Craving that creamy, flavorful Butter Chicken you get at your favorite Indian restaurant but hesitant about takeout prices and mystery ingredients? You’ve come to the right place! This Easy Homemade Butter Chicken Recipe is your ticket to creating a restaurant-quality version right in your own kitchen – and it’s even easier than you think.
This recipe is all about delivering that rich, tomato-based sauce and tender chicken in a way that’s accessible to home cooks of all skill levels. Get ready for a delicious and satisfying meal that’s ready in under an hour!
What is Butter Chicken?
Butter Chicken, also known as Murgh Makhani, is a classic Indian dish originating in Delhi. It’s characterized by its incredibly rich and creamy tomato-based sauce, flavored with aromatic spices such as garam masala, ginger, garlic, and chili powder. The chicken, often marinated beforehand, is either tandoor-cooked or pan-fried, then simmered in the luxurious sauce. It’s a comforting and flavorful dish enjoyed worldwide, and now you can make a version that rivals your favorite restaurant.
The beauty of homemade Butter Chicken lies in its ability to be customized to your personal preferences making it spicier or creamier based on your taste. Are you ready to dive in and experience the mouthwatering flavors of Butter Chicken made from scratch?
Key Ingredients for Easy Homemade Butter Chicken:
Here’s what you’ll need to create this culinary masterpiece. Be sure to have these ingredients on hand before you start:
- Chicken: 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces). Chicken thighs are preferred for their tenderness and flavour, but chicken breast can also be used.
- Yogurt Marinade:
- 1/2 cup plain yogurt (full-fat is best for richness)
- 1 tbsp ginger-garlic paste (equal parts minced ginger and garlic)
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to your spice preference)
- 1 tsp lemon juice
- 1/2 tsp salt
- Butter Chicken Sauce:
- 2 tbsp butter (unsalted or salted, your preference)
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 tbsp sugar (optional, to balance the acidity of the tomatoes)
- 1/2 tsp dried fenugreek leaves (Kasuri Methi), crushed (essential for authentic flavour)
- Salt to taste
- Garnish:
- Fresh cilantro, chopped
- A swirl of heavy cream (optional)
How to Make Easy Homemade Butter Chicken:
This Easy Homemade Butter Chicken is designed to be straightforward and quick, perfect for a weeknight meal. With a little bit of marinating and simmering, you’ll have a flavourful and creamy dish that is sure to impress. From start to finish, expect about 45 minutes of preparation and cooking time, resulting in a rich and delicious meal. Let’s dive into the steps to bring this restaurant-quality dish to your table!
Step-by-Step Instructions:
- Marinate the Chicken: In a mixing bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Add the chicken pieces and mix well to ensure each piece is coated evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to several hours for deeper flavor. The yogurt tenderizes the chicken and infuses it with aromatic spices.
- Cook the Chicken: Heat 1 tablespoon of butter in a large skillet or pot over medium-high heat. Add the marinated chicken in a single layer (you may need to work in batches) and cook for about 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside. Do not overcrowd the pan, as this will steam the chicken instead of browning it.
- Sauté the Aromatics: In the same skillet or pot, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook until softened and lightly golden, about 5 minutes. Add the ginger-garlic paste, garam masala, turmeric powder, and red chili powder. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the spices; reduce the heat if necessary.
- Build the Sauce: Pour in the crushed tomatoes and bring to a simmer. Add the sugar (if using) and salt to taste. Cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. The sugar helps balance the acidity of the tomatoes, creating a smoother flavor.
- Combine Chicken and Sauce: Return the cooked chicken to the pot with the sauce. Stir well to combine, ensuring all the chicken pieces are coated. Reduce the heat to low, cover, and simmer for another 10-15 minutes, allowing the flavors to meld together. This step is crucial for the chicken to absorb the rich flavors of the sauce.
- Add Cream and Fenugreek: Stir in the heavy cream (or coconut cream) and crushed fenugreek leaves. Simmer for a final 5 minutes, stirring occasionally, until the sauce is smooth and creamy. The fenugreek leaves add a distinctive flavor that is essential to authentic Butter Chicken.
- Garnish and Serve: Garnish with fresh cilantro and a swirl of heavy cream (if desired). Serve hot with basmati rice or naan bread. Enjoy your delicious homemade Butter Chicken!
Why You’ll Love This Easy Homemade Butter Chicken:
This Easy Homemade Butter Chicken is more than just a meal – it’s a flavour adventure! The main highlight is the creamy, rich sauce that envelops tender pieces of marinated chicken, creating a symphony of flavors in every bite. You’ll love how this dish combines simplicity with incredible taste. Making Butter Chicken at home is extremely cost-effective compared to ordering takeout or dining at a restaurant.
