Terumi Morita
August 30, 2025·Recipes·1 min read · 274 words

Butter Chicken

This dish combines marinated chicken in a spiced tomato cream sauce, balancing flavor and texture.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Common mistakes
  4. 04What to look for
  5. 05Chef's view
A vibrant plate of butter chicken garnished with fresh cilantro and served with naan.
RecipeIndian
Prep15m
Cook20m
Serves4 portions
LevelMedium

Ingredients

  • 500g boneless chicken, cubed
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tsp garam masala
  • 1 tsp chili powder
  • Salt to taste
  • Fresh cilantro for garnish
  • Naan or rice for serving

Steps

  1. Marinate chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, chili powder, and salt for at least 30 minutes.

  2. Heat butter in a skillet over medium heat and sauté marinated chicken until browned.

  3. Add tomato puree, simmer for 10 minutes until chicken is cooked through.

  4. Stir in heavy cream, adjust seasoning, and simmer for another 5 minutes.

  5. Garnish with cilantro and serve with naan or rice.

Tools you'll want

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    Why this works

    Butter chicken achieves its depth through marination. Yogurt tenderizes the chicken. Acid from lemon juice enhances flavor. The key is balancing spices in the marinade, allowing flavors to penetrate. Cooking over medium heat ensures the chicken browns without drying out.

    The creamy sauce results from heavy cream and butter. These fats coat the spices, enriching the sauce. Tomato puree adds acidity, counterbalancing the creaminess. Simmering the mixture melds flavors, creating a cohesive dish.

    Garam masala is essential. It provides warmth and complexity. Adjusting the spice levels can tailor the dish to preference. Use fresh spices for optimal flavor.

    Common mistakes

    Overcooking the chicken. This leads to dry, tough pieces. Monitor cooking time closely to retain juiciness.
    Skipping the marination step. Marination is crucial for flavor and tenderness. Allow at least 30 minutes for best results.
    Using low-fat cream. Heavy cream is necessary for the desired richness. Avoid substitutes that reduce creaminess.
    Not adjusting seasoning. Taste the sauce before serving. Adjust salt and spice levels for balance and flavor.

    What to look for

    • Rich orange-red sauce with a glossy finish.
    • Tender chicken pieces, not overly charred or dry.
    • Fresh cilantro garnish for color contrast.
    • Creaminess that coats the chicken without being soupy.

    Chef's view

    Butter chicken, or murgh makhani, reflects India's culinary history. Originating in Delhi, it combines Mughlai and Punjabi influences. The dish embodies a balance of flavors, showcasing spices and cream characteristic of Indian cuisine.

    The technique emphasizes layering flavors. Each step builds complexity. Marination, sautéing, and simmering create a harmonious dish. Butter chicken is not just a recipe; it’s a cultural experience on a plate.