Ultimate Guide to Easy Butter Chicken Recipe for Four

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that combines tender chicken pieces with a rich, creamy tomato-based sauce. This dish is known for its perfect balance of spices, mild heat, and luscious texture, making it a favorite among food lovers worldwide. Whether you are new to Indian cuisine or a seasoned home cook, this easy butter chicken recipe is designed to serve four people and delivers restaurant-quality results from the comfort of your kitchen.

Why You’ll Love This Butter Chicken Recipe

• Simple & Quick: This recipe is easy to follow and can be prepared in under an hour.
• Authentic Flavors: Achieve the depth of traditional Indian cuisine with common pantry ingredients.
• Family-Friendly: Mild yet flavorful, making it suitable for all palates.
• Customizable: Adjust the spice levels, creaminess, and consistency to your preference.

Ingredients

For the Chicken Marinade:

• 500g boneless chicken (thighs or breast), cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt
• 1 tablespoon ginger-garlic paste

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 2 large tomatoes, pureed (or 1 cup canned tomato puree)
• 1/2 cup heavy cream
• 1/4 cup water (adjust as needed for consistency)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt to taste
• 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
• 2 tablespoons fresh cilantro, chopped (for garnish)

Step-by-Step Directions

Step 1: Marinate the Chicken

1. In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, coriander, chili powder, salt, and ginger-garlic paste.
2. Add the chicken pieces and mix well to coat evenly.
3. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Cook the Chicken

1. Heat 1 tablespoon oil in a large pan over medium-high heat.
2. Add the marinated chicken and cook for 5-7 minutes until browned and partially cooked through.
3. Remove from the pan and set aside.

Step 3: Prepare the Butter Chicken Sauce

1. In the same pan, melt the butter over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste and cook for another minute until fragrant.
4. Add cumin, coriander, garam masala, chili powder, and turmeric; cook for 30 seconds to toast the spices.
5. Pour in the tomato puree and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and deepens in color.
6. Add sugar and salt, adjusting to taste.

Step 4: Combine and Finish

1. Return the cooked chicken to the pan, stirring to coat it with the sauce.
2. Add heavy cream and mix well, allowing the sauce to simmer for another 5 minutes until the chicken is fully cooked.
3. Sprinkle crushed fenugreek leaves for an authentic touch.
4. Adjust consistency with water if needed.

Step 5: Serve

1. Garnish with chopped fresh cilantro.
2. Serve hot with basmati rice, naan, or roti.

Variations and Substitutions

• Healthier Option: Substitute heavy cream with Greek yogurt or coconut milk for a lighter version.
• Spicier Version: Increase chili powder or add green chilies for extra heat.
• Vegetarian Alternative: Swap chicken with paneer, tofu, or mixed vegetables.
• Dairy-Free Option: Use dairy-free butter and coconut milk instead of cream.

Servings and Timing

• Servings: 4 people
• Prep Time: 15 minutes
• Marination Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months in a freezer-safe container.
• Reheating: Warm on the stove over low heat, adding a splash of water or cream to maintain consistency.

Frequently Asked Questions

How can I make butter chicken without cream?

You can substitute heavy cream with Greek yogurt, cashew cream, or coconut milk for a lighter, dairy-free alternative.

Can I make butter chicken in advance?

Yes, butter chicken actually tastes better the next day as the flavors meld. Store it in the fridge and reheat before serving.

Is butter chicken gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your spices and ingredients are certified gluten-free.

What can I serve with butter chicken?

It pairs well with basmati rice, naan, roti, or even cauliflower rice for a low-carb option.

Can I use store-bought tomato sauce instead of fresh tomatoes?

Yes, but ensure it’s unsweetened and unseasoned to control the flavors better.

How do I make butter chicken milder for kids?

Reduce the chili powder and use more cream to balance the spice level.

Can I cook butter chicken in a slow cooker?

Yes, cook on low for 4-6 hours after sautéing the onions and spices for the best flavor.

What is the best cut of chicken for butter chicken?

Chicken thighs are preferred for juiciness, but chicken breast works well too.

Why add fenugreek leaves (kasuri methi)?

Fenugreek leaves add a distinct, slightly bitter and smoky flavor that enhances the dish’s authenticity.

How do I thicken the butter chicken sauce?

Simmer longer to reduce moisture or add a small amount of cashew paste or cornstarch slurry.

Conclusion

Butter Chicken is a delightful dish that brings the warmth and richness of Indian flavors into your home. With this easy and well-balanced recipe, you can enjoy a comforting meal that satisfies the whole family. Whether served with rice or bread, this dish is sure to impress with its creamy texture and aromatic spices. Try this recipe today and elevate your home-cooked Indian cuisine experience!

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