Authentic Butter Chicken: A Creamy, Wonderful Indian Classic
- Steve Holloway
- 4 days ago
- 7 min read
Updated: 4 days ago
Introduction
There’s something truly magical about Butter Chicken, or “Murgh Makhani” as it’s known in India. This beloved dish is a celebration of vibrant spices and rich, creamy textures, bringing together tender chicken simmered in a luscious tomato and butter sauce. With its enticing aroma, deep colour, and unforgettable flavour, Butter Chicken has earned its place as a staple in Indian cuisine—and a favourite in households worldwide. Whether you’re new to Indian cooking or looking to perfect your technique, this authentic Butter Chicken recipe promises a restaurant-quality experience right in your own kitchen. Gather your ingredients, and let’s embark on a culinary journey that will delight your senses and satisfy your cravings for something truly special.
Cuisine -Indian - Main Course- Serves 4
Easy Recipe for authentic Butter Chicken
This Butter Chicken recipe is wonderfully beginner-friendly and requires no special equipment, making it accessible for home cooks of any skill level. You’ll need about 20 minutes for preparation, followed by a recommended marinating time of 30 minutes to allow the flavours to develop—though longer marination will yield even tastier results. The actual cooking takes around 35 minutes, bringing your total time to approximately 1 hour and 25 minutes if you include marination. If you marinate the chicken in advance, your active cooking time is just 55 minutes. With a mild to medium heat level, this dish is perfect for those who appreciate classic Indian flavours without overwhelming spice.
Nutritional values for
Here is a general nutritional breakdown for a serving of homemade Butter Chicken, with typical portion sizes (serves 4). Please note these values are approximate and can vary depending on specific brands and quantities used:
Nutritional Values (Per Serving)
- Calories: 420 kcal
- Protein: 29g
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 13g
- Sugars: 6g
- Fiber: 3g
- Salt: 1.2g
Key Nutritional Notes:
- "High in Protein:" Thanks to the chicken breast and Greek yoghurt.
- "Rich in Healthy Fats:" From ghee, butter, and double cream.
- "Moderate Carbohydrates:" Mainly from tomatoes and yoghurt.
- "Mild in Spice:" Suitable for most palates.
- "Contains Dairy:" Not suitable for lactose-free diets.
For a lighter version, you can reduce the butter and cream, or use low-fat yoghurt. Serve with wholegrain rice or steamed vegetables to add more fiber and balance the meal.
A Brief History of Butter Chicken
Butter Chicken, known in India as Murgh Makhani, is one of the most iconic dishes of North Indian cuisine. Its origins can be traced back to Delhi in the 1950s, where it was created by the chefs at the famous Moti Mahal restaurant. The story goes that leftover tandoori chicken was simmered in a rich, buttery tomato sauce to prevent it from drying out, resulting in a dish that was both delicious and comforting.
The genius of Butter Chicken lies in its simplicity and the harmonious blend of spices, cream, and butter. It quickly became popular not only in India but also around the world, celebrated for its mild yet deeply flavourful sauce and tender chicken. Today, Butter Chicken is beloved by curry enthusiasts everywhere and is often the gateway dish for those discovering Indian food for the first time.
With its vibrant colour, creamy texture, and delicate balance of spices, Butter Chicken continues to be a symbol of warmth, hospitality, and culinary innovation.
Ingredients needed for Butter Chicken
For the Marinade
2–4 chicken breasts (depending on how many people you are cooking for)
1 inch piece of ginger, finely grated
3 cloves of garlic, crushed
3 tablespoons Greek natural yoghurt
Main Ingredients
2 tablespoons ghee or coconut oil
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon chilli powder
1 teaspoon ground turmeric
6 cardamom pods, split open
2 cinnamon sticks
4 whole cloves
2 whole chillies
½ block of good quality butter
1 tablespoon tomato purée
1 tin chopped tomatoes
½ glass double cream
1 teaspoon Celtic or Himalayan salt
To Finish
Coriander leaves
Juice of half a fresh lemon
Method: How to Make Butter Chicken
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Prep all your ingredients.
Wash and dry the chicken breasts, then cut into bite-sized pieces. Grate the ginger, crush the garlic, and mix both with the yoghurt. Add this mixture to the chicken and marinate for at least half an hour (longer if possible) in the fridge.
