Butter Chicken, also known as “Murgh Makhani,” is one of those dishes that embodies comfort and indulgence in every bite. Originating in the vibrant streets of Delhi, this beloved Indian classic was created by chefs who aimed to repurpose leftover tandoori chicken by simmering it in a buttery, tomato-based sauce. Over the decades, it has evolved into a dish that represents the richness of Indian culinary traditions and has become a global favorite.
In many homes, Butter Chicken is more than just a meal — it’s an experience. The tantalizing aroma of spices simmering in the kitchen, the sight of rich, golden sauce glistening as it bubbles gently, and the first warm bite paired with fluffy naan or basmati rice all come together to create an unforgettable dining moment. Whether it’s served at a festive gathering or a quiet family dinner, Butter Chicken has a unique way of bringing people together.
If you’ve ever been intimidated by the thought of making restaurant-quality Indian food at home, this recipe is here to change that. With straightforward steps and accessible ingredients, you’ll be creating a dish that’s rich, flavorful, and worthy of any special occasion — or just a cozy night in.
The Best Indian Butter Chicken
Why You’ll Love This Recipe
- Authentic Flavors: This recipe strikes the perfect balance between creamy, buttery richness and the aromatic warmth of traditional Indian spices.
- Beginner-Friendly: Even if you’re new to Indian cooking, the steps are simple and easy to follow, with no specialized equipment required.
- Versatile Pairings: Butter Chicken pairs beautifully with basmati rice, naan, or even a side of roasted vegetables, making it adaptable to your preferences.
- Meal-Prep Magic: The flavors only get better over time, so it’s a fantastic make-ahead dish that reheats beautifully for weekday lunches or dinners.
Ingredients You’ll Need
For the Chicken:
- Chicken Thighs: 1.5 pounds, boneless and skinless, cut into bite-sized pieces.
- Tandoori Masala: 2 tablespoons.
- Vegetable Oil: 2 tablespoons, for cooking the chicken.
For the Sauce:
- Vegetable Oil: 3 tablespoons.
- Butter: 2 tablespoons.
- Onions: 2 medium, finely chopped.
- Garlic: 4 cloves, minced.
- Ginger: 1 tablespoon, freshly grated.
- Tomato Paste: 2 tablespoons.
- Chopped Tomatoes: 1 (14-ounce) can.
- Full-Fat Greek Yogurt: 1/2 cup.
- Sugar: 1 teaspoon.
- Salt: To taste.
Spice Mix:
- Ground Cumin: 1 teaspoon.
- Ground Coriander: 1 teaspoon.
- Ground Cardamom: 1/2 teaspoon.
- Ground Cinnamon: 1/2 teaspoon.
- Ground Fenugreek: 1/2 teaspoon.
- Ground Turmeric: 1/2 teaspoon.
- Chili Powder: 1/2 teaspoon (adjust to taste).
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by marinating the chicken. In a large bowl, combine the bite-sized chicken pieces with the Tandoori Masala. Use your hands or a spoon to ensure every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Step 2: Prepare the Aromatics
In a large skillet or sauté pan, heat 3 tablespoons of vegetable oil over medium-high heat. Add the finely chopped onions and sauté them for 8-10 minutes, stirring frequently. The goal is to caramelize the onions slightly, enhancing their sweetness. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Step 3: Build the Sauce Base
Reduce the heat to medium and stir in the spice mix: cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, and chili powder. Toasting the spices briefly in the oil will release their aromas and deepen their flavors. Add the tomato paste, stirring until it’s fully incorporated.
Next, pour in the chopped tomatoes and cook for about 5 minutes, breaking them down with the back of a spoon. Add the Greek yogurt, one spoonful at a time, stirring to prevent curdling. Once the mixture is smooth, remove it from heat and use a hand blender to purée the sauce until it’s silky and lump-free. If you don’t have a hand blender, transfer the mixture to a regular blender, then return it to the pan.
Step 4: Sear the Chicken
In a separate frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken pieces in a single layer, cooking for 3-4 minutes per side until they’re golden brown. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.
Step 5: Simmer Everything Together
Transfer the browned chicken pieces into the sauce. Stir gently to combine, ensuring the chicken is fully coated. Reduce the heat to low and let the dish simmer for about 20 minutes. This allows the chicken to absorb the flavors of the sauce while becoming tender and juicy. If the sauce begins to thicken too much, add a splash of water or chicken stock to adjust the consistency.
Step 6: Finish the Dish
Stir in the butter and sugar, letting them melt into the sauce for a glossy, rich finish. Taste the sauce and adjust the seasoning with salt as needed.
Step 7: Serve
Ladle the Butter Chicken into serving bowls and garnish with fresh cilantro leaves. Serve hot alongside basmati rice, warm naan, or both for a complete and satisfying meal.
Helpful Tips
- Marination: Allowing the chicken to marinate for at least 30 minutes not only enhances flavor but also helps tenderize the meat.
