Butter Chicken

Name: Butter Chicken
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken Thigh (cut into 2” pieces); 1 cup Hung Curd; 2 tbsp Kashmiri Red Chilli Powder (divided); 1.5 tbsp Tandoori Masala Powder (homemade); 1 tbsp Ginger Garlic paste; 2 tbsp Kasuri Methi (divided); 3 tbsp Lemon Juice; 2 tbsp Mustard Oil; 1 tbsp Salt (divided); 100 g Butter; 4 tbsp Oil (divided); 6 medium-sized Onions (roughly sliced); 8 medium-sized Tomatoes (roughly sliced); 1 in Ginger (roughly chopped); 5 clove Garlic; 4 Dry Kashmiri Mirch; 15 Cashew nut; 2 Bay Leaves; 1 in Cinnamon stick; 6 Green Cardamoms; 1 tsp Cumin Powder; 0.5 tbsp Sugar; 3 Green Chillies (slit); 0.5 cup Cream; 3 cup Water (divided); Fresh Coriander leaves for garnishing

Leena Kohli (@leenakohli)

5.0

From 2 ratings

Indian Lunch Dinner Meat

Butter Chicken also known as 'Murgh Makhani,' is a globally enjoyed dish that originated in Delhi, India, during the 1950s.

It is a popular Indian dish with a rich, creamy tomato-based sauce. It features tender chicken simmered in spices, butter, cream, and tomato puree. Served with basmati rice or naan bread,...

Prep Time

35min

Cook Time

40min

Total Time

1hr 15min

Ingredients

4 Servings

For Marination

1kg
Chicken Thigh (cut into 2” pieces)
1cup
Hung Curd
2tbsp
Kashmiri Red Chilli Powder (divided)
1 1/2tbsp
Tandoori Masala Powder (homemade)
1tbsp
Ginger Garlic paste
2tbsp
Kasuri Methi (divided)
3tbsp
Lemon Juice
2tbsp
Mustard Oil
1tbsp
Salt (divided)

For Gravy

100g
Butter
4tbsp
Oil (divided)
6
medium-sized Onions (roughly sliced)
8
medium-sized Tomatoes (roughly sliced)
1in
Ginger (roughly chopped)
5clove
Garlic
4
Dry Kashmiri Mirch
15
Cashew nut
2
Bay Leaves
1in
Cinnamon stick
6
Green Cardamoms
1tsp
Cumin Powder
1/2tbsp
Sugar
3
Green Chillies (slit)
1/2cup
Cream
3cup
Water (divided)
Fresh Coriander leaves for garnishing

How to make Butter Chicken

For Marination

Cut the chicken thighs into 2” pieces, and place them in a mixing bowl.
Add hung curd, 1 tbsp kashmiri red chilli powder, tandoori masala, ginger garlic paste, 1 tbsp kasuri methi, lemon juice, mustard oil, and a tsp of salt.
Coat the chicken pieces thoroughly, cover, and refrigerate for at least 30 minutes, preferably overnight for enhanced flavours.
Heat 2 tbsp oil in a grill pan/ skillet over medium-high heat. Sear the marinated chicken until slightly charred on both sides, ensuring they are 80% cooked. Set aside.

For Gravy

Heat 2 tbsp oil in a wok over high heat. Add sliced onions and sauté until translucent. Add tomatoes, ginger, and garlic. Sauté for 3-4 minutes.
Add dry Kashmiri chillies, cashew nuts, bay leaves, cinnamon sticks, green cardamoms, and 2 cups of water to the wok. Bring to a boil, cover, and simmer for 10-15 minutes until soft.
Cool the mixture and blend it into a soft paste. Add a little water, strain the mixture through a strainer, and set aside.
Melt butter with 2 tbsp oil in a wok over medium-high heat.
Add 1 tbsp Kashmiri chilli powder, cumin powder, 1 tbsp kasuri methi, and 1 tsp salt. Stir for a few seconds.
Pour in the ground mixture, add sugar and green chillies, and mix. Stir for a minute.
Add the seared chicken pieces and a tbsp of butter. Mix well, cover, and simmer for 10-15 minutes to allow the flavours to meld together.
Add the cream, adjust seasonings, cook for a few minutes cover, and turn off the heat. Let it rest for a few minutes.
Serve hot with tandoori roti, naan or steamed rice. Enjoy!

Tips & Tricks

Adjust chillies according to taste.
Adjust the consistency of the gravy by adding more water when blending or simmering.
I've used my homemade tandoori masala but can substitute it with a store-bought one.