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Today in my Indian-inspired kitchen, I'm whipping up my all-time favorite: Butter Chicken, or Murgh Makhni as it’s called in India. I can't get enough of that creamy tomato sauce, all those tasty spices, and super tender chicken. Even if you’re new to Indian flavors, this dish will totally wow you.
The story behind this meal
From what I know, Butter Chicken went through quite the transformation. The first versions used a whole chicken, making the sauce more punchy. Now, I like using chicken breast—it soaks up that smooth, buttery sauce and comes out ultra tender.
My go-to spice mix
Great flavor depends on the right spice combo. I toss in whole cumin seeds for earthiness, coriander powder for a hint of spice, and turmeric for color. Chili powder and paprika add some heat. The real star is my homemade garam masala, which ties everything together perfectly.
What you'll want for my Butter Chicken
If I'm making enough for four, I use 600g chicken breast, plain yogurt for marinating, 3 tablespoons of good butter, and 200ml cream. Then I add 400g pureed tomatoes, onions, garlic, and my favorite spice blend. A fresh squeeze of lemon wakes it up, and a bunch of chopped coriander at the end brings it all together.
How to nail this dish every time
I let the chicken soak in yogurt, lemon, and spices for at least an hour—overnight is even better. Sear the chicken in butter till golden, then set it aside. Cook onions and garlic in the same pan. Pour in the tomatoes and spices, let that simmer for 15 minutes. Pop the chicken back in, stir in the cream, and after 10 more minutes, you’re done.
Side dishes I love
At my place, I usually pair this with fluffy basmati rice or some warm naan bread. When I’m having folks over, I like making turmeric rice with green peas for a pop of color. Classic roti or paratha work well too.
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Spice pointers from my kitchen
Here’s my little trick: give the spices a quick toast before adding them to the sauce. It brings out loads of flavor. If you want a lighter spin, use less cream—or swap in some coconut milk, it’s seriously good.
How to keep it tasting awesome
Butter Chicken actually tastes even better the next day—it’s true! Flavors really settle in. Store leftovers up to three days in the fridge. Warm it gently so the sauce stays creamy. Freeze extras in single portions and you’ve got an easy meal ready to go.
Why I can't get enough of this dish
Butter Chicken is my go-to comfort food. Somehow it's simple but feels so fancy. With quality ingredients and just the right spices, you can make a spot-on Indian classic that'll win anyone over. Whether it’s a quiet night in or you’ve got visitors, this never fails.
The secret behind the spices
It’s all about getting the spices balanced. Coriander brings a gentle punch, cumin adds depth, chili and paprika offer color and warmth. My homemade garam masala takes the lead. Don’t be shy—play around until you get the taste that’s perfect for you.
For my little eaters
If I've got kids at the table, I just skip the chili powder or add way less. The creamy sauce is dreamy even without the heat. With some basmati rice or naan, even picky kids are happy.
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Vegetarian swap
For plant-based friends, swap in tofu or Indian paneer for the chicken. Cauliflower or sweet potato are awesome too. Method stays the same—marinate, fry, then cook them up in that creamy sauce.
When I've got company
If it’s a special night, I serve Butter Chicken in a pretty bowl, top with a dollop of cream and plenty of cilantro. I go all out with different types of rice, warm naan, and homemade yogurt mint dip. It turns into a real Indian feast.
Ways I switch things up
I love trying new spins—using coconut milk instead of cream adds a tropical vibe. Sometimes I squeeze in lime and toss in extra coriander for a zingy kick. The basic method is so adaptable, you can go all out with your own spins.
Great for meal prep
When life gets busy, I’m grateful for leftovers. Having a big portion of Butter Chicken in the fridge or freezer totally saves my evening. Warming it up, I sometimes splash in extra cream—the sauce gets silky again in no time.
Sauce tips from my kitchen
I sneak ground almonds or cashews into the sauce for an extra smooth, nutty finish. It thickens things up in a nice way. If your sauce ends up too thick, just loosen it with a bit of broth or water.
Cooking with care
I always try to use good, local chicken and fresh tomatoes for my sauce. Leftovers don’t go to waste—sometimes I’ll turn them into a pasta topping or wrap filling. It keeps things tasty and nothing gets tossed.
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Straight from my heart
This Butter Chicken is more than something I cook—it's my way of inviting you to discover and fall for the flavors of India. That luscious sauce, warm spices, and tender meat win everyone over. Go ahead, give it a try—you'll love every bite.
Frequently Asked Questions
- → Can I make this ahead?
Totally! Let that chicken marinate as long as you want. You can whip up the sauce early too. Just warm everything together when you're ready to eat.
- → What works instead of fenugreek leaves?
Not a must-have, but nice if you can get them. If you don’t have any, just skip. The taste will still be awesome.
- → Could I use something else instead of cream?
Coconut milk works. The sauce turns out a little lighter, but it keeps that creamy vibe.
- → How spicy does it get?
You control the heat. More chili powder if you like it hot, less for a mellow kick. The amount here keeps it mild but tasty.
- → Are cashews really needed?
They make the sauce super smooth. Almonds work instead too. If you don’t want any, just leave them out.