Butter Chicken

Name: Butter Chicken
Cuisine: Turkse recepten
Ingredients: 550 g chicken thighs; 2 cloves of garlic; 5 g salt; 1 g ginger powder; 5 g chili powder; 5 g onion powder; 4 g garam masala; 20 g butter; 20 ml olive oil; 20 g butter; 150 g yellow onion; 4 cloves of garlic; 300 g tomatoes; 5 g chili powder; 3 g onion powder; 0.2 g cinnamon powder; 5 g garam masala; 2 bay leaves; 75 g cashew nuts; 50 g granulated sugar; 50 ml water; 70 g tomato paste; 200 ml heavy cream; 70 g butter; salt; coriander

Najat

Photo by Najat

What is Butter Chicken?

Indian cuisine is full of delicious dishes. Often spicy, but definitely worth trying. Butter chicken, also known as murgh makhani, is a classic North Indian chicken dish from the Punjab region. Creamy, full of flavor, mildly spiced, and surprisingly easy to make. Whether you are looking for a weeknight meal or something impressive to serve guests, this butter chicken recipe always delivers. I measured everything down to the gram, so you know exactly what you need.

5 Portions

Easy

Storing and Reheating Butter Chicken

Butter chicken is an ideal meal-prep dish. The sauce tastes even better the next day because the spices have more time to develop. Store the butter chicken (preferably without rice) in an airtight container. It will keep in the refrigerator for up to 3 days.

Freezing is also a great option. Divide the sauce and chicken into portions in freezer bags or containers. This way, you can store butter chicken for up to 3 months. Thaw it overnight in the refrigerator, then reheat gently in a pan over low heat with a splash of water or cream to prevent it from drying out.

Serving Butter Chicken

Butter chicken is best served with something to scoop up or soak up the sauce.

Naan bread: the absolute favorite. Freshly baked naan and butter chicken are made for each other.
Basmati rice: cooked rice is a perfect side for butter chicken. See our rice recipes for more inspiration.
Flatbread: a quicker homemade alternative to naan.
Potatoes: add boiled potatoes to the sauce and let them simmer for a few minutes. Surprisingly delicious and filling.

Which Vegetables Go Well with Butter Chicken?

Popular choices include spinach (add at the end), bell pepper (cook with the onion), green beans, or roasted pumpkin. The sweet and creamy sauce pairs well with both soft and firm vegetables.

Ingredients

Portions

CHICKEN MIXTURE

550 g chicken thighs

2 cloves of garlic, grated

5 g salt, ⅚ tsp

1 g ginger powder, ⅓ tsp

5 g chili powder, ⅔ tsp

5 g onion powder, 1⅔ tsp

4 g garam masala, 1⅓ tsp

20 g butter, unsalted

20 ml olive oil

VEGETABLE MIXTURE

20 g butter, unsalted

150 g yellow onion, 1 large yellow onion

4 cloves of garlic, finely chopped

300 g tomatoes, 3 tomatoes

5 g chili powder, 1⅔ tsp

3 g onion powder, 1 tsp

0.2 g cinnamon powder, a pinch

5 g garam masala, ½ tbsp

2 bay leaves

75 g cashew nuts

50 g granulated sugar

50 ml water

70 g tomato paste, 1 small can

SAUCE

200 ml heavy cream

70 g butter, unsalted

salt, to taste

GARNISH

coriander

Tips

Although 10 minutes works, the chicken becomes much more tender and flavorful if you marinate it longer, for at least 1 hour or even overnight in the refrigerator.

Instead of whole cashews, you can use cashew butter or finely ground cashews.

Replace the chicken thighs with chicken breast if you prefer.

You can also grill the chicken beforehand.

Use Roma tomatoes or vine tomatoes, as they are less acidic.

You can replace the sugar with honey.

Butter chicken tastes best with freshly baked naan bread or fluffy basmati rice. Cook the rice with a little butter for extra flavor.

Children usually do not like spicy food. Leave out the chili powder or replace it with paprika powder for a mild, sweet flavor.

Instructions

Grate the garlic, chop the onions, and peel and chop the tomatoes.

Cut the chicken thighs into pieces and place them in a bowl. Add the salt, chili powder, onion powder, and garam masala Mix well and let it marinate for about 10 minutes (or longer if desired).

Heat some oil and a knob of butter in a saucepan and fry the chicken thighs until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.

In the same pan, melt another knob of butter and add the yellow onion and garlic. Sauté for 3 minutes. Then add the tomatoes, chili powder, onion powder, cinnamon powder, garam masala, bay leaves, cashew nuts, and sugar. Mix well. Cook on medium-low heat for 15-20 minutes.

Tomatenpuree toevoegen aan het groentemengsel

Add the water and tomato paste. Stir well and cook for 2-3 minutes.

Remove the bay leaves. Pour the warm vegetable mixture into a blender and blend until smooth.

Pour the sauce back into the pan and let it simmer. Add the heavy cream and cook for 4-5 minutes. Stir in the butter and mix well. Add the chicken thighs and stir together. Add salt to taste if needed; I added 5 grams (1 tsp).

Butter Chicken eindresultaat Kookmutsjes

Veelgestelde vragen

What is the difference between butter chicken and tikka masala?

Butter chicken (murgh makhani) is mild, creamy, and slightly sweet. Tikka masala is spicier, has more texture from the onions, and a more intense flavor. Both are Indian classics, but butter chicken is the milder choice.

Can I make butter chicken with chicken breast?

Yes, but chicken thighs have more flavor and stay juicier. If you use chicken breast, marinate it for at least one hour so the spices can absorb properly.

Can I replace the heavy cream?

Yes. Coconut milk gives a slight twist and works well as a dairy-free alternative. Cooking cream is also a lighter option and contains fewer calories.

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Butter Chicken

What is Butter Chicken?

Storing and Reheating Butter Chicken

Serving Butter Chicken

Which Vegetables Go Well with Butter Chicken?