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A bowl of homemade butter chicken served with basmati rice and topped with fresh cilantro.

Butter Chicken

Authentic Punjabi butter chicken (murgh makhani) with yogurt-marinated chicken simmered in a rich tomato-butter-cream sauce. Creamy, mildly spiced, and restaurant-quality at home.
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Prep Time 25 minutes
Cook Time 45 minutes
Marinating Time 8 hours
Total Time 9 hours 10 minutes
Servings: 6
Course: Dinner
Cuisine: Indian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1.5 lb Chicken thighs - Boneless, skinless
  • 1 cup Plain yogurt - Full-fat preferred
  • 2 tablespoon Ginger garlic paste - Fresh if possible
  • 1 tablespoon Lemon juice - Freshly squeezed
  • 1 teaspoon Red chili powder - Kashmiri recommended
  • 1 teaspoon Garam masala
  • 0.5 teaspoon Turmeric powder
  • 1 teaspoon Salt
For the Butter Chicken Gravy
  • 4 tablespoon Butter - Unsalted
  • 2 tablespoon Ghee - Or butter
  • 1 large Onion - Finely chopped
  • 2 tablespoon Ginger garlic paste
  • 2 cups Tomato puree - Smooth, strained
  • 1 tablespoon Red chili powder - Adjust to taste
  • 1 teaspoon Coriander powder
  • 0.5 teaspoon Turmeric powder
  • 2 teaspoon Garam masala - Divided use
  • 1 tablespoon Kasuri methi - Crushed
  • 1 cup Heavy cream - Room temperature
  • 2 tablespoon Honey or sugar - Balances acidity
  • Salt - To taste
For Garnish
  • Fresh cream - Swirl
  • Cilantro - Chopped
  • Butter - Small pat
  • Kasuri methi - Crushed

Equipment

  • 1 Large heavy-bottom pan or kadai (Prevents sauce scorching)
  • 1 Wooden spoon (For gentle stirring)
  • 1 Large mixing bowl (For marinating chicken)
  • 1 Sharp knife (For prep)
  • 1 Measuring spoon set (Accuracy matters for spices)

Method
 

  1. Mix lemon juice and dry spices first, rest 5 minutes, then add yogurt and ginger garlic paste. Coat chicken thoroughly. Cover and refrigerate at least 4 hours, preferably overnight.
  2. Melt 2 tablespoon butter. Sear chicken pieces until lightly charred on both sides. Do not fully cook. Remove and set aside.
  3. Add remaining butter and ghee. Cook onions until deep golden. Add ginger garlic paste, then tomato puree and spices (except kasuri methi). Cook until oil separates.
  4. Return chicken to sauce. Simmer until cooked. Add crushed kasuri methi, then cream and honey. Simmer gently for exactly 5 minutes.
  5. Adjust seasoning. Garnish with cream, butter, cilantro, and kasuri methi. Serve hot.

Nutrition

Serving: 350gCalories: 520kcalCarbohydrates: 18gProtein: 32gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 165mgSodium: 720mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 1100IUVitamin C: 14mgCalcium: 120mgIron: 3.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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