Butter Chicken, also known as Murgh Makhani, is a beloved classic in Indian cuisine that has won hearts worldwide. Its rich, creamy tomato-based sauce combined with tender, marinated charred chicken makes it an irresistible dish. Here is the Authentic Butter Chicken Recipe you need to try.

Ingredients for Chicken Marinade:

• 700g diced boneless thigh pieces (thigh cooks softer and is richer in nutrients)
• 3 teaspoons ginger garlic paste
• 2 tablespoons Greek Yoghurt
• 1 heaped teaspoon Kashmiri red chilli powder
• 1 heaped teaspoon Turmeric powder
• Juice of 1 lemon
• Salt to taste

Makhani Sauce Ingredients

• 25g Butter
• 1 chopped red onion
• 2 dry Kashmiri chillies
• 2 crushed green chillies (optional for more heat)
• 3 teaspoons garlic ginger paste
• 2 teaspoons coriander and cumin powder (thana jiru)
• 1/2 tsp garam masala
• 1 heaped tsp Turmeric
• 1 tsp Kashmiri chilli powder or regular red chilli powder
• Salt to taste
• 250g passata or finely chopped tomatoes
• Approx 15 cashew nuts (pre-soaked in water)
• Water
• 2 tablespoons Dried Fenugreek Leaves (Kasturi Methi)
• 70ml Double cream (more if you like it creamy)

METHOD:

Marinating the Chicken:

1. In a mixing bowl, combine the diced chicken with ginger garlic paste, Greek Yoghurt, Kashmiri red chilli powder, Turmeric powder, lemon juice, and salt.
2. Marinate the chicken for at least 4 hours, allowing the flavours to meld together.
3. After it has marinated, bake the chicken in the oven at 190-220 degrees Celsius for about 30-40 minutes until slightly charred. Discard any juices and set to one side.

Creating the Curry Base:

1. In a pan, melt butter and add chopped onions. Cook on low heat until they become soft and brown.
2. Add dry Kashmiri chillies, crushed green chillies (for extra heat if desired), and garlic ginger paste. Cook for a couple of minutes.
3. Incorporate coriander and cumin powder, garam masala, Turmeric, Kashmiri chilli powder, and salt. Mix and cook for 30 seconds to release the aromas of the spices.
4. Add pre-soaked cashews and passata. Mix and cook on low heat until the mixture becomes bubbly. Cooking on low heat is crucial to enhance the spice flavours without overpowering the curry with a tomato taste.
5. Allow this mixture to cool, then blend it into a smooth paste. Add water if needed to adjust the consistency.
6. Return the paste to the pan and add fenugreek leaves and cream. Mix and cook until it simmers.
7. Finally, add in the previously cooked chicken, stir well, and let it simmer together for a few minutes.

Your homemade Butter Chicken is now ready to be served. Pair it with your favourite naan bread or fragrant rice for a delightful meal that’s sure to impress family and friends.

The combination of marinated, tender chicken and the creamy tomato-based sauce will make your taste buds dance with joy. Give it a try, and savour the authentic taste of Butter Chicken at home!

Can I make a use another ingredient apart from chicken for butter chicken?

The makhani sauce can be used for paneer too. Marinate the paneer with the same spices as the chicken (minus the yoghurt). Shallow fry them until golden on the outside then place in the curry sauce.

Want more Indian recipes? Try this vegetarian Edamame one.

Neha