Easy Butter Chicken Recipe

The Day Butter Chicken Changed Everything

It was a freezing, rain-slicked day in Liverpool, and I arrived at Kamal Syed’s house looking like a half-drowned hedgehog. But the moment the door opened, I was hit by a scent so rich, so unfamiliar, it stopped me in my soggy tracks. The air was thick with the perfume of toasted spices—cumin, clove, cardamom—mingling with the sweetness of slow-cooked tomatoes and the deep, buttery aroma of something simmering low and slow.

On the table was a dish the color of a desert sunset—deep orange with swirls of cream, a glossy pool of velvety sauce surrounding tender chunks of chicken. Butter chicken, they called it. I didn’t know what to expect, but the smell alone had my mouth watering like a broken tap.

I dipped in with trembling fingers, lifted the sauce to my lips—and everything changed.

The first taste was electric. Smoky from the tandoor-charred chicken, sweet and tangy from the tomatoes, with a sultry heat that crept in like a secret. The butter and cream smoothed everything into silk, coating my tongue in luxury. It was warm, spicy, indulgent—and utterly intoxicating. My eyes widened. My lips tingled. My scalp prickled. I didn’t just taste it—I felt it.

That dish didn’t just feed me. It baptized me. In that single, stunning mouthful, I knew:

Food could be love, memory, magic. And I wanted to spend my life making others feel exactly like this.

What Is Butter Chicken? (And Why It Should Be Crowned King of Comfort Food)

Ah, Butter Chicken. Or, if we’re being delightfully proper about it, Murgh Makhani. Imagine if velvet and fireworks had a love child and decided to bathe it in tomato-butter heaven. That, my friend, is Butter Chicken.

Born in the 1950s in post-partition Delhi at the now-legendary Moti Mahal restaurant, this dish was a happy accident. A resourceful chef, Kundan Lal Gujral, took leftover tandoori chicken (dry as the Kings sense of humor on Mondays) and simmered it in a glorious sauce made from butter, tomatoes, and cream. The result? Pure culinary poetry.

Butter Chicken vs. Chicken Tikka Masala: What's the Difference?

Butter Chicken—or Murgh Makhani, if we’re being properly respectful—is the culinary equivalent of a warm cashmere blanket on a rainy Delhi evening. Originating in North India, this gently spiced marvel involves marinated tandoori chicken luxuriating in a silky, buttery, tomato-cream sauce. It’s elegant, indulgent, and ever so slightly sweet—like a polite dinner guest who tells great stories and never overstays their welcome.

Chicken Tikka Masala, on the other hand, is its swaggering British cousin, born—depending on whom you ask—in the curry houses of Glasgow or London. It’s bolder, brasher, with grilled chunks of chicken in a zestier, spicier tomato gravy, often chunkier in texture and less inclined to whisper. Both are brilliant in their own right, but if Butter Chicken is a slow waltz, Tikka Masala is a lively jig with extra chili.

Why Butter Chicken Makes Chefs Weep (In a Good Way)

The Balance Is Divine

Like a well-structured sonnet, Butter Chicken balances acid, fat, heat, and umami. It’s spicy, but never aggressive. Creamy, yet not cloying. Even Shakespeare couldn’t have written a better-tasting iambic pentameter.

It’s Blissfully Forgiving

A dish that says, “Darling, it’s fine,” even when you forgot to buy fenugreek. Coconut milk instead of cream? Chicken breast instead of thighs? It shrugs and still tastes divine.

The Technique Is Sensible Sorcery

You marinate. You broil. You blend. You simmer. And at the end of it all, your kitchen smells like an aromatic embrace from a spice market in Jaipur.

Why Guests Lose Their Minds Over It

The Sauce

Rich. Lush. Silky. It’s what you imagine the bathwater of Indian royalty must’ve smelled like. Perfect for mopping up with naan, licking off a spoon, or—if you’re a renegade—drinking like soup.

Smoky Chicken That Seduces Your Soul

The broiled chicken, slightly charred, offers a hint of smokiness that plays off the creamy tomato bath like jazz riffs under a symphony.

Feels Exotic, Tastes Like Home

Even if you’ve never been to India, Butter Chicken gives you the warmth of a grandmother’s hug. It’s global comfort in a bowl.

Fun Facts That Make You Sound Smarter Over Dinner

"Murgh" means chicken. "Makhani" means buttery. Together? Buttery Chicken. It does exactly what it says on the tin.

It started as a leftovers hack. Butter Chicken was created to revive dry tandoori chicken. Waste not, want everything.

What to Serve with Butter Chicken (and How to Eat It Like a Legend)

Basmati Rice – The fluffy, fragrant stage Butter Chicken was born to perform on.
Proper Naan – Homemade or from your favorite spot. Either way, it’s your sauce-scooping soul mate.
Papadums – Microwave them! Place it around the edge of your turntable and blast for 45-60 seconds. Magic!)
Mango Chutney – A sweet, tangy counterpoint that sings like a soprano over a string section.
Cold Kingfisher Beer – Because balance, my friend, is everything.

