teaspoon Garam masala
• ▢ 1 tablespoon Lemon juice
• ▢ Salt to taste

For the sauce:

• ▢ 2 tablespoon Oil + 1 tbsp
• ▢ 1 tsp Shahi jeera
• ▢ 1 piece Cinnamon
• ▢ 2 Cardamom crushed
• ▢ 2 teaspoons Ginger-garlic paste
• ▢ 2 Green chillies slit
• ▢ 6 Tomatoes pureed
• ▢ 1 tbsp Kashmiri chili powder adjust to taste
• ▢ 2 teaspoon Cumin powder
• ▢ 20 Cashews made into a paste with some water
• ▢ Salt to taste
• ▢ 2 tsp Sugar adjust to taste
• ▢ 1 tablespoon Kasuri methi dried fenugreek leaves, crushed
• ▢ 1 teaspoons Garam masala powder
• ▢ 3 tablespoons Butter
• ▢ ½ cup Heavy cream
• ▢ Fresh coriander leaves for garnish

Instructions

Marinate the chicken:

• ▢
  In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, cumin powder, garam masala, lemon juice, and salt. Mix well, ensuring the chicken is coated evenly. Cover the bowl and refrigerate for at least 1 hour or overnight to allow the flavors to develop.

Cook the chicken:

• ▢
  You can cook the chicken two ways. You can cook the chicken in a frying pan or grill the chicken in oven. For cooking chicken in a frying pan, Heat oil in a pan over medium heat. Add the marinated chicken pieces to the pan and cook until they are browned and cooked through. Set the cooked chicken aside.
• ▢
  For cooking chicken in oven. Preheat oven to 200 degree c. Place chicken on a baking tray and place the tray on the top rack of the oven. Grill the chicken for 15 mins till it is golden brown. Set aside.

Prepare the sauce:

• ▢
  In a separate pan, add 2 tbsp oil. Add in shahi jeera, cinnamon and cardamom. Let them sizzle. Add ginger-garlic paste, green chillies and cook for a minute until fragrant. Pour in the tomato puree and cook for a few minutes until the raw smell disappears. Add chilli powder, cumin powder, sugar and salt. Stir and cook for a minute to release the flavors. Add in the cashew puree and mix well. Cover and cook on low heat for 10 mins or so.

Simmer and garnish

• ▢
  Pour little water into the gravy to form the sauce. Add in the grilled chicken pieces and gently mix. Allow the butter chicken to simmer on low heat for about 10-15 minutes to allow the flavors to meld together. Crush the kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the butter chicken. Add garam masala powder and mix well. Turn off the heat and add in cream and butter. Mix well. Garnish with fresh coriander leaves.
• ▢
  Your butter chicken is now ready to be served! Enjoy it with naan, rice, or your preferred accompaniment.

Video

Notes

1. Marinate the chicken: Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor. It is recommended to marinate the chicken for at least 1 hour or overnight in the refrigerator for the best results.
2. Use a combination of butter and oil: While butter is an essential component of butter chicken. The oil also helps to achieve a balanced flavor and prevents the dish from becoming too heavy. Finishing the curry with butter enhances the flavour.
3. Use tomato puree: Tomato puree provides a rich and smooth texture to the sauce. You can either use canned tomato puree or make your own by blending fresh tomatoes.
4. Adjust the spice level: Butter chicken is typically mild to moderately spicy. Adjust the amount of chili powder and other spices according to your taste preferences. You can add more or less depending on how spicy you like it.
5. Simmer for a good amount of time: After adding the chicken to the sauce, allow it to simmer on low heat for at least 10-15 minutes. This helps the chicken absorb the flavors of the sauce and ensures that it is cooked through.
6. Add kasuri methi for an authentic flavor: Kasuri methi, or dried fenugreek leaves, adds a distinct flavor to butter chicken. Crush a few leaves between your palms and sprinkle them over the dish towards the end of cooking for an authentic touch.
7. Finish with cream: To achieve the creamy and rich texture of butter chicken, finish the dish by adding heavy cream towards the end of cooking. This adds a velvety smoothness to the sauce.
8. Garnish and serve: Garnish the butter chicken with fresh coriander leaves before serving. It adds a fresh and aromatic touch to the dish. Serve with naan bread, rice, or roti for a complete meal.

Remember, these tips are guidelines, and you can always adjust the recipe according to your taste preferences. Enjoy your homemade butter chicken!

Nutrition

Serving: 1servings | Calories: 489kcal | Carbohydrates: 15g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 243mg | Potassium: 1051mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2311IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 3mg

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Butter Chicken Recipe with Step by Step Pictures

1)Take chicken in a bowl.

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2)Add in spices and ginger garlic paste

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3)Add lemon juice, salt.

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4)Add curd (yogurt)

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4)Mix well and let it marinate.

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5)You can cook chicken in oven or in tawa

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6)You have to cook till chicken is almost done and gets good colour.

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7)Now the chicken is done.

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8)Heat oil in a pan. Add in whole spices.

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9)Let them sizzle. Add ginger garlic paste.