Plus, you have complete control over the quality of ingredients and can adjust the spice level to suit your preferences. The final touches of fresh cilantro and a drizzle of cream add a visually appealing and flavorful finish. If you enjoy creamy Indian dishes, you might also like Chicken Tikka Masala; check it out and see which one wins your heart! Why wait? Try mastering this recipe today and bring the taste of India to your kitchen!
What to Serve Butter Chicken With:
Butter Chicken is a versatile dish that pairs well with a variety of sides. To complete your meal, consider serving it with:
- Basmati Rice: The fluffy, aromatic rice perfectly soaks up the creamy sauce.
- Naan Bread: Warm naan, brushed with butter or garlic, is ideal for scooping up the delicious sauce.
- Raita: A cooling yogurt dip with cucumber and herbs helps balance the richness of the dish.
- Indian Salad: A simple salad with cucumbers, tomatoes, and onions dressed with lemon juice and spices provides a fresh contrast.
Top Tips for Perfecting Easy Homemade Butter Chicken:
- Marinate the Chicken Longer: For the best flavour, marinate the chicken for at least 2 hours, or even overnight in the refrigerator. The longer it marinates, the more tender and flavorful it will be.
- Toast the Spices: Lightly toasting the spices (garam masala, turmeric, chili powder) in a dry pan before adding them to the sauce can enhance their flavour and aroma. Be careful not to burn them.
- Adjust the Spice Level: Feel free to adjust the amount of red chili powder to suit your spice preference. You can also add a pinch of cayenne pepper for extra heat.
- Use Fresh Ginger and Garlic: Freshly minced ginger and garlic provide a more vibrant and aromatic flavour compared to pre-made pastes.
- Simmer the Sauce: Don’t rush the sauce! Simmering it for a longer period allows the flavours to meld together and the sauce to thicken, resulting in a richer and more flavorful dish.
- Creamy Substitute: If you don’t have heavy cream on hand, you can use half-and-half or plain yogurt (full-fat) for a slightly less rich sauce.
5 Facts about Butter Chicken:
- Butter Chicken originated in Delhi, India, in the 1950s at the Moti Mahal restaurant.
- It was created by accident when chefs mixed leftover tandoori chicken with a tomato-based sauce rich in butter and cream.
- Butter Chicken is one of the most popular Indian dishes worldwide, beloved for its creamy texture and mild spice.
- “Murgh Makhani” is the dish’s original name, meaning “buttery chicken.”
- Despite being rich, it can be made healthier by using low-fat yogurt and cream or substituting coconut cream.
Storing and Reheating Tips:
Storing:
- Refrigerate: Allow the Butter Chicken to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, you can freeze the Butter Chicken. Place the cooled dish in a freezer-safe container or bag. It can be frozen for up to 2-3 months.
Reheating:
- Stovetop: Reheat the Butter Chicken in a pot or skillet over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce becomes too thick.
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, until heated through.
- From Frozen: Thaw the Butter Chicken in the refrigerator overnight or use the defrost setting on your microwave before reheating.
Final Thoughts:
This Easy Homemade Butter Chicken recipe brings the beloved flavors of Indian cuisine right to your kitchen. With its creamy, flavourful sauce and tender chicken, it’s a dish that’s sure to impress everyone, and you will enjoy cooking with this recipe. You can customize the spice level and make necessary adjustments according to your needs. So, gather your ingredients, follow the steps, and enjoy a homemade meal that tastes even better than the restaurant version!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Easy Homemade Butter Chicken Recipe FAQs
Q: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use chicken breast, but keep in mind that it might not be as tender as chicken thighs. Be careful not to overcook it.
Q: Can I make this recipe vegetarian or vegan?
A: Absolutely! You can substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian option. For a vegan version, use tofu and replace dairy cream with coconut cream.
Q: Can I make this spicier?
A: Certainly! Add more red chili powder or a pinch of cayenne pepper to increase the heat. You can also add chopped green chilies for an extra kick.
Q: What if I don’t have fenugreek leaves?
A: Fenugreek leaves add an authentic flavour to Butter Chicken, but if you can’t find them, you can omit it. The dish will still be delicious.
Q: Can I use tomato paste instead of crushed tomatoes?
A: Yes, you can use tomato paste. Use about 1/2 cup of tomato paste mixed with 2 cups of water to substitute for the can of crushed tomatoes.
Q: How can I make the sauce smoother?
A: If your sauce is not as smooth as you’d like, you can use an immersion blender or carefully transfer the sauce to a regular blender and blend until smooth before adding the cream and chicken.
Q: Can I prepare this dish in advance?
A: Yes, Butter Chicken is perfect for making ahead. You can prepare it 1-2 days in advance and store it in the refrigerator. The flavors actually develop more over time.