Ultimate Butter Chicken Recipe: The Secret to Rich, Creamy Murgh Makhani
Updated: 9 hours ago
Butter Chicken is one of those dishes that can stop a conversation the moment it reaches the table, and this butter chicken recipe is my favourite way to make it.
A bowl of tender chicken nestled in a rich, gently spiced tomato sauce, finished with cream and butter. A little fresh cilantro scattered across the surface. Perhaps a warm naan waiting nearby, ready to collect every last drop.
And then there's the fragrance. Toasted cumin. Warm garam masala. Ginger. Garlic. A little sweetness from the tomatoes and that unmistakable richness of butter. It's a magnificent combination.
But the secret to extraordinary Butter Chicken isn't simply adding more cream or butter. It's understanding how yogurt tenderizes chicken, why the meat benefits from high heat, how tomatoes develop their flavour during cooking, and what happens when butter and cream transform a spiced tomato sauce into something beautifully smooth and luxurious.
TIME 5½ hours | SERVES 4 | LEVEL Medium |
Why You'll Love It
WORTH THE WAIT An overnight marinade makes the chicken incredibly tender | SIMPLE, EVERYDAY INGREDIENTS Everything you need is at the grocery store |
MILD, CREAMY, AND FAMILY-FRIENDLY Even picky eaters love it | RESTAURANT-QUALITY FLAVOR AT HOME The blend and finish technique makes all the difference |
GREAT FOR MEAL PREP Stores and reheats beautifully |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Ultimate Butter Chicken
Prep Time: 20 minutes | Marinating Time: 4 hours 30 minutes | Cook Time: 40 minutes | Total Time: 5 hours 30 minutes | Servings: 4
Ingredients
Chicken Marinade
2 lbs skinless, boneless chicken thighs
30 g mustard oil
30 g Kashmiri chilli powder
30 g ginger garlic paste
15 g coriander powder
5 g cumin powder
3 g turmeric powder
3 g kasoori methi
3 g amchur powder
3 g black salt
5 g garam masala
12 g kosher salt
200 g hung yoghurt
15 ml lemon juice
Makhni Sauce
30g Ghee
5g Cumin Seeds
400g Bombay Onions / Shallots, sliced
20g Peeled Garlic, chopped
20g Peeled Ginger, chopped
5g Green Bird's Eye Chilli, chopped
30g Kashmiri Chilli Powder
15g Coriander Powder
3g Turmeric Powder
5pcs Whole Kashmiri Chilli
12pcs Green Cardamom
1000g Fresh Chopped San Marzano Tomatoes
50g Roasted Cashew Nuts
50g Coriander Stems, roughly chopped
3g evaporated milk
100g Heavy Cream
20g Honey (about 1 tablespoon)
80g Salted Butter
3g Kasoori Methi
Method
STEP 1 OF 6
Start the marinade
Mix the chicken with the garlic, ginger paste, salt, and lemon juice, and let it marinate for 30 minutes. Drain the juices released by the chicken. Mix the remaining marinade ingredients in a large mixing bowl. Add the chicken to the bowl and mix thoroughly.
STEP 2 OF 6
Marinate overnight
Cover the bowl with cling film and let the chicken marinate in the fridge for at least 4 hours, ideally overnight. Remove the chicken from the bowl and skewer it.
Chef Jon's tip: overnight is worth it. The yoghurt and spices need time to settle into the chicken, and you'll taste the difference in tenderness. |
STEP 3 OF 6
Grill the chicken
Grill the chicken over charcoal until cooked and lightly charred around the edges. Add the cooked chicken to the Butter Chicken Sauce.
You'll know it's right when the edges are lightly charred and golden and the thickest piece reads 165°F on an instant-read thermometer. |
STEP 4 OF 6
Start the makhni sauce
Heat the oil and add the cumin seeds; fry them until they crackle. Add the garlic, ginger, green chilli, and the sliced onion. Lower the heat to medium and cook the onion mix until it starts going translucent.
You'll know it's right when the cumin seeds crackle and smell toasty, and the onions have started to turn translucent. |
STEP 5 OF 6
Simmer the tomatoes
Add the remaining ingredients except the butter, kasoori methi, heavy cream, and honey. Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min.