- Homemade Spice Mix: If you’re unable to find some spices, garam masala can be used as a substitute, though the flavor will vary slightly.
- Consistent Sauce: Blend the sauce thoroughly to achieve that velvety restaurant-quality texture.
- Adjusting Heat: If you prefer a milder dish, reduce the amount of chili powder or omit it entirely.
Recipe Details
- Prep Time: 15 minutes (plus 30 minutes marination)
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.
- Freezing: This dish freezes exceptionally well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make It Vegetarian: Swap out the chicken for paneer, tofu, or chickpeas to make a vegetarian version of this dish.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works, but thighs are preferred for their tenderness and juiciness, especially in a slow-simmered dish like this.
What’s the best way to reheat Butter Chicken?
Reheat it gently over low heat on the stovetop. Add a splash of water or cream to loosen the sauce as it warms up.
Can I make this dish dairy-free?
Absolutely! Substitute the yogurt with coconut milk or a dairy-free yogurt alternative, and replace the butter with vegan butter or more oil.
Related Recipes
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Conclusion
Butter Chicken is the perfect marriage of tradition and modern comfort. Whether you’re new to Indian cooking or a seasoned pro, this recipe will earn a permanent spot in your meal rotation. The velvety sauce, tender chicken, and rich blend of spices create an experience that’s nothing short of magical. Gather your ingredients, follow these simple steps, and watch as your kitchen transforms into an aromatic haven of deliciousness!
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The Best Indian Butter Chicken
Description
There’s nothing quite like a hearty, comforting pasta dish to bring the family together, and Creamy Beef and Shells hits all the right notes. It’s the kind of recipe that turns an ordinary evening into something special. Growing up, my family cherished simple yet satisfying meals, and pasta nights were always a favorite. There’s a magic to the way the creamy sauce clings to the tender shells, perfectly balanced by the savory richness of seasoned beef. It wasn’t just about the food — it was about the moments shared around the dinner table, the laughter, and the stories exchanged.
This dish also holds a certain nostalgic charm that makes it perfect for so many occasions. Whether you’re craving something cozy for a quiet weeknight, looking for an easy dish to wow guests, or planning a weekend dinner the whole family will love, Creamy Beef and Shells has you covered. It’s quick to prepare, endlessly versatile, and truly a crowd-pleaser.
Ingredients
- Pasta Shells: 8 ounces of medium-sized pasta shells.
- Olive Oil: 1 tablespoon, for sautéing.
- Ground Beef: 1 pound of lean ground beef.
- Sweet Onion: 1 small, finely diced.
- Garlic: 5 cloves, minced.
- Italian Seasoning: 1 teaspoon.
- Dried Parsley: 1 teaspoon.
- Dried Oregano: 1/2 teaspoon.
- Smoked Paprika: 1/2 teaspoon.
- All-Purpose Flour: 2 tablespoons, for thickening the sauce.
- Beef Stock: 1 cup.
- Marinara Sauce: 1 (15-ounce) can.
- Heavy Cream: 3/4 cup.
- Sour Cream: 1/4 cup.
- Kosher Salt and Freshly Ground Black Pepper: To taste.
- Cheddar Cheese: 1 1/2 cups, freshly grated.
Instructions
Step 1: Cook the Pasta
Start by cooking your pasta. Bring a large pot of salted water to a boil and add the pasta shells. Cook them according to the package instructions until al dente. Drain the pasta and set it aside. Remember, slightly undercooked pasta is best for this recipe, as it will continue cooking when mixed with the sauce.
Step 2: Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook it for 3-5 minutes, breaking it up with a wooden spoon as it browns. Once cooked through, drain any excess fat and transfer the beef to a plate.
Step 3: Sauté the Aromatics
Using the same skillet, add the diced sweet onion. Sauté for 2 minutes until it becomes translucent and tender. Stir in the minced garlic and cook for another minute, releasing its fragrant aroma.
Step 4: Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir constantly for about a minute to cook the raw flour taste out and create a roux, which will thicken the sauce.
Step 5: Build the Sauce
Gradually pour in the beef stock while whisking to avoid lumps. Add the marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika. Stir well to combine and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 6-8 minutes, allowing the flavors to meld and the sauce to thicken.
Step 6: Incorporate the Beef and Pasta
Return the cooked ground beef to the skillet and mix it into the sauce. Add the drained pasta shells, tossing to coat them evenly in the rich, savory sauce.
Step 7: Add the Cream and Cheese
Pour in the heavy cream and stir for 1-2 minutes, ensuring everything is well blended. Next, fold in the sour cream for added tanginess and creaminess. Finally, sprinkle in the grated cheddar cheese, stirring until it’s fully melted and the sauce is smooth.
Step 8: Serve and Enjoy
Dish out the creamy beef and shells into bowls and serve immediately. Garnish with a sprinkle of fresh parsley for a pop of color if you’d like. Serve with a side of crusty bread or a light salad for a complete meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed to loosen the sauce.
- Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.