Authentic Indian Butter Chicken Recipe

Have you ever found yourself dreaming of the rich, fragrant, and velvety butter chicken served at your favourite Indian restaurant? That divine, creamy tomato sauce coating succulent, smoky chicken pieces can feel like a culinary masterpiece. For many, it seems like a dish reserved for professional chefs. But we’re here to change that! We will guide you through each stage of our foolproof Authentic Indian Butter Chicken Recipe, breaking down the process to help you achieve an absolutely magnificent meal.

This iconic Indian dish is so much more than food; it’s an entire experience. It’s like a warm, comforting embrace in a bowl, making it ideal for a family meal, a celebration, or just a quiet evening when you fancy a special treat. We’re confident that with our help, you’ll be able to create a butter chicken that’s even better than your local takeaway.

What Makes an Authentic Butter Chicken?

A genuine butter chicken, known traditionally as murgh makhani, is a delightful harmony of perfectly balanced flavours. It’s about much more than simply mixing butter and chicken in a pot. The authenticity is rooted in a two-stage method: preparing the chicken and crafting the gravy.

1. The Chicken: The chicken pieces are first steeped in a marinade of yoghurt and a blend of spices, such as ginger, garlic, and tandoori masala. Classically, the chicken is then cooked in a tandoor (a traditional clay oven), which imparts a unique, smoky char. But don’t fret, we’ll explain how to replicate this effect in your own kitchen!
2. The Makhani Gravy: This is the very soul of the dish. The term ‘makhani’ translates to ‘buttery’. The gravy itself is a sumptuous concoction of tomatoes, cashews, and an array of aromatic spices, all simmered together until it becomes rich and silky. It’s then finished with a generous helping of butter and cream, which gives it that classic velvety consistency and opulent flavour.

This culinary legend was famously created in the 1950s by Kundan Lal Gujral at his Delhi restaurant, Moti Mahal. His ingenious idea was to use a rich tomato-based sauce to revive leftover tandoori chicken, and in doing so, he invented an iconic dish. You can delve deeper into its captivating history by reading authoritative accounts like this article on its history.

Essential Ingredients for Your Butter Chicken

Assembling the correct ingredients is the first crucial step towards a delicious outcome. Although the list might appear extensive, many of these spices will become staples in your Indian cooking adventures. We have separated them into two sections to make things clearer.

For the Chicken Marinade

• 500g boneless, skinless chicken thighs or breasts, chopped into bite-sized chunks
• 120g plain, full-fat yoghurt
• 1 tbsp ginger-garlic paste
• 1 tbsp fresh lemon juice
• 1 tsp Kashmiri red chilli powder (for its beautiful colour, not fiery heat)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp salt

For the Makhani Gravy (The Creamy Tomato Curry)

• 2 tbsp unsalted butter
• 1 tbsp neutral oil (such as vegetable or sunflower)
• 1 large onion, diced finely
• 1 tbsp ginger-garlic paste
• 400g tin of chopped tomatoes, or 4 large, ripe tomatoes, blended into a purée
• 50g raw cashew nuts, soaked in hot water for at least 20 minutes
• 1 tsp Kashmiri red chilli powder
• 1 tsp sugar (to counteract the tartness of the tomatoes)
• 1 tsp salt, or adjusted to your taste
• 250ml water
• 1 tsp garam masala
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 120ml double cream
• A little extra butter and fresh coriander to garnish

Step-by-Step Guide to the Perfect Homemade Butter Chicken

With all our ingredients organised, it’s time to start cooking! If you follow these instructions with care, you will be well on your way to creating the most incredible homemade butter chicken you have ever had.

1. Step 1: Marinating the Chicken

   In a medium bowl, place the chicken pieces and add all the ingredients for the marinade: the yoghurt, ginger-garlic paste, lemon juice, Kashmiri red chilli powder, turmeric, garam masala, and salt. Combine everything well, ensuring each piece of chicken is thoroughly coated. Cover the bowl and place it in the fridge to marinate for a minimum of one hour. For an even more profound flavour, we suggest marinating for 4-6 hours, or ideally, overnight.

2. Step 2: Cooking the Chicken

   There are three main ways you can cook the chicken:

   • Pan-Frying (The Simplest Method): Warm a small amount of oil in a large, non-stick frying pan over a medium-high heat. Arrange the chicken pieces in a single layer (you may need to work in batches). Cook for about 3-4 minutes on each side, until they are golden-brown and fully cooked.
   • Grilling: To achieve a more authentic, smoky taste, thread the marinated chicken onto skewers. You can then cook them on a barbecue or under a hot grill until they are slightly charred and cooked through.
   • Baking: Lay the chicken pieces on a baking tray lined with foil. Bake in a preheated oven at 200°C (400°F) for approximately 15-20 minutes, or until cooked.

   Once the chicken is cooked, set it aside for later.

3. Step 3: Preparing the Rich and Creamy Tomato Curry

   Drain the water from the soaked cashews. Blend them with a little fresh water until you have a smooth, thick paste, then set it aside. In a large, heavy-based pan or a Dutch oven, melt the 2 tbsp of butter along with the oil over a medium heat. Add the finely diced onion and sauté for about 5-7 minutes, until it becomes soft and translucent. Now, add the ginger-garlic paste and continue to cook for another minute until it releases its aroma. Stir in the tomato purée, Kashmiri red chilli powder, sugar, and salt. Let this mixture cook, stirring from time to time, for roughly 10 minutes, or until it has thickened and you can see the oil separating at the sides. Next, stir in the cashew paste and the 250ml of water. Bring the gravy to a simmer, then turn the heat down to low, pop a lid on, and allow it to cook gently for 15 minutes. The gravy should now be lovely and thick.

