Butter Chicken, or Murgh Makhani, is a creamy, flavorful dish that combines tender chicken in a rich tomato-based sauce. With its perfect balance of spices and buttery goodness, this Indian classic is a favorite worldwide. Serve it with warm naan or fluffy basmati rice, and you’ve got a meal that’s pure comfort.
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless chicken (thighs or breasts), cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- Salt to taste
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder (optional)
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup water or chicken stock
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
Directions
- Marinate the Chicken: In a bowl, mix the yogurt, garam masala, turmeric, chili powder, ginger-garlic paste, lemon juice, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 3-4 minutes per side until lightly charred and cooked through. Set aside.
- Prepare the Sauce: In the same pan, melt the butter with a little oil to prevent burning. Add the chopped onion and sauté until golden brown. Stir in the garlic, ginger, cumin, coriander, and chili powder, cooking for about a minute until fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes and cook for 10 minutes, stirring occasionally, until the mixture thickens slightly. Add the sugar, salt, and water or chicken stock, and let it simmer for another 5 minutes.
- Blend and Cream It: Use an immersion blender (or a regular blender) to puree the sauce until smooth. Return it to the pan, stir in the cream, and adjust the seasoning.
- Combine: Add the cooked chicken to the sauce, stirring to coat. Simmer for 5-7 minutes, allowing the flavors to meld.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with naan or rice.
Time and Servings
- Prep time: 20 minutes (plus marination time)
- Cook time: 30 minutes
- Total time: 50 minutes
- Servings: 4
Variations
- Healthier Version: Substitute heavy cream with Greek yogurt or coconut milk for a lighter twist.
- Vegan Option: Replace chicken with tofu or chickpeas, and use coconut cream instead of heavy cream.
- Extra Heat: Add finely chopped green chilies for a spicier kick.
FAQs
1. Can I make this dish ahead of time?
Yes! Butter Chicken tastes even better the next day as the spices deepen. Refrigerate for up to 3 days or freeze for up to 3 months.
2. What’s the best side dish for Butter Chicken?
Naan, roti, or steamed basmati rice pair perfectly with the creamy sauce.
3. Can I skip marinating the chicken?
While marination enhances flavor, you can skip it if short on time. Simply sauté the chicken with the same spices before adding it to the sauce.
Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
- Diet: Gluten Free
Description
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish featuring tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with aromatic spices. This recipe offers a delightful balance of flavors, making it a favorite in Indian cuisine.
Ingredients
Units
Scale
For the Chicken Marinade:
- 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 can (400 grams) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken:
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, salt, minced garlic, and grated ginger.
- Add the chicken pieces, ensuring they are well-coated with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
- Cook the Chicken:
- Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
- Add the marinated chicken pieces, discarding any excess marinade.
- Cook the chicken until lightly browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add ground cumin, garam masala, ground coriander, and chili powder. Stir well to combine and cook for another minute to toast the spices.
- Pour in the crushed tomatoes and stir to combine. Let the mixture simmer for 10 minutes, allowing the flavors to develop and the sauce to thicken slightly.
- Blend the Sauce:
- Carefully transfer the sauce to a blender and blend until smooth. Alternatively, use an immersion blender directly in the skillet.
- Return the blended sauce to the skillet over medium heat.
- Combine Chicken and Sauce:
- Add the cooked chicken pieces back into the skillet with the sauce.
- Stir in the heavy cream and sugar, mixing well to combine.
- Let the curry simmer for an additional 10 minutes, allowing the chicken to absorb the flavors and the sauce to reach the desired consistency.
- Taste and adjust seasoning with salt as needed.
- Serve:
- Garnish with freshly chopped cilantro.
- Serve hot with basmati rice or naan bread.
Notes
- For a richer flavor, you can add a tablespoon of butter to the sauce before serving.
- Adjust the level of spiciness by modifying the amount of chili powder according to your preference.
- To save time, you can use pre-cooked or leftover grilled chicken; simply add it to the sauce and simmer until heated through.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15
- Unsaturated Fat: 12
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg