Butter Chicken - North Indian Style
Summary
- A classic and beloved North Indian curry, Butter Chicken (or Murgh Makhani) features tender, marinated chicken pieces simmered in a rich, creamy, and buttery tomato-based gravy. This one-pot recipe creates a restaurant-quality dish that is velvety smooth and packed with flavor.
All Ingredients - For the Chicken Marinade
- Boneless Chicken 250 gms, cut into chunks
- Garlic Paste 1 tsp
- Ginger Paste 1 tsp
- Red Chilli Powder 1 tsp
- Salt to taste
- Oil 2 tbsp (for frying)
All Ingredients - For the Makhani Gravy
- Oil 1 tbsp
- Butter 2 tbsp
- Onion 1, roughly chopped
- Tomatoes 400 gms, roughly chopped
- Cashew Nuts 1/4 cup
- Water 1 cup
- Garlic Paste 1 tsp
- Salt to taste
- Malt Vinegar 1 tsp
- Sugar 1 tbsp
- Garam Masala Powder 1 tsp
- Red Chilli Powder 1 tbsp
- Fresh Cream 3 tbsp
- Kasuri Methi (Dried Fenugreek Leaves) 1 tsp, crushed
Tools You'll Need
- Pan
- Immersion blender
- Bowl
- Strainer
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the chicken chunks with garlic paste, ginger paste, red chilli powder, and salt. Mix well to ensure the chicken is evenly coated. Set aside to for .
Step 2: Cook the Chicken
Heat oil in a wide pan over medium heat. Place the chicken pieces in the pan and pan-fry them until they are cooked through. Once cooked, remove the chicken from the pan and keep it aside.
Step 3: Prepare the Gravy Base
In the same pan, add a little oil and a spoonful of butter. Add the roughly chopped onions and until they become soft and translucent. Then, add the chopped tomatoes and cashew nuts, and stir for a minute.
Step 4: Simmer the Gravy Base
To the pan, add water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chilli powder. Stir everything together and let the mixture for until the tomatoes are completely soft and mushy.
Step 5: Blend and Strain the Gravy
Once the gravy base is cooked, turn off the heat. Transfer the mixture to a separate bowl and use a hand blender to blend it into a fine, smooth purée. Strain this purée back into the cooking pan using a sieve, pressing the pulp to extract all the liquid. This step is key to a velvety texture.
Step 6: Finish the Butter Chicken
Gently reheat the strained gravy. Add the remaining butter and fresh cream, stirring until well combined. Add the cooked chicken pieces to the gravy. Finally, sprinkle the crushed Kasuri Methi on top. Mix gently and allow it to for .
Step 7: Garnish and Serve
Transfer the Butter Chicken to a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of Kasuri Methi. Serve hot with naan, roti, or rice.
Pro Tips
• Straining the gravy is crucial to achieve the classic velvety smooth 'Makhani' texture.
• Using the same pan to cook the gravy after frying the chicken adds more flavor to the dish.
• Crush the Kasuri Methi between your palms before adding to release its aroma.
Variations
• Replace chicken with paneer for a vegetarian version (Paneer Butter Masala).
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