The best butter chicken recipe
We are a family of curry lovers. Indian food is a staple in our households, and on regular rotation are chicken saag, tikka masala, tandoori chicken, and of course, butter chicken.
What is butter chicken?
Butter chicken, also known as chicken makhani (Murgh Makhani), is a popular Indian dish. It features tender chicken chunks in a rich sauce made of tomatoes, onions, butter, and a blend of Indian spices. Spending quite a substantial amount of time in India, I first fell in love with this dish during my two-week homestay with a local family. Not only did they feed me well (almost too well!), but they also taught me many staple dishes, including this butter chicken recipe. You’ll love it, too, because:
It’s restaurant quality. With authentic spices and fresh cream, this homemade recipe tastes like something from an Indian restaurant (like our chicken vindaloo or chicken curry). Quick and easy. With barely any hands-on time, this comes together in no time. Slow cooker option. While we prefer to use a stovetop, this works in a slow cooker or instant pot. Naturally low in carbs. If you serve it with cauliflower rice or low carb naan, this makes a fabulous keto dinner.
How to make butter chicken
We have broken down the process of making this recipe into a few simple steps. Follow these cooking directions to make a delicious restaurant-worthy butter chicken at home.
Chicken thighs. Skinless and boneless. You can also use chicken breast to make butter chicken though the traditional recipe uses chicken thighs. Garlic and ginger. Minced garlic and ginger are used to marinate the chicken and create a flavorful base for the dish. Tandoori paste. Tandoori paste is a popular Indian marinade that contains different spices and herbs. Spices. We all know what a vital role spices play in Indian cuisine. I use a blend of cumin, garam masala, turmeric, cinnamon, and smoked paprika. Of course, salt and pepper are to taste. Tomatoes and onions. Crushed tomatoes and sliced onion are the main components of the sauce. Chicken broth. Using chicken broth instead of water is an easy way to make the butter chicken sauce taste richer and more flavorful. Butter. To fry up the chicken. Ghee. I use ghee to start off the sauce for my butter chicken. You can use a combination of vegetable oil and butter if you don’t have ghee. Heavy cream. Heavy cream instantly transforms the sauce into a creamy and rich golden goodness. Cilantro. Freshly chopped cilantro to sprinkle on top of the curry.
Step 1- Marinate the chicken Start with marinating the chicken. Cut the boneless and skinless chicken thighs into a bowl. Next, add the minced ginger, minced garlic, tandoori paste, and lemon juice to the same bowl. Mix well to coat the chicken pieces in the marinade. Step 2- Pan-fry the chicken When the chicken has absorbed all the rich flavors of the marinade, add some butter to a non-stick pan and allow it to heat up. When the pan is hot, add the chicken. Cook the chicken on medium heat for 3 to 4 minutes or until it is no longer pink. Remove the chicken from the pan and set it aside. Step 3- Cook the onion Add ghee to the same pan followed by the sliced onions. Next, add the spices and cook the onions until fragrant. Step 4 – Prepare the gravy and add the chicken When the onions soften, add crushed tomatoes and cooked chicken to them. Pour in the chicken broth and let it simmer on low heat. Once the sauce has thickened, add heavy cream and allow it to simmer for another 15 to 25 minutes. You should end up with a bold orange color curry with a rich texture and tender chicken pieces. Serve butter chicken over a bed of rice. Garnish it with plain yogurt and serve with chopped parsley.
Serving suggestions
We like to keep things classic by pairing this curry with basmati rice, coconut rice, and buttery garlic naan. If you want to keep things lighter, serve this with cauliflower rice or a simple green salad.
Storage instructions
To store: Place leftovers in an airtight container in the fridge. Properly stored butter chicken will be good for 3-4 days. To freeze: Transfer it into a freezer-safe airtight container, label it with the date, and store it in the freezer for up to 3 months. To reheat: Allow it to defrost in the fridge and then reheat it on the stovetop or in the microwave.
