Butter Chicken Recipe – Creamy North Indian Chicken Curry

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Butter Chicken Recipe – Creamy North Indian Chicken Curry

Butter Chicken – Creamy North Indian Chicken Curry


Prep Time: 30 mins | Cook Time: 40 mins | Serves: 4

Introduction

Butter Chicken, also known as Murgh Makhani, is a world-famous North Indian chicken curry made with marinated chicken simmered in a creamy, spiced tomato gravy. This restaurant-style chicken curry is easy to make at home and pairs beautifully with naan, roti, or basmati rice.

Ingredients:

For Chicken Marinade:

  • 500g boneless chicken (thigh or breast, cut into cubes)
  • 1/2 cup thick curd (yogurt)
  • 1 tsp red chili powder (Kashmiri chili recommended)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp ginger garlic paste
  • Salt to taste
  • Juice of 1/2 lemon

For Gravy:

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 onion – finely chopped
  • 2 large tomatoes – pureed
  • 1 tbsp ginger garlic paste
  • 1 tsp red chili powder (for color and mild heat)
  • 1/2 tsp cumin powder
  • 1/4 tsp sugar (optional)
  • 1/2 cup fresh cream
  • 1 tsp kasuri methi (dried fenugreek leaves – crushed)
  • Fresh coriander for garnish
  • Salt to taste

Step-by-Step Instructions:

  1. Step 1: Marinate the Chicken
    In a bowl, mix the chicken with curd, turmeric, chili powder, garam masala, lemon juice, salt, and ginger garlic paste. Let it marinate for at least 1 hour. For best results, refrigerate overnight.
  2. Step 2: Cook the Chicken
    Heat 1 tbsp oil in a pan. Cook the marinated chicken on medium-high heat until it's golden and cooked through. Remove and set aside.
  3. Step 3: Start the Butter Chicken Gravy
    In the same pan, add 2 tbsp butter. Add chopped onions and sauté until soft and lightly browned.
  4. Step 4: Add Tomatoes and Spices
    Add ginger garlic paste and cook for 1 minute. Then add tomato puree and cook till the oil separates. Add chili powder, cumin powder, and sugar. Mix well.
  5. Step 5: Add Chicken to Gravy
    Add the cooked chicken pieces back into the gravy. Simmer for 5–10 minutes on low heat.
  6. Step 6: Add Cream and Kasuri Methi
    Pour in the fresh cream and crushed kasuri methi. Stir gently and let it cook for 2–3 minutes. Do not boil after adding cream.
  7. Step 7: Final Touch
    Garnish with chopped coriander leaves and a swirl of cream. Serve hot with naan, roti, or rice.

Tips for Perfect Butter Chicken:

  • Use boneless chicken thighs for juicier texture.
  • For a smoky flavor, grill or char the chicken before adding to the gravy.
  • Use Kashmiri chili powder for rich color and mild heat.

Serving Suggestions:

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Hashtags:
#ButterChicken #MurghMakhani #CreamyChicken #IndianChickenRecipe #TryIndianFoods #NorthIndianCurry #RestaurantStyle

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