Description
Butter Chicken, or “Murgh Makhani,” is a classic Indian dish made with tender chicken simmered in a rich, creamy tomato-based sauce infused with warm spices. Perfectly balanced with a hint of sweetness and tanginess, this dish is best enjoyed with naan or steamed basmati rice. A comforting meal for any occasion!
Ingredients
Units
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For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- Salt, to taste
For the Butter Chicken Sauce:
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tsp garam masala
- 1 cup tomato puree (or passata)
- 1/2 cup heavy cream
- 1 tsp sugar
- Salt, to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken:
- In a bowl, combine all the marinade ingredients. Add the chicken and mix well to coat.
- Cover and refrigerate for at least 1 hour or overnight for best results.
- Cook the Chicken:
- Heat a large skillet or grill pan over medium heat. Cook the marinated chicken in batches until browned and fully cooked, about 5-7 minutes per batch. Set aside.
- Make the Sauce:
- In the same skillet, heat butter and oil over medium heat. Add the onion and sauté until soft and golden brown, about 5 minutes.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, chili powder, and garam masala. Cook for 1 minute to release the spices’ aroma.
- Add the tomato puree and sugar. Simmer for 10 minutes, stirring occasionally.
- Combine and Simmer:
- Stir in the cooked chicken. Simmer for 5 minutes to allow the flavors to meld.
- Reduce the heat and stir in the heavy cream. Cook for another 2-3 minutes, adjusting seasoning with salt as needed.
- Serve:
- Garnish with fresh cilantro and serve hot with naan or steamed rice.
Notes
- For extra smoky flavor, grill the chicken over charcoal before adding it to the sauce.
- Adjust the spice level by modifying the amount of chili powder.
- Substitute coconut cream for heavy cream for a dairy-free option.