You'll know it's right when the tomatoes have darkened and collapsed completely, and the sauce tastes rounded rather than sharp. |
If something's off: if it still tastes sharp after 40 minutes, give it another 10 minutes on low. Don't rush this stage. |
STEP 6 OF 6
Blend and finish
Add the butter, heavy cream, honey, and kasoori methi and blend everything in a blender until smooth. Add the grilled chicken to the sauce and adjust the seasoning with salt and kasoori methi as needed.
You'll know it's right when the sauce is completely smooth and glossy and coats the chicken. |
Chef Jon's tip: blend the sauce before the chicken goes back in, then add the cold butter. That's how restaurants get the velvety finish. |
Tips & Chef's Notes
Let the marinade do its quiet work. The yoghurt and spices need time to settle into the chicken. An hour will do, but overnight brings a tenderness and depth that feels complete.
Cook the chicken until it begins to turn slightly golden. That gentle char at the edges is where flavour begins to deepen. It adds a smoky softness that lifts the entire dish.
Take your time with the tomatoes. Do not rush this stage. Let them simmer until they darken and lose their sharpness. What remains should feel rounded, almost sweet.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
The Secret to Butter Chicken: When Tomatoes, Spices, Butter, and Cream Become Something Extraordinary
I can still remember the first time I discovered the extraordinary flavours of Indian cooking.
I was fourteen years old, growing up in Liverpool, when my school friend Kamal Syed invited me home for dinner. Until then, my culinary world had been shaped largely by the comforting food of a working class British household. Roast dinners. Stews. Pies. Potatoes in practically every imaginable form.
And then I walked into Kamal's home. The fragrance was unlike anything I'd encountered before. Warm spices. Garlic. Ginger. Something rich and wonderfully aromatic simmering in the kitchen. There was naan bread, soft and warm, and a dish of chicken in a magnificent tomato sauce. Butter Chicken.
I remember being fascinated by the flavours. Not simply because they were unfamiliar. But because they seemed to work together in a way I hadn't previously understood. There was warmth without overwhelming heat. Sweetness balanced by acidity. Tender chicken surrounded by a sauce that was rich, smooth, and wonderfully fragrant.
It was one of those meals that quietly changes the way you think about food. And looking back, I think it helped open the door to my lifelong fascination with cooking.
Because Butter Chicken is much more than chicken in a creamy tomato sauce. It's a wonderful example of how ingredients change when they're exposed to heat, acid, fat, and time. And understanding those changes is what makes the difference between a perfectly respectable homemade curry and something genuinely extraordinary.
The First Stage: Why Butter Chicken Begins with a Marinade
Let's begin with the chicken. And one of the most important ingredients in the entire recipe. Yogurt.
At first glance, yogurt might seem an unusual choice for marinating chicken. After all, we're not making breakfast. But yogurt performs several useful jobs.
First, it contributes acidity. That acidity influences proteins near the surface of the chicken, changing their structure. This can help create a more tender texture, particularly when the marinade is given enough time to work.
But there's an important distinction. Yogurt doesn't magically transform a tough piece of meat into something tender throughout. Its effects are most noticeable near the surface. And prolonged exposure to acidic ingredients can eventually produce an undesirable texture.
We're looking for balance. In this recipe, the chicken marinates for at least 4 hours, and ideally overnight. But there's no need to leave the chicken submerged in yogurt for several days.
The second benefit is flavour. Yogurt provides a wonderful vehicle for garlic, ginger, chilli, and spices. It helps those ingredients coat the chicken evenly. And when the chicken meets high heat, the marinade contributes to the development of a beautifully aromatic exterior.
The Second Stage: Why Chicken Thighs Are Such a Good Choice
Now we come to the question of which chicken to use. Breast or thigh? Both can work. But for Butter Chicken, I particularly enjoy boneless chicken thighs, and they're what this recipe uses.
They contain more fat and connective tissue than chicken breasts. And that gives us a little more flexibility during cooking. Chicken breast is relatively lean. Cook it too long, and it can become dry. Chicken thighs are generally more forgiving. They remain juicy across a wider range of cooking conditions. And their slightly richer flavour works beautifully with the spices and tomato sauce.
But here's something worth remembering. The chicken meets heat twice. First, we expose it to high heat to develop flavour. Then it goes into the hot sauce. This is why I prefer to avoid cutting the chicken into excessively small pieces. Tiny pieces can overcook before they've developed much colour. Generous, evenly sized pieces work much better. They provide enough surface area for browning while retaining a juicy interior.
