kitchenyumm

Home » Butter Chicken Homemade: The Ultimate Recipe Guide

Butter Chicken Homemade: The Ultimate Recipe Guide

by

Butter Chicken Homemade: Craving that creamy, dreamy, restaurant-quality Butter Chicken but want to skip the takeout and enjoy a healthier, more satisfying version at home? You’ve come to the right place! Forget complicated recipes and long ingredient lists. I’m going to show you how to create an incredibly flavorful and authentic Butter Chicken in your very own kitchen, and trust me, it’s easier than you think.

Butter Chicken, also known as Murgh Makhani, boasts a rich history rooted in the culinary traditions of Northern India. Legend has it that this delectable dish was born in the 1950s at the Moti Mahal restaurant in Delhi, as a way to repurpose leftover tandoori chicken. The chefs cleverly simmered the chicken in a luscious tomato-based sauce enriched with butter and cream, creating a culinary masterpiece that quickly gained popularity.

What makes Butter Chicken so universally loved? It’s the perfect symphony of flavors and textures! The tender, succulent chicken pieces are bathed in a velvety smooth sauce that’s both tangy and subtly sweet. The creamy richness is perfectly balanced by the aromatic spices, creating an unforgettable taste experience. Plus, making Butter Chicken Homemade allows you to control the ingredients, ensuring a healthier and more personalized dish. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to impress. So, let’s get cooking and bring the magic of Indian cuisine to your table!

Butter Chicken Homemade this Recipe

Ingredients:

  • For the Chicken Marinade:
    • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
    • 1 cup plain yogurt, full-fat preferred
    • 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
    • 1 tablespoon lemon juice
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chili powder (adjust to your spice preference)
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon salt (or to taste)
  • For the Butter Chicken Sauce:
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 large onion, finely chopped
    • 2 tablespoons ginger-garlic paste
    • 1 (14.5 ounce) can crushed tomatoes
    • 1 (8 ounce) can tomato sauce
    • 1 cup heavy cream
    • 1/2 cup cashew nuts (soaked in warm water for at least 30 minutes, then drained)
    • 1 tablespoon garam masala
    • 1 teaspoon red chili powder (adjust to your spice preference)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon sugar (or honey, to balance acidity)
    • 1/2 teaspoon dried fenugreek leaves (kasuri methi), crushed
    • Salt to taste
    • 1/4 cup chopped fresh cilantro, for garnish
  • Optional:
    • A pinch of saffron strands, soaked in 2 tablespoons of warm milk (for added flavor and color)
    • 1-2 green chilies, slit (for extra heat)
    • Fresh ginger juliennes, for garnish

Marinating the Chicken:

Okay, let’s get started! The first step to amazing butter chicken is marinating the chicken. This is where the magic happens, infusing the chicken with flavor and making it incredibly tender.

  1. In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
  2. Mix everything really well, ensuring that each piece of chicken is coated evenly with the marinade. Don’t be afraid to get your hands in there!
  3. Cover the bowl with plastic wrap or transfer the chicken to an airtight container.
  4. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours, but overnight is best!

Preparing the Butter Chicken Sauce:

While the chicken is marinating, you can get a head start on the sauce. This is where the rich, creamy, and flavorful base of the butter chicken comes from.

