Skip the Indian takeout and make this amazingly delicious Butter Chicken at home.
If you’re anything like me, you have a hard time making up your mind what dish to order at your local Indian restaurant because everything is so good. I’m often stuck debating between a classic dish, such as tikka masala, delicious tandoori chicken, beautiful golden korma, or spicy vindaloo. But one of my all-time top faves has to be butter chicken. You might also find this dish listed as murgh makhani, but it’s most commonly known in the U.S. as butter chicken.
For those who have never had this delectable dish, let me draw you a mental picture. Imagine tender chicken pieces marinated in a mixture of yogurt, lemon juice, fresh ginger, garlic, and ground spices. Garam masala, for those unfamiliar with it, is a blend of warming spices that typically includes cinnamon, cloves, cardamom, black pepper, and cumin. This marinade infuses unbelievable flavor into those tender chicken pieces, and the irresistible aroma is also a treat for your senses. Don’t be surprised when others in the house want to know what smells so good.
The next time you’re craving Indian food, give this recipe a try. I promise it’s one you will find yourself making over and over again.
Butter chicken vs. tikka masala
I’ve often wondered what the difference is between butter chicken and tikka masala, since their photos on restaurant menus look so similar. Well, they both feature a tomato base, but butter chicken has a milder flavor profile, while tikka masala is tangier with a slightly spicier taste. Butter chicken’s sauce is also creamier than that of tikka masala and has a deeper orange hue compared to the more reddish tone of the tikka.
How do I store leftovers?
Allow any leftover butter chicken to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe container or zippered bag for up to 3 months. Thaw it in the refrigerator overnight and reheat it over low heat on the stove. You may need to add a splash of cream or water if the sauce becomes too thick during storage.
Serving suggestions
Serve butter chicken with either Instant Pot Basmati Rice or Indian Rice, which infuses even more flavor into the meal. This Indian Roasted Cauliflower Recipe is the perfect accompaniment to this dish. I also love to have lentils with my meal, and this Dal Tadka Recipe is ideal. Whatever you do, don’t forget to make this Naan Recipe. Or, for those who don’t eat gluten, try this Gluten-Free Flatbread, so you can mop up every last bit of that delectable butter chicken sauce.
Ingredients
- 2 pounds boneless chicken breast or thighs cut into bite-size pieces
- 1/3 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder (divided)
- 2 tablespoons garam masala (divided)
- 3/4 teaspoon chili powder plus more to taste
- 2 teaspoons ground cumin (divided)
- 4 teaspoons fresh ginger grated (divided)
- 6 cloves garlic minced (divided)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (divided)
- 1 large onion finely chopped
- 1/2 cup tomato paste
- 1/4 teaspoon cayenne pepper plus more to taste
- 1/4 cup water
- Salt to taste
- 1 teaspoon sugar optional
- 1 cup heavy cream
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- In a bowl, combine the chicken pieces with the yogurt, lemon juice, half of the turmeric, half of the garam masala, chili powder, half of the cumin, half of the grated ginger, and half of the minced garlic. Allow the chicken to marinate for 20 minutes.
- Heat the vegetable oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add the remaining ginger and garlic, cooking for 30 seconds until fragrant.
- Stir in the remaining garam masala, turmeric, and cumin. Add the tomato paste, cayenne, water, salt, and sugar. Bring the mixture to a simmer and let it cook for 10 minutes until it thickens slightly.
- In a separate pan, melt the remaining 1 tablespoon of butter over medium heat. Add the marinated chicken and sear it until lightly browned, about 5 minutes. The chicken need not be fully cooked at this point.
- Transfer the seared chicken to the sauce. Simmer for an additional 10 minutes or until the chicken is tender and cooked through.
- Stir in the heavy cream and allow the dish to simmer for 1 minute more. Garnish with fresh cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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