Butter Chicken

Butter Chicken is a super popular Indian dish made with tender chicken thighs and a deliciously seasoned, creamy, buttery tomato-based sauce. Served with basmati rice and naan makes for a perfect meal.

Butter Chicken, like Chicken Tikka Masala, is a mild curry compared to many Indian curries. It is one of the most popular curry dishes on the menu at many Indian restaurants around the world and yet one of the easiest to make at home! 

CREAMY BUTTER CHICKEN

Butter Chicken (Murgh Makhani— chicken with butter)) is one of our daughter’s favorite foods. Because of its rich and creamy texture and flavor combinations. They are happy on Friday night with a good curry and binge-watching Netflix.

The Butter Chicken sauce is so ridiculously delicious, that it’ll soon become your favorite!

HOMEMADE BUTTER CHICKEN

If there’s any Indian recipe that’s worth making at home, it’s Butter Chicken, and this is the BEST butter chicken you’ll make! Incredibly tender and juicy chicken thanks to a deliciously spiced yogurt marinade, prepared in a buttery gravy with the addition of cream give the curry sauce a silky-smooth rich texture.

EVERYBODY’S FAVORITE CURRY

With the aromatic scent of the golden tender chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the easiest and best made at home, especially with basmati rice and naan

HOW TO MAKE CREAMY BUTTER CHICKEN

 This Butter Chicken Recipe is delicious and so easy to make. Full of savory flavors, it rivals any Indian restaurant! Tender and juicy chunks of chicken simmered in a creamy spiced curry sauce. Better than take out, you’ll love making this Indian Butter Chicken right at home with chicken, tomato sauce, cream, and a handful of spices.

Serve over rice with a side of naan to sop up the delicious sauce!

PREP TIME:
10 minutes
COOK TIME:
1 hour

TOTAL TIME:
1 HOUR 20 MINS

COURSE:
Entree, Main Course
CUISINE:
Indian

SERVINGS: 4

INSTRUCTIONS

For the marinade:

1. In a large bowl, whisk together the yogurt, cumin, garam masala, turmeric, salt, ginger, and garlic until combined. Toss the chicken in the marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate for at least 3 hours and up to 24 hours. (The longer the better.)

For the sauce:

1. Melt 4 tablespoons of the butter in a large heavy pot over medium heat. Toss the Kasoori Methi, bay leaves, cardamom, clove, and cinnamon in the butter and cook, stirring occasionally, until slightly darker and very fragrant, about 2 minutes. Add the onions, season with 1 teaspoon salt, and cook, stirring occasionally, until the onions are golden and beginning to caramelize, about 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, about 3 minutes. Add the sugar, cumin, coriander, garam masala, and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon sticks. 
2. Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons of butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt. 

Meanwhile…

1. Heat oil in a large skillet 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 it aside and keep warm. (You will finish cooking the chicken in the sauce.)
2. Add the chicken to the simmering sauce, cover, and cook until the chicken is cooked through, and the sauce is thick and bubbling, about 10 minutes.
3. Stir in the cilantro. 
4. Serve with rice and/or naan alongside.
5. Enjoy! 

NOTES

If you prefer a thinner sauce, add a couple of tablespoons of butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

The sauce starts off a pale orange color but as it simmers and thickens, the color will deepen to a rich orange color.

Have you tried making this Butter Chicken Recipe?

Please share in the comments below! We always love to hear your thoughts. If you make this recipe, snap a photo and hashtag it #appetizersandentrees on Instagram. We really enjoy seeing what you’re cooking in the kitchen.

— We love to see your creations on Instagram and Facebook! Find us: @appetizersandentrees

Share on Facebook

Tweet

Follow us

Save