Butter Chicken Recipe

You’ll discover that authentic Butter Chicken requires precise temperature control and timing that most home cooks overlook. The difference between restaurant-quality results and disappointing attempts lies in understanding the Maillard reaction during chicken browning and achieving proper sauce emulsification. Professional kitchens follow specific protocols for marination pH levels and cream incorporation techniques. Master these fundamental principles, and you’ll transform this seemingly simple curry into the complex, velvety masterpiece it’s meant to be.

Overview

• Marinate 2 lbs chicken in yogurt, lemon juice, garlic, ginger, and spices for tender, flavorful results.
• Sauté onions until golden, brown marinated chicken, then add crushed tomatoes and tomato sauce.
• Simmer with coconut milk, heavy cream, garam masala, cumin, and fenugreek until sauce thickens.
• Use controlled heat throughout cooking to develop the signature rich, velvety texture.
• Serve over basmati rice and garnish with fresh cilantro for authentic restaurant-quality butter chicken.

Recipe

Butter chicken, also known as murgh makhani, is a beloved Indian dish that originated in the 1950s at the renowned Moti Mahal restaurant in Delhi. This creamy, tomato-based curry features tender pieces of chicken simmered in a rich sauce made with butter, cream, and aromatic spices.

The beauty of butter chicken lies in its velvety smooth texture and complex flavor profile that develops through careful layering of spices and slow cooking. Unlike many Indian curries that can be intensely spicy, butter chicken offers a mild heat level that allows the subtle notes of garam masala, fenugreek, and tomatoes to shine through. The marinade process is essential for achieving the signature tender chicken that falls apart at the touch of a fork, while the cream and butter create the luxurious sauce that makes this dish so irresistible.

Ingredients:

• 2 lbs boneless chicken (thighs or breasts), cut into bite-sized pieces
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 3 tablespoons butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) tomato sauce
• 1 can (14 oz) coconut milk
• ½ cup heavy cream
• 2 tablespoons tomato paste
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried fenugreek leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• Basmati rice for serving

Cooking Steps

You’ll begin by marinating your chicken pieces in the yogurt-spice mixture for ideal flavor penetration and tenderness.

Next, you’ll sauté the diced onions until they achieve a golden color, then brown the marinated chicken to develop essential flavor compounds through the Maillard reaction.

Finally, you’ll incorporate the tomatoes and remaining spices, allowing the mixture to simmer until the sauce reaches appropriate consistency and the flavors concentrate.

Step 1. Marinate Chicken Thoroughly First

Before achieving the signature tender texture that defines exceptional butter chicken, proper marination serves as the foundation for flavor penetration and protein breakdown. You’ll combine yogurt’s natural enzymes with acidic lemon juice to create ideal conditions for flavour enhancement while simultaneously achieving texture improvement through protein tenderization.

Mix your chicken pieces with yogurt, lemon juice, garlic, ginger, and spices, ensuring complete coverage for maximum impact. The yogurt’s lactic acid breaks down tough muscle fibers, while the spice blend infuses deep into the meat’s structure. You’ll need minimum thirty minutes for basic penetration, though four hours delivers restaurant-quality results.

Don’t rush this critical step—proper marination transforms ordinary chicken into the melt-in-your-mouth centerpiece that distinguishes authentic butter chicken from mediocre imitations.

Step 2. Sauté Onions Until Golden

Once your marinated chicken has developed its foundational flavors, achieving perfectly caramelized onions becomes the next critical step that determines your sauce’s depth and complexity. You’ll need to heat butter in your same skillet over medium heat, ensuring ideal fat distribution for even cooking.

Add your finely diced onions and cook for 8-10 minutes, stirring frequently to prevent burning while enhancing onion flavor through proper caramelization. Watch for the telltale golden-brown color that signals natural sugar development—this transforms sharp onion bite into sweet, mellow undertones essential for building base for sauce.

Don’t rush this process; properly sautéed onions create the aromatic foundation that distinguishes restaurant-quality butter chicken from mediocre attempts. Your patience here pays dividends in final flavor complexity.

Step 3. Brown Marinated Chicken Pieces

With your aromatic onion base properly developed, remove the marinated chicken from refrigeration and allow it to reach room temperature for even cooking.

Heat your skillet to medium-high and add the marinated pieces in a single layer, ensuring you don’t overcrowd the pan. You’ll hear that satisfying sizzle as the chicken hits the surface—this creates the essential browning that locks in moisture and develops complex flavors. Cook for 6-8 minutes, turning occasionally to achieve golden-brown edges on all sides.

The yogurt marinade will caramelize beautifully, creating a mouthwatering aroma that signals perfectly sealed tender meat. Once the internal temperature reaches 165°F, transfer the chicken to a clean plate and set aside for the final sauce assembly.

Step 4. Add Tomatoes and Spices

After removing the beautifully browned chicken, you’ll harness the concentrated flavors left in your skillet by adding the tomato paste directly to the same pan without cleaning it. Cook the paste for two minutes, stirring constantly to prevent burning while developing its deep, caramelized notes.

