Butter Chicken (Murgh Makhani) Recipe
Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful dish that’s loved worldwide. Tender chicken is cooked in a buttery, spiced tomato sauce that’s smooth and delicious. It’s a classic Indian dish that’s perfect for dinner, whether you’re serving it with rice, naan, or roti. This recipe is simple, satisfying, and sure to be a family favorite.
Equipment
- Large skillet or heavy-bottomed pan
- Mixing bowl for marinating the chicken
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Blender (if you want a smooth sauce)
Ingredients
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 tbsp butter (unsalted)
- 1 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 cups canned crushed tomatoes (or fresh pureed tomatoes)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup water or chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp sugar (to balance acidity)
- Salt, to taste
- 2 tbsp fresh cilantro (chopped, for garnish)
Instructions
- In a large bowl, combine yogurt, turmeric, cumin, coriander, paprika, chili powder, salt, lemon juice, garlic, and ginger.
- Add the chicken pieces to the marinade, ensuring each piece is coated.
- Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Add the marinated chicken (shaking off excess marinade) and cook for 4-5 minutes on each side until lightly browned. It doesn’t need to be fully cooked, as it will finish cooking in the sauce. Remove chicken from the pan and set aside.
- In the same skillet, add 2 tbsp butter. Once melted, add the chopped onions. Sauté for 3-4 minutes until soft and golden.
- Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add cumin, coriander, garam masala, chili powder, and sugar. Stir well to coat the onions in the spices.
- Pour in the crushed tomatoes and stir. Let it simmer for 5-7 minutes. If you want a smooth sauce, blend it using a blender or immersion blender.
- Add heavy cream (or coconut milk), water (or chicken broth), and salt. Stir and bring to a gentle simmer.
- Return the cooked chicken to the sauce. Simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
- Taste and adjust seasonings, adding more salt or spices as needed.
- Serve hot, garnished with fresh cilantro. Serve with steamed rice, naan, or roti.