The Third Stage: Why High Heat Creates So Much Flavour
Now we arrive at one of the defining characteristics of good Butter Chicken. The chicken should have a little colour. Ideally, a few lightly charred edges.
Traditionally, the chicken used for Murgh Makhani may be cooked in a tandoor, the cylindrical clay oven that produces intense heat. That high heat creates a wonderfully distinctive flavour. The surface of the chicken browns. The marinade develops toasted notes. And the occasional charred edge contributes a gentle smokiness.
At home, we can achieve something similar using a very hot charcoal grill, which is how I cook it in this recipe, or a broiler or heavy frying pan. The key is allowing the surface to brown.
And that brings us to the Maillard reaction. When proteins and certain sugars are exposed to sufficient heat, they undergo a series of reactions that create new flavour compounds. These contribute the savoury, roasted character we associate with beautifully browned meat.
But here's the important part. Moisture works against rapid browning. If the chicken is dripping with marinade and crowded into a cool pan, the surface temperature may remain too low for effective browning. Instead of searing, the chicken begins steaming. And steamed yogurt marinated chicken is not quite what we're hoping for.
I prefer to let the excess marinade drip away. Give the pieces room. Allow the surface to develop colour. And cook the chicken through, until the thickest piece reads 165°F (74°C), without letting it dry out. The important thing is to develop flavour while keeping the meat juicy.
The Fourth Stage: Why the Spices Need Gentle Heat
Now let's talk about the spices. Because this is where Butter Chicken becomes particularly fragrant. Cumin. Coriander. Turmeric. Garam masala. And Kashmiri chilli powder for colour and gentle warmth.
Each contributes something different. Cumin brings an earthy, warm character. Coriander seed offers citrusy, floral notes. Turmeric contributes colour and a slightly earthy flavour. Garam masala adds a more complex collection of warm spices, depending on the blend. And Kashmiri chilli can provide a beautiful red colour with relatively moderate heat.
But spices need to be handled carefully. Many of their aromatic compounds are fat soluble. This means that gently heating them in oil, ghee, or butter can help release and distribute their flavour. The technique is often called blooming the spices.
But there's a danger. Ground spices can burn surprisingly quickly. And burnt spices can become unpleasantly bitter. In this recipe, the whole cumin seeds sizzle in the ghee first, and the ground spices go in with the tomatoes, so they release their fragrance without any chance of scorching.
It's a small technique. But it makes an enormous difference to the finished sauce.
The Fifth Stage: Why Ginger and Garlic Matter So Much
Ginger and garlic are two of the most important aromatic ingredients in Butter Chicken. And they deserve a little attention. Fresh ginger contributes warmth, fragrance, and a distinctive sharpness. Garlic provides savoury depth. Together, they form a wonderful foundation for the sauce.
But they behave differently from dried spices. Garlic contains sulphur compounds that change as it's chopped, crushed, and heated. These compounds contribute its characteristic aroma. Ginger contains aromatic substances that provide its fresh, warm character. When gently cooked in fat, both ingredients become more rounded and less aggressive.
But if the heat is too high, garlic can burn. And burnt garlic has a rather unfortunate ability to make an entire saucepan taste bitter. So I prefer to cook the ginger and garlic, along with the onions and green chilli, over medium heat until fragrant and softened. Not dark brown. Not crisp. Just softened and aromatic. And before long, the kitchen begins smelling rather magnificent.
The Sixth Stage: Why Tomatoes Are the Heart of the Sauce
Now we come to the ingredient that gives Butter Chicken much of its character. Tomatoes. A good Murgh Makhani sauce should have a rich tomato flavour. But it shouldn't taste like a bowl of ordinary pasta sauce with cream stirred into it. The tomatoes need time to cook. And here's why.
Tomatoes contain water, natural sugars, organic acids, and savoury compounds, including glutamates. As the tomatoes simmer, water gradually evaporates. The sauce becomes more concentrated. The acidity may seem less sharp as the flavours become better integrated. And the natural sweetness becomes more noticeable.
A sauce that hasn't cooked sufficiently may taste sharp and slightly raw. But after gentle cooking, the flavour becomes deeper and more rounded. In this recipe, that means 30 to 40 minutes over low heat, until the tomatoes have collapsed completely.
The colour also changes. What begins as a bright red tomato mixture gradually becomes darker and richer. That's a very encouraging sign.