4. Step 4: Bringing It All Together

   To achieve an exceptionally smooth, restaurant-quality sauce, you can pass the gravy through a fine-mesh sieve into a clean pot, using the back of a spoon to push all the liquid through. While this step is optional, we highly recommend it for that signature velvety mouthfeel. Return the sieved gravy to the heat. Now it’s time to add the finishing touches. Rub the dried fenugreek leaves (kasuri methi) between your palms to release their fragrance, then stir them into the sauce along with the garam masala. Add the cooked chicken pieces to the pot, stirring to coat them evenly. Let it all simmer for 5 minutes, allowing the flavours to marry together. Finally, take the pan off the heat and gently stir in the double cream and another small knob of butter. It’s important not to let the curry boil after adding the cream, as this can cause it to split. Your wonderfully authentic and delicious butter chicken is now ready to serve!

Watch and Learn: A Visual Guide to Our Easy Butter Chicken Recipe

Sometimes, a visual demonstration can make all the difference! To help you see exactly how it’s done, we have selected an excellent video tutorial that’s perfect for beginners. It clearly shows you how to create a fantastic easy butter chicken recipe from scratch, helping you to achieve the perfect consistency and colour.

Pro Tips for a Restaurant-Quality Result

Ready to elevate your butter chicken from great to truly exceptional? Here are a few of our favourite secrets, straight from our kitchen to yours.

• Opt for Chicken Thighs: While chicken breast is fine, thighs are more flavourful and less prone to drying out, staying incredibly succulent and tender.
• Don’t Forget the Kasuri Methi: We consider dried fenugreek leaves to be an essential ingredient. They impart a distinctive, slightly bitter yet fragrant taste that is fundamental to an authentic Indian chicken recipe.
• The Smoky Infusion (Dhungar Method): To replicate that tandoor-cooked flavour, place a small steel bowl in the middle of your finished curry. Heat a small piece of charcoal over a direct flame until it glows red hot. Carefully place the hot charcoal into the bowl, drizzle a tiny bit of ghee or oil over it, and instantly cover the pot with a tight-fitting lid. Allow the smoke to infuse the curry for 2-3 minutes. Carefully remove the bowl and charcoal before you serve.
• Balance is Everything: Always taste your gravy before you add the chicken. Does it need a little more salt? An extra pinch of sugar to offset the tomatoes? A touch more chilli for warmth? Adjust the seasonings to suit your personal preference.

What to Serve with Your Butter Chicken

Butter chicken pairs wonderfully with sides that are perfect for mopping up every last bit of that glorious makhani sauce. We suggest serving it with:

• Fluffy, fragrant Basmati rice
• Warm naan bread, either plain or with garlic
• Soft, wholemeal roti or chapati
• A simple kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch.

If you’re a fan of creamy chicken dishes that are bursting with flavour, why not also explore our The Best Creamy Ranch Chicken Recipe for a different, yet equally delicious, meal idea.

Frequently Asked Questions (FAQ)

Can I make this butter chicken recipe without a tandoor?

Of course! As we’ve detailed in our method, you can pan-fry, grill, or bake the chicken to get a fantastic result. To add that characteristic smoky essence without a tandoor, we highly recommend trying the ‘Dhungar’ smoking technique explained in our pro tips.

What is the best cut of chicken to use?

Our top recommendation is to use boneless, skinless chicken thighs. Their slightly higher fat content ensures they stay wonderfully moist and tender throughout the cooking process and absorb the gravy’s flavours perfectly. You can use chicken breast, but take care not to overcook it, as it has a tendency to become dry.

How can I make my butter chicken less spicy?

This recipe calls for Kashmiri red chilli powder, which is prized more for its brilliant red colour than for its heat. If you prefer a very mild dish, feel free to reduce the quantity or even leave it out. The primary flavour profile of butter chicken is creamy and tangy, rather than spicy.

Can I use something other than double cream?

For the most authentic and rich texture, double cream is certainly the best choice. However, single cream, evaporated milk, or even full-fat coconut milk can be used as substitutes. Using coconut milk will create a dairy-free version, but be aware that it will subtly change the final flavour.

How long can I store leftover butter chicken?

We think leftover butter chicken is even more delicious the next day as the flavours deepen! You can keep it in an airtight container in the fridge for up to three days. Reheat it gently in a pan on the hob or in the microwave until piping hot.

Conclusion: Your Journey to Perfect Butter Chicken Starts Now

And there you are—our complete guide to creating a truly authentic and flavour-rich butter chicken in your own kitchen. We hope we’ve shown you that with the right ingredients and a bit of time, this famous Indian dish is entirely achievable. There’s no need to rely on mediocre takeaways when you can prepare a spectacular, creamy curry that will have your guests begging for the recipe.

So, go ahead and assemble your ingredients, follow our simple steps, and prepare to delight your family and friends. We would be thrilled to hear how you get on! Feel free to share your results in the comments section below or tag us on social media. For another wonderfully comforting chicken dish that’s perfect for any night of the week, be sure to have a look at The Ultimate Garlic Butter Chicken Parmesan Pasta Recipe.