Butter chicken is a creamy Indian curry of tandoori chicken pieces simmered in a spiced tomato and cream gravy with whole spices, honey, and fenugreek leaf powder. The sauce is rich and aromatic, made by tempering cardamom, cinnamon and cloves in butter, then building depth with caramelised onions and ginger.
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Prepare tandoori chicken following a separate tandoori chicken recipe. This can be done a few hours in advance. Once the chicken is cooked, set aside and proceed to make the makhani sauce.
Heat a heavy bottom saucepan and add the butter. Add green cardamom pods, cinnamon stick, and cloves. Fry for 20 seconds.
Add the finely chopped onions and sauté for 5–7 minutes on medium heat until they take on a light brown colour.
Add the grated ginger and slit green chillies. Fry for a further minute.
Add the Kashmiri chilli powder and garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes.
Gradually add the double cream, stirring continuously to mix all the spices with the cream. Simmer and cook for 2–3 minutes.
If the curry is too thick, add a splash of water at this stage.
Stir in the honey and fenugreek leaf powder. Season to taste.
Add the cooked tandoori chicken pieces and simmer the curry on a low heat for 8–10 minutes.
Garnish with chopped coriander and serve with roti or paratha.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of cream or water to restore sauce consistency.
Yes. Prepare tandoori chicken a few hours in advance, then make the makhani sauce fresh or prepare it ahead and refrigerate; simmer the chicken in the sauce just before serving for best texture.
Add a splash of water during step 7 and stir to reach your preferred consistency before adding the chicken.
Single cream is thinner and less rich; if using it, add it more gradually and simmer longer to develop body, or reduce the water you add.
It adds a distinctive aromatic note authentic to murgh makhani. Omit if unavailable, but the flavour profile will differ slightly.
Simmer on low heat for 8–10 minutes to warm through and allow flavours to meld without overcooking the tandoori chicken.
