The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction to Butter Chicken
Butter Chicken is one of the most iconic dishes in Indian cuisine, beloved for its tender chicken pieces bathed in a silky, mildly spiced, tomato-based sauce enriched with butter and cream. Originating in Delhi in the 1950s, it was created by chefs at the famous Moti Mahal restaurant, who repurposed leftover tandoori chicken into a luscious curry. Today, it’s enjoyed worldwide, often served with naan or basmati rice.
While restaurant versions can sometimes be heavy, making it at home allows you to control richness and spice levels, ensuring it’s exactly to your taste.
Ingredients for Butter Chicken
Preparation Time: 30–35 minutes (chicken marination, rice soaking, chopping onions & tomatoes)
Cooking Time: 45–50 minutes (rice parboiling, chicken cooking, layering & dum)
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
(Serves 4–6)
For the Chicken Marinade
Boneless chicken thighs or breasts – 700 g (thighs are juicier)
Thick yogurt (curd) – ½ cup (120 g)
Lemon juice – 1½ tablespoons
Ginger-garlic paste – 2 tablespoons
Kashmiri red chili powder – 1 teaspoon (for color and mild heat)
Turmeric powder – ½ teaspoon
Garam masala – 1 teaspoon
Salt – 1 teaspoon
Mustard oil or vegetable oil – 1 tablespoon
For the Sauce (Gravy)
Butter – 4 tablespoons (unsalted, divided use)
Oil – 1 tablespoon (prevents butter from burning)
Onion – 1 large, sliced thin
Tomatoes – 4 large (or 2 cups puree)
Garlic cloves – 4–5, chopped
Fresh ginger – 1-inch piece, chopped
Kashmiri red chili powder – 1½ teaspoons (adjust for heat preference)
Coriander powder – 2 teaspoons
Cumin powder – 1 teaspoon
Garam masala – 1 teaspoon
Salt – to taste
Fresh cream – ½ cup (120 ml)
Kasuri methi (dried fenugreek leaves) – 1½ teaspoons
Honey or sugar – 1–2 teaspoons (balances acidity)
Optional Garnishes
Fresh coriander leaves (cilantro), chopped
A swirl of cream
Extra melted butter
Equipment Needed
Large mixing bowl for marinade
Heavy-bottomed pan or skillet
Blender or immersion blender
Tongs or spatula
Fine-mesh strainer (optional for smoothest sauce)
Step-by-Step Preparation
Step 1: Marinate the Chicken
- Prepare the Chicken
Cut chicken into bite-sized pieces. Thigh meat stays moist, but if you prefer leaner meat, chicken breast works — just avoid overcooking. - Make Marinade
In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and oil. The yogurt tenderizes while the spices infuse flavor. - Coat Chicken
Add chicken pieces, toss to coat well. Cover and refrigerate for at least 1 hour, ideally 4–6 hours. For maximum flavor, marinate overnight.
Step 2: Cook the Chicken
- Pan-Searing Method (home-friendly)
Heat 1 tablespoon oil in a skillet over medium-high heat. Add marinated chicken in batches, searing 2–3 minutes per side until lightly charred. They don’t need to be fully cooked; they’ll finish in the sauce. - Tandoor/Grill Method (authentic flavor)
Skewer marinated chicken and grill until charred. This adds smoky notes, similar to restaurant butter chicken.
Remove cooked chicken and set aside.
Step 3: Prepare the Base Sauce
- Sauté Aromatics
In a large pan, melt 2 tablespoons butter with 1 tablespoon oil over medium heat. Add onions and cook until soft and lightly golden (5–6 minutes). - Add Ginger & Garlic
Sauté chopped ginger and garlic for 1 minute until fragrant. - Tomatoes & Spices
Add chopped tomatoes, chili powder, coriander powder, cumin powder, and salt. Cook until tomatoes break down and the mixture thickens (about 8–10 minutes). The oil should begin separating from the masala.
Step 4: Blend the Sauce
- Cool Slightly
Let the mixture cool for a few minutes to avoid blender accidents. - Blend to Smoothness
Transfer to a blender and blend until velvety smooth. For ultra-smooth sauce, strain through a fine sieve into a clean pan.
Step 5: Finish the Butter Chicken
- Simmer & Enrich
Return sauce to medium heat. Stir in remaining 2 tablespoons butter and the cream. Mix well for a rich, orange-colored gravy. - Add Chicken
Gently fold in the cooked chicken pieces. Simmer for 8–10 minutes so the flavors meld and chicken cooks through. - Kasuri Methi & Sweetness
Crush dried fenugreek leaves between your palms and sprinkle in. Add honey or sugar to balance tomato acidity. - Final Taste Check
Adjust salt, spice, or cream to preference.
Serving Suggestions
With Naan: Soft, buttery naan is perfect for scooping up the gravy.
With Basmati Rice: Fluffy rice soaks up the rich sauce beautifully.
With Roti or Paratha: For a slightly lighter but still satisfying pairing.
Garnish: A swirl of cream and fresh cilantro leaves add visual appeal and freshness.
Tips for Perfect Butter Chicken
- Use Kashmiri Chili Powder
It adds vibrant color without overwhelming heat. - Don’t Rush the Marinade
Longer marination = juicier, more flavorful chicken. - Balance Acidity
Tomatoes can be tart; cream and a touch of honey bring harmony. - Smooth Sauce
Blending and straining make restaurant-quality gravy. - Kasuri Methi Is Essential
It imparts that distinct butter chicken aroma.
Common Variations
Healthier Version: Use less butter and replace cream with milk + a little yogurt.
Spicier Version: Add fresh green chilies or extra chili powder.
Smoky Dhaba-Style: After cooking, place a hot coal in a small bowl inside the curry pot, add a drop of ghee on the coal, cover for 2 minutes to infuse smoky aroma.
History Spotlight
Butter Chicken (Murgh Makhani) was invented accidentally in the 1950s at Moti Mahal in Delhi when the chefs decided to repurpose leftover tandoori chicken by simmering it in a buttery tomato gravy. Its creamy, mild flavor quickly became a hit and spread across India and the world.
Nutritional Info (Approx. per serving, 1/6 of recipe)
Calories: 420–480 (varies with butter/cream amount)
Protein: ~28 g
Fat: ~28 g
Carbohydrates: ~12 g
Conclusion
Butter Chicken is more than just a curry — it’s a harmony of textures and flavors. The smoky, spiced chicken; the rich, creamy tomato sauce; and the warmth of aromatic spices come together to create a comforting, crowd-pleasing dish. Whether you pair it with naan, rice, or just a spoon, making it at home ensures every bite is fresh, flavorful, and exactly how you like it.
