Butter Chicken, also known as Murgh Makhani, is a globally loved dish that originates from North India but has found its way into Pakistani cuisine with a spicier and richer touch. This dish features tender chicken pieces cooked in a creamy, buttery, and mildly spiced tomato-based sauce. The luscious texture, combined with the deep aroma of butter and aromatic spices, makes it a favorite for both special occasions and everyday meals. Whether paired with naan, roti, or steamed rice, Butter Chicken is a delightful experience for every food lover.
One of the best things about homemade Butter Chicken is that you can control the richness and spice level to suit your taste. While restaurants use a tandoor to grill the chicken, this recipe ensures you get the same smoky, authentic flavor right at home. With just a few key ingredients and simple cooking techniques, you can master this classic dish effortlessly. Follow this step-by-step recipe to create restaurant-style Butter Chicken in your kitchen!
Butter Chicken is the ultimate comfort dish, perfect for anyone who enjoys a creamy and mildly spiced curry. The combination of yogurt-marinated chicken with the richness of butter and cream creates a velvety texture that coats every bite beautifully. The addition of kasuri methi enhances the dish with its signature aroma, making it just as delicious as the versions you find in restaurants.
Ingredients You’ll Need
For the Chicken Marinade:
- 500g boneless chicken (cut into cubes)
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp oil
- Salt to taste
For the Butter Chicken Gravy:
- 2 tbsp butter (unsalted)
- 2 tbsp cooking oil
- 2 medium onions (finely chopped)
- 2 large tomatoes (blended)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ cup fresh cream
- ¼ cup milk
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2-3 green chilies (slit)
- Fresh coriander for garnish
Step-by-Step Instructions
Marinate the Chicken
In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, oil, and salt.
- Cover and let it marinate for at least 1 hour (overnight for best results).
Cook the Chicken
Heat oil in a pan and cook the marinated chicken until it turns golden brown and slightly charred. Remove from the pan and set aside.
Prepare the Gravy
In the same pan, heat butter and sauté onions until golden. Add ginger-garlic paste and cook until aromatic.
- Add blended tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook until the oil separates.
Combine Everything
- Add the cooked chicken and mix well. Pour in cream, milk, and kasuri methi. Stir well and let it simmer for 5-7 minutes.
- Add garam masala and slit green chilies. Cook for another 2 minutes.
Serve & Enjoy
- Garnish with fresh coriander and serve hot with naan, roti, or rice.
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