Classic Indian Butter Chicken (Murgh Makhani)
I made butter chicken for the first time!!! After my trip to India, it felt right to finally dive into cooking Indian cuisine - something I’ve always felt intimidated by.
I thought I’d share a bit about why I’ve felt this way, and maybe it’s how you feel about cooking Chinese or East Asian food?
If that’s you, I hope this inspires you to try something new and embrace the mistakes along the way! Butter chicken was the perfect starting point, and it turned out to be much more doable than I thought - now I’m hooked!
Hey, I'm Verna!
About this recipe
What Is Butter Chicken?
Butter chicken, or murgh makhani, is a cherished dish in Indian cuisine, renowned for its creamy tomato sauce and rich, spicy flavours.
t originated in Delhi in the 1950s at the iconic Moti Mahal restaurant, where chefs experimented with leftover tandoori chicken, creating a flavourful, tangy sauce to complement the smokiness of the grilled meat.
Over time, it became a staple not only in India but worldwide, popularised for its approachable flavour that balances heat and richness.
What Are The Key Spices In This Dish?
Like many Indian dishes, aromatic spices such as garam masala, turmeric, cumin, and coriander give dishes like butter chicken their unique and comforting depth, balancing heat and richness.
Fun Fact:
Butter chicken has become a worldwide staple due to its delectable flavour. In the UK, Indian food is the nation’s favourite takeaway, further emphasising butter chicken’s global popularity.
Ingredients
- 750g chicken thigh fillets, cut into large chunks
For marinating
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 3 tbsps natural yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
For the sauce
- 1 heaped tbsp ghee or butter
- 1 large onion, finely diced
- 2 cloves garlic, finely minced
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp chilli powder
- 5 tbsp tomato paste or puree
- 300ml double cream
- 1/2 tbsp lemon juice
Pair it with
Instructions
1. Marinate the chicken
Combine all the marinade ingredients in a bowl and mix well. Add the chicken chunks and ensure each piece is well-coated. Marinate for at least 1 hour, or overnight for even more flavour.
2. Cook the chicken
Heat some oil or ghee in a large pan over medium heat. Add the marinated chicken pieces and cook for 7-8 minutes until browned and cooked through. Cook in batches if necessary. Set the chicken aside.
3. Prepare the sauce
In the same pan, add the ghee or butter and let it melt. Add the cumin seeds and cook for 30 seconds until fragrant. Add the diced onion and garlic, and sauté until softened. Stir in the garam masala, chilli powder, and a pinch of salt.
4. Add tomato paste and cream
Stir in the tomato paste and cook for a minute, then pour in the double cream. Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally.
5. Combine chicken and sauce
Add the cooked chicken back into the pan and stir into the sauce. Simmer together for another 5-10 minutes.
6. Garnish and serve
Add a squeeze of fresh lemon juice and garnish with a dollop of cream and fresh coriander. Serve with basmati rice, naan, or roti.
FAQs
How long should I marinate the chicken?
At least 1 hour, but overnight is ideal for maximum flavour and tenderness.
Can I skip frying the chicken?
Frying helps develop a deeper flavour, but if you're short on time, you can skip this step. Just be sure to cook the chicken thoroughly.
How can I make the sauce richer?
Use a slow-simmered chicken stock, or add a splash of soy sauce or sesame oil for extra depth. Adding an extra tablespoon of butter at the end also enriches the sauce.
Can I make this in advance?
Yes! Butter chicken tastes even better the next day as the flavours continue to meld. Store in an airtight container in the fridge for up to 3 days.
What should I serve with butter chicken?
Serve with fluffy basmati rice, freshly made naan, or roti. A simple cucumber raita on the side is a refreshing accompaniment.
Can I adjust the spice level?
Absolutely! Use less chilli powder for a milder dish or add more if you like it spicy.
Video demonstration
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