Easy Homemade Butter Chicken, a dish so rich and flavorful, it’s practically a hug in a bowl! Have you ever craved that creamy, tomato-based goodness but felt intimidated by the thought of making it from scratch? Well, fear not! This recipe is designed to bring the authentic taste of butter chicken to your kitchen with minimal fuss and maximum flavor.
Butter chicken, or murgh makhani, as it’s traditionally known, boasts a fascinating history rooted in the vibrant culinary landscape of North India. Legend has it that it was created in the 1950s at the Moti Mahal restaurant in Delhi, as a way to use leftover tandoori chicken. The chefs ingeniously simmered the chicken in a luscious tomato and butter-based sauce, and a culinary star was born!
What makes easy homemade butter chicken so universally loved? It’s the perfect symphony of flavors and textures. The tender, marinated chicken, combined with the creamy, slightly sweet, and subtly spiced sauce, creates an irresistible combination. People adore its comforting warmth, its ability to pair perfectly with naan bread or rice, and its versatility as a crowd-pleasing dish. Plus, with this simplified recipe, you can enjoy restaurant-quality butter chicken without spending hours in the kitchen. Let’s get cooking!
Ingredients:
- For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain yogurt (full-fat recommended for best flavor)
- 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- For the Butter Chicken Sauce:
- 2 tablespoons butter (unsalted)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup cashew paste (soak 1/2 cup cashews in warm water for 30 minutes, then blend into a smooth paste)
- 1 tablespoon garam masala
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar (to balance the acidity)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Optional:
- 1 tablespoon butter (for finishing)
- A squeeze of lemon juice (for finishing)
- Naan bread or rice, for serving
Marinating the Chicken:
This is a crucial step, so don’t skip it! The longer the chicken marinates, the more flavorful and tender it will be. I usually aim for at least 4 hours, but overnight is even better.
- In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
- Mix everything thoroughly, ensuring that each piece of chicken is well coated with the marinade.
- Cover the bowl with plastic wrap or transfer the chicken to an airtight container.
- Refrigerate for at least 4 hours, or preferably overnight.
Preparing the Butter Chicken Sauce:
The sauce is where the magic happens! Take your time with this step, allowing the flavors to develop fully.
- Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the finely chopped onion and cook until softened and lightly golden brown, about 5-7 minutes. Stir frequently to prevent burning.
- Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
- Add the heavy cream, cashew paste, garam masala, red chili powder, cumin powder, coriander powder, and sugar.
- Stir everything together and bring the sauce to a simmer.
- Reduce the heat to low, cover the pot, and let the sauce simmer for at least 30 minutes, or up to an hour. The longer it simmers, the richer and more flavorful it will become. Stir occasionally to prevent sticking.
- After simmering, use an immersion blender to blend the sauce until smooth. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth (be cautious when blending hot liquids!).
- Return the blended sauce to the pot.
Cooking the Chicken:
You can cook the chicken in a variety of ways. I prefer pan-frying for a slightly charred flavor, but you can also bake or grill it.
- Pan-Frying (My Preferred Method): Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 5-7 minutes per side, or until the chicken is cooked through and lightly browned. Set aside.
- Baking: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through.
- Grilling: Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers. Grill for 8-10 minutes, turning occasionally, until the chicken is cooked through and has grill marks.
Bringing It All Together:
This is the final step! Combine the cooked chicken with the luscious butter chicken sauce and let the flavors meld together.
- Add the cooked chicken to the pot with the butter chicken sauce.
- Stir well to coat the chicken evenly with the sauce.
- Add the crushed dried fenugreek leaves (kasoori methi). Rub the leaves between your palms to release their aroma before adding them to the pot.
- Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
- Taste and adjust the seasoning as needed. Add more salt, red chili powder, or garam masala to your liking.
- (Optional) Stir in a tablespoon of butter for extra richness and a squeeze of lemon juice for brightness.
Serving:
Now for the best part – enjoying your homemade butter chicken!
- Garnish with fresh cilantro.
- Serve hot with naan bread or rice. Basmati rice is a classic choice.
- Enjoy!
Tips for the Best Butter Chicken:
- Use high-quality ingredients: The better the ingredients, the better the final dish will taste.
- Don’t skimp on the marinade: The longer the chicken marinates, the more tender and flavorful it will be.
- Simmer the sauce for as long as possible: This allows the flavors to develop and meld together.
- Adjust the spice level to your preference: Add more or less red chili powder to control the heat.
- Use full-fat yogurt and heavy cream: These ingredients contribute to the richness and creaminess of the sauce.
- Don’t be afraid to experiment: Feel free to add other spices or ingredients to customize the recipe to your liking. Some people like to add a touch of honey or maple syrup for sweetness.
- Make it ahead of time: Butter chicken actually tastes even better the next day, as the flavors have had more time to meld together.
Variations:
- Vegetarian Butter Chicken: Substitute the chicken with paneer (Indian cheese) or tofu.
- Vegan Butter Chicken: Substitute the chicken with tofu or vegetables like cauliflower and potatoes. Use plant-based yogurt and cream alternatives.
- Spicy Butter Chicken: Add more red chili powder or a pinch of cayenne pepper to the sauce.
- Creamy Butter Chicken: Add more heavy cream to the sauce.
Storage:
Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions:
- Serve with naan bread, roti, or rice.
