Name: Butter Chicken: A Timeless Classic
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 500 g chicken breast; 1 tbsp salt; 1 tbsp garlic paste; 1 tbsp ginger paste; 2 tbsp red chili powder; 1/4 cup oil; 3 tbsp butter; 1 large onion, chopped; 1 tsp salt; 1 tsp ginger paste; 1 tsp garlic paste; 2 tbsp Kashmiri red chili powder; 1 tsp garam masala; 500 G tomatoes; 2 tbsp malt vinegar; 2 tbsp sugar; 50 g cashews; Water as needed; 1/2 cup cream; 2 tbsp kasuri methi; Fresh coriander for garnish

Butter Chicken: A Timeless Classic

Servings: 6 Total Time: 1 hr 5 mins Difficulty: Beginner

Why this recipe works

Chicken seared hard. Ten minutes on high heat gives colour before it joins the sauce.

Cashews blended in. They make the sauce thick and velvety.

Vinegar and sugar. A little of each balances the tomato and gives butter chicken its sweet and tangy taste.

Kasuri methi. Dried fenugreek is the flavour that makes it taste like proper butter chicken.

Tips for the best butter chicken

Blend in the pan. A stick blender makes the sauce smooth with no extra washing up.

Cook the sauce until the oil rises. About 20 minutes on medium heat.

Keep the heat low after adding cream. Simmer gently for 10 minutes.

Crush the kasuri methi. Rubbing it between your palms releases more flavour.

Butter Chicken FAQs

What is murgh makhani?

It’s the Hindi and Urdu name for butter chicken: chicken in a buttery, creamy tomato sauce.

What is the difference between butter chicken and tikka masala?

Butter chicken is milder, sweeter and more buttery. Tikka masala usually has a spicier, more onion-heavy sauce. See tikka masala vs butter chicken vs korma for the full comparison.

Can I make butter chicken without cashews?

Yes. The sauce will be a little thinner, so simmer it slightly longer.

Is butter chicken spicy?

It’s mild. Kashmiri chilli gives the colour without much heat.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Butter Chicken: A Timeless Classic

Butter Chicken, also known as Murgh Makhani, is a beloved dish featuring tender chicken pieces cooked in a luscious tomato-based sauce enriched with cream and aromatic spices. This recipe ensures a restaurant-quality dish right in your own kitchen.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner Recipe Keys: Dairy High Protein Non Vegetarian

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Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken:

In a bowl, combine 500 grams of cubed chicken breast with 1 tablespoon of salt, 1 tablespoon each of garlic and ginger paste, and 2 tablespoons of red chili powder.
Mix thoroughly to ensure every piece of chicken is well-coated. Let it marinate for 15 minutes to allow the spices to work their magic.

Sear the Chicken:

Heat a quarter cup of oil in a pan over high heat. Once the oil is shimmering, add the marinated chicken and sear on high heat for about 10 minutes, locking in the flavours and achieving a beautiful golden colour.
Remove the chicken from the pan and let it rest.

Prepare the Sauce:

In the same pan, add 3 tablespoons of butter and let it melt, filling your kitchen with its delightful scent.
Add 1 large chopped onion and fry for about 10 minutes until it softens and turns translucent.

Add Spices:

Add 1 teaspoon of salt, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, 2 tablespoons of Kashmiri red chili powder, and 1 teaspoon of garam masala.
Mix well and watch as the vibrant red colour of the Kashmiri chili transforms the onions.

Incorporate Tomatoes and Cashews:

Add 500 grams of chopped fresh tomatoes, 2 tablespoons of malt vinegar, and 2 tablespoons of sugar. Mix well and fry for 5 more minutes.
Add 50 grams of cashews and fry for a few more minutes. Add a touch of water, bring to a gentle boil, cover with a lid, lower the heat to medium, and cook for 20 minutes or until the oil rises to the top.

Blend the Sauce:

Blend the mixture directly in the pan to create a smooth paste. The result is a velvety smooth, brightly coloured sauce that looks as good as it smells.

Finish the Dish:

Return the cooked chicken to the pan, along with half a cup of cream and 2 tablespoons of kasuri methi (fenugreek leaves).
Mix well, adding a couple more knobs of butter for extra richness. Cover with a lid and let it simmer on low for 10 minutes to allow all the flavours to marry perfectly.