  1. Soak the cashew nuts in warm water for at least 30 minutes. This will soften them and make them easier to blend, resulting in a smoother sauce.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter along with the olive oil over medium heat. The olive oil prevents the butter from burning.
  3. Add the finely chopped onion and sauté until it turns golden brown and translucent, about 5-7 minutes. Stir frequently to prevent burning. This step is crucial for developing the flavor of the sauce.
  4. Add the ginger-garlic paste and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  5. Stir in the crushed tomatoes and tomato sauce. Bring the mixture to a simmer, then reduce the heat to low and cook for about 10-15 minutes, stirring occasionally. This allows the tomatoes to break down and the flavors to meld together.
  6. While the tomato mixture is simmering, drain the soaked cashew nuts and transfer them to a blender or food processor. Add about 1/4 cup of water and blend until smooth. This cashew paste will add richness and creaminess to the sauce.
  7. Pour the cashew paste into the tomato mixture and stir well to combine.
  8. Add the garam masala, red chili powder, cumin powder, coriander powder, and sugar (or honey). Stir well to incorporate the spices.
  9. If using saffron, add the saffron strands soaked in warm milk to the sauce. This will add a beautiful color and subtle flavor.
  10. Season with salt to taste. Remember that the chicken will also add salt to the sauce, so start with a small amount and adjust as needed.
  11. Simmer the sauce for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
  12. Remove the pot from the heat and use an immersion blender to blend the sauce until smooth. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth. Be very careful when blending hot liquids!
  13. Return the pot to low heat and stir in the heavy cream. Simmer for another 5 minutes, stirring occasionally, until the sauce is heated through. Do not boil the sauce after adding the cream, as it may curdle.
  14. Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the sauce. This adds a unique and characteristic flavor to butter chicken.
  15. If you want to add extra heat, add the slit green chilies to the sauce at this point.
  16. Taste the sauce and adjust the seasoning as needed. You may need to add more salt, sugar, or spices to achieve the perfect balance of flavors.

Cooking the Chicken:

Now it’s time to cook the marinated chicken. You can cook it in a few different ways, depending on your preference and equipment. I prefer to grill or bake the chicken, but you can also pan-fry it.

  1. Grilling (Recommended): Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto skewers (if desired) or place them directly on the grill grates. Grill for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
  2. Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated chicken cubes on the baking sheet in a single layer. Bake for about 15-20 minutes, or until the chicken is cooked through.
  3. Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken cubes to the skillet in a single layer. Cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly browned. Be careful not to overcrowd the skillet, as this will cause the chicken to steam instead of brown. You may need to cook the chicken in batches.

Bringing it All Together:

The final step is to combine the cooked chicken with the butter chicken sauce. This is where the magic really happens, as the chicken absorbs the flavors of the sauce and becomes incredibly delicious.

  1. Add the cooked chicken to the pot of butter chicken sauce. Stir well to coat the chicken evenly with the sauce.
  2. Simmer for another 5-10 minutes, stirring occasionally, to allow the chicken to absorb the flavors of the sauce.
  3. Garnish with chopped fresh cilantro and fresh ginger juliennes (if using).
  4. Serve hot with naan bread, rice, or roti.

Tips and Variations:

  • Spice Level: Adjust the amount of red chili powder to your preference. If you like it mild, use less chili powder or omit it altogether. If you like it spicy, add more chili powder or use a hotter variety.
  • Creaminess: For an even richer and creamier sauce, you can add a tablespoon or two of butter at the end of cooking.
  • Vegan Butter Chicken: To make this recipe vegan, substitute the chicken with tofu or paneer. Use plant-based yogurt and cream. Use vegan butter or olive oil.
  • Smoked Butter Chicken: For a smoky flavor, you can add a piece of charcoal to the sauce while it simmers. Heat a small piece of charcoal until it is glowing red. Place it in a small metal bowl and carefully place the bowl in the pot of sauce. Drizzle a teaspoon of oil over the charcoal and cover the pot immediately. Let it sit for about 5 minutes, then remove the charcoal and bowl.
  • Slow Cooker Butter Chicken: You can also make butter chicken in a slow cooker. Combine all the ingredients (except the

    Butter Chicken Homemade

    Conclusion:

    And there you have it! This isn’t just another recipe; it’s your passport to a truly authentic and deeply satisfying Butter Chicken Homemade experience. I know there are countless Butter Chicken recipes out there, but trust me, this one is special. It’s the culmination of years of tweaking, tasting, and perfecting, resulting in a dish that’s both incredibly flavorful and surprisingly easy to make at home.

