Introduction:
Butter chicken, also known as Murgh Makhani, is a beloved dish around the world. The creamy, flavorful sauce and perfectly cooked chicken make it a favorite in restaurants and homes alike. What if we told you that you can recreate this rich, mouthwatering recipe in the comfort of your kitchen with minimal effort? Yes, you heard it right! In this article, we’ll take you through a step-by-step process to make restaurant-style butter chicken that’s rich, creamy, and full of aromatic spices. We’ll guide you on the ingredients, the marination process, and the key to making that perfect sauce. Let’s dive into this easy-to-make butter chicken recipe that will leave you craving more.
What is Butter Chicken (Murgh Makhani)?
Butter Chicken, or Murgh Makhani, is a classic Indian dish that’s characterized by its smooth and creamy tomato-based sauce. The chicken is marinated in a mixture of yogurt, spices, and sometimes lemon juice to tenderize the meat. This marinated chicken is then cooked and bathed in a delicious sauce made with butter, tomato puree, cream, and a blend of spices, giving it a rich and luxurious texture. The final dish is typically garnished with fresh coriander and served with basmati rice, naan, or paratha.
This dish is typically cooked in a tandoor (a traditional clay oven) in restaurants, but our version is designed to be made on the stovetop at home. This restaurant-style butter chicken recipe brings the authentic flavors of Indian cuisine into your own kitchen, and it’s easy to make!
Origin of Butter Chicken (Murgh Makhani)
The history of butter chicken dates back to the 1950s in Delhi, India. It was invented by the chefs at the famous Moti Mahal restaurant when they were looking for a way to use leftover chicken. They decided to simmer the cooked chicken in a rich, creamy tomato sauce, and the result was nothing short of magic. The dish quickly became a hit, and soon it was being served in restaurants all over the world.
Today, Butter Chicken is one of the most popular and recognizable dishes in Indian cuisine. Whether you’re at a restaurant or making it at home, this recipe always offers the same delightful, comforting flavors.
Ingredients (For Marinade and Sauce)
For the Marinade:
- 1½ lb (680g) chicken thigh fillets, boneless
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- ½ tsp cayenne pepper
- 1 tsp ground cumin
- 1 tbsp grated ginger
- 2 garlic cloves, minced
For the Sauce:
- 2 tbsp butter (or ghee)
- 1 cup tomato passata (or purée)
- 1 cup thickened cream
- 1 tbsp sugar
- 1¼ tsp salt (adjust to taste)
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- Fresh coriander for garnish
Step-by-Step Directions and Preparation Method
Step 1: Marinate the Chicken
Start by preparing the marinade for the chicken. In a large bowl, combine the yogurt, lemon juice, turmeric powder, garam masala, cayenne pepper, ground cumin, ginger, and minced garlic. Mix well until the ingredients are thoroughly combined.
Now, add the chicken thigh fillets to the bowl and coat them completely with the marinade. For the best results, cover the bowl with plastic wrap and refrigerate the marinated chicken for at least 3 hours (or even overnight). The longer the chicken marinates, the more flavorful and tender it will become.
Step 2: Cook the Chicken
Once the chicken has marinated, it’s time to cook it. Heat 1 tablespoon of butter or ghee in a large pan over high heat. Add the marinated chicken to the pan (do not wipe off the marinade) and cook until the chicken is white all over and slightly browned. This should take about 6-8 minutes. Once done, remove the chicken from the pan and set it aside.
Step 3: Make the Sauce
In the same pan, melt another tablespoon of butter. Add the tomato passata or purée and stir to combine. Pour in the thickened cream, followed by the sugar and salt. Stir everything well and let the sauce simmer on low heat for about 20 minutes, allowing the flavors to develop and the sauce to thicken into a deep orange color.
Step 4: Combine and Finish
Add the cooked chicken back into the pan with the sauce. Stir to coat the chicken evenly with the rich sauce. Let it simmer for another 8–10 minutes until the chicken is fully cooked and tender.
Finally, stir in the kasuri methi (dried fenugreek leaves) to add an extra layer of flavor. This herb is a key ingredient in authentic butter chicken and gives the dish its signature aroma.
Step 5: Serve Hot
Garnish the butter chicken with fresh coriander leaves. Serve it hot with steamed basmati rice, soft naan bread, or crispy paratha.
Pro Tips:
- For extra smokiness, you can grill the marinated chicken before adding it to the sauce.
- Add a splash of honey for a subtle sweetness to balance the spice.
