Easy Butter Chicken Recipe

Butter chicken is one of the most ordered dishes in the world for a reason. Its sauce is smooth and only lightly spiced, the chicken is tender, and each mouthful is rich yet not heavy. The good point is that you don’t have to have a restaurant kitchen or rely on a long list of ingredients in order to prepare it. This simple butter chicken recipe makes use of common pantry spices and requires about 45 minutes in total, including the marinating time.

What Is Butter Chicken?

Butter chicken, which is also known as murgh makhani, is a North Indian dish consisting of chicken that has been marinated and then simmered in a creamy tomato sauce before being finished off with butter. The dish is mild and a little sweet, having a warm spice base, so it is an excellent choice for someone who is new to cooking Indian food and is also a favourite among children and those who donot like spicy food.

Why You’ll Love This Recipe

• Ready in 45 minutes with no overnight marinating

• Beginner-friendly, using simple steps and common spices

• Restaurant-style flavor, with a smooth, glossy sauce

• Easy to adjust: make it milder, spicier, or lighter

• Great for meal prep, because the flavor improves the next day

Easy Butter Chicken Recipe: Creamy, Rich & Ready in 45 Minutes

Make creamy, restaurant-style butter chicken at home with this easy recipe. Simple spices, tender chicken, and a silky tomato sauce. Perfect with naan or rice.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Marinating time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

Ingredients

For the chicken marinade:

• 700 g 1.5 lb of boneless chicken thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tbsp lemon juice
• ½ tsp salt

For the sauce:

• 3 tbsp butter plus 1 tbsp extra to finish
• 1 tbsp oil
• 1 large onion finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree or 3 ripe tomatoes, blended
• 1 bay leaf 1 small cinnamon stick, 2 green cardamom pods
• 1 tsp Kashmiri chili powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp sugar optional, to balance acidity
• 1 tsp dried fenugreek leaves kasuri methi, crushed
• ½ cup heavy cream
• Salt to taste
• Fresh coriander or parsley to garnish

Method

 

Step-by-Step Instructions

Put the chicken in the marinade.

1. Add the chicken to all of the marinade ingredients and mix it
2. around so that each piece is covered. Then let it stand for at least 20 minutes. If you have the time,
3. leaving it in the fridge for an hour will give the meat more flavour and make it more tender.

Sear the chicken by heating

1. 1 tablespoon of oil and 1 tablespoon of butter in a wide, heavy pan
2. over medium-high heat, then cooking the chicken in a single layer for 4 to 5 minutes and turning it
3. once so that it becomes lightly browned; it does not need to be fully cooked at this stage, so remove it
4. and set it aside.

Make the sauce base.

1. In the same pan, melt 2 tablespoons of butter over medium heat, then add
2. the bay leaf, cinnamon and cardamom and let them sizzle for 30 seconds. After that, add the onion
3. and cook it for 6 to 8 minutes until it has become soft and golden.
4. Stir in the ginger-garlic and the tomato.
5. Cook the ginger-garlic paste for one minute, then add
6. the tomato puree. Next, add the chili powder, coriander, and salt. Simmer the mixture for 8 to 10
7. minutes, stirring from time to time, until the sauce has thickened and the butter starts to separate at
8. the edges. Since this stage is what gives the sauce its rich flavour, it is important not to hurry it.

Place the chicken back

1. Into the pan along with any juices that have collected. Then cover the pan
2. and cook it on a low heat for 10 to 12 minutes until the chicken is tender and fully cooked.

End with cream and butter

1. By adding the cream, the final tablespoon of butter, the garam
2. masala, the sugar, and the crushed kasuri methi; then cook it gently for 2 to 3 minutes, taste it and
3. make any necessary adjustments to the salt, and if you desire remove the whole spices before
4. garnishing with some fresh herbs.

Tips for the Best Butter Chicken

1. Chicken thighs should be used since they remain juicy and are easy to cook. Although chicken breast
2. can be used as well, it should be cooked for a shorter time so as not to dry out.
3. Use Kashmiri chili powder since it provides the bright orange-red colour without the dish becoming
4. too spicy; if it’s not available then substitute it with a mixture of sweet paprika and a small amount of
5. cayenne.
6. Mix the ingredients together to achieve a smoother sauce; if you want a restaurant-style finish, then
7. remove the whole spices and blend the sauce before putting the chicken back in.
8. Do not omit the kasuri methi; the dried fenugreek leaves, when crushed between your palms, impart
9. the distinctive aroma which makes butter chicken taste authentic.
10. Finish by adding the cream. If you mix it in while the liquid is boiling vigorously, the sauce will remain
11. smooth and won’t split.
12. Adjust the flavours. When the sauce is too sharp, add some more sugar or butter; if it tastes flat, then
13. add a small amount of salt or a bit of lemon juice.

What to Serve with Butter Chicken

1. Butter chicken pairs well with:
2. Fluffy basmati rice or jeera rice
3. Garlic naan, roti, or paratha
4. Cucumber raita for a cool contrast
5. A simple onion and lemon salad

Easy Variations

1. Make it spicier by adding 1 or 2 green chilies that have been slit alongside the onions.
2. To make it lighter, substitute half of the cream with either whole milk or Greek yogurt.
3. For a dairy-free option, use coconut cream and oil or vegan butter.
4. In the slow cooker, cook the marinated chicken and the sauce on the low setting for four to five
5. hours and then add the cream at the end.
6. Cook using the pressure cook setting for 8 minutes and then switch to sauté mode to thicken the
7. mixture and add the cream.

Storage and Reheating

1. You can keep leftovers in a sealed container in the fridge for up to four days. If you want to freeze
2. them, omit the cream, freeze them for up to three months and then add the fresh cream when you are
3. reheating them. When warming the sauce, do so gently over low heat with a little water or milk to
4. loosen it.

Frequently Asked Questions

Is it possible to prepare butter chicken without using cream?

1. Yes, cashew paste, full-fat yogurt, or coconut milk all provide a creamy texture.

Is butter chicken the same as chicken tikka masala?

1. They are similar, but butter chicken is milder, smoother and has more butter in it, whereas tikka
2. masala is generally spicier and has a more noticeable smoky flavour.

What makes my sauce sour?

1. The acidity of tomatoes can differ, and this can be counteracted by using a teaspoon of sugar
2. together with an extra knob of butter.

May I marinate the chicken for a full night?

1. Certainly; letting the chicken marinate over night makes it more tender and flavorful.

What is the number of servings here?

1. About 4 generous servings

Notes

You can achieve rich, restaurant-quality flavour at home without having to use complicated techniques, as this simple butter chicken recipe shows. All you need is a quick marination, a slowly cooked tomato base, and then a final addition of butter and cream, which will give you a warm and satisfying dish suitable for both ordinary weeknight meals and more formal occasions. Serve it with warm naan and steamed rice and you’ll find that the pan empties quickly. When you give it a go, please leave a comment with your rating as well as any modifications you

decided to make