{"id":62115,"date":"2019-01-21T19:09:20","date_gmt":"2019-01-21T08:09:20","guid":{"rendered":"https:\/\/cafedelites.com\/?p=62115"},"modified":"2026-05-19T02:58:25","modified_gmt":"2026-05-19T06:58:25","slug":"butter-chicken","status":"publish","type":"post","link":"https:\/\/cafedelites.com\/butter-chicken\/","title":{"rendered":"Butter Chicken (Murgh Makhani)"},"content":{"rendered":"\n
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A super easy, full flavoured Butter Chicken recipe that rivals any restaurant or takeout! In just 30 minutes, you’ll have an amazing dinner to enjoy with your loved ones (or just by yourself, once you become obsessed).<\/p>\n\n\n\n

Similar to Chicken Tikka Masala<\/a>, Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with garlic butter rice<\/a> and fresh homemade Naan bread<\/a>.<\/p>\n\n\n\n

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Butter Chicken<\/h2>\n\n\n\n

Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken<\/strong> is ridiculously easy to make. The curry sauce is out of this world!<\/p>\n\n\n\n

I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a great curry to finish off a chaotic day. The aromas alone transport you to a completely different world.<\/p>\n\n\n\n

The best part about cooking up Butter Chicken<\/strong> at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket. WIN-WIN!<\/em><\/p>\n\n\n\n

If you’ve ever been let down by a bland homemade curry, this one will completely change your mind. I really wanted to focus on getting that authentic taste right, and looking at the comments, so many of you say it is actually way better than ordering takeaway! It has become such a family favourite that people frequently tell me they scale it up or bake large batches in the oven for big family events like birthdays and graduations.<\/p>\n\n\n\n

The cooking technique here is completely foolproof. The key to have the juicy chicken is the easy yogurt marinade that guarantees tender meat every time. Then, for the gravy, the real trick is letting the tomatoes cook off for at least 10 to 15 minutes until they are almost dry in your pan. Blending that down before adding the cream gives you a silky smooth, texture that won’t separate.<\/p>\n\n\n\n

And the SAUCE. You definitely need something to dip into it, and for a curry, a yogurt-based garlic naan<\/a><\/strong> is my #1 reccomendation. The yogurt makes the dough incredibly soft and pillowy, which is exactly what you want when scooping this amazing sauce.<\/p>\n<\/div>\n\n\n\n

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Why is It Called Butter Chicken<\/h2>\n\n\n\n

Butter chicken<\/strong> originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani or chicken with butter), is similar to British tikka masala<\/a>.<\/p>\n\n\n\n

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Most restaurants are known to add in copious amounts of butter, which as a result can leave you feeling bloated or ill from the slick of grease.<\/p>\n\n\n\n

However, while recipe testing, I found that I prefer to start the sauce off by “blooming” the aromatics in ghee (clarified butter) or a mix of butter and oil.<\/p>\n\n\n\n

The trick to that authentic, restaurant-quality flavor<\/strong> is letting the garam masala and cumin bloom in the hot butter fat. This releases and deeply distributes the essential oils throughout the dish.<\/p>\n\n\n\n

Adding a little cream at the end of cooking provides enough of that richness you look for, but my less oily version leaves you feeling good and satisfied.<\/p>\n<\/div>\n\n\n\n

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What is Butter Chicken Sauce Made of<\/h2>\n\n\n\n

It\u2019s all about that sauce when it comes to authentic butter chicken. You\u2019ll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.<\/p>\n\n\n\n

The trick to achieving a velvety, emulsified sauce is to let the crushed tomatoes simmer for 10 to 15 minutes until they are nearly dry in your pan. This concentrates their rich, umami flavor. Additionally, you can add a couple tablespoons of water if it dries too early.<\/p>\n\n\n\n

After that, you must blend the base completely smooth before stirring in your cream (heavy whipping cream or thickened cream). Blending first ensures a flawless, silky sauce that won’t separate and clings perfectly to the chicken. You can use evaporated milk or half-and-half for a lower-calorie option.<\/p>\n\n\n\n

If you want a richer sauce, feel free to add a couple tablespoons of butter (or ghee) right at the end, letting it melt though the sauce, before serving.<\/p>\n<\/div>\n\n\n\n

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Butter Chicken: Key Ingredients<\/h2>\n\n\n\n
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