But don't rush the process by turning the heat excessively high. Tomato sauce can catch on the bottom of the saucepan. And once it burns, the flavour can become unpleasant. A gentle simmer and occasional stirring are generally much more effective.
The Seventh Stage: Why Butter Chicken Sauce Should Be Smooth
One of the defining qualities of good Butter Chicken is its texture. The sauce should be smooth. Velvety. Almost luxurious. And this is where blending makes a remarkable difference.
Once the tomatoes, aromatics, cashews, and spices have cooked sufficiently, the sauce is blended until smooth. This breaks down the remaining pieces of tomato, ginger, garlic, and other ingredients. The result is a more uniform texture.
For an especially refined sauce, you can also pass it through a fine sieve. This removes seeds and any remaining fibrous pieces. Is that absolutely necessary? No. But if you're trying to recreate the silky texture associated with many restaurant versions, it's a useful extra step.
And here's one important safety detail. Hot liquids expand and release steam when blended. So if you're using a countertop blender, work in manageable batches and follow the manufacturer's instructions for hot liquids. Alternatively, an immersion blender can be very convenient. The goal is a beautifully smooth sauce. Not redecorating the kitchen ceiling with hot tomatoes.
The Eighth Stage: Why Butter Changes the Sauce
Now we arrive at the ingredient that gives the dish its name. Butter. And this is where things become particularly interesting.
Butter contributes fat, flavour, and richness. But it also changes the way the sauce feels in your mouth. Fat helps carry certain aromatic compounds. It softens the perception of acidity and chilli heat. And it contributes to that wonderfully rounded, luxurious texture.
In this recipe, the butter goes into the blender with the hot sauce, so it's emulsified right into it rather than floating on top. The sauce becomes glossy. The texture feels smoother. And the sharpness of the tomatoes becomes more balanced.
But here's something worth remembering. More butter doesn't automatically mean better Butter Chicken. Too much can make the dish heavy and greasy. We're looking for richness without overwhelming the flavour of the tomatoes and spices. The butter should support the sauce. Not dominate it.
The Ninth Stage: Why Cream Makes Butter Chicken So Luxurious
Now for the cream. And this is where the sauce develops that familiar, beautifully rounded character. Cream contains fat dispersed in water. When added to the tomato sauce, it contributes richness and softens the perception of acidity and heat.
The colour changes, too. The deep red tomato mixture becomes a warmer orange red. And the texture becomes noticeably smoother.
But here's something important. Cream doesn't remove the acidity from tomatoes. It changes how we perceive the sauce by adding fat and richness. The acidic compounds are still present. They're simply balanced by other ingredients. This is why a well made Butter Chicken can taste rich without losing its distinctive tomato character.
And temperature matters. Once the cream is in, avoid prolonged, vigorous boiling. High heat and acidic conditions can sometimes destabilise dairy mixtures, particularly when lower fat products are used. Heavy cream is generally more stable because of its higher fat content. But even then, gentle heat is preferable. The aim is a smooth, velvety sauce. Not something that looks as though the dairy has decided to go its separate ways.
The Tenth Stage: Why Butter Chicken Needs Balance
Now we come to one of the most important parts of the entire recipe. Balance. A good Butter Chicken should be rich. But not greasy. Sweet. But not sugary. Warmly spiced. But not aggressively hot. And the tomato flavour should remain present beneath the butter and cream.
This is where tasting becomes essential. If the sauce is too sharp, it may need more cooking time. A little sweetness can help balance particularly acidic tomatoes, which is why this recipe adds a spoonful of honey. But good tomatoes, properly cooked, provide most of the sweetness themselves.
If the sauce tastes flat, it may need salt. If it feels too heavy, a little acidity can brighten the overall flavour. And if the spices seem muted, a small finishing addition of garam masala may help.
But don't add everything at once. Taste. Adjust. Taste again. The goal is harmony. Not a competition to see how many ingredients can fit into one saucepan.
The Eleventh Stage: Why Kasuri Methi Makes Such a Difference
Now for an ingredient that I think deserves much more attention. Kasuri methi. Dried fenugreek leaves. They have a distinctive aroma that's slightly bitter, herbal, and wonderfully complex. And in Butter Chicken, they contribute a flavour that many people associate with restaurant style Murgh Makhani.
A little goes a long way. I like to crush the dried leaves gently between my fingers before adding them. This helps release their fragrance. In this recipe, a little goes into the marinade, a little into the sauce before blending, and a final pinch when you adjust the seasoning.
