When it comes to iconic Indian dishes that have captured the hearts of food lovers around the world, Butter Chicken (Murgh Makhani) is at the very top. Creamy, flavorful, and perfectly spiced, this recipe combines tender chicken pieces with a luscious tomato-cream sauce. It’s the ultimate comfort food that you can easily make at home, even if you are not an experienced cook.
In this post, we will walk you through everything you need to know about making authentic butter chicken: from ingredients and detailed step-by-step cooking instructions, to pro cooking tips, substitutions, common mistakes to avoid, nutritional breakdown, and even plating suggestions. By the end of this guide, you’ll be ready to impress your family or guests with one of the most famous Indian dinner recipes ever.
📋 Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken breasts or thighs (cut into cubes) | 1.5 lbs (700 g) |
| Plain yogurt | ½ cup |
| Fresh lemon juice | 2 tbsp |
| Garlic (minced) | 3 cloves |
| Fresh ginger (grated) | 1 tbsp |
| Ground turmeric | ½ tsp |
| Ground coriander | 1 tsp |
| Garam masala | 2 tsp (divided) |
| Chili powder | ½ tsp (adjust to taste) |
| Unsalted butter | 3 tbsp |
| Onion (finely chopped) | 1 large |
| Tomato paste | 3 tbsp |
| Crushed tomatoes (canned) | 1 cup |
| Heavy cream | 1 cup |
| Salt & black pepper | To taste |
| Fresh cilantro (chopped) | For garnish |
👩🍳 Step-by-Step Instructions
- Marinate the chicken: In a large bowl, combine yogurt, lemon juice, garlic, ginger, turmeric, coriander, 1 tsp garam masala, chili powder, salt, and pepper. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 2 hours (overnight for best flavor).
- Sear the chicken: Heat 1 tbsp butter in a skillet over medium-high heat. Add marinated chicken pieces and sear until lightly golden (they don’t need to be fully cooked yet). Remove and set aside.
- Make the sauce base: In the same skillet, melt 2 tbsp butter. Add chopped onions and sauté until translucent and lightly browned (about 5–6 minutes).
- Add tomato flavor: Stir in tomato paste and crushed tomatoes. Let it cook for 5 minutes until the mixture thickens and deepens in color.
- Season the sauce: Add garam masala, salt, pepper, and stir well. Cook for another 2–3 minutes.
- Blend (optional for smoother sauce): Use an immersion blender to puree the sauce for a silky texture.
- Finish with cream: Reduce heat to low. Stir in heavy cream slowly, mixing until fully incorporated.
- Simmer with chicken: Add the seared chicken back into the sauce. Cover and let simmer on low heat for 20 minutes until chicken is fully cooked and tender.
- Final touch: Garnish with chopped fresh cilantro and serve hot.
💡 Pro Cooking Tips
- For the best flavor, marinate the chicken overnight.
- Always cook onions until caramelized – it adds depth to the sauce.
- If you like smoky flavor, add a pinch of smoked paprika.
- Use chicken thighs for juicier results compared to chicken breasts.
- To make it restaurant-style, swirl a drizzle of cream on top before serving.
🥦 Substitutions & Variations
- Vegetarian: Replace chicken with paneer (Indian cheese) or tofu.
- Dairy-free: Swap heavy cream with coconut cream and butter with olive oil.
- Low-fat: Use Greek yogurt instead of cream for a lighter sauce.
- Spicier: Add chopped green chilies or increase chili powder.
- Gluten-free: This recipe is naturally gluten-free if spices are pure.
⚠️ Common Mistakes to Avoid
- Skipping the marinade: This results in bland chicken. Marination is key for authentic flavor.
- Overcooking chicken: Simmer gently to avoid dry, chewy meat.
- Adding cream too early: High heat will cause it to split. Always reduce heat before adding cream.
- Not blending the sauce: If you want restaurant-quality smoothness, blending is crucial.
- Too much butter: Balance is important; excess butter will make the dish greasy.
📊 Nutrition Facts (per serving, approx.)
- Calories: 520
- Protein: 38 g
- Fat: 32 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Sugar: 6 g
🍽️ Serving Suggestions
Butter chicken is best enjoyed with steamed basmati rice or warm naan bread
