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, it offers a balance of savoury and sweet flavours, making it a comforting and tasty meal enjoyed at Indian restaurants or home.
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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.
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!
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.
How do I make Butter Chicken more suitable for a gluten-free diet?
To make Butter Chicken gluten-free, simply ensure that the tandoori masala and any other spices you use are certified gluten-free. Serve the dish with basmati rice instead of naan, or use gluten-free naan if available.
What can I substitute for chicken thighs in Butter Chicken?
If you prefer a different protein, you can substitute chicken thighs with boneless chicken breasts, paneer for a vegetarian option, or even tofu for a vegan alternative. Just adjust the cooking time accordingly, as chicken breasts may cook faster than thighs.
How should I store leftover Butter Chicken?
Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
What are the best side dishes to serve with Butter Chicken?
Butter Chicken pairs wonderfully with basmati rice, naan, or tandoori roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.
Can I make Butter Chicken in advance for meal prep?
Yes, Butter Chicken is a great dish for meal prep! You can prepare it a day in advance and store it in the refrigerator. The flavors will deepen overnight, making it even more delicious when reheated. Just make sure to store it in an airtight container.
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