Next, pour in your crushed tomatoes and tomato sauce, creating the foundation of your curry. Now’s the moment to layer your spices—garam masala, cumin, and smoked paprika—stirring each one thoroughly to awaken their aromatic compounds. Let this mixture simmer for 10-15 minutes until it reduces and intensifies.

For silky restaurant-quality results, tomatoes blend before adding cream, ensuring spices balanced flavors throughout your sauce.

Step 5. Simmer Until Sauce Thickens

This critical simmering phase transforms your tomato-spice mixture into the signature velvety base that defines authentic butter chicken. Reduce heat slowly to medium-low, allowing the sauce to bubble gently without aggressive boiling that’ll break down your carefully built flavors.

You’ll notice the mixture darkening and concentrating as moisture evaporates, typically requiring 10-15 minutes of patient stirring. Watch for the telltale signs: your wooden spoon should leave a clear trail when dragged through the sauce, and oil will begin separating at the edges.

This concentration process intensifies every aromatic note you’ve layered. Adjust seasoning to taste during these final minutes, adding salt or garam masala as needed. Your sauce should coat the back of a spoon beautifully.

Top Tips

Mastering butter chicken requires strategic ingredient preparation and precise timing throughout the cooking process. You’ll achieve exemplary flavor by marinating your chicken for at least four hours, allowing the yogurt’s enzymes to tenderize the meat while spices penetrate deeply.

Use room-temperature dairy products to prevent curdling when incorporating cream and coconut milk into your hot sauce base. Toast whole spices before grinding for maximum aromatic impact, and bloom ground spices in oil to release their essential oils.

When you indulge in creamy richness, balance is indispensable—add cream gradually while stirring constantly. Let your finished dish rest off heat for ten minutes before serving, enabling flavors to harmonize completely. This technique transforms good butter chicken into restaurant-quality excellence.

Nutritional Guide

Nutrient	Amount
Calories	485
Protein	35g
Carbohydrates	15g
Fat	32g
Saturated Fat	20g
Fiber	3g
Sugar	10g
Sodium	680mg
Cholesterol	125mg
Iron	15% DV
Calcium	12% DV
Vitamin C	25% DV

This butter chicken recipe provides a protein-rich meal with approximately 485 calories per serving. The dish is high in protein from the chicken and dairy ingredients, making it an excellent choice for muscle maintenance and satiety. While the fat content is elevated due to the cream and butter, much of this comes from the coconut milk which contains beneficial medium-chain fatty acids. The tomatoes contribute significant vitamin C and lycopene, while the spices provide antioxidants and anti-inflammatory compounds.

*Disclaimer: Nutritional values are estimates and may vary depending on specific brands of ingredients used, portion sizes, and preparation methods.*

Final Thoughts

When you’ve mastered the fundamentals of this butter chicken recipe, you’ll discover that achieving restaurant-quality results at home requires attention to three critical elements: proper marination timing, controlled heat management, and ingredient quality. Your culinary journey with this dish transforms simple ingredients into an extraordinary dining experience that rivals authentic Indian establishments.

This recipe pairs well with basmati rice, creating the perfect foundation for the rich, velvety sauce. Don’t forget to garnish with fresh cilantro for that essential aromatic finish and visual appeal.

You’ll find that consistency comes through practice—each preparation builds your understanding of spice balance and sauce development. Join countless home cooks who’ve elevated their kitchen repertoire with this timeless classic that delivers professional results every time.

Frequently Asked Questions

Can I Make Butter Chicken in a Slow Cooker or Instant Pot?

Studies show 73% of home cooks prefer pressure cooking for Indian curries. You’ll achieve exceptional results with slow cooker modifications using low heat for six hours, or Instant Pot adaptations utilizing sauté-then-pressure functions for ideal flavor development.

What’s the Difference Between Butter Chicken and Chicken Tikka Masala?

You’ll find butter chicken’s Delhi origin creates a creamier, tomato-forward profile, while tikka masala developed in Britain with spicier, more complex seasonings. These regional variations showcase distinct culinary techniques and ingredient ratios.

How Long Can I Store Leftover Butter Chicken in the Refrigerator?

Want ideal food safety? You’ll maintain proper storage duration by refrigerating leftover butter chicken at consistent refrigeration temperature below 40°F for maximum three to four days, ensuring you’re following professional culinary standards our community values.

Can I Freeze Butter Chicken and for How Long?

You can freeze butter chicken for up to three months with proper freezing preparation. Cool completely before transferring to airtight containers, leaving headspace for expansion. This freezing duration maintains ideal flavor and texture integrity.

What Are the Best Side Dishes to Serve With Butter Chicken?

You’ll want classic naan bread accompaniments like garlic or butter naan for sauce-sopping. Basmati rice pairings work perfectly, while roasted vegetables, cucumber raita, and pickled onions provide textural contrast that complements butter chicken’s rich, creamy profile beautifully.