Butter Chicken: A Creamy, Flavorful Indian Classic

Butter Chicken (also known as Murgh Makhani) is one of the most beloved dishes in Indian cuisine, known for its rich, creamy, and mildly spiced sauce. This dish features tender chicken thighs marinated in a blend of yogurt, lemon juice, and aromatic spices, which is then cooked in a luscious butter sauce with tomatoes, cream, and a variety of spices. The result is a comforting and indulgent meal that pairs perfectly with basmati rice and fresh cilantro. Perfect for a family dinner or a special occasion, Butter Chicken is a dish that promises to satisfy your taste buds with every bite.

For more delicious and easy Indian recipes, check out this collection of flavorful chicken dishes, or dive into this guide on making creamy curries at home.

Basic Recipe: Ingredients and Instructions

Butter Chicken Recipe: Creamy and Flavorful Indian Classic

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• Author: Jennifer Mitchell
• Total Time: 45 minutes (plus marinating time)
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This rich and creamy Butter Chicken (Murgh Makhani) is a popular Indian dish made with tender, marinated chicken in a flavorful spiced tomato sauce. The combination of aromatic spices like Kashmiri red chili powder, garam masala, and turmeric gives it an authentic taste. The dish is perfectly complemented by a silky, buttery sauce and served with fragrant basmati rice and fresh cilantro. This comforting, flavorful meal is perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1 ½ pounds boneless skinless chicken thighs

• ½ cup full-fat Greek yogurt

• 1 tablespoon fresh lemon juice

• 2 teaspoons minced ginger

• 3 garlic cloves, minced

• 1 teaspoon Kashmiri red chili powder

• 1 teaspoon garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon salt

• 2 tablespoons extra-virgin olive oil or avocado oil

For the Butter Sauce:

• 1 medium yellow onion, diced

• 2 teaspoons minced ginger

• 3 garlic cloves, minced

• 1 teaspoon Kashmiri red chili powder

• 1 teaspoon garam masala

• ½ teaspoon ground coriander

• ½ teaspoon cumin

• ¼ cup raw cashews

• 1 tablespoon coconut sugar, or other sweetener

• 1 (15-ounce) can crushed tomatoes

• 1 cup water

• 2 tablespoons unsalted butter, or ghee

• ½ cup heavy cream, or coconut cream

For Serving:

• Basmati rice

• Freshly chopped cilantro

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Instructions

1. Marinate the Chicken:

   • In a large bowl, combine the Greek yogurt, lemon juice, minced ginger, garlic, Kashmiri red chili powder, garam masala, turmeric, and salt.

   • Cut the chicken thighs into bite-sized pieces and add them to the bowl, mixing everything well to coat the chicken.

   • Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.

2. Cook the Chicken:

   • Heat the olive oil (or avocado oil) in a large skillet or pan over medium-high heat.

   • Add the marinated chicken to the pan in a single layer and cook for 5-7 minutes, turning occasionally until the chicken is browned and cooked through (internal temperature of 165°F).

   • Remove the chicken from the pan and set it aside.

3. Prepare the Butter Sauce:

   • In the same pan, add a little more oil if needed. Add the diced onion and cook over medium heat until softened and golden, about 5 minutes.

   • Add the minced ginger and garlic to the pan and cook for another 1-2 minutes, until fragrant.

   • Stir in the Kashmiri red chili powder, garam masala, ground coriander, and cumin. Cook the spices for 1 minute to bloom their flavors.

   • Add the raw cashews, coconut sugar, crushed tomatoes, and water to the pan. Stir well and bring the sauce to a simmer. Cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Finish the Sauce:

   • Use an immersion blender (or regular blender) to blend the sauce until smooth and creamy. If you prefer a chunkier texture, you can leave it as is.

   • Stir in the unsalted butter (or ghee) and heavy cream (or coconut cream), mixing until the sauce becomes silky and smooth.

   • Add the cooked chicken back into the pan and stir to coat the chicken in the buttery sauce. Simmer for 5 minutes, allowing the chicken to absorb the flavors.

5. Serve:

   • Serve the Butter Chicken over a bed of warm basmati rice.

   • Garnish with freshly chopped cilantro.

Notes

For a dairy-free option, substitute the heavy cream with coconut cream and the butter with ghee.

If you don’t have Kashmiri red chili powder, you can substitute with regular chili powder, though Kashmiri gives the dish a distinctive color and mild heat.

Adjust the sweetness and spice level to your taste by adding more coconut sugar or chili powder as desired.

• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving with rice
• Calories: 475
• Sugar: 8g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 8g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 39g
• Cholesterol: 130mg

Keywords: Butter Chicken

Instructions:

1. Marinate the Chicken:

• In a large bowl, combine the Greek yogurt, lemon juice, minced ginger, garlic, Kashmiri red chili powder, garam masala, turmeric, salt, and olive oil or avocado oil. Stir well to combine.
• Add the boneless, skinless chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 1 hour (preferably 4 hours or overnight) to allow the flavors to infuse.

2. Cook the Chicken:

• Heat a large skillet or pan over medium-high heat. Add a little oil and cook the marinated chicken thighs in batches for 4-5 minutes per side, until they are fully cooked and lightly charred on the outside. Remove the chicken from the skillet and set it aside. Once cooled slightly, cut the chicken into bite-sized pieces.