- If you prefer a spicier version, toss in a chopped green chili while simmering the sauce.
Variations of Butter Chicken
Although this is the classic Butter Chicken recipe, there are several variations of the dish that you can try:
- Low-fat Butter Chicken: Substitute the cream with low-fat milk or use a non-dairy alternative like coconut cream for a healthier version.
- Paneer Butter Masala: For a vegetarian alternative, replace the chicken with paneer (Indian cottage cheese) for a similar texture and flavor.
- Spicy Butter Chicken: Add more green chilies, chili powder, or red pepper flakes to the sauce for an extra kick.
- Smoked Butter Chicken: Use smoked ghee or incorporate a smoking technique (using a piece of burning charcoal) to achieve that tandoori flavor.
FAQs
1. Can I use chicken breasts instead of thighs for butter chicken?
Yes, you can substitute chicken breasts for chicken thighs. However, chicken breasts tend to be leaner, so they may dry out quicker. Thighs are usually more flavorful and tender due to their higher fat content.
2. Can I make Butter Chicken without cream?
While cream is essential for the rich texture of the sauce, you can substitute it with coconut milk or cashew cream for a dairy-free version. It won’t taste exactly the same but will still be creamy and delicious.
3. How can I make Butter Chicken spicier?
To add more heat, simply increase the amount of cayenne pepper in the marinade or add chopped green chilies to the sauce during the simmering process.
4. Can I freeze Butter Chicken?
Yes, Butter Chicken freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.
5. What can I serve with Butter Chicken?
Butter chicken pairs wonderfully with basmati rice, naan bread, or paratha. You can also serve it with a side of raita (yogurt dip) or a simple salad to balance the richness of the dish.
Conclusion
Butter Chicken (Murgh Makhani) is one of the most beloved dishes in Indian cuisine. This easy-to-make butter chicken recipe proves that you don’t need to be a professional chef to create restaurant-style flavors in your own kitchen. With just a few ingredients, a little patience, and the right techniques, you can enjoy a rich, creamy dish that rivals what you would get at your favorite Indian restaurant. Whether you’re a beginner or a seasoned cook, this recipe is simple enough to follow and produces amazing results. So, gather your ingredients, get cooking, and enjoy the ultimate comfort food with this restaurant-style butter chicken recipe!
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A Rich, Creamy, and Restaurant-Style Butter Chicken (Murgh Makhani) Recipe That’s Surprisingly Easy to Make at Home
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Butter Chicken, or Murgh Makhani, is a classic Indian dish that’s characterized by its smooth and creamy tomato-based sauce. The chicken is marinated in a mixture of yogurt, spices, and sometimes lemon juice to tenderize the meat. This marinated chicken is then cooked and bathed in a delicious sauce made with butter, tomato puree, cream, and a blend of spices, giving it a rich and luxurious texture. The final dish is typically garnished with fresh coriander and served with basmati rice, naan, or paratha.
Ingredients
For Marinade
- 1½ lb (680g) chicken thigh fillets, boneless
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- ½ tsp cayenne pepper
- 1 tsp ground cumin
- 1 tbsp grated ginger
- 2 garlic cloves, minced
For Sauce
- 2 tbsp butter (or ghee)
- 1 cup tomato passata (or purée)
- 1 cup thickened cream
- 1 tbsp sugar
- 1¼ tsp salt (adjust to taste)
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- Fresh coriander for garnish
Instructions
- Marinate the Chicken Mix all marinade ingredients in a bowl. Add chicken and coat well. Cover and refrigerate for at least 3 hours or overnight.
- Cook the Chicken Heat butter in a large pan over high heat. Add marinated chicken (don’t wipe off marinade) and cook until white all over. Set aside.
- Make the Sauce In the same pan, add tomato passata, cream, sugar, salt, and any leftover marinade. Simmer on low for 20 minutes until thickened and deep orange.
- Combine & Finish Add cooked chicken to the sauce. Simmer for 8–10 minutes until chicken is tender and sauce is rich. Stir in kasuri methi.
- Serve Hot Garnish with coriander and serve with basmati rice, naan, or paratha.
Notes
For a richer experience, pair Butter Chicken with warm butter naan or fragrant basmati rice, and garnish with fresh coriander and a drizzle of cream for a restaurant-style finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: High
Keywords: Murgh Makhani, Restaurant-style Butter Chicken, Easy Butter Chicken, Creamy Butter Chicken, Indian Butter Chicken