    Why is this a must-try? Because it delivers that restaurant-quality taste without the restaurant price tag or the mystery ingredients. We’re talking tender, juicy chicken simmered in a creamy, tomato-based sauce that’s bursting with aromatic spices. It’s comfort food elevated, a dish that’s guaranteed to impress your family and friends. Forget takeout; this is the real deal.

    But the best part? It’s incredibly versatile! While I personally love serving it over fluffy basmati rice to soak up all that delicious sauce, the possibilities are endless. For a lighter meal, try serving it with warm naan bread for dipping. Or, if you’re feeling adventurous, use the Butter Chicken as a filling for samosas or even as a topping for pizza!

    Looking for variations? Absolutely! If you prefer a spicier kick, add a pinch or two of cayenne pepper or a finely chopped chili to the sauce. For a richer flavor, stir in a tablespoon of heavy cream or cashew cream at the end. And if you’re watching your calorie intake, you can substitute Greek yogurt for the heavy cream to lighten things up without sacrificing the creamy texture. You can also use chicken thighs instead of chicken breast for a more flavorful and tender result.

    Don’t be intimidated by the list of ingredients. Most of them are common spices that you probably already have in your pantry. And even if you don’t, they’re readily available at most grocery stores. The key is to use fresh, high-quality ingredients for the best flavor.

    Serving Suggestions:

    * Serve over basmati rice with a sprinkle of fresh cilantro.
    * Accompany with warm naan bread for dipping.
    * Add a dollop of plain yogurt or raita for a cooling contrast.
    * Serve with a side of steamed vegetables like broccoli or green beans.
    * Garnish with a squeeze of fresh lemon juice for brightness.

    Variations to Explore:

    * Spicy Butter Chicken: Add cayenne pepper or chili powder to the sauce.
    * Creamy Butter Chicken: Stir in heavy cream or cashew cream at the end.
    * Vegetarian Butter Chicken: Substitute paneer (Indian cheese) or tofu for the chicken.
    * Slow Cooker Butter Chicken: Adapt the recipe for your slow cooker for an even easier meal.
    * Instant Pot Butter Chicken: Use an Instant Pot for a quick and convenient weeknight dinner.

    I truly believe that this Butter Chicken Homemade recipe will become a staple in your kitchen. It’s a dish that’s perfect for any occasion, from a casual weeknight dinner to a special celebration. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking!

    I’m so excited for you to try this recipe and experience the magic of homemade Butter Chicken. Once you do, I’d love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments in the section below. Let’s create a community of Butter Chicken lovers! Happy cooking! I can’t wait to hear what you think!

    Butter Chicken Homemade: The Ultimate Recipe Guide

    Tender marinated chicken simmered in a rich, creamy tomato-based sauce. This classic Indian dish is packed with flavor and perfect served with naan or rice.

    Save This Recipe
    Prep Time30 minutes
    Cook Time45 minutes
    Total Time75 minutes
    Yield6 servings
    👨‍🍳By: Lila
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Spice Level: Adjust the amount of red chili powder to your preference.
    • Creaminess: For an even richer and creamier sauce, you can add a tablespoon or two of butter at the end of cooking.
    • Vegan Butter Chicken: To make this recipe vegan, substitute the chicken with tofu or paneer. Use plant-based yogurt and cream. Use vegan butter or olive oil.
    • Smoked Butter Chicken: For a smoky flavor, you can add a piece of charcoal to the sauce while it simmers. Heat a small piece of charcoal until it is glowing red. Place it in a small metal bowl and carefully place the bowl in the pot of sauce. Drizzle a teaspoon of oil over the charcoal and cover the pot immediately. Let it sit for about 5 minutes, then remove the charcoal and bowl.
    • Slow Cooker Butter Chicken: You can also make butter chicken in a slow cooker. Combine all the ingredients (except the

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

If you enjoyed this…

Reader Interactions

Leave a Comment

Helpful comments include feedback on the post or changes you made.