An Incredibly Easy Butter Chicken Recipe

This Butter Chicken recipe is a rich and indulgent dish of tender chicken simmered in a velvety tomato-based sauce, enriched with aromatic spices and finished off with a touch of cream.

The history of the Butter Chicken recipe, also known as Murgh Makhani, begins in India, particularly the city of Delhi. This iconic dish is said to have originated in the 1950s, when a famous restaurant called Moti Mahal was frequented by renowned personalities, including politicians, celebrities, and food enthusiasts.

The tale goes that one evening, the restaurant’s chefs prepared a dish of tandoori chicken, which is marinated in yoghurt and spices and cooked in a traditional clay oven called a tandoor. However, they accidentally ended up with leftover tandoori chicken. To salvage the dish, they decided to create a new recipe by simmering the chicken in a tomato-based gravy with the addition of butter and cream.

The result was a revelation—a dish that perfectly balanced the smoky flavours of tandoori chicken with the richness of the creamy tomato sauce. The patrons of Moti Mahal were enthralled by the dish, and it soon became a sensation. The dish was christened Butter Chicken or Murgh Makhani, reflecting its luxurious and buttery nature.

Butter Chicken became a staple in Indian restaurants worldwide, capturing the hearts of food lovers with its distinctive flavour.

This original version of this recipe is from The Spicery in the UK, who sell excellent spice blends and recipe books.

Why You Should Cook This

Ready in under 30 minutes

Rich and comforting

A dish for all the family as it’s not too spicy

Variations

There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try! 

To reduce the calories you could use less butter and replace the cream with yoghurt. You could also increase the amount of tomatoes. The result will be slightly different but it will still be delicious. 

You could make it vegetarian by replacing the chicken with firm tofu or paneer. Marinate in the same way but reduce the overall cooking time as necessary.

Serve with…

Butter Chicken, pairs perfectly with a refreshing Kachumber Salad and pilau rice or naan.

If you’re following a keto diet then simply substitute the rice or naan with cauliflower rice.

Troubleshooting and Questions

Why is the sauce too watery?

You may need to cook it for a little longer without a lid to let some of the water evaporate.

Why does it taste bland?

Butter chicken has a mild spiced flavour. If you want a hotter sauce try adding some chilli or cayenne pepper. 

Alternatively, it may simply need some extra salt to bring out the flavours.

Can I use chicken breast instead of thighs?

Yes, of course. Cut the chicken breast into bite sized chunks and reduce the cooking time by a couple of minutes to prevent it going dry.

Butter Chicken Recipe: Ingredients

600g chicken thighs, diced

75g full fat yoghurt, plus extra for serving

Juice of half a lemon

½ tsp salt

2 tsp paprika

4 tsp curry powder

1 tsp garam masala

3 medium tomatoes, roughly chopped

50g butter

2 tbsp tomato puree

2 tsp sugar

50ml single cream

A handful of chopped coriander

Step 1 – Butter Chicken Recipe

First make the marinade by mixing the lemon juice with the yoghurt, paprika, salt and curry powder. Add the chicken pieces and stir to coat thoroughly. Leave for around 30 minutes.

Step 2

Melt the butter in a large frying pan over a low heat. Add the garam masala, then add the chicken plus the marinade. Cook on a low heat for 10 minutes stirring occasionally.

Step 3

Add the chopped tomatoes, tomato puree and sugar. Stir well and increase the heat to medium. Cover and cook for 10 minutes, stirring occasionally. After 10 minutes the sauce should have thickened and you will see red spots of oil on the surface. 

Step 4

Stir the cream and fresh coriander into the curry and cook for 2 minutes. 

Step 5

Serve with rice, Kachumber Salad and a spoonful of extra yoghurt.