Recipe: Butter Chicken (Creamy Tomato-Based Curry)

A Classic Butter Chicken (Creamy Tomato-Based Curry)

Origin: Punjab, India
Category: Main Course | Non-Vegetarian
Cooking Time: 45–60 minutes
Serves: 4

Butter Chicken – Creamy Tomato-Based Chicken Curry

Butter Chicken – Tender chicken in a rich, creamy tomato curry.

Butter Chicken, also known as Murgh Makhani, is a beloved Punjabi dish featuring succulent chicken pieces simmered in a smooth, buttery tomato gravy. Infused with aromatic spices and finished with cream, it’s the perfect dish to enjoy with naan, roti, or steamed rice.

🧂 Ingredients

For the Chicken Marinade

  • 500g boneless chicken, cut into cubes
  • 1/2 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tbsp lemon juice

For the Gravy

  • 2 tbsp butter
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, pureed
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 cup cream
  • Fresh coriander leaves for garnish
  • Salt to taste

🍳 Instructions

  1. Marinate the Chicken: Mix chicken with yogurt, ginger-garlic paste, spices, salt, and lemon juice. Refrigerate for at least 1 hour.
  2. Cook the Chicken: In a pan, heat 1 tbsp butter and lightly sear the marinated chicken until half-cooked. Set aside.
  3. Prepare the Gravy: In the same pan, add remaining butter, cumin seeds, and onions. Sauté until golden, then add ginger-garlic paste and cook 1-2 mins.
  4. Add Tomatoes & Spices: Stir in tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
  5. Combine Chicken & Gravy: Add the partially cooked chicken, simmer on low flame for 15–20 mins until chicken is tender.
  6. Finish with Cream: Add cream and garam masala, simmer for 2–3 mins, then garnish with fresh coriander leaves.
  7. Serve: Enjoy hot with naan, roti, or steamed rice.

💡 Tips & Serving Suggestions

For extra richness, add 1 tsp of cashew paste or additional butter. Serve with pickled onions and a side of green chutney for authentic Punjabi flavors.

✨ Fun Fact

Butter Chicken was invented in Delhi in the 1950s at the famous Moti Mahal restaurant. It has since become a global favorite!

Recipe by Love Indian Bites — Explore global cooking recipes and make them at home, all in one place.

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