Introduction to Butter Chicken (Approx. 300 words)

Butter Chicken, known in Hindi as Murgh Makhani, is one of the most iconic dishes of Indian cuisine. Rich, creamy, and aromatic, it has become a global favorite, delighting taste buds with its luscious tomato-based gravy, marinated tandoori chicken, and a luxurious splash of butter and cream.

This dish originated in the bustling streets of Delhi in the 1950s, when leftover tandoori chicken was simmered in a buttery tomato sauce, creating an unforgettable fusion of flavors. It was a creation of Kundan Lal Gujral, the founder of the famous Moti Mahal restaurant. Since then, Butter Chicken has been adapted and loved across continents, often serving as a gateway to Indian cuisine for many.

The recipe we’ll explore today stays true to its roots while offering flexibility for home kitchens. Whether you’re a seasoned chef or a curious beginner, this guide will take you step-by-step through making restaurant-quality butter chicken at home.

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Ingredients Overview (Approx. 300 words)

Here is a breakdown of all the ingredients you’ll need, grouped for clarity.

For the Chicken Marinade:

• 1 kg boneless chicken thighs or breasts (cut into bite-sized pieces)
• 1 cup plain yogurt (preferably Greek yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 ½ teaspoons Kashmiri red chili powder (for color and mild heat)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt

For the Butter Chicken Gravy:

• 3 tablespoons butter (unsalted)
• 1 tablespoon oil (neutral)
• 1 large onion (finely chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 500g ripe tomatoes (blanched and pureed, or canned crushed tomatoes)
• 2 tablespoons tomato paste (for richness)
• 1 ½ teaspoons sugar (adjust to taste)
• 1 ½ teaspoons salt (adjust to taste)
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon fenugreek leaves (kasuri methi, crushed)
• ½ cup heavy cream
• 2 tablespoons butter (for finishing)

Optional for Garnish:

• Fresh coriander leaves
• Swirl of cream
• Additional butter

For Serving:

• Basmati rice or naan
• Sliced onions, lemon wedges

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Step-by-Step Preparation (Approx. 1000 words)

1. Marinating the Chicken (Time: 6 hours to overnight)

Marination is key to juicy, flavorful chicken. The yogurt tenderizes the meat while the spices infuse flavor deep within.

Steps:

1. In a large mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, chili powder, turmeric, garam masala, and salt.
2. Add the chicken pieces and mix well until fully coated.
3. Cover with cling wrap and refrigerate for at least 6 hours, preferably overnight.

Tip: If you’re short on time, even a 1-hour marination can work, but longer marination results in more succulent chicken.

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2. Cooking the Chicken (Time: 15–20 minutes)

Traditionally, chicken is grilled in a tandoor, but home cooks can use an oven or stovetop.

Oven Method:

1. Preheat oven to 220°C (430°F).
2. Place marinated chicken pieces on a wire rack over a baking sheet.
3. Bake for 15–20 minutes, flipping once midway, until slightly charred at edges.

Stovetop Method:

1. Heat a skillet or grill pan over medium-high heat.
2. Drizzle a little oil, then add the marinated chicken in batches.
3. Cook each side until browned and cooked through, about 5–6 minutes per side.

Note: Don’t worry about slight charring—it adds authentic smoky flavor.

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3. Preparing the Gravy (Time: 25–30 minutes)

This creamy tomato-based sauce is the heart of Butter Chicken.

Steps:

1. In a large pan, heat butter and oil over medium heat.
2. Add chopped onions. Sauté until golden brown (8–10 minutes).
3. Add ginger and garlic paste. Cook until raw smell disappears (2 minutes).
4. Stir in pureed tomatoes and tomato paste.
5. Cook on medium heat, stirring occasionally, until oil begins to separate (10–15 minutes).
6. Add chili powder, cumin, coriander powder, salt, and sugar. Cook for 2–3 more minutes.
7. Optional: Use a hand blender for a smoother gravy.

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4. Combining Chicken and Sauce (Time: 10 minutes)

Now it’s time to bring it all together.

1. Add the cooked chicken to the gravy.
2. Stir well, coating all pieces thoroughly.
3. Simmer for 5–10 minutes, allowing flavors to meld.
4. Add garam masala, crushed fenugreek leaves, and cream.
5. Stir gently. Simmer for 2–3 minutes.
6. Finish with a generous tablespoon of butter for that silky texture.

