Introduction

Butter Chicken, or Murgh Makhani, is perhaps India’s most loved culinary masterpiece. This dish features tender pieces of marinated chicken cooked in a creamy, buttery tomato sauce that’s rich, fragrant, and mildly spiced. When paired with long-grain basmati rice and cooling cucumber raita, it becomes the ultimate comfort food — balancing warmth, creaminess, and freshness in every bite.

The origins of Butter Chicken trace back to Delhi in the 1950s, where it was first created at the famous Moti Mahal restaurant. Leftover tandoori chicken was simmered in a tomato-butter gravy, and thus, this beloved classic was born.

Why I Love This Recipe

I love this Butter Chicken recipe because it captures everything that’s magical about Indian cuisine — depth of flavor, aromatic spices, and luscious texture. The chicken stays juicy thanks to the yogurt marinade, and the sauce is smooth, velvety, and subtly sweet with just the right hint of spice.

It’s also a great “make-ahead” recipe; the flavors develop even more overnight, making leftovers taste even better the next day. Whether it’s a cozy weeknight dinner or a festive family gathering, this dish never fails to impress.

Why It’s a Must-Try Dish

This dish is a must-try because it offers restaurant-quality flavor using simple ingredients and approachable techniques. It’s also incredibly versatile — serve it with rice, naan, or paratha, and it’s a hit every single time.

The combination of buttery sauce, tender chicken, and cool yogurt raita is unbeatable. Even people who aren’t fans of spicy food fall in love with Butter Chicken’s mild yet flavorful charm.

Recipe Overview

• Preparation Time: 25 minutes
• Marination Time: 1 hour (or overnight for best flavor)
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Calories: ~630 kcal per serving
• Course: Main Course
• Cuisine: Indian

Ingredients

For the Chicken Marinade:

• 500 g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp ginger-garlic paste

For the Butter Chicken Sauce:

• 3 tbsp butter (divided)
• 2 tbsp oil
• 1 large onion, finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (adjust to taste)
• 1 cup tomato puree (or crushed canned tomatoes)
• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ cup plain yogurt
• 2 tbsp cashew paste (optional, for rich texture)
• 1 tsp sugar (to balance acidity)
• Salt to taste
• 1 tsp dried fenugreek leaves (kasuri methi, optional)
• Fresh cilantro for garnish

For the Basmati Rice:

• 1½ cups basmati rice
• 3 cups water
• 1 tbsp ghee or butter
• Salt to taste

For the Raita:

• 1 cup plain yogurt
• ½ cucumber, grated
• 1 tbsp chopped mint or cilantro
• ½ tsp roasted cumin powder
• Salt to taste

Cooking Directions

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, lemon juice, chili powder, turmeric, garam masala, salt, and ginger-garlic paste.
2. Add the chicken pieces, coating them evenly in the marinade.
3. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Step 2: Cook the Chicken

1. Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat.
2. Add marinated chicken pieces and sear until golden brown (about 5–7 minutes).
3. Remove from the pan and set aside. (They will finish cooking in the sauce.)

Step 3: Prepare the Butter Sauce

1. In the same skillet, add the remaining butter.
2. Add chopped onions and sauté until soft and golden brown.
3. Stir in garlic and ginger paste, cooking until fragrant (about 1 minute).
4. Add garam masala, coriander, cumin, and chili powder. Stir well for 30 seconds.
5. Pour in the tomato puree, mix, and simmer for 10 minutes until it thickens and deepens in color.
6. Add sugar, salt, and cashew paste (if using).
7. Stir in the cream and yogurt, mixing gently until the sauce becomes smooth and rich.
8. Return the seared chicken to the pan and simmer for 10–12 minutes on low heat.
9. Sprinkle dried fenugreek leaves and stir well.

Step 4: Cook the Basmati Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a saucepan, bring 3 cups of water to a boil. Add salt and ghee.
3. Add rice, reduce heat, and simmer covered for 12–15 minutes.
4. Turn off heat and let it rest for 5 minutes before fluffing with a fork.

Step 5: Make the Raita

1. In a small bowl, whisk yogurt until smooth.
2. Add grated cucumber, mint or cilantro, cumin powder, and salt.
3. Mix well and refrigerate until serving.

How to Serve

Serve the Butter Chicken hot over a bed of fluffy basmati rice, with a dollop of cool cucumber raita on the side.
Garnish with a drizzle of cream, fresh cilantro, and a sprinkle of garam masala for an elegant touch.
It pairs beautifully with naan, roti, or papadums for an authentic Indian dining experience.

Recipe Tips

• Marinate the chicken overnight for deeper, richer flavor.
• Don’t skip the butter — it’s what gives the dish its signature velvety texture.
• Add fenugreek leaves for that authentic restaurant-style aroma.
• Simmer the sauce slowly to allow the spices to fully bloom.
• Use boneless thighs instead of breasts for juicier chicken.

Recipe Variations

• Paneer Butter Masala: Replace chicken with paneer cubes for a vegetarian version.
• Butter Shrimp: Substitute shrimp for chicken for a coastal twist.
• Spicy Butter Chicken: Add green chilies or extra chili powder for more heat.
• Light Version: Use low-fat cream or evaporated milk for a lighter sauce.
• Coconut Butter Chicken: Replace cream with coconut milk for a dairy-free option with tropical flavor.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze (without cream) for up to 2 months. Add cream after reheating.
• Rice: Store separately in the fridge for up to 3 days.
• Raita: Best made fresh; not suitable for freezing.

Special Equipment Needed

• Large non-stick skillet or heavy-bottomed pan
• Saucepan with lid (for rice)
• Mixing bowls
• Whisk and spatula
• Grater (for cucumber)

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld together overnight.

Q2: Can I use store-bought tomato sauce instead of puree?
Yes, but make sure it’s plain (without added herbs) for authentic flavor.

Q3: How can I make it spicier?
Add extra chili powder or fresh green chilies during cooking.

Q4: Can I make it dairy-free?
Absolutely! Use coconut cream instead of dairy cream and vegan butter instead of regular butter.

Q5: Can I bake or grill the chicken instead of pan-searing?
Yes. Grill or bake the marinated chicken at 400°F (200°C) for 15–18 minutes before adding to the sauce.

Conclusion

Butter Chicken with Basmati Rice and Raita is the definition of indulgent comfort food. The creamy, spiced sauce envelops the juicy chicken, the rice adds aromatic fluffiness, and the raita cools everything down perfectly. It’s a dish that bridges home-style warmth with restaurant-quality finesse.

Whether you’re a fan of Indian cuisine or just love delicious, satisfying meals, this recipe is a must-have in your collection. Once you make it, it’ll become a regular on your dinner table — guaranteed!