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–+ servings
Butter Chicken

Authentic Butter Chicken

Make rich, creamy Butter Chicken (Murgh Makhani) at home with this easy, authentic Indian recipe. A step-by-step guide for restaurant-style curry that’s perfect with naan or rice.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Serves
Calories 333 kcal

Ingredients
  

  • 700 g Boneless Chicken

Marinade

  • ¼ cup Plain Yoghurt
  • 1 tbsp Garlic ginger paste
  • 1 tbsp Lemon Juice
  • 1½ tsp Salt
  • 1½ tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Kashmiri Red Chilli (Alternative Paprika)

Sauce

  • 1 Large onion finely chopped
  • 2 Large Tomato finely chopped See Notes
  • 1/4 cup Cooking Oil
  • 1 tsp Salt
  • 1 tsp Red Chilli powder
  • ½ tsp Turmeric
  • 1 tsp Kashmiri Red Chilli Powder See Notes
  • 1 tsp Cumin Powder
  • 1 tsp Coriander powder
  • ¼ tsp Garam Masala
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • ¼ cup Cream See Notes
  • 1 tbsp Butter
  • Coriander/Cilantro for Garnish
  • Sugar See Notes

Instructions
 

  • Cut chicken into 1½ inch thin pieces.
  • In a mixing bowl combine chicken with all the marinade ingredients.
  • Marinate chicken for at least half an hour or up to 24 hours for the best results.
  • Heat oil in a pan and fry onion until sautéed. Add garlic and ginger, fry for 2 minutes on low heat.
  • Add all the spices except Kasuri Methi and Garam masala and fry for another minute and then add tomatoes.
  • Add 1¼ cup of water, once the water starts to boil, cover and cook on low heat for 30 minutes.
  • While the sauce is simmering, you can cook the chicken. Heat oil in a pan or skillet.
  • Put chicken in the pan but make sure the pan is not too overcrowded. Turn the sides to get nice colour on each side.
  • Take the cooked chicken out and set aside.
  • Pour the sauce in a blender or using a stick blender puree it. Pour it back into the same pot using a sieve. Using a spatula make sure all the liquid is strained leaving behind only fiber from tomato and onion. Discard that.
  • On medium low heat allow the sauce to heat up again and then add the grilled chicken.
  • Add cream gradually while stirring the sauce. Make sure the cream is at room temperature, not cold straight from the fridge.
  • Lastly add butter and some kasuri methi (dried fenugreek leaves) and garam masala.
  • Taste test at this stage and add a little bit of sugar if the sauce is bit tart. Adjust salt if required. Once the sauce starts bubbling its ready.
  • Drizzle a little bit cream and garnish with finely chopped coriander/cilantro
  • Serve with steamed rice or naan.

Notes

  • If Kashmiri red chilli is not available use Paprika.
  • You can choose between full fat cream, cooking cream or lite cream. Even sour cream works perfectly fine.
  • Use very finely chopped tomatoes. Canned crushed tomatoes can also be used. you can also use passata.
  • You will need little bit of sugar to adjust the tartness of tomatoes. Taste the sauce and adjust salt and sugar as needed, but avoid making it too sweet.”

Nutrition

Serving: 216gCalories: 333kcalCarbohydrates: 8.31gProtein: 27.24gFat: 21.6gSaturated Fat: 4.9gPolyunsaturated Fat: 7.6gMonounsaturated Fat: 7.47gCholesterol: 85mgFiber: 2.5gSugar: 3.66gCalcium: 78mgIron: 2.93mg
Keyword chicken, curry
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