Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful Indian dish that has won hearts worldwide. Paired with soft, fluffy naan bread, this comforting combination is perfect for a cozy dinner or when you want to impress guests with a restaurant-style meal at home. This recipe is beginner-friendly yet packed with authentic flavors that will leave everyone asking for seconds!
Preparation time ⏰:
Total time: 1 hour 30 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Chicken Marinade:
- 500g (1 lb) chicken (boneless, skinless thighs or breasts), cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
For the Sauce to Chicken:
- 2 tbsp ghee or unsalted butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 cup tomato puree
- 1 tsp garam masala
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- 1/2 cup heavy cream
For the Naan Bread to Chicken:
- 2 cups all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup plain yogurt
- 1/4 cup milk
- Melted butter or ghee for brushing
For Chicken Garnish:
- Fresh parsley leaves
Nutritional Information (per serving):
Calories: 500 kcal
Protein: 26g
Fat: 28g
Carbohydrates: 27g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
For the Butter Chicken:
- In a bowl, marinate the chicken with yogurt, lemon juice, turmeric, chili powder, cumin, and coriander. Let it rest for at least 30 minutes, preferably overnight in the refrigerator.
- Heat the ghee or butter in a large skillet over medium heat. Add the onions, garlic, and ginger, sautéing until golden and fragrant.
- Add the tomato puree, garam masala, sugar, and salt. Simmer for 10 minutes, stirring occasionally.
- Stir in the cream and cook for another 5 minutes until the sauce thickens.
- In a separate pan, cook the marinated chicken until slightly charred and cooked through, then add it to the sauce. Let everything simmer together for 10 minutes.
- Garnish with fresh cilantro before serving.
For the Naan Bread to Chicken:
- In a mixing bowl, combine the flour, sugar, salt, and baking powder. Gradually add the yogurt and milk, mixing until it forms a soft dough.
- Knead the dough on a floured surface for 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
- Divide the dough into 8 equal portions. Roll each piece into an oval or circle about 1/4 inch thick.
- Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes per side until puffed and slightly browned. Brush with melted butter or ghee before serving.
Serving Tip 💡:
Serve Butter Chicken hot, paired with warm naan bread. Add a side of steamed basmati rice or a crisp cucumber salad for a complete meal. A dollop of yogurt or a squeeze of lemon juice can elevate the flavors even more.
