Butter chicken, or Murgh Makhani, is a beloved Indian dish known for its rich, creamy tomato-based sauce and tender, spiced meat. It’s a perfect blend of fragrant spices and indulgent textures, making it a favorite worldwide. Whether served with fluffy naan or steaming basmati rice, this comforting dish is guaranteed to delight your taste buds. Follow this simple recipe to bring the flavors of your favorite Indian restaurant to your home kitchen!
Preparation time ⏰:
Total Time: 1 hour 40 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken thighs, cubed
- 1/2 cup (120ml) plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt to taste
For the Butter chicken Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup (240ml) tomato puree
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) water or chicken broth
- Salt to taste
For butter chicken Garnish:
- Fresh cilantro leaves, chopped
- A dollop of cream
Nutritional Information (per serving):
Calories: 360 kcal
Protein: 27g
Fat: 10g
Carbohydrates: 23g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Marinate the Chicken:
- Combine the yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, and salt in a bowl. Mix thoroughly with the meat pieces, ensuring they are well coated, and let them marinate for at least 1 hour (preferably overnight) in the refrigerator.
Cook the Chicken:
- Heat a grill pan or skillet over medium-high heat. Cook the marinated meat pieces for 3-4 minutes on each side until lightly charred and almost cooked through. Remove and set aside.
Make the butter chicken Sauce:
- In a large skillet, heat butter and oil over medium heat. Add the chopped onion and sauté until golden brown then garlic and ginger and cook until fragrant.
- Stir in coriander, cumin, paprika, garam masala, and chili powder. Cook for 1-2 minutes to toast the spices.
Simmer the butter chicken Sauce:
- Pour the tomato puree and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Incorporate the cream and water or chicken broth into the mixture. Season with salt.
Combine the Chicken and Sauce:
- Put the cooked meat to the sauce and simmer for 10-12 minutes.
Serve butter chicken:
- Garnish with fresh cilantro and serve hot with naan or steamed basmati rice.
Serving Tip 💡:
Serve the meal with warm garlic naan or fluffy basmati rice. For a complete meal, pair it with a simple cucumber raita or a side of tangy pickled onions to balance the rich flavors of the dish.
