Butter Chicken Recipe (Indian Chicken Makhani): A Cozy Family Favorite Made Easy
These melting tender chunks of chicken soak up a rich, buttery sauce dotted with warm spices, making every bite a comforting journey into the heart of Indian cuisine. Cooking this classic dish takes just about an hour, and it comes together so beautifully, you’ll be savoring every moment in the kitchen.
As a child, nothing signaled family gatherings quite like the simmering aroma of butter chicken drifting through the house. My mom would prepare it on cold winter evenings, and we would gather around the dining table, the warmth of the meal wrapping us in cozy comfort. Butter chicken was not just a dish; it was a hug in a bowl.
Why You’ll Love This Dish
You’ll be amazed at how straightforward it is to whip up this delicious recipe right in your kitchen. Packed with flavors that everyone in the family will adore, butter chicken is versatile enough to be paired with rice, naan, or even enjoyed on its own. The ingredients may seem overwhelming, but each one plays a key role in developing that authentic taste.
How to Make Butter Chicken
Ingredients:
- ½ kg (1.1 lbs) boneless chicken (cut into 1-inch pieces)
- ½ to ¾ teaspoon Kashmiri red chili powder (or paprika; adjust to taste)
- ¼ to ⅓ teaspoon salt (adjust to taste)
- ¾ to 1 tablespoon lemon juice
- ⅓ cup Greek yogurt (hung curd/thick curd)
- ¾ tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)
- ⅛ teaspoon turmeric (optional)
- ¾ to 1 teaspoon garam masala (adjust to taste)
- ½ teaspoon cumin powder (optional)
- 1 teaspoon coriander powder (optional)
- 1 teaspoon kasuri methi (optional, dried fenugreek leaves)
- ¾ to 1 tablespoon oil
- 2 to 3 tablespoons butter (or ghee, divided)
- 2-inch piece of cinnamon (optional, for extra flavor)
- 2 to 4 green cardamoms (optional, for added flavor)
- 2 to 4 cloves (optional)
- 1½ cups (130 grams) onions (sliced, optional)
- 600 grams (1.3 lbs) fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste for 1x)
- ¾ tablespoon ginger garlic paste (or ½ tbsp each fine grated ginger and garlic)
- 1 to 2 green chilies (optional, deseeded, slit or chopped)
- 28 (42 grams,⅓ cup) whole raw cashews (soaked in hot water, can substitute with ¼ to ⅓ cup heavy cream)
- ½ cup water (to blend; add more if required)
- 1 to 2 teaspoons Kashmiri chili powder (reduce for kids, adjust to taste)
- 1 to 1½ teaspoons garam masala (divided, adjust to taste)
- 1 to 1½ teaspoon coriander powder (optional, adjust to taste)
- ½ teaspoon cumin powder (optional, adjust to taste)
- ½ to ¾ teaspoon salt (adjust to taste)
- 1 teaspoon sugar (to balance the flavors)
- ½ tablespoon kasuri methi (dried fenugreek leaves)
- 1½ cups hot water (to make gravy; cut down to 1 cup if omitting cashews)
- ⅓ cup (80 to 100 ml) heavy cream (or whipping cream, divided)
- 2 tablespoons coriander leaves (finely chopped, to garnish)
Directions:
- In a bowl, marinate chicken with lemon juice, chili powder, and salt. Cover it up and let it rest for 20 minutes.
- Next, add the yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala in the same bowl. Cover and refrigerate, allowing it to marinate for a minimum of 30 minutes, or even overnight if you have time for the best flavors.
- If you’re using onions, sauté them in 1 tablespoon of oil until lightly golden, about 7 minutes, then cool them down.
- In a blender, combine the tomatoes, sautéed onions, soaked cashews, and water. Blend until you have a smooth puree. Alternatively, you can blend the cashews separately for a rich cream.
- For the sauce, you can grill or roast the marinated chicken until it’s beautifully cooked through.
- Combine the chicken with the pureed sauce in a pot on low heat, adding in the remaining spices, sugar, and cream. Let it simmer to let those flavors marry perfectly!
How to Serve Butter Chicken
Once your butter chicken is ready, serve it hot with fluffy basmati rice or warm naan for a joyful meal. Sprinkle with fresh coriander leaves for that extra pop of flavor. This dish is perfect for family dinners, impressing guests, or simply indulging in a cozy night in.
How to Store Your Leftovers
If you find yourself with leftover butter chicken (though it’s unlikely!), store it in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove before serving again, adding a splash of water or cream if needed to loosen the sauce.
Tips for Making the Best Butter Chicken
- The longer you marinate the chicken, the more flavorful it will be.
- Feel free to adjust the spice levels according to your family’s preferences.
- Adding soaked cashews gives a creamy texture, but if you’re looking for a lighter option, heavy cream works beautifully.
Variations to Try
Want to switch things up? You can swap the chicken for paneer for a delightful vegetarian option, or even add vegetables like bell peppers or peas for an extra nutrition boost.
Frequently Asked Questions
- Can I freeze butter chicken? Yes, this dish freezes well! Let it cool completely, transfer it to a freezer-safe container, and it should be good for up to three months. Just defrost and reheat it when you’re ready!
- How spicy is butter chicken? The spice level can easily be tailored to your taste. Adjust the amount of red chili powder to suit your family’s palate. For a milder version, you could use less or even reduce it to paprika.
- What can I serve with butter chicken? Butter chicken pairs wonderfully with basmati rice, naan, or even zucchini noodles if you want a healthier twist. You can also serve it along with cucumber salad or raita for a fresh contrast.
So there you have it, a comforting dish that’s sure to become a cherished favorite around your dinner table, just like it has in mine! Enjoy cooking and indulging in the succulent flavors of this delightful butter chicken.