The Best Butter Chicken Recipe for Flavorful, Creamy Chicken

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Also known as Murgh Makhani, Butter Chicken is a rich, silky curry made with juicy chicken pieces simmered in a buttery tomato gravy. Whether enjoyed with naan or rice, it’s a comforting recipe you can recreate in your own kitchen. Marination, fresh ingredients, and slow cooking create its irresistible flavor.

butter chicken recipe image for masoom dil

Ingredients for Butter Chicken

To prepare this mouthwatering recipe, you’ll need the following:

For the Chicken Marinade:

  • 500g boneless chicken (cut into medium cubes)

  • 1 cup plain yogurt

  • 1 tbsp lemon juice

  • 1 tbsp ginger-garlic paste

  • 1 tsp red chili powder

  • 1 tsp garam masala powder

  • Salt to taste

For the Gravy:

  • 3 tbsp butter

  • 2 tbsp oil

  • 2 medium onions (finely chopped)

  • 3 medium tomatoes (pureed)

  • 1 tbsp ginger-garlic paste

  • 1 tsp red chili powder

  • 1 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp garam masala powder

  • 1 cup fresh cream

  • 2 tbsp cashew paste (optional, for extra creaminess)

  • Fresh coriander leaves for garnish

  • Salt to taste

Step-by-Step Method

1. Marinate the Chicken

Place yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, and salt into a mixing bowl and blend well. Mix well, then add the chicken pieces. Coat them evenly, cover the bowl, and refrigerate for at least 1 hour (overnight is even better for richer flavor).

2. Cook the Chicken

Heat a pan with 1 tbsp oil and 1 tbsp butter. Put the marinated chicken pieces in the pan, cooking over medium heat until they are almost done.Remove and set aside. Remember, the chicken will cook further in the gravy, so avoid overcooking at this stage.

3. Prepare the Gravy

In that same pan, melt the leftover butter with the remaining oil. Add chopped onions and sauté until golden brown.Incorporate the ginger-garlic paste and fry until the pungent raw smell turns mellow.

Combine the tomato puree with red chili powder, turmeric, coriander powder, and salt, blending until smooth. Cook on medium heat until the oil starts separating from the masala this step is key for deep flavor.

4. Make it Creamy

Lower the heat and add cashew paste for extra richness. Mix well, then pour in the fresh cream. Stir continuously to prevent curdling. Add garam masala and adjust salt to taste.

5. Combine Chicken and Gravy

Add the cooked chicken pieces into the gravy and let it simmer for 10–12 minutes on low heat. This allows the chicken to soak up the buttery, creamy flavors.

Serving Suggestions

Butter Chicken pairs beautifully with soft garlic naan, butter roti, or fluffy basmati rice.Add a handful of fresh coriander leaves and a streak of cream for a stylish, restaurant-like finish. For an authentic experience, serve it with pickled onions and a cooling cucumber raita.

Tips for the Best Butter Chicken

  • Marinate longer The longer the marination, the more flavorful the chicken.

  • Use fresh cream instead of milk for a silky texture.

  • Slow cooking brings out the depth of flavor in the gravy.

  • If you like a smoky touch, add a piece of hot coal to the cooked dish and cover it for a minute to infuse a tandoor-like aroma.

Why This Butter Chicken Recipe Stands Out

There are many versions of Butter Chicken, but this one balances spice, creaminess, and tanginess perfectly. The combination of marinated chicken and slow-simmered sauce creates that rich, comforting flavor we all love. Whether you’re cooking for family, friends, or just yourself, this recipe will make everyone ask for seconds.

Once you try this flavorful, creamy butter chicken recipe, you’ll find it hard to go back to takeout. It’s not just a meal it’s a bowl of comfort and joy.

FAQs About Butter Chicken

1.Can Butter Chicken be prepared using chicken with bones?

Yes! Bone-in chicken adds extra flavor to the gravy. Just adjust the cooking time to ensure the chicken is fully cooked and tender.

2. How can I make Butter Chicken without cream?

You can replace cream with full-fat milk or coconut milk. However, the texture will be slightly lighter and less rich than the traditional recipe.

3. Can I prepare Butter Chicken earlier and reheat it later?

Absolutely! In fact, Butter Chicken tastes even better the next day because the flavors develop overnight. Place in a tightly closed container and store in the fridge for no more than 3 days.

4. Is Butter Chicken very spicy?

Traditional Butter Chicken is mildly spiced, but you can adjust the chili powder to your taste. If you prefer it hotter, add more red chili powder or green chilies.

5.What’s the distinction between Butter Chicken and Chicken Tikka Masala?

Butter Chicken is creamier and richer, with a buttery tomato-based sauce, while Chicken Tikka Masala is usually spicier and tangier.


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