What Is Butter Chicken and how to make it at home?

Are you wondering how to make butter chicken at home? Well, it is simple and can be prepared in 60minute. Butter chicken is ready with marinated chicken that is first barbecued and afterward served in a rich sauce (a.k.a. curry) made with tomato, Butter, and a unique zest mix as a base.

Unlike most Indian curries where the planning of the base begins with a mix of onion and a ginger-garlic paste cooked in oil, spreading over the chicken, and is cooked in butter, giving it a somewhat sweet flavor. Cashews and almonds add to the pleasantness and lavishness of the dish.

Butter Chicken (Murgh Makhani) is one of the most famous curries in India and is one of the most demanded worldwide! No chasing down difficult to come by fixings, this is a Chef formula that makes the most mind-blowing curry sauce.

The chicken is unbelievably delicate and infused with flavor from a yogurt marinade, and the Butter Chicken sauce is so ludicrously delightful, that you'll not forget the taste soon.

The History of Butter Chicken

The underlying foundations of butter chicken are just essentially as late as the 1950s when it was grown unintentionally by the gourmet specialist of popular restaurant Moti Mahal in Delhi, the capital of India. For cook Kundan Lal Gujral, it was a typical practice to toss in butter, tomatoes, and extra baked chicken into a pot to utilize the extras.

Much to his dismay that this dish would turn into their hit and set them up for life. Presently the formula is adjusted by eateries across the world, however, it's actually an "extraordinary event" dish in Indian homes.

The Spices for Butter Chicken

Kashmiri Lal Mirch: Butter chicken gets its splendid color and its name from Kashmiri Lal Mirch, an assortment of red chile from the northern area of Kashmir. Normally purchased from Indian neighborhood stores yet online retailers convey extraordinary assortments, as well. (To cheat, however, in the event that you can't observe this flavor, two or three drops of red food shading light up the dish.)

Ginger Garlic Paste: Traditionally, newly ground ginger and garlic are utilized for the glue however assuming that you might want to accelerate the interaction you can likewise purchase a container of ginger-garlic paste from a nearby specialty food store or request one on the online store.

Kasuri Methi: The genuine uncelebrated yet truly great individual in this orchestra of flavors is Kasuri methi, an assortment of fenugreek leaves. It's additional to the dish in a tiny sum, however, its hearty flavor adjusts the wealth of cream and the profundity of flavors utilized in the dish. Takes the dish up to something else altogether.


For the sauce:
  • 8 to 10 whole almonds
  • 8 to 10 whole cashews
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon sugar
  • 1 (15-ounce) can diced tomatoes
  • 2 tablespoons dried coriander
  • 1 1/2 teaspoons ground garam masala
  • 1/2 teaspoon ground Kashmiri Lal Mirch
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup heavy cream
  • 1/2 tablespoon Kasuri Methi
For the chicken and marinade:
  • 1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
  • 1/4 cup full-fat plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri Lal Mirch
  • 1 teaspoon cumin
  • Salt to taste
To serve with:

Cooked rice, roti, or naan bread

NOTE: If you have trouble finding the spices, you can substitute paprika for the Kashmiri Lal Mirch and skip the Kasuri Methi.

Cooking Method

Prep Time

30 Mins

Cooking Time

30 Mins

Total Time

60 Mins


Marinate the chicken

Bring the chicken and the remainder of the marinade fixings together in an enormous bowl. Utilizing your hands, rub the marinade into the chicken. Cover with saran wrap and refrigerate for somewhere around 60 minutes, or overnight.

Soak cashews and almonds

Soak cashews and almonds water for at minimum an hour to (or overnight) prior to setting up the remainder of the recipe.

Cook the chicken

Heat a skillet or barbecue container over medium-high heat. Sprinkle a teaspoon of oil to the container. Working in clusters, eliminate chicken from the marinade and barbecue them on the prospect to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Try not to swarm the container. Once cooked, move the chicken into a different dish. Cover and put away for some other time.
Liquefy 1 & 1/2 tablespoons of the spread in a medium measured oven or a skillet on medium low heat. When the butter liquefies, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes. Mix in the tomato and cook for 8 to 10 minutes on medium high heat, until all the additional fluid is cooked off. The sauce ought to be a free, paste like consistency. Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Mix and cook on medium heat for 2 to 3 minutes. Switch off the heat.

Puree the sauce with the nuts

Move the paste to a blender or the bowl of a food processor. Add the splashed cashews and almonds. Mix into a smooth paste.

Finish the dish

Return the paste to the cooking container over medium heat. Add the water to the paste and mix to make a smooth sauce. As the sauce bubbles, add the barbecued chicken and weighty cream. Mix well. Cover the dish and stew for 5 minutes.

Rest the spread chicken

Switch off the heat and uncover the container. Mix in the leftover 1/2 tablespoon butter and the Kasuri Methi. Cover once more, and let the dish rest for 8 to 10 minutes so the kind of Kasuri Methi can wed into the butter chicken.


Serve the margarine with a side of steamed basmati rice, roti, or naan. Extras will keep refrigerated, covered, for five days. You can freeze this dish in a hermetically sealed covered holder or a zip-top pack for a month. Defrost and warm in a pot over medium-low heat to hold the surface.

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