Butter Chicken Recipe

Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest! No hunting down hard to find ingredients, this chef recipe that makes the most incredible curry sauce.

Butter Chicken

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Prep: 15min

Total: 45min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 580 kcal, Carbohydrate 17 g, Protein 36 g, Fat 41 g, Saturated Fat 19 g, Cholesterol 250 mg, Sodium 1601 mg, Fiber 3 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger ((or finely grated))
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon of salt
• 2 tablespoons olive oil
• 2 tablespoons ghee ((or 1 tbs butter + 1 tbs oil))
• 1 large onion, (sliced or chopped)
• 1 1/2 tablespoons garlic, (minced)
• 1 tablespoon ginger, (minced or finely grated)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz (400 g) crushed tomatoes
• 1 teaspoon red chili powder ((adjust to your taste preference))
• 1 1/4 teaspoons salt ((or to taste))
• 1 cup of heavy or thickened cream ((or evaporated milk to save calories))
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi ((or dried fenugreek leaves))

Instruction:

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
8. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Butter Chicken

RECIPE VIDEO above. This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you’ll find this rich enough as it is with the rich, creamy sauce!

Prep: 10min

Total: 35min

Yield: 3

Serving Size: 310 g

Nutrition Facts: servingSize 310 g, calories 402 kcal, Carbohydrate 9.8 g, Protein 39.8 g, Fat 23.4 g, Saturated Fat 9.3 g, Cholesterol 193 mg, Sodium 928 mg, Fiber 0.9 g, Sugar 6.5 g

Ingredients:

• 1/2 cup plain yoghurt (, full fat)
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala ((Note 1))
• 1/2 tsp chilli powder or cayenne pepper powder ((Note 2))
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
• 2 tbsp (30 g) ghee or butter, ( OR 1 tbsp vegetable oil (Note 3))
• 1 cup tomato passata (aka tomato puree) ((Note 4))
• 1 cup heavy / thickened cream ((Note 5))
• 1 tbsp sugar
• 1 1/4 tsp salt
• Basmati rice
• White rice
• Coriander/cilantro (optional)

Instruction:

1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
5. Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Butter Chicken Recipe | Chicken Makhani

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with Turmeric rice, Cumin rice, basmati rice or naan.

Prep: 15min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 382 kcal, Carbohydrate 15 g, Protein 32 g, Fat 22 g, Saturated Fat 9 g, Cholesterol 113 mg, Sodium 724 mg, Fiber 4 g, Sugar 7 g, Trans Fat 0.3 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 500 grams (1.1 lbs) boneless chicken ( (read notes))
• ½ to ¾ teaspoon Kashmiri red chili powder ( (or paprika adjust to taste, reduce for kids))
• ¼ to ⅓ teaspoon salt ( (adjust to taste))
• ¾ to 1 tablespoon lemon juice
• ⅛ teaspoon turmeric ((haldi))
• ¾ to 1 teaspoon garam masala ((adjust to taste))
• ½ teaspoon cumin powder ((optional))
• 1 teaspoon coriander powder ((optional))
• 1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
• ¾ tablespoon ginger garlic paste
• ⅓ cup Greek yogurt ((hung curd/thick curd, refer notes))
• ¾ to 1 tablespoon oil
• 2 to 3 tablespoons butter (or ghee (divided))
• 2 inch cinnamon (piece)
• 4 green cardamoms
• 4 cloves
• 3 cups (600 grams, 24 oz) fresh tomato puree ((4 No, read notes for canned))
• ¾ tablespoon ginger garlic paste
• 1 to 2 green chilies ( (deseed, slit or chop, optional))
• 20 to 22 cashews ( (or almond flour, read notes))
• ½ cup water (to blend cashews or almond flour)
• 1 to 2 teaspoons Kashmiri chili powder ((reduce for kids, adjust to taste))
• 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
• 1 to 1½ teaspoon coriander powder ((optional, adjust to taste))
• ½ teaspoon cumin powder ( (optional, adjust to taste))
• ½ to ¾ teaspoon salt ( (adjust to taste))
• 1 teaspoon sugar ( (to balance the flavors))
• ½ tablespoon Kasuri methi ((dried fenugreek leaves))
• 1½ cups hot water
• ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
• 2 tablespoons coriander leaves ((fine chopped to garnish))

Instruction:

1. You need smooth puree of both. Set these aside.
2. Simmer this partially covered for 10 mins, until the sauce thickens & traces of fats/butter are visible on top of the sauce.
3. Optional – If you want browned chicken, increase the flame to high and roast until they turn golden or light brown on both the sides. Be careful as this can easily burn the masala.
4. Garnish Butter Chicken with chopped coriander leaves and some cream. Serve with Turmeric rice, steamed rice, Butter naan or Cumin Rice.

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar