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To make classic butter chicken, you need these main ingredients: - 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 2 tablespoons ginger-garlic paste - 4 tablespoons unsalted butter - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 cup heavy cream - Fresh cilantro, chopped (for garnish) The spices bring flavor and depth to the dish. Here’s what you will need: - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon red chili powder (adjust for spice preference) - Salt to taste These ingredients help enhance cooking and final taste: - Butter for sautéing and enriching the sauce - Fresh cilantro for a bright garnish Each ingredient plays a vital role in creating the rich, creamy sauce and tender chicken. Use fresh ingredients for the best flavor. Enjoy the process of making this classic dish! {{ingredient_image_1}} First, mix yogurt, lemon juice, and ginger-garlic paste in a bowl. Add ground cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir well to combine all the flavors. Next, add the chicken pieces to the bowl. Make sure each piece is fully coated. Cover the bowl and let it sit in the fridge. Marinate for at least one hour or overnight for the best taste. In a large pan, melt two tablespoons of butter over medium heat. Once the butter melts, add the finely chopped onion. Sauté the onion until it turns golden brown. This step adds a deep flavor to your dish. It usually takes about five minutes. Stir occasionally to avoid burning the onions. Now, add the marinated chicken to the pan. Cook it until the chicken is browned on all sides, about five to seven minutes. Then, pour in the crushed tomatoes and stir well. Let it simmer on low heat for ten minutes. This helps the flavors mix together. After that, reduce the heat to low. Add the heavy cream and the rest of the butter. Stir until the sauce is creamy and smooth. Cook for another five minutes, but do not let it boil. Finally, taste and adjust the salt if needed. Remove from heat and garnish with chopped cilantro before serving. To get the real taste of butter chicken, use fresh spices. Ground spices lose flavor over time. Always use plain yogurt for marinating. This keeps the chicken moist and tender. The marination time matters. Aim for at least one hour or overnight if you can. This allows the spices to soak in fully. Use a good mix of spices like cumin, coriander, and garam masala. Adjust the chili powder based on your spice level preference. Cooking chicken properly is key. Sauté it until it’s just browned, about 5-7 minutes. Don't overcook it. Overcooked chicken gets dry and tough. Once you add the tomatoes and cream, let it simmer gently. This keeps the chicken juicy and flavorful. Using thighs instead of breasts makes the dish richer. Thighs are more forgiving when cooked. Sometimes, butter chicken can turn out too thick or too thin. If it's too thick, add a splash of water or more cream. For a runnier sauce, simmer it longer without the lid. If the sauce is too spicy, add more cream or yogurt to balance it out. Taste as you go. Adjust the salt and spices to suit your taste. If your chicken is tough, it might not have marinated long enough. Always check your cooking time to avoid drying out the chicken. Pro Tips Marination Time: For best results, marinate the chicken overnight. This enhances the flavors and tenderness of the meat. Adjusting Spice Levels: Control the heat by adjusting the amount of red chili powder. Start with less and add more to taste. Butter Quality: Use high-quality unsalted butter for a rich flavor in your sauce. It can make a significant difference in the overall taste. Garnishing: Fresh cilantro adds a burst of flavor and color. Make sure to sprinkle it just before serving for maximum freshness. {{image_2}} You can make butter chicken with more than just chicken thighs. Try using chicken breast for a leaner option. You can also use turkey for a twist on the classic dish. If you want seafood, shrimp works well too! Just make sure to adjust cooking times for each protein. For a vegetarian version, use paneer or tofu. Marinate the paneer or tofu just like the chicken. You can also add chickpeas for extra protein. For a vegan option, skip the cream and use coconut milk instead. This gives a rich taste without dairy. You can easily adjust the spice level in butter chicken. For a mild dish, reduce the red chili powder. If you love heat, add more chili powder or fresh chili peppers. Another option is to serve spicy pickles on the side. This way, everyone can enjoy their own level of spice! To keep your butter chicken fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. Make sure to label it with the date. This helps you know when to use it. When you're ready to eat, reheat the butter chicken gently. Use a saucepan over low heat. Stir it often to keep it from sticking. Add a splash of cream or water if it seems thick. This will help keep the sauce smooth and tasty. If you want to save some for later, freezing works great. Place cooled butter chicken in a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your meal without any fuss! Butter chicken, or murgh makhani, comes from India. It began in Delhi in the 1950s. A restaurant called Moti Mahal created it. They mixed leftover chicken with a rich sauce of tomatoes and butter. This dish quickly became popular across India and beyond. Its creamy texture and warm spices make it a favorite. Yes, you can use bone-in chicken if you prefer. Bone-in chicken adds more flavor during cooking. However, it may take longer to cook through. Make sure to adjust the cooking time as needed. Remove the bones before serving for easy eating. To make butter chicken dairy-free, swap heavy cream with coconut milk. You can also use dairy-free yogurt for marinating the chicken. This will still give you a creamy texture and delicious taste. Adjust spices to your liking for a great flavor. This blog post covered all you need for making classic butter chicken. We explored main ingredients, spices, and cooking steps. I shared tips for authentic flavors and cooking techniques, plus ideas for variations. You learned how to store leftovers and reheat them without losing taste. Whether you’re a beginner or a pro, these insights will help you create a tasty dish. Enjoy making butter chicken your way and impress your friends and family. Happy cooking!

Classic Butter Chicken

A rich and creamy Indian dish made with marinated chicken cooked in a spiced tomato sauce.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • to taste salt
  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 can (400g) crushed tomatoes
  • 1 cup heavy cream
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, red chili powder, and salt. Add the chicken pieces, ensuring they're fully coated. Cover and marinate for at least 1 hour (or preferably overnight) in the refrigerator.
  • In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until golden brown.
  • Add the marinated chicken to the pan and cook until the chicken is browned on all sides, about 5-7 minutes.
  • Pour in the crushed tomatoes, stir well, and let it simmer for 10 minutes on low heat, allowing the flavors to blend.
  • Reduce the heat to low, then add the heavy cream and the remaining 2 tablespoons of butter. Stir until the sauce is creamy and combined. Cook for another 5 minutes, ensuring not to boil.
  • At the end, adjust seasoning with salt if necessary. Remove from heat and garnish with chopped cilantro.

Notes

Marinate the chicken overnight for the best flavor.
Keyword butter chicken, chicken recipe, Indian cuisine