Easy Homemade Butter Chicken: The Ultimate Recipe Guide

Easy Homemade Butter Chicken, a dish so rich and flavorful, it’s practically a hug in a bowl! Have you ever craved that creamy, tomatoey goodness but felt intimidated by the thought of making it from scratch? Well, fear not! This recipe is designed to bring the magic of restaurant-quality butter chicken right into your kitchen, without all the fuss.

Butter chicken, or murgh makhani, boasts a fascinating history rooted in the vibrant culinary landscape of North India. Legend has it that it was created in the 1950s at the Moti Mahal restaurant in Delhi, as a way to use leftover tandoori chicken. The chefs cleverly simmered the chicken in a luscious tomato-based sauce enriched with butter and cream, and a star was born! This dish quickly gained popularity, spreading throughout India and eventually captivating taste buds worldwide.

What makes easy homemade butter chicken so universally loved? It’s the perfect symphony of flavors and textures. The tender, marinated chicken, the creamy, slightly sweet, and subtly spiced sauce – it’s an irresistible combination. Plus, it’s incredibly versatile! Serve it with fluffy basmati rice, warm naan bread, or even alongside roasted vegetables for a complete and satisfying meal. And the best part? This recipe is surprisingly simple to make, even for beginner cooks. Get ready to impress your family and friends with this authentic and utterly delicious dish!

this Recipe

Ingredients:

• For the Chicken Marinade:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup plain yogurt (full-fat or Greek yogurt works best)
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon 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 olive oil or ghee
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (14 oz) can tomato sauce
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tablespoon garam masala
  • 1 teaspoon sugar (to balance the acidity)
  • 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
  • 1/2 teaspoon chili powder (optional, for extra heat)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
• Serving Suggestions:
  • Cooked basmati rice
  • Naan bread
  • Raita (yogurt sauce)

Marinating the Chicken:

Okay, let’s get started! The first step, and a really important one, is marinating the chicken. This is where all the flavor gets infused, so don’t skip it! I usually try to marinate it for at least 4 hours, but overnight is even better.

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Whisk everything together until it’s nice and smooth.
2. Add the chicken cubes to the bowl and make sure they’re completely coated in the marinade. Use your hands (it’s the easiest way!) or a spoon to toss everything together.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Place it in the refrigerator and let it marinate for at least 4 hours, or preferably overnight. The longer it marinates, the more tender and flavorful the chicken will be.

Cooking the Chicken:

Now that the chicken has had a good soak in the marinade, it’s time to cook it. You have a couple of options here: you can grill it, bake it, or pan-fry it. I usually prefer to pan-fry it because it’s quick and easy, but feel free to choose your favorite method.

1. Pan-Frying: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer (you might need to do this in batches to avoid overcrowding the pan). Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and lightly browned. Remove the chicken from the pan and set it aside.
2. Grilling: Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers (optional, but it makes grilling easier). Grill the chicken for about 8-10 minutes, turning occasionally, until it’s cooked through and lightly charred.
3. Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the baking sheet. Bake for about 20-25 minutes, or until the chicken is cooked through.

Making the Butter Chicken Sauce:

This is where the magic happens! The sauce is what really makes butter chicken, well, butter chicken. It’s rich, creamy, and packed with flavor. Don’t be intimidated by the list of ingredients – it’s actually quite simple to make.

1. In the same skillet or pot that you used to cook the chicken (or a clean one), heat the remaining 1 tablespoon of olive oil or ghee over medium heat. Add the chopped onion and cook until it’s softened and lightly golden, about 5-7 minutes.
2. Add the ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This will help the flavors meld together.
4. Stir in the heavy cream, butter, garam masala, sugar, chili powder (if using), and cayenne pepper (if using). Mix everything together until the butter is melted and the sauce is smooth and creamy.
5. Season the sauce with salt to taste. Remember that the chicken is already seasoned, so start with a small amount of salt and add more as needed.
6. Add the cooked chicken to the sauce and stir to coat. Let the chicken simmer in the sauce for another 5-10 minutes, allowing it to absorb the flavors.
7. Stir in the crushed dried fenugreek leaves (kasuri methi). This adds a unique and authentic flavor to the butter chicken.

Serving and Enjoying:

Almost there! Now for the best part – serving and enjoying your delicious homemade butter chicken. I love to serve it with fluffy basmati rice and warm naan bread for dipping in the sauce. A dollop of raita (yogurt sauce) on the side is also a great addition.

1. Serve the butter chicken hot, garnished with fresh cilantro.
2. Serve with basmati rice and naan bread.
3. Enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you prefer a milder dish, omit them altogether.
• Creaminess: For an even richer and creamier sauce, you can add a splash of half-and-half or more heavy cream.
• Vegetarian Option: Substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian version.
• Slow Cooker: You can also make this recipe in a slow cooker. Simply combine all the ingredients (except the heavy cream and butter) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and butter during the last 30 minutes of cooking.
• Freezing: Butter chicken freezes well. Let it cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy your homemade Butter Chicken!

Conclusion:

So there you have it! This Easy Homemade Butter Chicken recipe is truly a must-try, and I’m not just saying that because I created it. The rich, creamy sauce, infused with aromatic spices, clings perfectly to the tender chicken, creating a symphony of flavors that will transport you straight to your favorite Indian restaurant – all from the comfort of your own kitchen. Forget complicated takeout orders and questionable ingredients; this recipe puts you in control, allowing you to customize the spice level and ensure the freshest, most delicious result.

What makes this recipe so special is its simplicity. I know that butter chicken can sometimes seem intimidating, with long ingredient lists and complex steps. But I’ve streamlined the process without sacrificing any of the authentic flavor. You’ll be amazed at how quickly and easily you can whip up this restaurant-quality dish. It’s perfect for a weeknight dinner when you’re craving something comforting and flavorful, or for a weekend gathering when you want to impress your friends and family.

But the best part? This recipe is incredibly versatile! While I love serving it with fluffy basmati rice and warm naan bread to soak up all that glorious sauce, there are so many other ways to enjoy it. Consider serving it over quinoa for a healthier option, or alongside roasted vegetables like cauliflower or broccoli for added nutrients. For a fun twist, try using the butter chicken as a filling for samosas or wraps. You can even use leftover butter chicken to create a delicious and flavorful pizza topping!

And speaking of variations, feel free to experiment with the spice level to suit your own preferences. If you like things mild, reduce the amount of chili powder or omit it altogether. If you’re a spice enthusiast, add a pinch of cayenne pepper or a finely chopped green chili for an extra kick. You can also adjust the amount of cream to achieve your desired level of richness. Some people prefer a lighter sauce, while others prefer a more decadent and creamy version. The beauty of this recipe is that it’s completely customizable to your own taste.

Don’t be afraid to get creative with the ingredients too! While I’ve used boneless, skinless chicken thighs in this recipe, you can easily substitute chicken breasts or even paneer (Indian cheese) for a vegetarian option. If you’re using chicken breasts, be sure to cut them into smaller pieces to ensure they cook evenly and remain tender. And if you’re using paneer, be sure to pan-fry it until golden brown before adding it to the sauce.

I truly believe that this Easy Homemade Butter Chicken recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to make, and it’s incredibly delicious. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from my readers and learning how you’ve made this recipe your own. Sharing your experiences will not only help me improve the recipe, but it will also inspire other home cooks to give it a try. So, go ahead, unleash your inner chef and create some culinary magic! Happy cooking!