The Best Butter Chicken Recipe

The Best Butter Chicken Recipe

The Best Butter Chicken Recipe

This easy recipe for Butter Chicken is as authentic as it can get! Make classic Butter Chicken just like the one you get at your favorite Indian restaurant.

Butter chicken in a bowl with basmati rice and a fork

What is Butter Chicken or Chicken Makhani?
Butter chicken aka, Chicken Makhani literally translates to chicken that is cooked in butter. The dish is said to have been invented when an enterprising Dhaba- owner (dhabas are restaurants on Indian highway) tried to give a longer lease of life to his leftover tandoori chicken. He came up with a sauce made with tomatoes and dairy (cream, butter), and simmered the tandoori chicken pieces in them, thus creating an entirely new dish. And the rest, as they say, is history.

Butter chicken is a great social leveler. It is hugely popular all over the world, from the version sold in the humble dhabas to its fine dining avatar in the best Indian restaurants. And always, always, served with freshly baked tandoori naan and a dollop of butter on top!

There are several recipes for butter chicken, with so many versions of this dish around, its best to just stick to the classic version – a sauce made with tomatoes, cashews, butter and a hint of cream.

What is butter chicken sauce made of?
Most of us know that the sauce for butter chicken is made with tomatoes, cream and butter. There is a misconception that butter chicken needs oodles of butter – nope it doesn’t! This recipe uses minimal amounts of dairy – there’s just a little butter and only a hint of cream – having less butter and cream doesn’t mean that we compromise on the taste in any way!

The role of spices is also very important to making a delicious butter chicken sauce. Some of the key spices and aromatics that go into classic butter chicken are garam masala spice blend, kasuri methi (dried fenugreek leaves), cashews and honey.

For the meat, use boneless chicken pieces – thigh or breast. The one thing that should not be omitted is the kasuri methi, which adds an earthy, mildly bitter taste that brings out the flavor of the butter chicken and nicely balances out the tang from the tomatoes, the slight sweetness of the honey and the richness of the cashews.

Why this recipe works
Ideal for families – not too spicy, you can adjust the amount of heat/spice
Perfect for making ahead or freezing for later – the flavors of the butter chicken improve over time

List of Ingredients
Ingredients for the chicken marinade
All the ingredients required for marinating chicken for butter chicken

Boneless chicken pieces (thighs or breast)
Yogurt
Garam Masala
Ginger and garlic paste (or use minced ginger and garlic)
Kashmiri chili powder (can substitute with paprika powder)
Turmeric powder
Ghee or butter
Salt (as per your taste)
Ingredients for the butter chicken sauce
all the ingredients required for making butter chicken sauce

Butter
Ginger-garlic paste or minced ginger and garlic
Tomato puree
Cashews – Soak them in warm water for 15- 20 minutes
Turmeric powder
Kashmiri chili powder
Kasuri methi
Honey
Garam Masala
Cream

How to make Butter Chicken
Butter chicken is typically made by first marinating the chicken pieces in a yogurt-based marinade, then grilling the chicken, then making the sauce and finally, adding the grilled chicken into the sauce and cooking them together for a few minutes.

Start with marinating the chicken with all the ingredients listed for the marinade, and keep the marinated meat in the fridge for at least 30 minutes.

Tip: Gently score the chicken before marinating it. This helps the meat catch more of the marinade and gives it more surface area to get a little char when we grill it later. Reserve any leftover marinade to add into the butter chicken sauce later.

Once the chicken is done marinating, skewer the pieces and grill them. I like using a stove-top grill pan, but you could use the oven broiler as well. Let the meat char a little, and flip to over midway through, to cook evenly.

Skewered chicken on a grill
Once the chicken is done, keep aside. Move on to the sauce. In a heavy bottom pot on the stovetop, heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.

Making the butter chicken sauce on the stovetop
Add any leftover marinade from the chicken pieces (step 5), followed by the kasuri methi leaves, and then the garam masala powder.
Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste.

Butter chicken sauce being made on the stovetop

Add in the cashew paste and honey, and then blend together all the ingredients using a stick blender. Add salt to season and let this sauce simmer for 3-4 minutes. Then add the grilled chicken pieces and mix into the sauce. Add a tablespoon of cream and simmer the butter chicken for 4 – 5 minutes and you’re done!

adding grilled chicken to butter chicken sauce

Serving Suggestions
Butter chicken is best eaten with:

Naan (try my version of Instant Pot Naan Bread)
Roomali Roti
Basmati rice or Jasmine Rice
Frequently Asked Questions
Can I skip the fenugreek leaves? Will it affect the flavor?
Dried fenugreek leaves, aka kasuri methi or kasoori methi leaves add a mild earthy bitterness to the dish and you will notice that the flavors become more pronounced and complex when you add them. I highly recommend adding the lasoori methi leaves is you want the flavors to be authentic. However, if you are in a hurry and want to skip them, you most certainly can!

Can I substitute garam masala with curry powder?
No, curry powder is not a substitute for garam masala – the ingredients that go into both are very different. For more details on how different spice blends differ from each other, take a look at my guide to Indian Spices.

Butter Chicken
This easy recipe for Butter Chicken is as authentic as it can get! Make classic Butter Chicken or Murgh Makhani at home, just like the one you get at your favorite Indian restaurant.

INGREDIENTS

▢600 grams Chicken breast cut into chunks
For the marinade
▢⅓ cup Yogurt
▢¾ teaspoon turmeric powder
▢1 teaspoon Kashmiri Chili powder
▢2 teaspoon garam masala
▢2 tablespoon ginger- garlic paste or use minced ginger and garlic
▢1 tablespoon ghee or melted butter
▢1 teaspoon salt
For the butter chicken sauce
▢75 grams butter or 5 tablespoons butter
▢2 tsp Ginger garlic paste or minced ginger and garlic
▢2 teaspoon Kashmiri Chili powder or use paprika powder
▢1 teaspoon turmeric powder
▢1 teaspoon garam masala
▢½ cup raw cashews soaked in warm water for 15- 20 minutes
▢1 cup tomato puree 1 cup = 250 ml
▢2 tbsp honey
▢2 tablespoons kasuri methi (dried fenugreek leaves)
▢1 tablespoon cream
▢Salt to taste
INSTRUCTIONS

Start by marinating the chicken – lightly score the chicken pieces and mix together the chicken with all the ingredients for the marinade. Keep the chicken pieces into a bowl, cover with cling film and transfer to the fridge.
Let the marinated chicken sit for 30-40 minutes in the fridge, or if possible, overnight.
Skewer the chicken on barbeue skewers and grill them either on the barbeque or stovetop or in the oven in grill mode. Turn the pieces over halfway through, to cook them evenly. The chicken pieces should have a little char on them. Once griled, keep aside for later.
Skewered chicken on a grill
Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste. Keep aside for later.
In a heavy bottom pot on the stovetop, Heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.
Making the butter chicken sauce on the stovetop

Add any leftover marinade from the chicken pieces, followed by the kasuri methi leaves, and then the garam masala powder.
Add in the cashew paste and honey and turn off the heat.
Blend together all the ingredients using a stick blender, forming a smooth sauce.
Butter chicken sauce being made on the stovetop
Add salt to season and let the sauce simmer for 3-4 minutes.
Then add the grilled chicken pieces and mix into the sauce.
Add a tablespoon of cream and simmer the butter chicken for 5-6 minutes. Turn off the heat once cooked.
adding grilled chicken to butter chicken sauce

Serve hot with naan or basmati rice.