Butter chicken curry, also known as “Murgh Makhani,” is one of India’s most popular dishes, recognized globally for its rich, velvety sauce and delicate balance of spices. The curry features tender, boneless chicken simmered in a creamy tomato based sauce, seasoned with a blend of traditional Indian spices such as turmeric, cumin, coriander and garam masala. Its mild heat and texture makes it a versatile option for all members of your family. It’s commonly served with basmati rice, naan or roti.
The origins of butter chicken trace back to the 1950s in Delhi, India, where it was reportedly invented by chefs at the famous Moti Mahal restaurant. It was created by chance, blending leftover tandoori chicken with a creamy tomato sauce and soon became a favourite for both locals and international visitors. It is designed to appeal to western tourists unfamiliar with spicier Indian dishes, the mild, buttery flavours of this curry have helped it gain worldwide acclaim.
Butter Chicken Curry Tips
- Chicken: Use boneless, skinless chicken breasts or thighs for this recipe. Cut the chicken into bite sized pieces.
- Quality of Butter: Use high quality unsalted butter for the best flavour. Unsalted butter gives you more control over the seasoning, as the salt content in salted butter can vary.
- Clarified Butter (Ghee): You can substitute regular butter with ghee for a more authentic Indian flavour.
- Tomatoes: Use ripe, juicy tomatoes. You can use canned tomatoes or fresh tomatoes that you have blended or crushed.
- Spices: Make sure you have all the necessary spices on hand, including turmeric, cumin, coriander, garam masala and red chilli powder.
- Cream: Use heavy cream or full fat milk to create a creamy sauce.
- Garnish: Serve the butter chicken curry with fresh cilantro or chopped green onions for garnish.
- Add Butter at the End: For extra richness, stir in a knob of butter at the end of cooking. This will give the sauce a silky, luxurious texture and an indulgent buttery finish.
- Rice, Naan or Roti: Serve the butter chicken with basmati rice for a traditional pairing. Naan or roti is perfect for scooping up the creamy sauce. Toast the naan or roti with a bit of butter or ghee to enhance the flavour.
Ingredients
- 1 kg boneless, skinless chicken breasts or thighs, cut into bite sized pieces
- 1 tablespoon olive oil (optional)
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon garam masala
- 1 can (400 grams) diced tomatoes
- 1 cup heavy cream
- 1/4 cup water
- Salt to taste
Directions
- Heat the butter (and olive oil, if using) in a large pan over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, cumin, coriander, turmeric, red chilli powder and garam masala, cook for 1 minute more.
- Add the diced tomatoes, heavy cream and water, stir in well.
- Bring to a simmer, then cook on a medium heat for 15-20 minutes stirring occasionally or until the sauce has thickened.
- Add the chicken pieces to the sauce stir well so the chicken is mixed through the sauce and cook for about 5-10 minutes.
- Season with salt to taste.
- Serve the butter chicken curry hot with basmati rice or naan bread.
Enjoy your delicious butter chicken curry!
If you’re looking for more chicken based recipes, be sure to check out these options:
One Pot Lemon Chicken and Rice
Chicken Parmigiana with Home Style Baked Chips
Chicken and Mushroom Pasta Bake Recipe
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