- Serve with a side of raita (yogurt dip).
- Serve with a side of salad.
- Garnish with fresh cilantro and a squeeze of lemon juice.
Why This Recipe Works:
This recipe is a tried-and-true method for creating authentic-tasting butter chicken at home. The key is in the layering of flavors, from the marinade to the sauce. The combination of spices, the richness of the cream and butter, and the slight sweetness of the sugar all contribute to a complex and satisfying dish. The long simmering time allows the flavors to meld together, creating a truly unforgettable meal.
Troubleshooting:
- Sauce is too thick: Add a little water or chicken broth to thin it out.
- Sauce is too thin: Simmer the sauce for longer to reduce it.
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Conclusion:
So, there you have it! This Easy Homemade Butter Chicken recipe is truly a must-try for anyone craving that classic, creamy, and comforting Indian flavor. It’s simpler than you think to achieve restaurant-quality results right in your own kitchen, and the aroma alone will have your family gathering around the table in anticipation. Forget ordering takeout; this version is healthier, tastier, and allows you to control the spice level to perfectly suit your preferences.
Why You Absolutely Need to Make This Butter Chicken
I know there are a million butter chicken recipes out there, but trust me, this one is special. It strikes the perfect balance between rich, creamy, and subtly spiced, without being overly heavy or greasy. The secret lies in the combination of fresh ingredients, the proper layering of spices, and the gentle simmering that allows all the flavors to meld together beautifully. Plus, the fact that it’s relatively quick and easy to prepare makes it a weeknight winner in my book. You’ll be amazed at how such simple ingredients can create such an explosion of flavor.
Serving Suggestions and Delicious Variations
Now, let’s talk about how to serve this culinary masterpiece! The classic pairing is, of course, with fluffy basmati rice. The rice soaks up all that delicious sauce, creating the perfect bite. But don’t stop there! Naan bread is another fantastic option for scooping up every last drop of the creamy goodness. For a lighter meal, try serving it with quinoa or cauliflower rice. A side of raita (yogurt dip) can also provide a cooling contrast to the richness of the butter chicken.
Feeling adventurous? There are plenty of ways to customize this recipe to your liking. If you prefer a spicier dish, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce. For a vegetarian version, substitute the chicken with paneer (Indian cheese) or tofu. You could even add some vegetables like bell peppers, peas, or spinach for extra nutrients and flavor. And if you’re short on time, you can use pre-made tomato sauce, but I highly recommend using fresh tomatoes for the best flavor.
Another variation I love is adding a touch of honey or maple syrup for a hint of sweetness. It really enhances the overall flavor profile and balances the acidity of the tomatoes. You can also experiment with different spices, such as garam masala, cumin, or coriander, to create your own unique blend. The possibilities are endless!
Don’t Be Shy, Give It a Try!
I truly believe that this Easy Homemade Butter Chicken recipe will become a staple in your household. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even a special occasion. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed.
And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking!
Easy Homemade Butter Chicken: The Ultimate Recipe Guide
Rich and creamy Butter Chicken made from scratch! Tender marinated chicken simmered in a luscious tomato-based sauce with aromatic spices, butter, and cream. A restaurant-quality favorite you can easily make at home.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain yogurt (full-fat recommended for best flavor)
- 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons butter (unsalted)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/2 cup cashew paste (soak 1/2 cup cashews in warm water for 30 minutes, then blend into a smooth paste)
- 1 tablespoon garam masala
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar (to balance the acidity)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
- Salt to taste
- Fresh cilantro, chopped, for garnish
- 1 tablespoon butter (for finishing)
- A squeeze of lemon juice (for finishing)
- Naan bread or rice, for serving
Instructions
- Marinating the Chicken: In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix thoroughly, ensuring each piece of chicken is well coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preparing the Butter Chicken Sauce: Heat 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook until softened and lightly golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Add the heavy cream, cashew paste, garam masala, red chili powder, cumin powder, coriander powder, and sugar. Stir and bring to a simmer. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Blend the Sauce: After simmering, use an immersion blender to blend the sauce until smooth. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth (be cautious when blending hot liquids!). Return the blended sauce to the pot.
- Cooking the Chicken:
- Pan-Frying (Preferred Method): Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (in batches if needed). Cook for 5-7 minutes per side, or until cooked through and lightly browned. Set aside.
- Baking: Preheat oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
- Grilling: Preheat grill to medium-high heat. Thread the marinated chicken onto skewers. Grill for 8-10 minutes, turning occasionally, until cooked through and has grill marks.
- Bringing It All Together: Add the cooked chicken to the pot with the butter chicken sauce. Stir well to coat the chicken evenly. Add the crushed dried fenugreek leaves (kasoori methi). Rub the leaves between your palms to release their aroma before adding them to the pot. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce. Taste and adjust the seasoning as needed.
- (Optional): Stir in a tablespoon of butter for extra richness and a squeeze of lemon juice for brightness.
- Serving: Garnish with fresh cilantro. Serve hot with naan bread or rice.
Notes
- Marinating the chicken for longer results in more flavorful and tender chicken.
- Simmering the sauce for a longer time develops richer flavors.
- Adjust the spice level by adding more or less red chili powder.
- Use full-fat yogurt and heavy cream for the best richness and creaminess.
- Butter chicken tastes even better the next day.
