The Best Butter Chicken Recipe

When it comes to comfort food, few dishes can rival the warmth and richness of butter chicken. This classic Indian dish, known for its creamy tomato sauce and tender chicken, has captured hearts and taste buds worldwide. The Best Butter Chicken Recipe is not only straightforward but also bursting with flavor, making it a true crowd-pleaser at any gathering. Whether you’re preparing a cozy dinner for family or impressing guests, this recipe will be the star of the show.

The Upside of The Best Butter Chicken Recipe

Butter chicken, or murgh makhani, is a dish that showcases the beauty of Indian cuisine. It offers a delightful balance of spices, creaminess, and a hint of sweetness, making it a favorite among many. The Best Butter Chicken Recipe elevates the traditional preparation by using boneless chicken thighs that stay moist and flavorful, complemented by a luscious sauce that’s perfect for dipping naan or drizzling over rice. It’s an ideal recipe for novice cooks and seasoned chefs alike, promising a satisfying meal with every bite.

What You’ll Need

• 2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2 inches)
• 2/3 cup plain Greek yogurt (full-fat is best)
• 2 tablespoons lemon juice
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons paprika (not smoked)
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon ground cardamom (optional if you have it)
• 4 tablespoons vegetable or canola oil
• 3 tablespoons ghee (may substitute unsalted butter)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• Remaining spice blend from above
• 1 (14 oz.) can fire roasted diced tomatoes
• 3/4 cup water
• 1/3 cup unsalted cashews
• 1 cup heavy cream (sub evaporated milk for lower calories)
• 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
• 1 teaspoon sugar or more to taste

What’s in the Gear List

• Large mixing bowl – for marinating the chicken.
• Skillet or Dutch oven – to cook the chicken and sauce.
• Wooden spoon – for stirring and mixing ingredients.
• Measuring cups and spoons – for accurate ingredient measurements.
• Blender or food processor – optional, for pureeing the sauce if desired.

The Best Butter Chicken Recipe Made Stepwise

Step 1: Marinate the Chicken

In a large mixing bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, chili powder, paprika, salt, turmeric, ground coriander, cayenne pepper, and ground cardamom. Mix well to form a marinade.

Add the chicken thighs and ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

Step 2: Sauté Aromatics

In a large skillet or Dutch oven, heat the vegetable oil and ghee over medium heat. Once hot, add the minced garlic and ginger, stirring continuously until fragrant, about 1 minute.

Step 3: Cook the Chicken

Add the marinated chicken (reserve any leftover marinade) to the skillet in a single layer. Cook for about 5-6 minutes, turning occasionally, until the chicken is browned on all sides.

Step 4: Add Tomatoes and Water

Stir in the fire-roasted diced tomatoes and water. Scrape up any browned bits from the bottom of the pan for added flavor. Bring to a gentle simmer.

Step 5: Blend the Sauce

If you prefer a smoother sauce, use a blender or food processor to puree the mixture until smooth. Return it to the skillet if using a blender.

Step 6: Incorporate Cream and Cashews

Add the unsalted cashews and heavy cream to the skillet. Stir to combine, then add the reserved marinade. Let it simmer for another 10-15 minutes, allowing the flavors to meld beautifully.

Step 7: Final Touches

Sprinkle in the kasoori methi and sugar. Taste and adjust seasoning as needed. If you prefer a sweeter sauce, add more sugar according to your taste.

Step 8: Serve and Enjoy

Serve the butter chicken hot, garnished with fresh cilantro if desired. Pair it with fluffy basmati rice or warm naan for the ultimate comfort food experience.

Healthier Substitutions

• Use skinless chicken breasts instead of thighs for a leaner option.
• Substitute Greek yogurt with low-fat yogurt to reduce calories.
• Replace heavy cream with coconut milk for a lighter and dairy-free version.
• Use less oil or ghee to cut down on fat content.

