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–+ servings
Butter Chicken

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.
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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
  • 1 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

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 more salt if required. Once the sauce starts bubbling its ready.
  • Drizzle a little bit cream and garnish with finely chopped corriander/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.

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 Boneless Chicken, Butter Chicken, chicken curry
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