Bring the Taste of India to Your Australian Kitchen
There is perhaps no dish more beloved globally than Butter Chicken (Murgh Makhani). Known for its velvety texture, rich tomato-based gravy, and a delicate balance of aromatic spices, it is the ultimate comfort food. At SpiceMeAway, we believe that the secret to a restaurant-quality Butter Chicken isn’t found in a jar of pre-made paste, but in the layering of fresh spices and the patience of a slow simmer.
Whether you are hosting a dinner party or preparing a cozy weeknight meal, this recipe delivers that signature creamy consistency and deep, smoky flavour that makes Butter Chicken an international favourite. Here is how to master this classic global dish right in your own home.
The Secret to Tender Chicken: The Marinade
The most common mistake people make with Butter Chicken is adding the chicken directly to the sauce. To achieve that melt-in-your-mouth texture, you must marinate the meat. The lactic acid in the yoghurt breaks down the proteins, ensuring the chicken remains juicy even after simmering.
- Yoghurt: Use a thick Greek yoghurt for a richer coating.
- Lemon Juice: Adds a necessary brightness to cut through the richness of the butter.
- Garam Masala: The heart of the dish, providing warmth and depth.
- Ginger-Garlic Paste: A fundamental base for almost every Indian curry.
Allow your chicken to marinate for at least 30 minutes, though overnight is ideal for the most intense flavour infusion.
Ingredients You’ll Need
For the Marinade:
- 800g boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp Garam Masala
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder (or mild paprika for less heat)
- Salt to taste
For the Gravy:
- 50g unsalted butter (divided)
- 2 tbsp vegetable oil
- 1 large onion, finely diced
- 1 cup tomato puree or crushed canned tomatoes
- 1 tbsp ginger-garlic paste
- 1 tsp ground coriander
- 1 tsp Garam Masala
- 1 tsp sugar or honey (to balance the acidity)
- 1/2 cup heavy cream
- Fresh coriander leaves for garnish
Step-by-Step Cooking Instructions
Step 1: Searing the Chicken
Heat a large pan over medium-high heat with a drizzle of oil. Add the marinated chicken pieces in batches, searing them until they are golden brown on all sides. You don’t need to cook them through completely at this stage; we just want a charred exterior to lock in the juices. Remove the chicken and set it aside.
Step 2: Building the Base
In the same pan, melt 2 tablespoons of butter. Add the finely diced onions and sauté until they become translucent and slightly golden. Stir in the ginger-garlic paste and cook for another minute until fragrant. This base provides the aromatic foundation of the entire dish.
Step 3: Simmering the Sauce
Pour in the tomato puree and stir in the ground coriander and Garam Masala. Let the sauce simmer on low-medium heat for about 10-15 minutes. The sauce should thicken and darken in colour, and the oil should begin to separate slightly from the edges—this is a sign that the spices are well-cooked.
Step 4: The Finishing Touch
Stir in the remaining butter and the sugar/honey. Return the seared chicken and any accumulated juices back into the pan. Simmer gently for another 5-10 minutes until the chicken is cooked through. Finally, pour in the heavy cream and stir slowly until the sauce turns that iconic orange-gold hue. Garnish with a handful of freshly chopped coriander.
Pro Tips for the Perfect Result
1. Use Chicken Thighs: Avoid chicken breast if possible. Thighs have a higher fat content, which prevents the meat from drying out during the simmering process.
2. The Power of Kashmiri Chilli: If you can find Kashmiri red chilli powder, use it. It provides a vibrant red colour without overwhelming heat, which is key to the authentic look of the dish.
3. Balance the Acidity: If your tomatoes are too tart, don’t be afraid to add an extra pinch of sugar. The goal is a harmony between the tanginess of the tomato and the sweetness of the cream.
What to Serve With Your Butter Chicken
To complete the experience, we recommend serving your Butter Chicken with Garlic Naan for scooping up the rich gravy. If you prefer rice, a fragrant Basmati rice steamed with a few green cardamom pods is the perfect accompaniment. For a refreshing contrast, a side of Kachumber salad (diced cucumber, tomato, and onion with lemon) adds a crunch that balances the richness of the meal.