The ONLY Butter Chicken Recipe You Need! | Restaurant-Style Butter Chicken
About this recipe
Butter chicken, or Murgh Makhani, is a beloved Indian dish known for its rich, creamy tomato sauce and tender chicken. This recipe takes you through a straightforward method to create a restaurant-style butter chicken right at home.
The secret to this dish lies in marinating the chicken and creating a velvety sauce that combines spices, tomatoes, and cream. With a blend of fresh ingredients and spices, this version promises to deliver authentic flavors that will impress your family and friends.
Ingredient notes
- You can substitute chicken breasts with chicken thighs if preferred.
- Fresh tomatoes are recommended, but canned tomatoes can be used as an alternative.
Tips from With Wendy and Shannon’s video
- Marinate the chicken for at least 30 minutes to enhance flavor and tenderness.
- For a smoother sauce, blend the cooled tomato mixture and strain it through a sieve before adding the chicken.
- Cook the chicken in batches to ensure even cooking and avoid overcrowding the pan.
Good to know
- How long does it take to make this butter chicken?
- The total time to make this butter chicken is about 1 hour.
- What can I use instead of chicken breasts?
- You can use chicken thighs as a substitute for chicken breasts.
- How should I prepare the tomatoes for the sauce?
- Use red and soft tomatoes, coarsely chopped for the sauce.
- Can I skip the sieving step for the sauce?
- Yes, if you feel your sauce is smooth enough without passing it through a sieve, you can skip that step.
No life story here — the video and the recipe are the whole point. All credit to With Wendy and Shannon: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken breasts in a mixture of ginger paste, garlic paste, thick yogurt, Kashmiri chili powder, cumin powder, coriander powder, turmeric powder, garam masala, amchur powder, lemon juice, oil, and salt. Ensure all pieces are well coated and let it marinate for at least 30 minutes.
- 2
In a heavy-bottomed pot, heat butter and oil. Once melted, add whole Kashmiri chilies and sauté briefly.
- 3
Add sliced onion to the pot and sauté until translucent.
- 4
Stir in ginger paste and garlic paste, cooking until the raw smell disappears and the onions turn golden.
- 5
Add Kashmiri chili powder, cumin powder, coriander powder, turmeric powder, and garam masala. Sauté for a minute.
- 6
Add coarsely chopped tomatoes and mix well. Cook until tomatoes are soft, about 12 minutes, stirring occasionally.
- 7
Add cashew nuts, lemon juice, sugar, and salt. Mix well and pour in 1/4 cup of water. Cover and cook until tomatoes are soft.
- 8
Remove from heat and let the mixture cool before blending it into a smooth sauce, adding water as needed for consistency.
- 9
In a skillet, heat butter and oil. Cook the marinated chicken in batches until fully cooked, about 10 minutes per batch. Remove and set aside.
- 10
Blend the cooled sauce until smooth, passing it through a sieve for a silky texture if desired. Return to the pot and simmer.
- 11
Cut the cooked chicken into smaller pieces and add to the sauce. Stir in kasoori methi and garam masala, adjusting seasoning with salt and sugar as needed.
- 12
Finish with butter and cream, stirring in chopped coriander before serving.
Heads up — we had to guess a little:
- The quantity for '1-2 tbsp Sugar' is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from With Wendy and Shannon’s original video on YouTube. Follow them there — it’s their dish.
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