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.
Ingredients
Chicken
- 1/3 c.plain whole-milk yogurt
- 2cloves 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
- 1/2serrano 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
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- Step 1
In 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.
- 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.
- Step 1
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Makhani Sauce & Assembly
- 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.
- 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.
- Step 3Taste and season with salt, if needed. Top with cilantro. Serve over rice.
