Let’s talk about comfort food—this isn’t just a dish; it’s a warm, cozy hug on a plate. If you’ve ever had Indian Butter Chicken (aka Murgh Makhani) at a restaurant and thought, “I want this every night for the rest of my life,” you’re not alone. But guess what? You can totally make this creamy, spicy masterpiece at home—and without needing a passport or fancy chef skills.

This dish is a marriage of tender chicken, rich butter sauce, and a symphony of spices that make you feel like you’re wrapped in a blanket of flavor. So, let’s dive in and recreate that restaurant magic right in your kitchen. Your taste buds are in for a treat!

Ingredients

For the Chicken Marinade:

• 500g (1 lb) boneless chicken thighs Why thighs? Because they stay juicy, unlike that dry chicken breast we all try to avoid.
• 1/2 cup plain yogurt—the secret to tender, juicy chicken.
• 1 tablespoon lemon juice—adds that zesty punch.
• 1 tablespoon ginger garlic paste—or just throw some ginger and garlic into a blender if you’re feeling fancy.
• 1 teaspoon red chili powder—Don’t worry, it’s not going to blow your head off. Unless you want it to.
• 1 teaspoon turmeric powder—adds color AND health benefits. It’s like a spice superhero.
• 1 teaspoon garam masala—the heart and soul of Indian cooking. This blend is where the magic happens.
• Salt to taste: Because food needs flavor, right?
• 1 tablespoon vegetable oil—for cooking the chicken to golden perfection.

For the Butter Chicken Sauce:

• 2 tablespoons butter—don’t hold back. This is butter chicken, after all.
• 1 tablespoon vegetable oil—to balance the butter. (We’re professionals here.)
• 1 medium onion, finely chopped—the base of any good curry.
• 2 tablespoons ginger garlic paste—for that aromatic punch.
• 1 green chili, chopped (optional)—Add if you like a little heat. (Or not. Your call.)
• 1 can (400 g) crushed tomatoes Or if you’ve got fresh tomatoes lying around, blend them up.
• 1/2 teaspoon ground cumin—adds that earthy, warm flavor.
• 1 teaspoon ground coriander—slightly citrusy, slightly sweet, and absolutely necessary.
• 1 teaspoon garam masala Yes, again. More magic. Trust me.
• 1 teaspoon ground paprika for color and a hint of smoky flavor.
• 1 teaspoon kasuri methi (dried fenugreek leaves) sounds fancy, but it’s just a flavorful herb that adds depth.
• 1/2 cup heavy cream—This is where the butter in butter chicken comes in. Or go coconut cream if you’re feeling dairy-free.
• Salt to taste—because, again, we need flavor.
• 1 teaspoon sugar (optional) A little sweetness can balance out the acidity from the tomatoes.
• Fresh cilantro—for garnish. Also, it makes everything look fancy.

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Instructions

1. Marinate the Chicken

Let’s start with the chicken. It’s the star of the show, so treat it well.

1. Mix the Marinade: In a bowl, combine your chicken pieces with the yogurt, lemon juice, ginger garlic paste, chili powder, turmeric, garam masala, and salt. Don’t just dump everything in—give it a good stir. You want that chicken fully coated, like a cozy blanket of flavor.
2. Let It Rest: Cover the bowl and pop it in the fridge for at least 30 minutes, but if you can go longer (like 2 hours), you’ll be rewarded with even juicier chicken. Think of it like marinating your chicken in a spa day. The longer, the better.

2. Cook the Chicken

Alright, time to get that chicken cooked up.

1. Heat the Pan: Get your trusty skillet or frying pan hot over medium-high heat. Add the vegetable oil.
2. Sear the Chicken: Toss your marinated chicken in and cook for about 4-5 minutes per side, or until it’s golden and crispy. You don’t need to cook it all the way through yet—just get it beautifully brown and flavorful.
3. Set Aside: Once your chicken is cooked (but not fully done), take it out and set it aside. It’ll finish cooking in the sauce. Trust the process.

3. Make the Butter Chicken Sauce

This is the moment where everything comes together and you start to smell the magic happening.

1. Sauté the onions. In the same pan, add butter and oil. Once melted, toss in the onions. Sauté them for about 5-7 minutes until they’re golden and soft. The onions are going to be the base of your sauce—this is where the flavor starts to build.
2. Add Ginger Garlic Paste and Chili: Toss in the ginger garlic paste and chopped chili (if using). Stir it around until everything smells amazing (about 1-2 minutes). Don’t rush this step. Aromas = deliciousness.
3. Cook the Tomatoes: Add the crushed tomatoes to the pan. Stir them in and let it simmer for 10-12 minutes until the sauce thickens up and the oil separates. That’s the sign that you’re on the right track. You’re building flavor here, so don’t skip the simmering.
4. Spices, Spice Baby: Stir in your cumin, coriander, garam masala, paprika, and kasuri methi. Cook for 2-3 minutes, letting those spices toast up. The smell will hit you, and you’ll know you’re about to eat something amazing.
5. Add the cream. Time for the cream (or coconut cream if you’re going that route). Pour it in and give it a good stir. Let the sauce simmer for 5-10 minutes until it’s creamy and luscious. If it gets too thick, add a little water to reach the consistency you like.
6. Taste and Adjust: Give the sauce a taste. If it needs a little sweetness, add a teaspoon of sugar. If it needs more salt, don’t be shy—season to taste.

4. Combine Chicken and Sauce

1. Back in the Pan: Now, bring your chicken back into the pan and add any juices that might have accumulated. Stir everything together so the chicken is fully coated in that velvety sauce.
2. Simmer: Let the chicken cook in the sauce for another 10-15 minutes, allowing all the flavors to meld together and the chicken to soak up all that goodness.

5. Garnish and Serve

1. Garnish: Sprinkle some fresh cilantro on top for a fresh pop of color and flavor.
2. Serve: Serve your butter chicken with naan, rice, or both. Maybe add a side of cucumber raita or a crisp salad if you’re feeling extra. Trust me, you’ll want every last drop of that sauce.

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Pro Tips for Perfect Butter Chicken

1. Go for Bone-In Thighs: If you’ve got the time, bone-in chicken thighs give the sauce extra flavor. But boneless works just fine for a quicker meal.
2. Adjust Spice Levels: Want it mild? Go easy on the chili powder. Like it spicy? Add extra heat with more chili or cayenne.
3. Heavy Cream or Coconut Cream: For a rich, luxurious texture, go with heavy cream. If you’re dairy-free, coconut cream will give you a similar effect, though the flavor will be a bit different.
4. Low and Slow: Let the sauce simmer. Don’t rush it—low and slow lets all those spices develop their full flavor.

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Final

Making Indian Butter Chicken at home doesn’t have to be intimidating. With a little time and the right ingredients, you can recreate the creamy, rich flavors of your favorite Indian restaurant. Plus, you can always impress your friends with your world-class cooking skills—no passport required.

Enjoy this dish with your favorite side, and don’t be afraid to pour on that extra sauce. After all, it’s the best part! Happy cooking, and remember, sometimes the simplest dishes are the most memorable

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