But don't add enormous quantities. Too much can make the sauce unpleasantly bitter. We're looking for a gentle herbal note that sits behind the tomatoes, butter, cream, and spices.
It's one of those ingredients that can make a familiar dish taste suddenly more complete. And if you've ever wondered why your homemade Butter Chicken tastes lovely but somehow different from the version served at your favourite Indian restaurant, kasuri methi may be part of the answer.
The Twelfth Stage: Bringing the Chicken and Sauce Together
Now we bring everything together. The chicken has been marinated. Cooked over high heat. And developed those lovely charred edges. The tomato sauce has been simmered and blended with the butter and cream. And the kitchen smells absolutely wonderful.
Now the chicken goes into the sauce. But we don't want to simmer it endlessly. Remember, the chicken is already cooked. Prolonged simmering can eventually make the meat dry or tough.
I prefer to add the chicken to the finished sauce and warm it through gently. The pieces absorb some of the surrounding flavour. The sauce coats them beautifully. And the dish becomes cohesive. There's no need to keep the curry boiling for another half hour. We've already developed the flavour. Now we're simply bringing everything together.
The Thirteenth Stage: Why Butter Chicken Often Tastes Better the Next Day
Here's something rather interesting. Butter Chicken can taste even more harmonious after a night in the refrigerator. Not because the spices are magically becoming stronger. But because the flavours have time to distribute through the sauce. The chicken and sauce also cool together, allowing the dish to develop a more unified character.
This makes Butter Chicken particularly convenient for entertaining. You can prepare it ahead of time. Refrigerate it promptly. Then reheat it gently until thoroughly hot. But avoid vigorous boiling during reheating. The cream based sauce may separate, and the chicken can become dry. And if the sauce has thickened in the refrigerator, a little water can help restore its original consistency.
It's a wonderfully forgiving dish. Provided you treat it with a little care.
How Do You Know When Butter Chicken Is Perfect?
I look for four things.
First, the chicken should be tender and juicy, with a little colour from its initial cooking.
Second, the sauce should be smooth and velvety. It should coat the chicken rather than run off like a thin soup.
Third, the flavour should be balanced. Tomato. Butter. Cream. Warm spices. A little sweetness. And enough acidity to keep everything lively.
And finally, the aroma should be magnificent. Garlic. Ginger. Warm spices. Fenugreek. And that wonderful richness that develops when butter and tomatoes come together. When those elements are balanced, the dish becomes something rather special.
What to Serve with Butter Chicken
Now we come to the accompaniments. And for me, there's one particularly obvious choice. Naan. Warm, soft naan bread is wonderful with Butter Chicken. It's perfect for collecting the rich sauce. And there's something deeply enjoyable about tearing off a piece of bread and using it to gather a little chicken and sauce.
Basmati rice is another excellent choice. Its delicate fragrance complements the spices beautifully. And the individual grains provide a lovely contrast to the smooth sauce.
A simple cucumber raita can bring freshness. A spoonful of mango chutney is lovely alongside. And a little salad with lemon dressing can help balance the richness.
But I wouldn't overcomplicate the meal. Butter Chicken is already wonderfully generous. A bowl of rice. Some warm naan. Perhaps a little fresh cilantro. And you're ready.
Why Butter Chicken Will Always Be Special to Me
Whenever I make Butter Chicken, I find myself thinking about that evening in Liverpool. A fourteen year old boy. A friend's family. A kitchen filled with unfamiliar fragrances. And the first taste of food that would help change the direction of his life.
At the time, I didn't understand the chemistry of yogurt marinades. I knew nothing about the Maillard reaction. And I certainly couldn't have explained how butter and cream change the texture of a tomato sauce. I simply knew that the food was extraordinary. And I wanted to understand why.
Perhaps that's one of the reasons I still enjoy cooking so much. Every dish has something to teach us. And sometimes, a single meal can introduce us to an entirely new world. For me, Butter Chicken was one of those meals.
And even now, after all these years, the fragrance of warm spices, ginger, garlic, and tomatoes still brings back that wonderful sense of discovery. Although these days, I do have one additional piece of advice. Make plenty of naan. Because no matter how much you prepare, there never seems to be quite enough for the sauce.
Watch the Recipe
What Is Butter Chicken?