Final Thought: Butter Chicken Is Love in Edible Form

Butter Chicken doesn’t just feed you. It seduces, comforts, enchants, and caresses your insides with a spiced velvet glove. It’s elegant enough for a dinner party but comforting enough for a Tuesday night alone in pajamas.

In a world that feels increasingly complicated, Butter Chicken remains gloriously simple in its mission: to bring joy, one spoonful at a time.

So yes, dear reader, I do love Butter Chicken—and if I were a dish, this would be me in edible form: a bit rich, complex, deeply satisfying, and best served with extra naan and a twinkle in the eye.

Ingredients:

2 juicy lemons

2 pounds boneless, skinless chicken thighs, carefully trimmed

4 tablespoons unsalted butter, chilled and divided

1 red onion, finely chopped

6 cloves garlic, minced

1 1/2 tablespoons freshly grated ginger

1 serrano chile, stemmed, seeded, and finely minced

2 tablespoons garam masala

1 tablespoon smoked paprika

1 tablespoon ground coriander

2 teaspoons ground cumin

1½ cups chicken stock

½ cup tomato paste

2 teaspoons table salt, divided

1 cup heavy cream

½ cup plain Greek yogurt

1 tablespoon golden honey

INSTRUCTIONS:

Prepare the Chicken:

Using a sharp knife, make two diagonal incisions—about one inch long—on both sides of each chicken thigh. These slits, carved into the center but not starting at the edges, help the marinade seep deeply into the meat.

Place the chicken on a rimmed baking sheet. Squeeze the juice of one lemon over the thighs, working it into the slits. Season generously with salt and pepper. Flip the chicken, repeat with the second lemon, and let it marinate for 20 minutes.

Sauté the Aromatics:

In a wide, heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, ginger, and serrano chile. Cook, stirring often, for 8 to 10 minutes, until everything softens and the onion turns a rich, golden brown.

Toast the Spices:

Add the garam masala, smoked paprika, coriander, and cumin. Stir constantly for 3 minutes, allowing the spices to toast and bloom into a deep, aromatic base.

Build the Sauce:

Pour in the chicken stock and tomato paste, whisking until the sauce is smooth and cohesive. Season with a pinch of salt and bring to a gentle boil. Remove from the heat.

Stir in the cream and blend the sauce until luxuriously smooth using an immersion or traditional blender. Return to a gentle simmer and whisk in the remaining 2 tablespoons of butter. Cover and keep warm.

Note: The sauce can be refrigerated for up to four days.

Broil the Chicken:

Preheat your oven broiler and position the rack 6 inches beneath the heat source.

In a bowl, coat the marinated chicken with Greek yogurt and, optionally, a tablespoon of tandoori spice or extra garam masala for deeper flavor.

Place the coated chicken on a wire rack over a foil-lined baking sheet. Broil for 16 to 20 minutes, flipping halfway through, until the surface is charred and the internal temperature reaches 175°F.

Finish the Dish:

Let the chicken rest for 5 minutes, then slice into generous, bite-sized pieces. Nestle the pieces into the warm sauce, allowing the flavors to meld.

Stir in the honey and 2 tablespoons of chopped cilantro. Taste and adjust seasoning as needed.

Serve and Enjoy:

Transfer the finished butter chicken to a serving dish and scatter the remaining 1 tablespoon of cilantro on top like celebratory confetti.

Serve immediately with warm naan or fragrant basmati rice, and savor the creamy, smoky, spice-laced harmony in every bite.

Tips for success

Go for Chicken Thighs Boneless, skinless chicken thighs are juicier and more forgiving than breasts. They hold up well to grilling, broiling, or pan-searing and stay tender in the sauce.

Broil or Grill for Smokiness

For that authentic tandoori char, broil the marinated chicken or sear it on a hot grill or cast-iron pan before adding it to the sauce. This adds a beautiful smokiness that defines classic Butter Chicken.

Toast the Spices

Take a moment to bloom your spices—like garam masala, cumin, paprika, and coriander—in hot butter or oil. This unlocks their full aroma and deepens the flavor of your sauce.

Blend for Silky Perfection

After simmering the onion-tomato-spice base, blend the sauce until it is velvety smooth.

Use an immersion blender or a countertop one—just don’t skip this step!

Add Butter in Two Stages

Start the sauce with butter and finish with a swirl of it at the end for that signature richness.

Don’t overdo it—a little butter goes a long way when combined with cream or coconut milk.

Balance the Sweetness & Spice

A touch of honey or sugar balances the acidity of the tomatoes. Taste and adjust salt, heat, and sweetness to your liking. Want it hotter? Add a pinch of chili powder.

Let the Chicken Rest

After broiling or grilling, let the chicken rest for a few minutes before cutting.

This locks in the juices and prevents it from drying out in the sauce.

Simmer, Don’t Boil

Once the chicken is in the sauce, simmer gently to let the flavors marry.

Boiling can make the cream split and the chicken tough.

Serve It Right

Butter Chicken is best served with naan, roti, or fluffy basmati rice—and maybe a cold mango lassi on the side

Equipment used:

Butter Chicken (Murgh Makhani)