Butter Chicken – buttery chicken in a creamy tomato sauce Recipe
Butter chicken is one of the best‑known dishes from North Indian cuisine, often served in restaurants in Delhi and Punjab. In this version the sauce is exceptionally smooth and buttery thanks to the combination of butter, cream and long‑simmered tomatoes, and the spices are balanced so the dish is aromatic but not fiery.
Butter chicken (murgh makhani) comes from North India and is closely associated with Delhi and Punjab restaurant cuisine, where it is often served as a rich, festive dish., The recipe is an example of how classic Indian restaurant dishes are adapted at home: the spice level is moderate, and the sauce is extra creamy to appeal to a wide range of tastes., Using boneless chicken thighs and long‑simmered tomatoes reflects the typical restaurant technique of preparing a base sauce that is then enriched with butter and cream just before serving.
This version balances restaurant‑style richness with a home‑friendly method, giving you a smooth, luxurious sauce without complicated techniques., The spice mix is designed to be aromatic and layered rather than very hot, making the dish suitable for people who are sensitive to chili., Using common supermarket ingredients (canned tomatoes, standard cream) makes it accessible while still delivering a distinctly Indian flavor profile.
Dlaczego ta wersja działa
- The chicken is first marinated in yogurt, garlic, ginger and spices, which tenderizes the meat and seasons it all the way through.
- Browning the marinated chicken separately builds flavor and keeps the meat juicy instead of boiling it directly in the sauce.
- Simmering the tomatoes with spices until they thicken and release fat creates a deep, rounded base before the cream and butter are added.
- Adding cream and butter at the end over low heat ensures a silky, stable sauce that is rich but not greasy.
Chef's tips
For the best texture, use chicken thighs rather than breast – they stay juicy even after simmering in the sauce., If you have time, marinate the chicken overnight in the fridge; the flavor and tenderness will be noticeably better., Blend the tomato sauce with a hand blender before adding the cream if you want an ultra‑smooth, restaurant‑style finish., A small pinch of sugar helps balance the acidity of canned tomatoes without making the dish taste sweet., Taste and adjust the garam masala right at the end of cooking – its aroma is most vibrant when added just before serving.
How to serve
Serve with fluffy basmati rice, ideally lightly buttered or cooked with a bay leaf and a few cardamom pods for extra fragrance., Pair with naan, roti or even simple wheat tortillas warmed in a dry pan or in the oven., Add a fresh side such as a cucumber and yogurt raita or a simple tomato and onion salad to balance the richness of the sauce., Garnish with extra fresh coriander leaves and, if you like, a drizzle of cream on top for a restaurant‑style look.
Na co uważać
- Do not brown the butter at the beginning – it should foam but stay pale, otherwise the sauce will taste nutty rather than delicately buttery.
- Avoid overcrowding the pan when searing the chicken; if necessary, fry in batches so the meat browns instead of stewing in its own juices.
- Cook the tomato sauce long enough for it to thicken and for the raw tomato flavor to disappear; undercooked tomatoes will make the sauce sour and thin.
- When adding cream, keep the heat low and avoid vigorous boiling, which can cause the sauce to split.
- Adjust the amount of chili gradually – it is easier to add more heat at the end than to fix a sauce that is too spicy.
Zamienniki
- Replace chicken thighs with chicken breast if needed, but reduce the final simmering time slightly to prevent the meat from drying out.
- Use coconut milk instead of cream for a dairy‑reduced version with a gentle coconut note; add it gradually and adjust salt and sugar.
- Ghee can be used instead of part or all of the butter for a more traditional Indian flavor.
- If you do not have garam masala, use a mix of ground coriander, cumin, cardamom and a little cinnamon as a quick substitute.
- Lemon juice can be replaced with lime juice or a mild vinegar if that is what you have on hand.
Ingredients
- chicken - 700 g
- plain yogurt - 120 g
- garlic - 4 cloves
- ginger - 20 g
- lemon juice - 2 tablespoons
- butter - 60 g
- vegetable oil - 2 tablespoons
- canned tomatoes - 400 g
- 30% cream - 150 ml
- tomato paste - 1 tablespoon
- garam masala - 2 teaspoons
- ground coriander - 1.5 teaspoons
- ground cumin - 1 teaspoon
- sweet paprika powder - 2 teaspoons
- ground chili - 0.5 teaspoons
- sugar - 1 teaspoon
- salt
- fresh coriander - 2 tablespoons
Preparation
- In a bowl, mix the yogurt, half of the grated garlic and ginger, 1 teaspoon garam masala, the lemon juice, 1 teaspoon sweet paprika and 0.5 teaspoon salt until you get a thick, lump‑free marinade.
- Add the chicken pieces to the marinade, coat them thoroughly, cover and set aside for at least 20 minutes (preferably 2–3 hours in the fridge), until the meat turns slightly pale from the yogurt.
- In a large pan, heat 1 tablespoon oil and 20 g butter over medium‑high heat until the butter foams but does not brown.
- Add the marinated chicken (without the excess marinade) and fry for 6–8 minutes, stirring, until the pieces are lightly browned on the outside but can still be slightly raw inside; transfer the meat to a plate.
- In the same pan add the remaining oil and 20 g butter, add the rest of the garlic and ginger and fry for 1–2 minutes until they become very fragrant but not dark.
- Add the canned tomatoes and tomato paste, sprinkle in the ground coriander, ground cumin, remaining sweet paprika, ground chili, sugar and 0.5 teaspoon salt, stir and cook for 10–12 minutes over medium heat until the sauce thickens and starts to release little pools of fat around the edges.
- Reduce the heat to low, pour in the cream and the remaining 20 g butter, stir until the sauce becomes uniformly creamy and slightly orange; if it is very thick, add 2–3 tablespoons of water.
- Add the browned chicken along with any juices from the plate, simmer over low heat for 10–12 minutes until the meat is tender inside and the sauce is smooth and coats the spoon evenly; finally season to taste with salt and garam masala and sprinkle with fresh coriander before serving.
Storage
Store in an airtight container and reheat slowly over low heat with 2–3 tablespoons of water or cream, stirring until the sauce becomes smooth again. Do not refreeze once thawed.
This butter chicken is designed to taste like the comforting, mildly spiced versions often found in North Indian restaurants, but with a streamlined method that works in a home kitchen., It is a great dish to make for guests because it can be prepared in advance and gently reheated, and it pairs easily with simple sides like rice and flatbread.