3. Prepare the Butter Sauce:

• In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes until softened. Add the minced ginger and garlic and sauté for another minute until fragrant.
• Stir in the Kashmiri red chili powder, garam masala, ground coriander, and cumin, and cook for an additional minute to toast the spices.
• Add the raw cashews to the skillet, followed by the coconut sugar and crushed tomatoes. Stir well and cook for 2-3 minutes.
• Pour in the water and bring the mixture to a simmer. Let it cook for about 5 minutes to combine the flavors.
• Use an immersion blender (or regular blender) to blend the sauce until smooth. If using a regular blender, let the sauce cool slightly before blending to avoid splattering.

4. Finish the Butter Sauce:

• Return the smooth sauce to the skillet, and stir in the butter (or ghee) and heavy cream (or coconut cream). Cook over low heat for an additional 3-5 minutes, stirring frequently, until the sauce is rich and creamy.

5. Combine Chicken and Sauce:

• Add the cooked, sliced chicken pieces to the sauce and stir to coat. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.

6. Serve:

• Serve the butter chicken over a bed of fluffy basmati rice, and garnish with freshly chopped cilantro. Enjoy your homemade Butter Chicken with a side of naan or roti for an authentic experience!

Advanced Techniques

1. Achieving the Perfect Chicken Texture:

To get the chicken extra tender, consider marinating the chicken overnight. The yogurt and lemon juice help to break down the proteins, making the chicken more tender. If you prefer, you can also grill the chicken to get a smoky flavor before adding it to the sauce.

2. Blending the Sauce:

Blending the sauce creates a smooth, velvety texture that is key to making the sauce rich and luxurious. Using an immersion blender directly in the pan makes this step easier, but if you don’t have one, a regular blender will work just as well.

3. Adjusting Spice Levels:

The Kashmiri red chili powder adds a mild heat and vibrant color to the dish. If you prefer a milder sauce, reduce the amount of chili powder, or omit it entirely. For more heat, increase the amount of chili powder or add a pinch of cayenne pepper to taste.

4. Using Ghee for Authentic Flavor:

Ghee is clarified butter, commonly used in Indian cooking, and it adds a deep, rich flavor to the butter chicken. If you’re looking for an authentic taste, use ghee in place of regular butter for a more traditional preparation.

5. Adding More Vegetables:

While Butter Chicken is traditionally served with just chicken, adding vegetables like bell peppers, peas, or spinach can enhance the dish’s nutrition and flavor. Simply add the veggies to the sauce before simmering, and cook until they are tender.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storage:

Store leftovers of Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. Be sure the chicken has cooled down before placing it in the fridge.

Reheating:

Reheat Butter Chicken by gently warming it in a skillet over low heat. You may need to add a splash of water or additional cream to loosen the sauce if it thickens too much in the refrigerator.

Freezing:

Butter Chicken freezes well. If you’re planning to make it in advance, store it in an airtight, freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Dietary Adaptations and Substitutions

For Gluten-Free Diet:

This recipe is naturally gluten-free, making it a great option for those following a gluten-free diet. Just ensure that any condiments or sauces you use (like garam masala) are free from gluten.

For Dairy-Free Diet:

To make this recipe dairy-free, substitute the butter with ghee or coconut oil and use coconut cream in place of heavy cream. These substitutions will still provide the rich, creamy texture without the dairy.

For Keto Diet:

This Butter Chicken recipe is low in carbs and works well for those on a keto diet. Just make sure to serve it with cauliflower rice or another low-carb side dish instead of traditional basmati rice.

For Paleo Diet:

For a Paleo-friendly version, use coconut yogurt for the marinade instead of Greek yogurt, and ensure the sweetener is Paleo-approved (like honey or coconut sugar). Additionally, substitute the heavy cream with coconut cream.

FAQs About The Recipe

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use boneless, skinless chicken breasts instead of thighs, but chicken breasts can sometimes dry out more easily. To avoid this, cook the chicken breasts until just done and be careful not to overcook them.

2. Can I make Butter Chicken spicier?

Yes! If you prefer more heat, increase the amount of Kashmiri red chili powder or add a pinch of cayenne pepper to the butter sauce. You can also add fresh chilies to the sauce for an extra kick.

3. Can I make Butter Chicken without cream?

Yes, if you prefer a lighter version, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. This will still give you a creamy texture without the dairy.

4. How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can also check if the chicken is fully cooked by slicing into the thickest part of the meat—there should be no pink and the juices should run clear.

5. Can I use a slow cooker for Butter Chicken?

Yes, you can cook the chicken in a slow cooker. Add the marinated chicken and sauce ingredients to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Finish the dish by adding cream and butter just before serving.

Conclusion & Final Thoughts

Butter Chicken is a creamy, flavorful dish that is sure to impress your family and guests. With its tender marinated chicken and rich, aromatic butter sauce, this dish is a perfect representation of Indian cuisine’s complexity and

depth of flavor. By adjusting the spices to your taste and choosing the right substitutions, you can make this dish fit various dietary preferences, from gluten-free to dairy-free and keto.