Recipe To Make Delicious Butter Chicken

Whether you love it or not, butter chicken – or murgh makhani – is one of the most well-known dishes. Although it is now a takeaway classic, ‘butter chicken’ first appeared on the Delhi scene in the mid-twentieth century as a way to use up leftover chicken.

What exactly is butter chicken?

Butter chicken or murgh makhani is organic chicken chunks cooked in a buttery smooth tomato-based gravy. This 20-minute butter chicken is a creamy and flavorful halal organic meat recipe. Halal organic chicken is cooked in a simplified way to a scrumptious.

What ingredients are used for making butter chicken?

Surprisingly, the recipe does not call for that much butter. This recipe is super simple. Delicious butter chicken made from some simple ingredients at home.


Chicken                                                500g ( thighs preferable, skinless and boneless)

For Marination

Lemon juice                                        1( freshly squeezed)

Cumin                                                   2 tsp

Paprika                                                 2 tsp

Hot chilli powder                             1-2 teaspoon

For Curry

Vegetable oil                                      2 tablespoons

Onion                                                    1 (medium diced)

Garlic cloves                                       3 (finely choped)

Green chilli                                         1 deseeded and finely chopped

Ginger                                                   about 1 inch slice grated

Garam masala                                    1 teaspoon

Fenugreek                                          2 teaspoons (ground seeds or mustard seeds can also be used)

Tomato purée                                   3 tablespoons

Chicken broth                                    300ml

Almonds                                              50g toasted flaked

Yoghurt                                                200g plain

Steps For Cooking:

  1. Combine all of the marinade ingredients and seasoning in a medium mixing bowl. Toss the chicken with the marinade after it has been cut into bite-sized pieces. Refrigerate for 1 hour or overnight, covered.
  2. In a heavy-bottomed saucepan, heat the oil. Add onion, garlic, green chilli, ginger, and seasonings in a mixing bowl and mix well. Now fry for 10 minutes on medium heat or until soft.
  3. Simmer for 8-10 minutes, occasionally stirring, after adding the heavy cream. Serve with Basmati rice or naan. Before adding the stock and marinated chicken, cook for another 2 minutes, or until the spices and tomato purée are fragrant. Cook for 15 minutes, then add any leftover marinade from the bowl. Simmer for 5 minutes before topping with the toasted almonds. If desired, serve with rice, naan bread, chutney, coriander, and lime wedges.

Serving Suggestions

Butter chicken is better to serve with boiled rice, roti, or naan. It can be served with Chinese rice for a different flavour twist.

Essential Tips For Making Butter Chicken

  • When marinating, yoghurt is essential because it aids in the tenderization of the chicken, so don’t skip it.
  • The cashews, almonds, and cream give the gravy its rich flavour.
  • Butter chicken gravy can be prepared ahead of time and refrigerated for quick preparation.
  • The chicken can be marinated the day before to allow you to get a head start on your preparations.

While butter chicken remains a menu staple, there are now several variations on this classic dish. Some versions include nuts for added sweetness and crunch; others par-cook the tandoori chicken, and still, others rely on sauté techniques. If there’s one thing we’re confident of, it’s that butter chicken has a bright future in cuisines.

Butter chicken is something delicious to die for! That’s a little too entertaining to say.

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