Are you craving rich, creamy, and comforting Indian food? You do not have to order takeout tonight! This easy butter chicken recipe is exactly what you need. Butter chicken, also known as Murgh Makhani, is one of the most loved Indian dishes worldwide. Tender, smoky chicken pieces are cooked in a luscious, spiced tomato and butter gravy that simply melts in your mouth.
Many people think making perfect butter chicken at home is too difficult, but this step-by-step guide proves otherwise. Using simple pantry ingredients and an easy smoking technique, you can get that authentic restaurant-style flavour right in your kitchen. Whether you are cooking for a special weekend family dinner or just treating yourself, this butter chicken recipe will surely become a favourite in your home. Get ready to impress everyone with this fantastic and easy butter chicken recipe!
Also Read: Crispy Chicken Fry Recipe: Easy KFC Style at Home
Ingredients List
For the Chicken Marinade:
- 500g (1.1 lbs) boneless soft chicken (cut into bite-sized pieces)
- ½ tsp ginger-garlic paste
- ½ tsp salt
- ½ tsp cumin-coriander powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- A pinch of turmeric powder
For the Gravy Paste:
- 2 medium onions (roughly chopped and lightly roasted in butter)
- 1 large tomato (roughly chopped and lightly roasted)
- 1 whole garlic bulb (peeled and lightly roasted)
- ½ inch ginger (lightly roasted)
- 1 green chilli
- 10-15 cashew nuts
- A small handful of fresh coriander leaves
- A splash of water (for blending)
For the Main Curry:
- 3-4 tbsp butter
- 1 tsp Kashmiri red chilli powder (for a beautiful colour)
- ½ tsp garam masala
- Salt to taste
- 1 tbsp Kasuri methi (dried fenugreek leaves)
- 2-3 tbsp fresh cream (or whisked milk cream/malai)
- Hot water (to adjust the gravy thickness)
- Fresh coriander leaves (for garnish)
- 1 small piece of charcoal (optional, to give a smoky flavour)
Step-by-Step Instructions
- Marinate the Chicken: In a mixing bowl, add the chicken pieces, ginger-garlic paste, salt, cumin-coriander powder, red chilli powder, garam masala, and turmeric. Mix everything well with your hands. Cover the bowl and let the chicken rest for 10 minutes.
- Make the Gravy Paste: In a blender, add the lightly roasted onions, tomato, garlic, ginger, green chilli, cashew nuts, and fresh coriander. Add a little water and blend until it becomes a very smooth paste. Set this aside.
- Pan-fry the Chicken: Heat a pan and melt some butter. Place the marinated chicken pieces in the pan and fry them until they have a lovely golden-brown colour on both sides.
- Smoke the Chicken (Optional): Once the chicken is cooked, push the pieces to the sides of the pan. Place a small steel bowl in the centre. Heat a small piece of charcoal on the stove until red hot, then carefully place it in the bowl. Pour a few drops of melted butter over the hot charcoal, and quickly cover the pan with a tight lid. Let it sit for a few minutes to give the chicken a rich, smoky flavour. Remove the bowl afterwards.
- Cook the Gravy Base: In a deep pan or pot, heat some butter. Once melted, add the Kashmiri red chilli powder and immediately pour in the blended gravy paste. Mix well. Rinse your blender with a little hot water and pour that in as well. Cook this mixture for about 2 minutes.
- Simmer the Spices: Add the garam masala and salt to taste. Mix well, cover the pan, and let the gravy cook on a low flame for about 10 minutes until the oil starts to separate.
- Bring it All Together: Add the cooked, smoky chicken to the rich gravy. Mix it gently. Crush the Kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the top. Add the fresh cream and pour in a little hot water to get your desired gravy thickness.
- Final Simmer and Garnish: Cover the pan one last time and let this easy butter chicken recipe simmer on low heat for 10 to 15 minutes. Once done, turn off the heat. Garnish with a little more butter, an extra swirl of cream, and freshly chopped coriander leaves. Enjoy!
Also Read: Easy Chicken Pav Recipe | Quick & Tasty Kids Snack
Cooking Tips for Better Results
- Use boneless chicken thighs: While you can use chicken breasts, chicken thighs stay much juicier and softer during cooking.
- Don’t skip the cashews: Cashews give the butter chicken its signature creamy, sweet, and rich texture.
- Roast the veggies: Lightly roasting the onions, tomatoes, and garlic in butter before blending them takes away their raw smell and deepens the flavour.
- Use Kashmiri chilli powder: This gives the dish a vibrant red restaurant-style colour without making it too spicy.
Variations
- Vegan Version: Swap the chicken for firm tofu or cauliflower florets. Use vegan butter and thick coconut cream instead of dairy cream.
- Vegetarian Version: Swap the chicken for paneer (Indian cottage cheese).
