Butter Chicken

In the wide world of comfort food, nothing beats butter chicken. Rich spiced tomato gravy envelopes tender, lightly charred chicken for a meal that’s deeply flavored and incredibly satisfying. Read on for some tips and tricks on how to make our best butter chicken recipe.

Where does butter chicken come from?
Butter chicken hails from northern India, where it’s known as murgh makhani. It was first created in Delhi in the 1950s, when restaurant owner Kundan Lal Gujral realized he could revive his drying out tandoori chicken by immersing it in a flavorful gravy made of butter, tomato, and heavy cream. Seventy years later, butter chicken has become a classic in its own right.

How to make the best sauce: One of the keys to butter chicken is the makhani (butter) sauce. A great makhani sauce should be luscious in texture with a perfect blend of intense tomato flavor and warming spices. Garam masala, kashmiri chili, and cumin are king of the dried spices here, with finely chopped ginger and serrano chiles adding a backdrop of fresh heat. Dried fenugreek leaves, or kasoori methi, bring the perfect aromatic finish. These ingredients are easy to find online and in specialty Indian shops, but in a pinch, each teaspoon of kashmiri chili powder may be swapped out for 1/4 teaspoon ground cayenne and 3/4 teaspoon paprika. The kasoori methi is optional but highly recommended.

The method: It’s difficult to make true tandoori chicken at home, but marinating chicken thigh pieces in spiced yogurt for an hour before broiling them until lightly charred and cooked through is a more approachable method that still yields great flavor. Depending on the broiler, you may need to rotate the pan and even move the chicken pieces around on the baking sheet so they all cook evenly. If you have a super-small broiler, you might also find it easier to cook in two batches instead of one.

How to serve butter chicken: Butter chicken can be served over rice or with naan—or both. Just be sure there’s something available to sop up all of that flavorful gravity.

Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small pot on the stove for best results; The aggressive heat of the microwave will split the sauce, altering the texture. Make no mistake, though—it will still be JUST as tasty.

Have you tried making this? Let us know how it went in the comments!

Ingredients

Chicken

• 1/3 c. plain whole-milk yogurt
• 2 cloves garlic, grated or finely chopped (about 2 tsp.)
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. garam masala
• 1 Tbsp. grated or finely chopped peeled ginger
• 2 tsp. kosher salt
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
• 2 lb. boneless, skinless chicken thighs, cut into 1 1/2″ pieces

Makhani Sauce & Assembly

• 5 Tbsp. unsalted butter
• 1/2 c. tomato paste
• 1/2 serrano chile, seeded, finely chopped
• 1 Tbsp. grated or finely chopped peeled ginger
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
• 1 c. heavy cream
• 1 Tbsp. dried fenugreek leaves or kasoori methi (optional)
• 1/2 tsp. (or more) kosher salt
• 1/4 c. finely chopped fresh cilantro
• Cooked basmati rice or naan, for serving

Directions

• Chicken
  1. Step 1In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
  2. Step 2Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cooked through, about 15 minutes. Let cool slightly.
• Makhani Sauce & Assembly
  1. Step 1In a large, high-sided skillet over medium heat, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more. 
  2. Step 2Add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using), 1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes. 
  3. Step 3Taste and season with salt, if needed. Top with cilantro. Serve over rice.