Butter Chicken (Murgh Makhani)

Butter chicken (murgh makhani) is one of the most famous curries in the world and is renowned for its delicious and creamy sauce. Here is a pure homemade variation that is slightly healthier and can be made from a supermarket trip away from buying fresh ingredients.

As with most spicy curries, this butter chicken recipe is great for batch cooking and meal prep, which you can freeze or reheat on weeknights to serve with rice, naan bread, or flatbread.

I love this recipe because you do not need to use store-bought butter chicken pastes, and by using fresh ingredients, you will notice and appreciate the difference.

You do not need any fancy ingredients. Just get the spice mix right for the chicken and sauce, and use a high-speed blender for the sauce. It can be cooked in one pot and left to slow cook which is perfect for weekend cooking.

Why you might love this butter chicken recipe?

  • Tastes authentic and can be made healthy.
  • Perfect for batch cooking or meal prep.
  • You can use the sauce for other recipes, in case you are looking for something meat-free.
Homemade butter chicken served in a curry dish

Butter Chicken

Mani
Butter chicken (murgh makhani) is one of the most famous curries in the world and is renowned for its delicious and creamy sauce. Here is a pure homemade variation which is slightly healthier and can be made from a supermarket trip away of buying fresh ingredients.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 395 kcal

Ingredients
  

Chicken Marinade

  • 500 g chicken breast cut into small pieces or Boneless Chicken Thighs
  • 125 g greek yogurt
  • garlic paste
  • ginger paste
  • 2 tsp Red Chili Powder
  • 1 tsp garam masala powder
  • 1/2 lemon juiced
  • 2 tbsp extra virgin olive oil
  • salt and black pepper to taste

Paste

  • 1 tbsp Butter
  • 1 tbsp extra virgin olive oil
  • 1 red onion finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 4 Fresh Tomatoes chopped
  • 25 g Cashew Nuts
  • 1 tbsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup water

For the Chicken + Paste:

  • 1 tbsp Butter
  • 1 tsp red chili powder
  • 1/4 tsp kasuri methi optional
  • cilantro to garnish
  •  

Instructions
 

This all can be made in one-pot but follow these steps below for an easier process:

    Chicken Marinade

    • Add to your mixing bowl: chicken, yogurt, garlic paste, ginger paste, red chilli powder, garam masala, lemon juice, salt and black pepper. Stir to combine and allow it to marinate in the fridge overnight or at least 4 hours - however 1 hour should be okay if you have no time.
    • Add olive oil to your pan, and shallow the chicken pieces until they are cooked on the outside, which should take 5 minutes on each side.
    • Keep the cooked chicken aside and cover while you prepare the paste.

    Paste - note: you will need a blender

    • In the same pan, add olive oil again, and add butter too.
    • Add the red onions, garlic paste and ginger paste, and sauté until golden.
    • Add the red chilli powder, garam masala, ground cumin and ground coriander.
    • Add the chopped tomatoes and cashew nuts, and stir to combine.
    • Allow the simmer by adding water.
    • Once it has been cooked and cooled down, place it into a blender and blend until it forms into smooth paste.

    Combine Chicken and Paste

    • To the same pan, add the butter and red chilli powder.
    • Add the paste to the pan, followed by the chicken pieces.
    • Cover and allow to simmer for another 5 minutes. Add the kasuri methi and garnish with chopped coriander.
    • Serve with rice, naan or a flatbread.
    •  

    Notes

    • For meal prep purposes, refrigerate up to 4 days.
    • I would recommend using a hand blender for the paste.
    • To save time you can prepare the paste in advance, which can be used for other recipes.
    • Allow the chicken to marinate for at least 30 minutes in a mixing bowl.
    • For this recipe I have used chicken breasts which reflects the nutritional information.
    • Nutritional information excludes rice and only counts the butter chicken.

    Nutrition

    Serving: 1servingCalories: 395kcalCarbohydrates: 16.6gProtein: 35.4gFat: 22.2gSaturated Fat: 6.7gSodium: 818.9mgFiber: 4.1gSugar: 4.7g
    Keyword Butter Chicken, Butter Chicken Recipe, Healthy Butter Chicken
    Tried this recipe?Let us know how it was!

    Recipe FAQ

    What is butter chicken and where does it originate from?

    According to this book, butter chicken was invented in Delhi from a restaurant called Moti Mahal in 1947. It originates from a very talented and innovative Indian chef named Kundan Lal Gujral, who also happened to invent the famous dishes’ tandoori chicken and dal makhani.

    Yes, he is pretty much a culinary legend.

    As with most recipe inventions, butter chicken was allegedly developed by mistake and unintentionally thanks to leftover marinated chicken cooked in a tandoor.

    The chef wanted to use the marinated chicken the next day for his restaurant, so he could sell it again, rather than throwing it out. However, back then, they did not have enough refrigeration facilities and instead added spicy tomato gravy with butter and cream.

    It turned out to be a hit and butter chicken is now famous all around the world.

    Is this recipe gluten free?

    This butter chicken recipe is gluten-free but do double-check the butter you are using if you are on a gluten-free diet. I used anchor butter and although there is no gluten in their butter or their production facility, they have not done certified tests.

    What is butter chicken sauce made of and which spices do you need?

    The authentic way to make this is by using spices, tomato, butter and cream. However, I did not use cream.

    What can I substitute the chicken with?

    You can use marinated tofu or paneer to replace the chicken. It will taste very similar simply because thanks to the sauce.

    Meal Prep FAQ

    Can you reheat butter chicken? Is it good for meal prep?

    Butter chicken is a brilliant recipe for batch cooking or meal prep because all the ingredients are made fresh and can be stored in the fridge for up to 3-4 days. As it has been allowed to set in the fridge, you might taste more of the flavor because the spices have fully settled. You can simply reheat it in the microwave or stove top until piping hot throughout.

    Can you freeze butter chicken?

    You can safely freeze butter chicken for 3-4 months by using an air-tight meal prep container or freezer bag. If you can to freeze butter chicken, it is best advised to do so sooner than later for the best results. Read this meal prep storage guide for more information about storing and reheating food safely.

    Can you freeze the sauce and chicken separately? 

    You can make the butter chicken sauce (paste) separately and this is handy to use for other recipes, in case you do not want to cook chicken. Freeze the paste for up to 3-4 months but ensure you use a freezer page and remove as much air as possible to keep it stored correctly.

    If you like spicy chicken, why not try:

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