Mix together the ground coriander, cumin, turmeric, and chilli powder.
Heat the ghee over a low heat and add the ground spices. Fry gently for 30 seconds to release the flavours into the ghee.
Raise the heat to high, add the chicken along with all of the marinade, and cook for 5 minutes, stirring frequently. The chicken will change colour as it seals. (Add a drop of water if it dries out.)
Lower the heat to medium and add the whole spices, tomato purée, and the butter. Cook for a further 5 minutes.
Add the chopped tinned tomatoes and cook for another 20 minutes, stirring occasionally.
Add the double cream and chopped coriander leaves. Stir and cook for 2 more minutes.
Stir in the lemon juice and serve.
Cooks tips
1. Marinate for Maximum Flavour
If time allows, marinate the chicken for several hours or even overnight. This helps tenderise the meat and infuse it with the aromatic ginger, garlic, and yoghurt mixture.
2. Use Good Quality Butter
Butter is a defining ingredient in this dish. Choose a high-quality, unsalted butter for a rich and creamy sauce without excess saltiness.
3. Adjust Spice Levels
If you prefer a milder curry, reduce the amount of chilli powder or omit the whole chillies. For a spicier kick, leave the chillies whole or slice them before adding.
4. Toast Spices Gently
When frying the ground spices in ghee, keep the heat low and stir constantly. This releases essential oils and deepens the flavour, but avoid burning the spices as this can make the sauce bitter.
5. Balance the Sauce
If the sauce is too thick, add a splash of water or chicken stock. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and concentrate the flavours.
6. Fresh Ingredients Matter
Use fresh ginger, garlic, and coriander leaves where possible. They add brightness and depth that dried alternatives can’t match.
7. Don’t Rush the Simmer
Allow the chicken to cook gently in the sauce—this gives it time to soak up all the complex flavours and ensures the meat stays tender.
8. Cream at the End
Stir in the double cream near the end of cooking. This prevents it from splitting and keeps the sauce silky smooth.
9. Taste and Adjust
Taste the sauce before serving and adjust the seasoning with salt, lemon juice, or a pinch of sugar if the tomatoes are too acidic.
10. Garnish for Freshness
Finish with fresh coriander leaves and a squeeze of lemon for a burst of colour and flavour.
Goes well with:
Frequently asked questions for Butter Chicken
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used and are often preferred for their juiciness and flavour. Simply cut them into bite-sized pieces as you would with chicken breast.
Is Butter Chicken very spicy?
Butter Chicken is typically mild to medium in heat. You can adjust the chilli powder and whole chillies to suit your taste, making it as mild or as spicy as you prefer.
Can I make Butter Chicken dairy-free?
For a dairy-free version, substitute coconut yoghurt and coconut cream for Greek yoghurt and double cream. Use a plant-based butter alternative or simply omit the butter.
Can I prepare Butter Chicken in advance?
Absolutely! Butter Chicken tastes even better the next day as the flavours develop. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
What can I serve with Butter Chicken?
Butter Chicken pairs beautifully with steamed basmati rice, naan, roti, or even cauliflower rice for a lighter option. Add a fresh side salad or cucumber raita for extra freshness.
Can I use shop-bought curry paste instead of fresh spices?
While fresh spices give the best flavour, you can use a good-quality curry paste in a pinch. Start with 2–3 tablespoons and adjust to taste.
How do I make the sauce thicker or thinner?
If the sauce is too thick, add a splash of water or chicken stock. To thicken a thin sauce, let it simmer uncovered for a few minutes until it reaches your desired consistency.
Is Butter Chicken gluten-free?
Yes, this Butter Chicken recipe is naturally gluten-free, as long as your yoghurt and other ingredients do not contain added gluten.
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Conclusion
Butter Chicken is more than just a meal—it’s a celebration of aromatic spices, creamy textures, and comforting flavours that bring people together around the table. Whether you’re cooking for family, friends, or simply treating yourself, this classic dish offers a delicious taste of India that’s both satisfying and easy to prepare. With Stevie’s Curry Magic, you can enjoy restaurant-quality curry in the comfort of your own kitchen. Don’t forget to experiment with sides and garnishes to make it your own. Happy cooking, and may your Butter Chicken always be rich in flavour and shared with love!
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Cheers Steve.
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