Butter Chicken

This Butter Chicken is the dreamiest creamiest Indian curry that you can make in the comfort of your own home, even down to the iconic bold orange-red color. It rivals your favorite restaurant's Chicken Makhani and is best when indulged with basmati rice or homemade garlic naan.

Butter Chicken, also known as chicken makhani or traditionally as murgh makhani, is an Indian curry made with a base of a spiced tomato gravy with plenty of butter (makhan) and marinated chicken that's typically cooked in a tandoor. It's famous for its bold red-orange color, silky smooth creamy texture, and rich flavors.

cook Time: 1H 1o mins


Marinade – 2 lbs chicken thighs, cubed – ½ cup dahi – ½ lemon, juiced – 2 tablespoon ginger garlic paste – 1 green chili – ½ teaspoon garam masala – ¼ teaspoon turmeric – ½ teaspoon ground cumin – 1 tablespoon kashmiri chili powder – 1 teaspoon salt


Butter Chicken Sauce – 4 tablespoon butter, divided – 1 small yellow onion, chopped – 1 star anise – 1 black cardamom pod – 1 cinnamon stick – ½ teaspoon cumin seeds – 1 tablespoon ginger garlic paste – ½ teaspoon garam masala – 1 teaspoon ground coriander – ⅛ teaspoon ground cloves – 1 tablespoon kashmiri chili powder – 1 tablespoon tomato paste – 14 oz canned tomatoes – 1 teaspoon sugar – salt, to taste – 5-8 cashews, optional – ¼ cup heavy cream – 1 teaspoon kasuri methi


Marinate the chicken in yogurt and spices at least overnight


Cook the marinated chicken in a hot cast iron pan.


Melt two tablespoons of butter in a pot on medium heat. Add the star anise, black cardamom, cinnamon stick, and cumin seeds and allow the flavor to infuse with the butter for a minute. Add the chopped onions and ginger garlic paste into the butter. Sauté until the onions start to brown.


Add the spices. Stir in the tomato paste, canned crushed tomatoes, sugar, and salt to taste. Switch the stove to low to medium heat, and allow the sauce to simmer. It'll start to thicken and darken significantly.


Transfer the contents of the pot into a blender along with the rest of the butter. Blend the sauce until it's completely smooth. If it's too thick, add a tablespoon of water at a time. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for an additional 5 minutes

Garnish the butter chicken with heavy cream, cilantro, and finely diced red onions. Serve hot with rice or garlic naan.