Butter Chicken Recipe (Murgh Makhani)

Butter Chicken is one of the most popular curries in the world and happens to be pretty easy to make at home! 

Is Butter Chicken Really Indian?

Yes, Butter Chicken is an authentic Indian recipe from Northern India. Called Murgh Makhani in India, it was invented in 1948 by Kundan Lal Gujral, a chef at Moti Mahal restaurant in Delhi. Murgh translates to chicken while Makhani means luxurious, so the literal translation is Luxurious Chicken. 

The creamy rich sauce of onions, yogurt, cream, butter, tomatoes and spices coating the chicken certainly does make this dish luxurious! 

What is the Difference Between Butter Chicken and Tikka Masala?

Butter chicken and tikka masala have a lot in common. Both were created as a way to use leftover tandoori chicken. Butter chicken was invented in India while tikka masala was invented in Glasgow, and therefore Great Britain places a claim on Tikka Masala (where many say it should be made the national dish). 

Of course, the flavor profile of each dish is unique. Butter chicken is rich and creamy with a base of onions, cream, and tomatoes and is flavored with garam masala, cumin, coriander, and methi. Tikka Masala is also rich and creamy with a base of onions, cream, and tomatoes, but is more strongly flavored with cloves, cinnamon, bay, as well as a bit more spicy heat. 

Butter chicken seems to be less spicy and more smooth than tikka masala. 

Is Butter Chicken Spicy? 

We like to say that most Indian recipes are spicy, but not always hot.  Butter chicken is layered with many different spices like ginger, garlic, garam masala, coriander, and methi but just a touch of heat from Kashmiri chili powder. That heat can easily be adjusted by decreasing or omitting the chili powder.

Is Butter Chicken Cooked in a Tandoor Oven? 

Traditionally, yes it is. Most home cooks do not have access to a tandoor oven, so our recipe calls for cooking the chicken in a skillet on the stove. If you have a grill available, we suggest marinating the chicken thighs whole and then grilling them to add a smoky flavor to this dish. Dice the grilled chicken before adding to the sauce. 

Is Butter Chicken A Curry?

Curry is a word not usually used in India. What Americans tend to think of curry is simply an Indian gravy sauced recipe, and yes, butter chicken is a dish with a gravy sauce. 

Learn more about the History of Curry!

Want to explore how to make your own curry recipes? Check out the SpiceTopia’s Curry Formula!

Ingredients

Spices.

Garam Masala.

Garam masala adds a depth of flavor as well as warmth to this butter chicken recipe. This quintessential spice blend of Northern Indian cuisine, is a unique blend of flavors, composed of coriander, black pepper, cardamom, cloves, and cinnamon. 

Turmeric. 

Turmeric, the vibrant yellow spice with its earthy aroma and warm, bitter flavor, is a staple in Northern Indian cuisine. It adds just a touch of earthiness to this recipe. 

Cumin. 

 Cumin adds a nuttiness to both the marinade and sauce of this dish. 

Kashmiri Chili Powder. 

Vibrantly red, Kashmiri Chile Powder is a staple in Indian cooking. With a mild fruity flavor, this chili weighs in at just 1000-2000 on the Scoville heat index and adds just a touch of chili heat.

Coriander. 

Coriander seeds have a warm, nutty aroma and slightly sweet, citrusy notes. Considered indispensable in Northern Indian cuisine, in this recipe they bring a touch of citrus and sweetness that balances out the other earthy and warming spices. 

Kasoori Methi.

 Kasoori Methi translates to dried fenugreek leaves. Perfect for balancing the fat of the dairy in butter chicken, fenugreek leaves have a slightly burnt flavor with an after note of maple. 

Pacific Flake Sea Salt.  

No recipe is complete without a really good salt.  SpiceTopia’s Pacific Flake Sea Salt is just that – a really good salt!

Chicken

This recipe calls for boneless skinless chicken thighs. We prefer dark meat because it tends to stay juicy during the cooking process. Feel free to use boneless skinless chicken breasts instead, or even bone-in chicken pieces. If using bone-in chicken, be sure to cook your chicken to 165°F (or until, when pierced with a knife, the juices run clear). 

Dairy

Butter chicken calls for yogurt, ghee, and cream. You could say it’s a dairy lover’s dream! 

Ghee is clarified butter that has simmered to allow most of the moisture to evaporate. By separating butterfat from the milk solids and water in the butter, the resulting ghee has a nutty, almost caramel-like flavor. 

Ghee has a higher burn point than butter, which allows you to cook at a higher temperature without worrying about the butter burning and turning bitter. If you don’t have access to ghee, substitute half butter and half oil with a high burn point (like grapeseed or sunflower seed oil). 

Produce

Onions. Ginger. Garlic. As with many Indian gravy dishes (curries), the foundation of butter chicken is onions, ginger, and garlic. All together, they add a deep and rich flavor as well as body. 

Tomatoes. A 14 ounce can of crushed tomatoes helps to bring together the sauce. We especially like the extra smoky notes added by fire roasted tomatoes (if available). 

Technique

Preparing butter chicken starts with marinating the chicken in a spiced yogurt marinade. This step adds flavor as well as tenderizes the chicken, and that yogurt helps to add a tangy richness to the final sauce. Marinade for at least 30 minutes and up to 12 hours. 

Sear the chicken in a skillet. You want your chicken to brown and create charred bits, which mimic the charring the high temperature of a tandoor oven gives tandoori chicken. 

Set the chicken aside while you make the sauce. The base of the sauce is actually onions, ginger, garlic, and spices – and of course a good amount of butter or ghee! 

Cook the onions and ginger low and slow. The onions shouldn’t brown, but instead they should just be softened and translucent. 

Next, push the onions and ginger mixture to the edges of the pan. If the pan appears dry, add a teaspoon of ghee (butter) and let it heat up for about a minute. Then add the spices. Cook the spices for about one minute. This step is important as the spices need to cook–or bloom–in the oil, so they don’t taste raw. Blooming or tempering your spices allows the natural oils of your spices to awaken and bring out their flavor. 

After the spices have cooked for about 1 minute, stir the spices into the onions and ginger. Then drop in the garlic and cook it just for about 30 seconds before moving on. Garlic burns easily, so it’s important not to overcook it. 

Next, add the crushed tomatoes. Let simmer (low and slow) until the sauce thickens and becomes a deep brown red color. Stir occasionally.  

Remove the sauce from the heat, and blend until smooth in a food processor or blender. You may need to add a few tablespoons of water to help blend the mixture. 

Add the sauce back into the pan, stir in the cream, sugar, and kasoori methi. Stir together. Add the chicken (with any accumulated juices). Cook for an additional 8–10 minutes, or until the chicken is cooked through, and the sauce is thick. 

Garnish with chopped cilantro. Serve with rice or naan. 

Can The Butter Chicken Sauce Be Prepared Ahead of Time? 

Yes, both the chicken and sauce can be made ahead of time and stored in the refrigerator for up to 48 hours. The sauce without the cream can also be frozen. Thaw, gently reheat, and stir in the cream before adding the chicken. 

Is Butter Chicken Gluten-Free? 

Butter Chicken on its own is gluten-free. Serve with rice for a complete gluten-free meal. 

Vegetarian Butter Chicken

This dish could be made vegetarian with a chicken substitute, as the rest of the dish is vegetarian. We actually enjoy the sauce from this recipe with roasted veggies. Eggplant or sweet potatoes are delicious in the butter chicken sauce.  

Let’s Get Cooking!