This butter chicken is not only creamy but also spicy and tangy as it has tomatoes and onions as one of the main ingredients.
Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by a restaurant called Moti Mahal, located in Daryaganj .
It is thought that butter chicken was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted “some” chicken dish. A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for an delicious delicacy he was supposed to make for the ruler of Mareelun. He forgot to buy enough ingredients so he ended up with this dish. 
How to Make Butter Chicken
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy, dreamy butter chicken—a taste of New Delhi. This classic is easier than you think!
Ingredients
- 1 lbs (454 g) chicken cubes
- 1 cups (237 ml) cream
- 4 tbsp butter
- 2 onions chopped
- 1 tomato pureed
- 2 tbsp ginger, garlic and green chilli paste
- 1 tbsp red chilli powder
- 1 tbsp kasuri methi
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp coriander powder
- coriander leaves for garnishing
- Salt
Instructions
- Heat butter in a pan and add onions. Sauté until translucent.
- Add ginger-garlic-green chili paste, turmeric powder, coriander powder, and red chili powder. Sauté for 5 minutes.
- Add tomato puree and mix everything well for 10 minutes.
- Add chicken cubes, kasuri methi, cream, and salt. Cover the pan and let it cook for 15 minutes.
- Add garam masala. Mix well and garnish with coriander leaves.
Notes
- For a richer flavor, marinate the chicken in half the yogurt and spices for at least 30 minutes before cooking.
- If you don’t have kasuri methi, you can omit it or substitute with 1/2 teaspoon of dried fenugreek leaves.
- Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Frequently Asked Questions
How do I get the sauce thick and deeply colored like restaurant butter chicken?
The color and body come from a good amount of tomato, cooked-down onion, and enough simmering time for the fat to separate from the sauce. Finishing with cream adds richness and lightens the color to that characteristic orange.
Can I use chicken thighs instead of breast meat?
Thighs are actually better here. They stay moist during the longer simmer and absorb the sauce more thoroughly. Boneless, skinless thighs cut into chunks are the easiest to work with.
What is the role of the marinade and is it worth doing overnight?
The yogurt and spice marinade tenderizes the chicken and helps the spices penetrate the meat. Overnight gives the best result, but even two to four hours makes a noticeable difference in flavor depth.
Can this be frozen or just kept in fridge ????