Easy Homemade Butter Chicken Recipe

Butter Chicken—also known as Murgh Makhani—is one of the most iconic Indian dishes in the world. With its velvety tomato-based curry, subtle spices, and tender chunks of marinated chicken, it’s the perfect entry point into Indian cuisine for many. The good news? You don’t need a tandoor or a trip to Delhi to enjoy restaurant-style butter chicken. This easy homemade version brings all the luxurious flavor of authentic butter chicken right to your table using pantry-friendly ingredients and simple cooking techniques.

The Story Behind Butter Chicken

Invented in the 1950s at Moti Mahal Restaurant in Delhi, butter chicken was created to make use of leftover tandoori chicken. The chefs combined it with a rich tomato and butter sauce, giving birth to what would become an internationally loved dish. It’s not traditionally spicy—rather, it is flavorful, rich, and slightly sweet, which appeals to a wide range of palates.

Understanding Key Ingredients

• Yogurt tenderizes the chicken while adding subtle tang.

• Garam Masala is a warming spice blend; essential for authentic flavor.

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• Tomato Puree forms the base of the sauce, lending acidity and color.

• Butter & Cream create the luxurious, rich finish butter chicken is known for.

Preparing the Chicken Marinade

Step-by-Step:

1. In a large bowl, combine the yogurt, lemon juice, garlic paste, ginger paste, and all the spices.

2. Add chicken pieces to the marinade and mix well to coat evenly.

3. Cover and refrigerate for at least 1 hour, ideally overnight.

Making the Sauce (Gravy)

Step 1: Sauté Aromatics

In a large skillet over medium heat:

• Melt 2 tbsp butter and optionally a splash of oil.

• Add chopped onions and sauté until golden-brown (about 8–10 minutes).

• Add garlic and ginger and cook for another 1–2 minutes until fragrant.

Step 2: Add Tomatoes and Spices

• Stir in tomato puree and tomato paste.

• Add chili powder, garam masala, cumin, and sugar.

• Simmer uncovered for 15–20 minutes until thick and deep red.

Step 3 (Optional): Blend

If you prefer a silky-smooth sauce:

• Let the mixture cool slightly and blend until smooth using a blender.

• Return the sauce to the pan.

Cooking and Combining Chicken with Sauce

Option 1: Oven/Grill (for extra flavor)

• Preheat oven to 425°F (220°C).

• Line a tray and bake the marinated chicken for 15–20 minutes until cooked and slightly charred.

Option 2: Stovetop Sauté

• Heat a pan and cook the chicken until browned and cooked through.

Final Step: Combine and Simmer

• Add the cooked chicken (and juices) to the tomato sauce.

• Stir in cream and 2 tbsp butter.

• Simmer gently for 10–15 minutes, letting flavors meld.

Taste and adjust seasoning—add more salt, cream, or butter as desired.

Optional Add-Ins and Customizations

• Spicy Version: Add green chili or extra chili powder.

• Cashew Butter Chicken: Blend soaked cashews into the sauce for a nutty richness.

• Vegetarian: Substitute paneer, tofu, or chickpeas for chicken.

• Low-fat: Use low-fat yogurt and cream alternatives (like cashew or oat cream).

Storage and Reheating

Refrigeration:

• Store leftovers in an airtight container for up to 4 days.

Freezing:

• Freeze for up to 3 months. Use freezer-safe containers or zip bags.

Reheating:

• Gently reheat on the stovetop, adding a splash of cream or milk if thickened.

• Microwave in short bursts, stirring in between.

Frequently Asked Questions (FAQs)

Q: Can I use canned tomatoes?
A: Yes, canned tomato puree or crushed tomatoes work well. Avoid overly acidic varieties.

Q: Is butter chicken spicy?
A: Traditionally, it’s mildly spiced—not hot. You can increase chili for more heat.

Q: Can I make it dairy-free?
A: Yes! Use coconut cream and oil instead of butter and dairy cream.

Q: What’s the difference between butter chicken and chicken tikka masala?
A: Butter chicken is richer, sweeter, and more buttery. Tikka masala is spicier and uses more complex spices.

Final Tips for Success

• Use chicken thighs for juicier, more flavorful results.

• Marinate overnight for deep flavor and tenderness.

• Don’t rush the sauce—allow it to simmer and develop richness.

• Balance the flavor: Use sugar, butter, and cream to mellow the acidity of tomatoes.

• Garnish generously: A swirl of cream and chopped cilantro elevates the presentation.

Conclusion

Homemade butter chicken is a culinary gift you can give yourself and those you cook for. It’s not just a dish—it’s an experience: the aroma of spices toasting, the sizzle of marinated chicken hitting a hot pan, the richness of butter and cream melding into tomato and spice. And despite its luxurious taste, it’s incredibly approachable with ingredients you likely already have.