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5. Final Touch and Resting

Let the dish rest for a few minutes off the heat before serving. This allows the flavors to settle and the texture to smoothen.

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Serving Suggestions (Approx. 300 words)

Butter Chicken is incredibly versatile and pairs well with a range of sides:

1. Breads:

• Naan: The classic choice. Garlic naan or butter naan pairs especially well.
• Roti or Paratha: Whole-wheat options for a slightly healthier approach.

2. Rice:

• Jeera Rice: Cumin-infused basmati rice adds depth.
• Plain Basmati Rice: Keeps the focus on the rich butter chicken sauce.
• Pulao: For a festive touch.

3. Accompaniments:

• Onion Salad: Thinly sliced onions with lemon juice and chaat masala.
• Mint Raita: A cooling yogurt dip balances the richness.
• Pickles and Papadums: Adds crunch and spice.

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Tips & Tricks for Perfect Butter Chicken (Approx. 500 words)

1. Marination Matters:

• Use thick yogurt for a creamier marinade.
• Add a touch of mustard oil for authentic North Indian flavor.

2. Cooking Technique:

• Don’t overcrowd the pan when cooking chicken.
• Charred edges = flavor! Aim for a bit of browning.

3. Sauce Secrets:

• Tomato paste intensifies color and richness.
• Always simmer the sauce until oil separates—it means the spices are cooked properly.

4. Spice Control:

• Kashmiri red chili gives color without overwhelming heat.
• Adjust chili and garam masala based on your heat tolerance.

5. Cream vs. Cashew:

• Want a nutty twist? Blend in soaked cashew paste instead of cream for a vegan alternative.

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Variations & Customizations (Approx. 400 words)

Butter Chicken is endlessly adaptable. Here are a few ways to switch it up:

1. Paneer Butter Masala:

Replace chicken with cubes of paneer (Indian cottage cheese) for a vegetarian version.

2. Vegan Butter “Chicken”:

Use tofu, soy chunks, or jackfruit. Replace cream with coconut cream and butter with vegan margarine or oil.

3. Low-Fat Version:

• Use low-fat yogurt and cream.
• Reduce butter or replace with olive oil.
• Skip cream and blend in a few soaked almonds for richness.

4. Spicy Butter Chicken:

• Increase red chili powder or add green chilies.
• Use hot paprika for smoky heat.

5. Smoky Restaurant-Style:

• Use a piece of charcoal for the dhungar (smoke) technique:
  1. Heat a charcoal piece until red hot.
  2. Place it in a small bowl within your butter chicken pan.
  3. Drizzle a drop of ghee on it and immediately cover the pan with a lid.
  4. Let it sit for 3–4 minutes to infuse a smoky aroma.

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Butter Chicken vs. Chicken Tikka Masala (Approx. 200 words)

Although similar, these two popular dishes have subtle differences.

Feature	Butter Chicken (Murgh Makhani)	Chicken Tikka Masala
Origin	India (Delhi)	UK (by Indian diaspora)
Base	Butter and tomato cream sauce	Spicier, often thicker tomato base
Flavor Profile	Rich, mildly sweet	Bold, tangy, and spicier
Creaminess	High (butter & cream)	Moderate
Chicken Prep	Often pre-cooked tandoori chicken	Usually grilled or roasted tikka

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Storing and Reheating (Approx. 200 words)

Butter Chicken stores exceptionally well and often tastes better the next day.

Refrigeration:

• Store in an airtight container.
• Keeps fresh for 3–4 days.

Freezing:

• Cool completely before freezing.
• Freeze in portions for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating:

• Gently reheat on the stovetop over low heat.
• Add a splash of cream or water if the sauce thickens too much.

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Conclusion (Approx. 300 words)

Butter Chicken is more than just a recipe—it’s a celebration of flavor, tradition, and comfort. From the smoky aroma of grilled chicken to the silky, spiced tomato gravy enriched with cream and butter, every bite is a warm, comforting hug for your taste buds.

Its adaptability makes it a beloved favorite across homes and restaurants alike. Whether you like it mild and creamy or spicy and bold, this dish never fails to impress.

So the next time you crave Indian food, skip the takeout and try this Butter Chicken recipe at home. With the detailed steps and tips provided here, you’ll master this culinary classic in no time—and perhaps even make it your signature dish.

Happy cooking—and don’t forget the naan! q