The easiest butter chicken recipe with an incredibly delicious and bold flavor, enticing aroma, and creamy smooth texture! It’s so easy and simple to make, you’ll never resort to take out again!
Butter Chicken, also known as Murgh Makhani, is one of the most popular and loved dishes around the world! It’s a mild curry of flavorful chicken and a rich and spiced tomato sauce. The chicken marinade has delicious depth of flavor while the luxurious sauce is made with butter and lots of warm spices.
Together, they create a sweet and aromatic dish that has a slight kick of tangy flavor! It’s mouthwatering, appetizing, and thoroughly enjoyed by everyone! Best of all…it requires very simple ingredients and is ridiculously easy to make!
A few things before you get started…
The Chicken
You can cook the chicken right away, but if you have more time, let it rest for at least 30 minutes or more. The longer it rests, the better the flavor. To cook the chicken, you can either use a stovetop grill, bake it, or sear it on a pan (this is what I did). Be careful not to overcook the chicken so that it doesn’t get dry.
The Sauce
I’ve made butter chicken both ways… blending the sauce and without blending it. I liked it better without blending but if you wish to blend, you can do it after the tomatoes and spices have cooked through. I’ve mentioned the step and instructions in the recipe card below.
Secondly, I don’t add one full cup of cream to the sauce. I like to keep it light and prefer to add a little bit of cream and a little bit of water. Feel free to add the full cup of cream if you wish or split it like I did.
Lastly, I always use fresh roma tomatoes and pulse them in a food processor to make the tomato puree. You can do the same or use canned tomato puree/tomato passata, whichever you prefer.
Serve this butter chicken over basmati rice or with garlic naan! I have an incredibly easy no yeast naan recipe that tastes amazing with butter chicken, and all other foods! Check it out and treat yourself with some fresh warm naan within minutes!
If you enjoyed this recipe, drop by down below and leave a rating and review! I would love to hear your feedback and answer any questions you may have. Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials & more!
Butter Chicken
Ingredients
For the Chicken:
- 1.5 lbs boneless & skinless chicken cut into pieces
- 1/3 cup (85 g) yogurt
- 2 tbsp oil
- 1/2 tbsp garlic – minced
- 1 tsp ginger – minced
- 2 tsp lemon juice
- 1.5 tsp salt or to taste
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/4 tsp turmeric
For the curry:
- 1 large onion – diced
- 2 tsp garlic – minced
- 1 tsp ginger – minced
- 4 medium (400 g/ 14 oz) roma tomatoes- pureed in a food processor see note
- 1.5 tsp cumin
- 1.5 tsp garam masala
- 1.5 tsp coriander
- 1.5 tsp salt or to taste
- 1 tsp red chili powder
- 1/3 cup (80 ml) heavy cream see note
- 2/3 cup (160 ml) water see note
- 1-2 tbsp (14-28 g) unsalted butter
- 1 tsp granulated sugar (optional)
- 2-3 tsp fenugreek leaves (optional)
To garnish:
- 1-2 tbsp heavy cream
- chopped cilantro
- fenugreek leaves (optional)
Instructions
For the chicken:
- Marinate the chicken with all of the ingredients listed in that category. Let it rest for at least 20-30 minutes, or longer if you have more time.
- When ready to cook, heat oil in a pan or grill over medium heat and add the chicken. Cook on each side until it develops a nice crust, the liquid evaporates, and it's just cooked through. Remove and set aside.
For the curry:
- Heat some oil in a pan over medium heat. Add the onions and fry for a few minutes until browned.
- Then add the ginger and garlic and saute until fragrant.
- Then add the tomatoes, salt, cumin, coriander, red chili powder, and garam masala. Cook for about 10-15 minutes, stirring occasionally, until the mixture darkens in color and the oil starts to separate on the sides.
- OPTIONAL: I do not blend but if you prefer to blend, allow the mixture to cool down and then transfer it to the blender. You will need to add a little bit of water to help it blend easily, about 1/4 cup (60ml) – 1/2 cup (120 ml). Add the water in small amounts until it blends to a smooth consistency. Then pour it back into the pan.
- Then add the cream, water, butter, fenugreek leaves and stir well. Taste test for salt and add sugar if desired. Then add the chicken, mix everything together, reduce the heat to low, cover and let it simmer for a few minutes so that all the flavors blend.
- Garnish with a drizzle of cream, more fenugreek leaves and chopped cilantro, serve as desired and enjoy!
Notes
- Puree the tomatoes in a food processor before adding them in or use canned tomato puree/tomato passata if you prefer.
- You have the option to add a little cream and a little water like I did in this recipe or use 1 full cup (240 ml) of cream. Omit the water if you choose to add 1 cup of cream.
