😋😍✨How to Make Authentic Indian Butter Chicken at Home – A Comfort Food 😋🥰

Authentic Indian Butter Chicken at Home – A Comfort Food Classic

Butter Chicken, or "Murgh Makhani," is a dish that brings back a wave of nostalgia for many Indians. For me, growing up, this rich, creamy, mildly spiced curry was always a Sunday treat. I remember the irresistible aroma filling the house as my mom simmered the chicken in a luscious tomato-based sauce with just the right touch of cream and butter. It's the perfect comfort food, whether you're hosting a dinner or just treating yourself after a long week. Today, I’m going to take you through my tried-and-true butter chicken recipe – one that’s easy enough for a weeknight but tastes just like restaurant-quality!

Ingredients:

For Marinating the Chicken:

500 grams of boneless chicken (preferably thighs)

1/2 cup plain yogurt

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste

1 tablespoon Kashmiri red chili powder (for that signature color and mild heat)

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

For the Sauce:

2 tablespoons butter (unsalted)

2 tablespoons vegetable oil (or ghee if you want extra richness)

1 large onion, finely chopped

2 teaspoons ginger-garlic paste

4 large tomatoes, pureed

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon fenugreek leaves (kasuri methi) – a must for that authentic flavor!

1/2 teaspoon sugar (optional, but it balances the tartness of the tomatoes)

1/2 cup fresh cream

Salt to taste

A handful of fresh cilantro leaves for garnish

Method:

Step 1: Marinating the Chicken😋

First things first: marination is key for juicy, flavorful butter chicken! In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, and spices. Toss the chicken pieces in this marinade and coat them thoroughly. Let it marinate for at least 30 minutes, but if you can, leave it overnight in the fridge. Trust me, the longer the better!

Step 2: Cooking the Chicken😋

Once the chicken is marinated, you can grill it, pan-fry it, or bake it. I usually grill it in my oven at 200°C (400°F) for about 15 minutes or until the chicken is cooked through, with a little char on the outside. The smokiness adds a depth of flavor to the butter chicken.

Step 3: Making the Sauce😋

Now, let’s move on to the star of the show – that creamy, silky sauce! Heat the butter and oil in a pan. The oil helps prevent the butter from burning. Add the chopped onions and sauté them until they turn golden brown. This part requires patience; well-cooked onions give the sauce a rich flavor.

Once the onions are caramelized, stir in the ginger-garlic paste and cook until the raw smell disappears. Now, pour in the pureed tomatoes, cumin powder, coriander powder, and sugar. Cook this mixture on low heat for about 15-20 minutes, stirring occasionally until the oil starts to separate from the tomatoes.

Step 4: Bringing It All Together

Once the sauce thickens and reduces, add the cooked chicken pieces into the pan. Crush the kasuri methi between your palms and sprinkle it in – this adds an authentic, earthy flavor. Stir everything together, and let it simmer for another 10 minutes so the chicken absorbs all that goodness.

Finally, stir in the cream and let the sauce cook for another couple of minutes. Taste and adjust the seasoning – sometimes I add a little extra garam masala or salt at this point. If you like your butter chicken on the richer side, feel free to add an extra dollop of butter.

Step 5: Garnish and Serve😋

Garnish with fresh cilantro and serve your butter chicken with soft naan or basmati rice. If you’re feeling fancy, make some homemade garlic naan to really impress your guests (or just yourself!).

Tips for the Best Butter Chicken:

Charred Chicken: If you can, grill the chicken over a flame to get that smoky flavor similar to tandoori chicken.

Kasuri Methi: Don’t skip the dried fenugreek leaves! It’s one of the most important ingredients for an authentic taste.

Use Fresh Cream: While some recipes use heavy cream, I find fresh cream works best for a light yet indulgent sauce.

Leftover Magic: Butter chicken actually tastes even better the next day, as the flavors have more time to meld.

Final Thoughts:

If you're asking to me There’s something so satisfying about making Butter Chicken at home. It’s the perfect balance of flavors  slightly tangy from the tomatoes, creamy from the butter and cream, with a mild heat from the spices. Whenever I make this dish, I’m reminded of family dinners and celebrations, where this humble yet luxurious dish took center stage.

Give this recipe a try, and you’ll see why Butter Chicken is such a beloved dish worldwide. Whether you're an experienced cook or trying Indian cuisine for the first time, this recipe will have you coming back for more!

Happy cooking!