Recipe for Easy Butter Chicken at Home

butter chicken

Butter Chicken Easy Recipe

Undoubtedly the hallmark that defines Indian cuisine is the range of dishes with exotic flavors and aromas. Today, we will see how to make an exquisite traditional dish that is very popular not only in India but worldwide. The “butter chicken” or “murgh makhani” is a delicious chicken recipe from the Delhi region.

Honestly, from the amount of ingredients, the marinade, and the elaborate process it requires, you may think that butter chicken is a very difficult recipe. Not being very familiar with various spices and other condiments, this recipe may seem very complex to you. But we have made this recipe super easy so that you can try it at your home. Why not try it for yourself!

butter chicken

You can use boneless chicken thigh or breast for this recipe. You may already have most of the ingredients needed for making buttter chicken in your kitchen. In fact, you really need very few species to make this dish.

Butter Chicken is not a spicy dish, however, you can increase the hotness with the chili. Butter chicken has a very delicate flavor with a sweet touch. As an accompaniment, we recommend rice and naan.

Servings : 4

Butter Chicken Ingredients

To marinate:

1 kilo of boneless chicken cut into medium pieces
1 cup of plain yogurt or Greek yogurt
1 ½ tablespoons lemon juice
1 tablespoon of Garam Masala
1 tablespoon Tandori Masala
1 teaspoon turmeric
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon chili powder
1 tablespoon of lemon juice
1 tablespoon butter (for cooking after marinating)

For the potli:

1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
5 cloves
2 cardamom buds or 1/4 teaspoon of just the seeds.
1 cinnamon stick
Muslin cloth and string to tie

For the gravy:

2 medium sized tomatoes, diced
1 small onion, diced
1 tablespoon tomato paste
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon garam masala
1/4 cup fresh cream
1 tablespoon of sugar
1 tablespoon butter

Butter Chicken Preparation


Combine all the ingredients together with the chicken and marinate overnight or at least for 2 hours.

Once the marinating time is up, heat 1 tablespoon of butter in a pan and cook the chicken until it is evenly browned. (It is not necessary to cook the chicken completely, you will finish cooking the chicken in the second part of the gravy preparation.

Keep aside the chicken along with the juices that remain in the pan.

Gravy preparation :

To prepare the potli (package of aromatic spices) coarsely ground all the ingredients and place them in the muslin cloth and tie the potli with a kitchen string. This potli with the ground ingredients gives much more delicate flavors.

In the same pan that was used to seal the chicken, add 1 tablespoon of butter, add the tomatoes, onion, garlic and ginger, cook for about 5 minutes.

Add tomato paste, garam masala, chili powder and the aromatic potli.

Cook for about 15 minutes until the tomatoes and onions are soft.

Squeeze the sauce from the potli and discard it.

Cool the sauce and transfer it to a blender and blend until it becomes a very silky paste. Do not blend hot sauce to prevent accidents.

Place the sauce in a deep frying pan, add the chicken and the cream. Cook for about 10 minutes and your butter chicken masala will be ready.

Serve the butter chicken with a drizzle of cream, with rice, and naan as an accompaniment


+ The marinating time is at least 2 hours, but it is better to leave it to marinate overnight.

+ The amounts of spices and sugar suggested can be reduced or increased depending on your taste preference.

+ The sweet taste intensifies over time, Keep this in mind if you are planning to eat the dish next day.

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