Introduction
easy butter chicken recipe, Butter Chicken, or Murgh Makhani, is a classic Indian dish loved for its creamy, rich, and flavorful taste. This restaurant-style recipe will not only match but surpass the taste of your favorite eatery! Originally created years ago, I have now perfected it with a few creative variations. Whether you’re making it for a special occasion or a casual dinner, this dish will leave everyone craving more. Let’s get started!
Recipe Ingredients
Main Ingredients (Highlighted with Descriptions)
Chicken (1 kg) – Boneless or bone-in, as per preference.
Yogurt (¼ cup) – Tenderizes the chicken and adds a slight tangy flavor.
Ginger-Garlic Paste (1 tbsp) – Essential for a rich, aromatic base.
Lemon Juice (2 tsp) – Helps to enhance the flavors and balance richness.
Red Chili Powder (1 tsp) – Adds a spicy kick.
Kashmiri Red Chili Powder (1 tsp) – For vibrant color and mild spice.
Turmeric Powder (¼ tsp) – Adds warmth and depth.
Garam Masala (1 tsp) – A blend of aromatic Indian spices.
Butter (4 tbsp) – The key to achieving that buttery smooth texture.
Onions (2 medium, finely chopped) – The foundation of a flavorful gravy.
Tomatoes (4 medium, blended) – The main component of the rich sauce.
Cashews (18-20 pieces) – For a silky, creamy texture.
Kasuri Methi (1 tbsp, roasted and crushed) – Adds a signature smoky taste.
Fresh Cream (¼ cup) – Gives a luxurious finish to the gravy.
Salt (as per taste) – Balances all the flavors.
Ingredient Scaling
1x: Serves 4 people.
2x: Serves 8 people.
4x: Serves 16 people.
How to Make Butter Chicken (Step-by-Step)
Step 1: Marinate the Chicken (30 minutes)
In a bowl, mix chicken with yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, and salt.
Let it rest for at least 30 minutes (or overnight for deeper flavor).
Step 2: Prepare the Base (10 minutes)
Heat 2 tbsp butter in a pan.
Add chopped onions and sauté until soft.
Add cardamom (4-5 pieces) and a mace flower for extra fragrance.
Step 3: Create the Gravy (15 minutes)
Add blended tomatoes and cook for 5 minutes.
Stir in ginger-garlic paste, red chili powder, turmeric, salt, and cashews.
Cook on low heat for 10 minutes until tomatoes soften.
Step 4: Blend for a Smooth Texture (5 minutes)
Once cooled, blend the mixture into a fine paste.
Strain for an extra smooth texture (optional but recommended).
Step 5: Cook the Chicken (12 minutes)
Heat 2 tbsp butter and pan-fry the marinated chicken for 5 minutes.
Turn pieces occasionally for even cooking.
Cover and let it cook for 7 minutes until 70% done.
Step 6: Combine Chicken and Gravy (15 minutes)
Add the chicken to the prepared gravy.
Pour in 1 cup water and mix well.
Add roasted kasuri methi, garam masala, and a spoon of tomato ketchup.
Cover and cook on low flame for 10 minutes.
Step 7: Final Touches (5 minutes)
Add fresh cream and mix gently.
Cook for another 2 minutes.
Garnish with coriander and 1-2 tbsp butter before serving.
How to Make Moist Butter Chicken?
Marination is key: Let the chicken rest in yogurt-based marinade overnight for maximum tenderness.
Slow Cooking: Always cook the gravy on low heat for deeper flavors.
Cashews & Cream: Blended cashews create a smooth, rich texture, and cream adds a luxurious finish.
Butter at the End: Adding butter last gives it a rich, glossy texture.
10 Test Kitchen Tips for the Perfect Butter Chicken
Use Kashmiri red chili powder for color without excess heat.
Roasting kasuri methi intensifies its smoky aroma.
Straining the blended mixture makes the gravy extra smooth.
Avoid adding cream too early; it may curdle.
Always use fresh tomatoes instead of canned ones for authentic taste.
Use charcoal smoke for an authentic restaurant-style smoky flavor.
Don’t skip garam masala—it balances all the flavors.
A dash of honey can enhance sweetness and balance acidity.
Butter should be used generously but not overcooked to retain richness.
Pair with butter naan or jeera rice for a complete meal.
How to Store Butter Chicken?
Store in an airtight container and refrigerate for up to 3 days.
Reheat on low flame, adding a splash of water or cream to retain moisture.
Can You Freeze Butter Chicken?
Yes! Follow these steps:
Let it cool completely before freezing.
Store in portion-sized airtight containers.
Freeze for up to 3 months.
To reheat, thaw overnight in the fridge and warm on a stove with a little butter.
NonVegKahani Community Tips & Praise by Rahul K
“Tried this recipe and my entire family loved it! The smoky flavor made it even better. It tasted just like a high-end restaurant’s version. Definitely my go-to recipe now!”
Nutrition Per Serving
Calories: ~450 kcal
Protein: 35g
Carbs: 12g
Fats: 28g
Fiber: 3g
Best YouTube Video for Reference
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FAQs
Can I make butter chicken without cream? Yes! Substitute with coconut milk or blended cashews for creaminess.
What is the best cut of chicken for butter chicken? Boneless thigh meat is the juiciest, but chicken breast works too.
Can I make it dairy-free? Yes, use coconut yogurt for marination and coconut milk instead of cream.
Why is my gravy not smooth? Blend well and strain to achieve the silky texture.
Can I make it spicier? Add extra chili powder or fresh green chilies while cooking.
Enjoy your delicious homemade butter chicken! 