Butter chicken (murgh makhani) is a classic North Indian dish that originated in Delhi in the 1950s. It was created by the founders of the famous Moti Mahal restaurant, who combined leftover tandoori chicken with a rich, buttery tomato sauce. The dish became an instant hit and has since spread across the globe, becoming one of the most popular Indian dishes worldwide. Its creamy, mildly spiced sauce and tender chicken make it a crowd-pleaser for all ages and spice tolerances.
At a Glance
Prep: 20 min | Marinate: 4 hr 30 min | Cook: 40 min | Total: 5 hr 30 min | Servings: 4
Cal: 420 | Protein: 35g | Carbs: 12g | Fat: 26g | Sodium: 580mg
Key Ingredients
Garam Masala: The heart of butter chicken. This warm spice blend gives butter chicken its signature warmth and depth.
Tomatoes: The sauce base. Use canned crushed tomatoes or tomato passata for the smoothest result.
Butter and Cream: Do not skimp. They create the silky, rich texture that makes this dish irresistible. Use full-fat cream.
Yoghurt: Used in the marinade to tenderize the chicken. Use plain full-fat yoghurt for best results.
Common Mistakes to Avoid
Skipping the marinade: even 15 minutes makes a huge difference in tenderness
Not searing the chicken: the caramelization adds essential flavor
Using low-fat cream: full-fat cream is non-negotiable for the right texture
Overcooking the chicken: add it back to the sauce at the end and simmer gently
Rushing the sauce: let the tomatoes cook down properly for depth of flavor
How to Store
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions
What is Butter Chicken?
Butter Chicken, also known as Murgh Makhani, is a North Indian dish made with cooked chicken in a rich tomato based sauce containing butter, cream, and aromatic spices.
What is the difference between Butter Chicken and Chicken Tikka Masala?
Both dishes feature chicken in a spiced tomato based sauce. Butter Chicken is generally associated with a rich, buttery, creamy sauce, while Chicken Tikka Masala varies widely in its preparation and seasoning. The distinctions are not always consistent between restaurants.
Why do you marinate chicken in yogurt?
Yogurt contributes acidity and moisture while helping spices coat the chicken. Its acidity can influence proteins near the meat's surface, contributing to tenderness and flavour.
How long should you marinate Butter Chicken?
This recipe marinates the chicken for at least 4 hours, and ideally overnight. Avoid excessively long marinating times that may negatively affect texture.
What is the best chicken for Butter Chicken?
Boneless chicken thighs are an excellent choice because they remain juicy during cooking, and they're what this recipe uses. Chicken breast can also work, but it requires careful attention to avoid overcooking.
Why is my Butter Chicken sauce grainy?
A grainy sauce may result from insufficient blending, poorly incorporated ingredients, or dairy that has separated during cooking. Gentle heat and thorough blending can help create a smoother texture.
Why does my Butter Chicken taste too acidic?
The tomatoes may need more cooking time, or the sauce may need better balance. Gentle reduction, butter, cream, and a little sweetness, like the honey in this recipe, can help soften the perception of acidity.
Why does Butter Chicken contain cream?
Cream contributes richness, softens the perception of acidity and chilli heat, and helps create the smooth texture associated with many Butter Chicken recipes.
What is kasuri methi?
Kasuri methi is dried fenugreek leaves. It contributes a distinctive herbal, slightly bitter aroma and is commonly used to finish Butter Chicken and other North Indian dishes.
Can you make Butter Chicken without a tandoor?
Yes. A hot charcoal grill, broiler, or heavy frying pan can create browned edges and some of the roasted flavour associated with tandoor cooked chicken.
Can you make Butter Chicken ahead of time?
Yes. Butter Chicken can be prepared ahead, refrigerated promptly, and reheated gently. Avoid prolonged boiling during reheating to help preserve the sauce's texture and the chicken's tenderness.
Can you freeze Butter Chicken?
Yes. Butter Chicken can be frozen, although cream based sauces may sometimes separate slightly during thawing and reheating. Reheat gently, stirring to help restore a smooth texture.
What do you serve with Butter Chicken?
Basmati rice, naan bread, cucumber raita, and simple vegetable dishes are excellent accompaniments.
Recommended Equipment
Make this recipe easier with the right tools: Immersion Blender and Blender.
You Might Also Like
Try my Beef Rendang, Japanese Chicken Katsu Curry, Curried Chicken Hand Pies, and Mushroom Mapo Tofu. And for fluffy rice alongside, here's how to cook rice.
Comments