Indian cuisine is celebrated worldwide for its bold flavors, aromatic spices, and comforting dishes. Among its many treasures, butter chicken, or Murgh Makhani, stands out as a luxurious yet approachable recipe. Juicy chicken pieces simmered in a creamy, spiced tomato sauce are paired beautifully with freshly made naan, creating a meal that is both indulgent and satisfying. This recipe brings the authentic flavors of Indian cuisine straight into your home kitchen while keeping the process manageable for home cooks.
Origins of Butter Chicken
Butter chicken was created in Delhi in the 1950s by the chefs at the Moti Mahal restaurant. The dish was invented as a way to use leftover tandoori chicken, simmered gently in a tomato, butter, and cream sauce, creating a mild, rich, and flavorful dish. Over the years, it has become a global favorite, renowned for its silky sauce and perfectly balanced spices. Paired with naan or rice, it is often considered the quintessential comfort food of Indian cuisine.
Ingredients
For the Butter Chicken:
- 1.5 lbs (700 g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon vegetable oil or ghee
For the Sauce:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon ground turmeric
- 1 (15 oz / 400 g) can tomato puree or crushed tomatoes
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 tablespoon sugar (optional)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For the Naan:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 tablespoons yogurt
- 2 tablespoons oil or melted butter
- 3/4 cup warm water
Preparing the Chicken
The key to tender, flavorful chicken is the marinade. In a large bowl, combine the chicken with yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger. Mix until the chicken is evenly coated. The yogurt tenderizes the meat while the spices infuse it with flavor. Cover the bowl and refrigerate for at least one hour, or ideally overnight, to allow the flavors to penetrate deeply.
Making the Sauce (Stovetop Method)
- Heat the butter in a large skillet over medium heat.
- Add the chopped onions and cook until they become soft and translucent.
- Stir in the garlic and ginger, cooking for 1-2 minutes until aromatic.
- Add the cumin, garam masala, coriander, chili powder, and turmeric. Toast the spices lightly to release their oils and intensify the flavor.
- Pour in the tomato puree and stir to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally.
- Add the marinated chicken to the sauce, stirring gently. Cover and cook for 15-20 minutes, or until the chicken is fully cooked.
- Reduce the heat to low and stir in the cream or coconut milk. Adjust salt to taste and add sugar if desired to balance acidity.
- Simmer for an additional 5 minutes until the sauce is silky and flavorful. Garnish with fresh cilantro before serving.
Instant Pot / Pressure Cooker Version
For a faster method, the Instant Pot can produce tender butter chicken with minimal supervision:
- Set the Instant Pot to sauté mode and melt the butter.
- Sauté onions, garlic, and ginger until soft.
- Add the spices and toast for 1 minute.
- Pour in tomato puree and stir well.
- Add the marinated chicken, mixing gently.
- Seal the Instant Pot and cook on high pressure for 8 minutes.
- Once done, perform a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Stir in cream or coconut milk, adjust seasoning, and garnish with cilantro.
This method ensures the chicken is tender and infused with flavor in a fraction of the time.
Making Fluffy Naan
Freshly baked naan is the perfect accompaniment to butter chicken. The dough is soft, slightly chewy, and can be cooked on a skillet or in the oven.
Steps:
- In a large mixing bowl, combine flour, salt, baking powder, and sugar.
- Add yogurt and oil (or melted butter). Gradually add warm water and knead until a soft dough forms.
- Cover and let the dough rest for 30 minutes.
- Divide the dough into equal portions and roll each into a flat oval.
- Heat a skillet over medium-high heat. Cook each naan for 2-3 minutes per side until puffed and lightly browned. Brush with melted butter immediately after cooking.
Variations:
- Garlic Naan: Sprinkle minced garlic on top before cooking.
- Stuffed Naan: Fill with cheese or spiced potatoes before rolling and cooking.
- Herb Butter Naan: Brush with herb-infused butter after cooking for extra flavor.
Flavor Tips
- Balance the spices to your taste. Butter chicken is traditionally mild, but you can add more chili powder or fresh green chilies for heat.
- Use ghee for richer flavor instead of vegetable oil.
- Marinating the chicken longer intensifies the flavor and tenderness.
- Simmer the sauce slowly to achieve a creamy texture without curdling the cream.
Serving Suggestions
Butter chicken pairs wonderfully with:
- Steamed basmati rice
- Fluffy naan (plain, garlic, or stuffed)
- Cucumber raita to balance richness
- Mango chutney or pickles for a sweet-spicy contrast
Complete Indian-Inspired Dinner Menu
To create a full meal around your butter chicken, consider adding:
- Appetizers: Samosas, pakoras, or spiced nuts
- Side Dishes: Dal (lentils), saag paneer, or aloo gobi
- Rice & Bread: Basmati rice, jeera rice, or naan variations
- Drinks: Mango lassi, chai, or sparkling water with fresh lime
- Dessert: Gulab jamun, kheer, or your favorite Indian sweets
This menu ensures a balanced meal, with a mix of textures, flavors, and colors that elevate a home-cooked dinner into a restaurant-quality experience.
Storage and Reheating
- Store leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or water if needed.
- Naan can be wrapped in foil and warmed in a 350°F (175°C) oven for 5-10 minutes, or quickly reheated on a skillet.
- For longer storage, both butter chicken and naan can be frozen separately for up to 2 months. Thaw in the refrigerator before reheating.
Variations
- Dairy-Free / Lighter Option: Use coconut milk instead of heavy cream.
- Extra Spicy: Add fresh green chilies or increase chili powder.
- Smoky Flavor: Cook the chicken over high heat or use smoked paprika in the sauce.
- Vegetarian Alternative: Substitute paneer or tofu for chicken to make a vegetarian “butter paneer.”
Conclusion
Butter chicken with freshly made naan is more than a meal—it is an experience. The tender, spiced chicken in a creamy sauce paired with soft, pillowy naan creates a comforting and indulgent dining experience that is perfect for family meals or special occasions. The recipe offers flexibility, allowing home cooks to adjust spice levels, dairy content, and cooking methods while retaining the rich, authentic flavor of this beloved Indian dish.
Serving it alongside rice, raita, chutneys, and other sides elevates the meal into a full Indian-inspired feast, bringing a taste of India to your own kitchen. With this recipe, you can confidently recreate restaurant-quality butter chicken at home, impressing guests or simply enjoying a luxurious weeknight dinner with family.