Introduction
butter chicken recipe, also known as Murgh Makhani, is a dish that perfectly balances creamy, spicy, and tangy flavors. Originating from India, this dish has gained worldwide popularity due to its rich, velvety gravy and tender chicken pieces. In this recipe, we are going to use a unique technique that enhances the flavor of the gravy, making it unlike any other Butter Chicken recipe you’ve seen before. Get ready to make the best Butter Chicken ever!
Ingredients
For 1x, 2x, and 4x Servings
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Chicken (Leg pieces) | 500g | 1kg | 2kg |
| Butter | 2 tbsp | 4 tbsp | 8 tbsp |
| Tomatoes (Hybrid, not desi) | 5 | 10 | 20 |
| Onion | 1 | 2 | 4 |
| Garlic Cloves | 4 | 8 | 16 |
| Ginger (Chopped) | 1-inch piece | 2-inch piece | 4-inch piece |
| Cashews | 50g | 100g | 200g |
| Kashmiri Red Chili Powder | 1 tbsp | 2 tbsp | 4 tbsp |
| Green Chilies | 2 | 4 | 8 |
| Dried Red Chilies | 2 | 4 | 8 |
| Cinnamon Stick | 1-inch piece | 2-inch piece | 4-inch piece |
| Cardamom (Big) | 1 | 2 | 4 |
| Cardamom (Small) | 2 | 4 | 8 |
| Bay Leaf | 1 | 2 | 4 |
| Cumin Seeds | 1 tsp | 2 tsp | 4 tsp |
| Garam Masala | 1 tsp | 2 tsp | 4 tsp |
| Kasuri Methi (Dried Fenugreek) | 1 tsp | 2 tsp | 4 tsp |
| Honey / Tomato Ketchup | 2 tbsp | 4 tbsp | 8 tbsp |
| Cream | 2 tbsp | 4 tbsp | 8 tbsp |
| Mustard Oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Salt & Sugar | As per taste | As per taste | As per taste |
Step-by-Step Instructions
Step 1: Roasting the Base (5 min)
Heat a pan and add whole spices (cinnamon, cardamom, bay leaf, cumin seeds).
Add chopped garlic, onion, and roast lightly to remove rawness.
Add hybrid tomatoes (not desi ones), salt, sugar, Kashmiri red chili powder, and green chilies.
Toss in cashews and cook for 5 minutes.
Step 2: Slow Cooking for Maximum Flavor (10 min)
Add a cup of water and cover the lid.
Cook on low-medium flame for 10 minutes to extract maximum flavor.
Step 3: Blending the Gravy (5 min)
Remove whole spices like bay leaf and big cardamom.
Blend the mixture into a smooth paste.
Step 4: Cooking the Chicken (8 min)
In another pan, heat butter, add chicken leg pieces and sauté.
Add salt and cook for 4 minutes.
Pour in the blended gravy and mix well.
Step 5: Slow Simmering (10 min)
Cover and cook on low flame for 10 minutes.
Stir occasionally to prevent burning.
Step 6: Final Touches (5 min)
Add kasuri methi, garam masala, and honey/tomato ketchup.
Pour in fresh cream and a spoon of mustard oil for an authentic taste.
Step 7: Tandoori Flavor with Dhungar Method (3 min)
Heat a piece of charcoal till it smokes.
Place it in the center of the pan, pour some ghee, and cover for 3 minutes.
How to Make It Extra Moist
The secret to a moist Butter Chicken lies in slow cooking. The gelatin released from chicken while cooking at low temperatures blends with the gravy, creating a rich, restaurant-style texture. The final touch of cream locks in the moisture and smoothness.
Test Kitchen Tips – 10 Pro Tips
Always use hybrid tomatoes for a balanced taste.
Roast the whole spices before blending for deeper flavors.
Avoid adding water while blending; let the natural juices do the work.
Mustard oil adds an authentic taste, so don’t skip it.
Slow cooking enhances the umami flavor of the chicken.
Use a mix of honey and ketchup instead of sugar for natural sweetness.
Always strain the gravy for a silky-smooth texture.
Dhungar (smoking) technique replicates the tandoori flavor without a tandoor.
If the gravy is too thick, add warm water gradually.
Let the dish rest for 10 minutes before serving for best results.
How to Store Butter Chicken
Store in an airtight container in the refrigerator for up to 3 days.
Always reheat on low flame and add a little milk or cream before serving to restore consistency.
Can You Freeze Butter Chicken?
Yes! To freeze:
Let the butter chicken cool completely before storing.
Use airtight containers or freezer bags.
Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator, then warm on the stovetop with a splash of cream to refresh the texture.
NonVegKahani Community Tips and Praise
Rahul K. says: “I’ve tried many Butter Chicken recipes, but this one is hands-down the best! The slow cooking and the special smoking method took the flavor to a whole new level. My family absolutely loved it. A must-try for all Butter Chicken lovers!”
Nutrition Information (Per Serving)
Calories: 450 kcal
Protein: 35g
Carbohydrates: 15g
Fat: 30g
Sodium: 800mg
Fiber: 3g
Best YouTube Video Link for Reference
5 FAQs about Butter Chicken
Can I make Butter Chicken without cream?
Yes, you can substitute cream with milk and butter for a similar texture.
What can I use instead of cashews?
Almonds or melon seeds are good alternatives.
How do I make Butter Chicken spicier?
Increase green chilies and use a bit of black pepper.
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor to the gravy.
What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken has a creamier, slightly sweet gravy, while Chicken Tikka Masala is spicier and tomato-based.