Easy Butter Chicken Recipe: Delicious Indian Dinner Routine

Name: Easy Butter Chicken Recipe: Delicious Indian Dinner Routine
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken Thighs (Boneless, skinless, cut into 1-inch cubes); 1/2 cup Plain Yogurt; 2 tablespoons Ginger-Garlic Paste (Divided); 1 tablespoon Lemon Juice; 1 teaspoon Ground Turmeric; 1 tablespoon Red Chili Powder (Or to taste); 1 teaspoon Garam Masala (Divided); 1 teaspoon Salt (Or to taste); 2 tablespoons Vegetable Oil; 3 tablespoons Butter; 1 large Onion (Finely chopped); 400 g Crushed Tomatoes (Canned); 1/4 cup Cashew Nuts (Soaked in hot water for 15 minutes); 1/2 cup Heavy Cream; 1 teaspoon Kasoori Methi (Dried fenugreek leaves, crushed); 1 teaspoon Sugar; 1/4 cup Fresh Cilantro (Chopped, for garnish)

Learn how to make a creamy, flavorful Butter Chicken (Murgh Makhani) with this easy-to-follow recipe. Perfect for a cozy lunch or dinner routine, this dish features tender chicken simmered in a rich tomato-based sauce with aromatic spices. A truly delicious taste of India from your kitchen!

#Butter Chicken

#Indian Food

#Recipe

#Dinner

#Curry

#Easy Cooking

#Homemade

#Chicken Curry

#Indian Cuisine

#TikTok Recipe

Creamy Butter Chicken Ready to Serve

Recipe Information

15m

Prep Time

45m

Cook Time

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

450

Calories

35g

Protein

20g

Carbs

25g

Fat

Close-up of Rich Butter Chicken Sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Butter Chicken with Garnish

Instructions

0/7 completed

1
Marinate the chicken: In a bowl, combine chicken cubes with yogurt, 1 tablespoon ginger-garlic paste, lemon juice, turmeric, red chili powder, 1/2 teaspoon garam masala, and salt. Mix well and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
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30m
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Marinate the chicken: In a bowl, combine chicken cubes with yogurt, 1 tablespoon ginger-garlic paste, lemon juice, turmeric, red chili powder, 1/2 teaspoon garam masala, and salt. Mix well and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
30m
Marinating for a longer period will yield more tender and flavorful chicken.
2
Sear the chicken: Heat vegetable oil in a large pan over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides and cooked through. Remove the chicken from the pan and set aside.
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8m
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Sear the chicken: Heat vegetable oil in a large pan over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides and cooked through. Remove the chicken from the pan and set aside.
8m
Cook chicken in batches if necessary to avoid overcrowding the pan, which can steam rather than sear the chicken.

3
Sauté aromatics: In the same pan, melt the butter. Add the chopped onion and sauté until golden and translucent (about 5-7 minutes). Add the remaining 1 tablespoon ginger-garlic paste and cook for another minute until fragrant.
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7m
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Sauté aromatics: In the same pan, melt the butter. Add the chopped onion and sauté until golden and translucent (about 5-7 minutes). Add the remaining 1 tablespoon ginger-garlic paste and cook for another minute until fragrant.
7m
Properly sautéed onions form the sweet and aromatic base of your sauce.
4
Build the tomato base: Add crushed tomatoes, the remaining 1/2 teaspoon garam masala, red chili powder (if using more), and a pinch of salt. Cook, stirring occasionally, for 10-15 minutes, until the mixture thickens and the oil starts to separate from the sides.
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15m
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Build the tomato base: Add crushed tomatoes, the remaining 1/2 teaspoon garam masala, red chili powder (if using more), and a pinch of salt. Cook, stirring occasionally, for 10-15 minutes, until the mixture thickens and the oil starts to separate from the sides.
15m
Cooking the tomato base thoroughly removes any raw taste and develops a deeper flavor.
5
Blend the sauce: Stir in the soaked cashews and 1/4 cup of water. Simmer for 2-3 minutes. Carefully transfer the mixture to a blender and blend until completely smooth. For an extra silky sauce, you can strain it through a fine-mesh sieve.
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5m
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Blend the sauce: Stir in the soaked cashews and 1/4 cup of water. Simmer for 2-3 minutes. Carefully transfer the mixture to a blender and blend until completely smooth. For an extra silky sauce, you can strain it through a fine-mesh sieve.
5m
Blending cashews adds richness and helps create the signature creamy texture of butter chicken.

6
Combine and finish: Return the blended sauce to the pan. Add the cooked chicken, heavy cream, crushed kasoori methi, and sugar. Stir well and simmer gently for 5-7 minutes, allowing the flavors to meld.
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7m
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Combine and finish: Return the blended sauce to the pan. Add the cooked chicken, heavy cream, crushed kasoori methi, and sugar. Stir well and simmer gently for 5-7 minutes, allowing the flavors to meld.
7m
Avoid boiling the sauce vigorously after adding cream, as it can curdle.
7
Garnish and serve: Garnish generously with fresh chopped cilantro. Serve hot with basmati rice, naan bread, or roti.
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1m
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Garnish and serve: Garnish generously with fresh chopped cilantro. Serve hot with basmati rice, naan bread, or roti.
1m
A squeeze of fresh lime or a dollop of extra cream can enhance the final dish.