- Spicy Version: Add an extra green chilli to the gravy paste or use a hotter variety of red chilli powder.
- Kids-Friendly Version: Skip the green chillies entirely and reduce the red chilli powder. The creamy cashew base is naturally sweet and loved by children!
Serving Suggestions
- Breads: Serve hot with garlic naan, butter roti, or flaky parathas to soak up the creamy gravy.
- Rice: It pairs beautifully with steamed Basmati rice, Jeera rice (cumin rice), or a mild vegetable pulao.
- Sides: Add a side of thinly sliced onions with a squeeze of lemon juice, or a fresh green salad to cut through the richness of the curry.
Also Read: Easy Butter Garlic Chicken Recipe (Hotel-Style)
Frequently Asked Questions (FAQs)
Q: Can I use chicken with bones for this easy butter chicken recipe?
A: Yes! You can definitely use bone-in chicken. Just remember that chicken with bones might take a few minutes longer to cook in the pan compared to boneless pieces.
Q: What can I use instead of fresh cream?
A: If you don’t have store-bought fresh cream, you can use “malai” (the thick cream that forms on top of boiled milk). Just whisk it well until smooth before adding it to the gravy.
Q: How can I store the leftovers?
A: You can store leftover butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q: Is it necessary to do the charcoal smoke step?
A: No, the charcoal smoke step is completely optional. However, it gives the dish that authentic “tandoori” restaurant flavour, so it is highly recommended if you want the best taste!
Q: Why is my butter chicken gravy not perfectly smooth?
A: To get a silky smooth gravy, make sure you blend your roasted onions, tomatoes, and cashews very well with a splash of water. If your blender isn’t very powerful, you can strain the paste through a sieve before adding it to the pan.
Easy Butter Chicken Recipe That Tastes Better Than Takeout
Ingredients
For the Chicken Marinade:
- 500 g 1.1 lbs boneless soft chicken (cut into bite-sized pieces)
- ½ tsp ginger-garlic paste
- ½ tsp salt
- ½ tsp cumin-coriander powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- A pinch of turmeric powder
For the Gravy Paste:
- 2 medium onions roughly chopped and lightly roasted in butter
- 1 large tomato roughly chopped and lightly roasted
- 1 whole garlic bulb peeled and lightly roasted
- ½ inch ginger lightly roasted
- 1 green chilli
- 10-15 cashew nuts
- A small handful of fresh coriander leaves
- A splash of water for blending
For the Main Curry:
- 3-4 tbsp butter
- 1 tsp Kashmiri red chilli powder for a beautiful colour
- ½ tsp garam masala
- Salt to taste
- 1 tbsp Kasuri methi dried fenugreek leaves
- 2-3 tbsp fresh cream or whisked milk cream/malai
- Hot water to adjust the gravy thickness
- Fresh coriander leaves for garnish
- 1 small piece of charcoal optional, to give a smoky flavour
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, add the chicken pieces, ginger-garlic paste, salt, cumin-coriander powder, red chilli powder, garam masala, and turmeric. Mix everything well with your hands. Cover the bowl and let the chicken rest for 10 minutes.
Step 2: Make the Gravy Paste
- In a blender, add the lightly roasted onions, tomato, garlic, ginger, green chilli, cashew nuts, and fresh coriander. Add a little water and blend until it becomes a very smooth paste. Set this aside.
Step 3: Pan-fry the Chicken
- Heat a pan and melt some butter. Place the marinated chicken pieces in the pan and fry them until they have a lovely golden-brown colour on both sides.
Step 4: Smoke the Chicken (Optional)
- Once the chicken is cooked, push the pieces to the sides of the pan. Place a small steel bowl in the centre. Heat a small piece of charcoal on the stove until red hot, then carefully place it in the bowl. Pour a few drops of melted butter over the hot charcoal, and quickly cover the pan with a tight lid. Let it sit for a few minutes to give the chicken a rich, smoky flavour. Remove the bowl afterwards.
Step 5: Cook the Gravy Base
- In a deep pan or pot, heat some butter. Once melted, add the Kashmiri red chilli powder and immediately pour in the blended gravy paste. Mix well. Rinse your blender with a little hot water and pour that in as well. Cook this mixture for about 2 minutes.
Step 6: Simmer the Spices
- Add the garam masala and salt to taste. Mix well, cover the pan, and let the gravy cook on a low flame for about 10 minutes until the oil starts to separate.
Step 7: Bring it All Together
- Add the cooked, smoky chicken to the rich gravy. Mix it gently. Crush the Kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the top. Add the fresh cream and pour in a little hot water to get your desired gravy thickness.
Step 8: Final Simmer and Garnish
- Cover the pan one last time and let this easy butter chicken recipe simmer on low heat for 10 to 15 minutes. Once done, turn off the heat. Garnish with a little more butter, an extra swirl of cream, and freshly chopped coriander leaves. Enjoy!