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10)Add green chillies

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11)Add tomato puree

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12)Cover and cook for 5 mins.

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13)Now tomatoes are cooked.

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15)Add spice powders

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16)Add sugar to taste

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17)Add in ground cashews

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18)Mix well and cook on low.

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19)Add water

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20)Add in cooked chicken

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21)Simmer for 10 mins on low.

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22)Add kasuri methi leaves.

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23)Add garam masala.

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24)Add in cream

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25)Finish with butter

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26)Mix well

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27)Add in coriander leaves and serve.

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Butter Chicken Tips & Tricks

1. Marinate the chicken: Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor. It is recommended to marinate the chicken for at least 1 hour or overnight in the refrigerator for the best results.
   
2. Use a combination of butter and oil: While butter is an essential component of butter chicken, using a combination of butter and oil prevents the butter from burning. The oil also helps to achieve a balanced flavor and prevents the dish from becoming too heavy.
   
3. Use tomato puree: Tomato puree provides a rich and smooth texture to the sauce. You can either use canned tomato puree or make your own by blending fresh tomatoes.
   
4. Adjust the spice level: Butter chicken is typically mild to moderately spicy. Adjust the amount of chili powder and other spices according to your taste preferences. You can add more or less depending on how spicy you like it.
   
5. Simmer for a good amount of time: After adding the chicken to the sauce, allow it to simmer on low heat for at least 10-15 minutes. This helps the chicken absorb the flavors of the sauce and ensures that it is cooked through.
   
6. Add kasuri methi for an authentic flavor: Kasuri methi, or dried fenugreek leaves, adds a distinct flavor to butter chicken. Crush a few leaves between your palms and sprinkle them over the dish towards the end of cooking for an authentic touch.
   
7. Finish with cream: To achieve the creamy and rich texture of butter chicken, finish the dish by adding heavy cream towards the end of cooking. This adds a velvety smoothness to the sauce.
   
8. Garnish and serve: Garnish the butter chicken with fresh coriander leaves before serving. It adds a fresh and aromatic touch to the dish. Serve with naan bread, rice, or roti for a complete meal.

Remember, these tips are guidelines, and you can always adjust the recipe according to your taste preferences. Enjoy your homemade butter chicken!

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Serving Suggestions

Butter chicken is typically served with a variety of accompaniments that complement its flavors. Here are some common options:

1. Naan bread: Butter chicken pairs exceptionally well with naan, a soft and fluffy Indian bread. The naan can be used to scoop up the chicken and sauce, enhancing the overall dining experience.
   
2. Rice: Butter chicken is often served with steamed basmati rice. The mild and creamy sauce of the dish blends beautifully with the fragrant and fluffy rice.
   
3. Roti or Chapati: Roti or chapati, which are unleavened Indian bread, are also popular choices to accompany butter chicken. They provide a slightly lighter alternative to naan.
   
4. Pulao: In addition to plain steamed rice, you can also serve butter chicken with a flavorful rice dish like vegetable pulao or biryani. These rice preparations add an extra layer of aromatic spices and vegetables to the meal.
   
5. Raita: Raita, a refreshing yogurt-based side dish, complements the richness of butter chicken. It helps to balance the flavors and provides a cooling effect. Common raita variations include cucumber raita, onion raita, or mint raita.
   
6. Salad: A simple salad can be served as a fresh and crunchy accompaniment. A cucumber and tomato salad with a dash of lemon juice and fresh coriander can provide a nice contrast to the flavors of the dish.

These are just a few examples, and you can customize the accompaniments based on your preferences. Ultimately, the aim is to have a combination of bread, rice, or other side dishes that enhance the enjoyment of the butter chicken.

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Storage Suggestions

Butter chicken can be stored in the refrigerator for up to 3-4 days. It is important to properly store it to maintain its freshness and quality. Here are some guidelines:

1. Allow it to cool: Before storing the butter chicken, let it cool down to room temperature. This helps prevent condensation and moisture buildup in the container.
   
2. Use airtight containers: Transfer the butter chicken to airtight containers or sealable freezer bags. Make sure the containers are clean and have a tight seal to prevent air and moisture from entering.
   
3. Refrigerate promptly: Place the containers of butter chicken in the refrigerator within 2 hours of cooking. This helps prevent the growth of bacteria and keeps the dish safe to consume.
   
4. Label and date: To keep track of the storage time, label the containers with the date of preparation. This will help you identify how long the butter chicken has been stored.
   
5. Reheat properly: When reheating the stored butter chicken, ensure it reaches an internal temperature of 165°F (74°C) to ensure it is heated through and safe to eat. You can reheat it on the stovetop or in the microwave.
   
6. Check for spoilage: Before consuming leftover butter chicken, always check for any signs of spoilage, such as a foul odor, mold, or unusual texture. If you notice any of these signs, it is best to discard the dish.

Remember that the storage time mentioned is a general guideline, and it's important to use your judgment and consider factors like the freshness of the ingredients used and the cooking environment. If in doubt, it is better to err on the side of caution and consume the butter chicken within a shorter timeframe or freeze it for longer storage.