Chef’s Notes

• Marinating the chicken longer enhances the flavor; overnight is ideal.
• Adjust the spice levels according to your preference; omit cayenne for a milder dish.
• For a nut-free version, skip the cashews or replace them with sunflower seeds.
• Feel free to add vegetables like spinach or peas for added nutrition.

Storing, Freezing & Reheating

The Best Butter Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to reheat, thaw overnight in the fridge and reheat on the stovetop over medium heat, adding a splash of water or cream to loosen the sauce if necessary.

FAQ

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but keep in mind they may not be as juicy as thighs.

Is butter chicken spicy?

The spice level can be adjusted based on your preference. Omit the cayenne pepper for a milder flavor.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with paneer or tofu, and adjust cooking times accordingly.

What can I serve with butter chicken?

Butter chicken is best served with basmati rice, naan, or roti, along with a side of cucumber raita for a refreshing contrast.

Quick Weeknight Wins

• Easy Chicken Alfredo Pasta
• Creamy Tuscan Chicken
• Easy 30-Minute Vegan Taco Salad

Bring It Home

The Best Butter Chicken Recipe is more than just a meal; it’s an experience that brings warmth and comfort. This dish is a celebration of flavors that will leave everyone wanting more. The combination of spices, creamy sauce, and tender chicken makes it a beloved meal that you can whip up any night of the week.

Incorporate it into your weekly meal rotation, and you’ll discover just how easy it is to bring restaurant-quality Indian cuisine to your dining table. With this recipe in hand, you’re well on your way to impressing your friends and family with your culinary skills. So, gather your ingredients, roll up your sleeves, and prepare to delight in the deliciousness of homemade butter chicken!

The Best Butter Chicken Recipe

This Butter Chicken is a creamy, savory delight! Packed with spices and rich flavors, it's sure to impress at any dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

For the Marinade:

• 2 pounds boneless chicken thighs cut into large bite-sized pieces
• 2/3 cup plain Greek yogurt (full-fat is best)
• 2 tablespoons lemon juice
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons paprika (not smoked)
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon ground cardamom (optional if you have it)

For the Sauce:

• 4 tablespoons vegetable or canola oil
• 3 tablespoons ghee (may substitute unsalted butter)
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced
• 1 14 oz. can fire roasted diced tomatoes
• 3/4 cup water
• 1/3 cup unsalted cashews
• 1 cup heavy cream (sub evaporated milk for lower calories)
• 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
• 1 teaspoon sugar or more to taste

Equipment

• Large mixing bowl
• Skillet or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Blender or food processor

Method

 

Preparation Steps:

1. In a large mixing bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, chili powder, paprika, salt, turmeric, ground coriander, cayenne pepper, and ground cardamom. Mix well to form a marinade.
2. Add the chicken thighs and ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. In a large skillet or Dutch oven, heat the vegetable oil and ghee over medium heat. Once hot, add the minced garlic and ginger, stirring continuously until fragrant, about 1 minute.
4. Add the marinated chicken (reserve any leftover marinade) to the skillet in a single layer. Cook for about 5-6 minutes, turning occasionally, until the chicken is browned on all sides.
5. Stir in the fire-roasted diced tomatoes and water. Scrape up any browned bits from the bottom of the pan for added flavor. Bring to a gentle simmer.
6. If you prefer a smoother sauce, use a blender or food processor to puree the mixture until smooth. Return it to the skillet if using a blender.
7. Add the unsalted cashews and heavy cream to the skillet. Stir to combine, then add the reserved marinade. Let it simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
8. Sprinkle in the kasoori methi and sugar. Taste and adjust seasoning as needed. If you prefer a sweeter sauce, add more sugar according to your taste.
9. Serve the butter chicken hot, garnished with fresh cilantro if desired. Pair it with fluffy basmati rice or warm naan for the ultimate comfort food experience.

Notes

• Marinating the chicken longer enhances the flavor; overnight is ideal.
• Adjust the spice levels according to your preference; omit cayenne for a milder dish.
• For a nut-free version, skip the cashews or replace them with sunflower seeds.