Description
Rich, creamy, and full of aromatic spices this Butter Chicken (Murgh Makhani) is a classic Indian dish featuring tender chicken pieces simmered in a velvety tomato-butter sauce. Perfect with naan or basmati rice!
Ingredients
**For the Chicken Marinade:**
1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
**For the Sauce:**
3 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 (15 oz) can tomato sauce (or crushed tomatoes)
1 cup heavy cream (or coconut cream for dairy-free)
1 teaspoon sugar (optional, to balance acidity)
Salt, to taste
Fresh cilantro, for garnish
Instructions
1. In a large bowl, combine yogurt, lemon juice, and spices for the marinade. Add chicken pieces, coat well, and marinate for at least 1 hour (or overnight in the fridge).
2. Heat a large skillet or Dutch oven over medium-high heat. Add oil and cook marinated chicken in batches until lightly browned. Remove and set aside (chicken will finish cooking in the sauce).
3. In the same pan, melt butter. Add onion and sauté until golden brown.
4. Stir in garlic, ginger, garam masala, cumin, chili powder, and paprika. Cook for 30 seconds until fragrant.
5. Add tomato sauce and simmer for 10 minutes, stirring occasionally.
6. Reduce heat to low and stir in cream. Return chicken to the pan and simmer for another 10–15 minutes, until sauce thickens and chicken is fully cooked.
7. Taste and adjust seasoning with salt and sugar if needed.
8. Garnish with fresh cilantro and a drizzle of cream before serving.
Notes
For a smokier flavor, grill or broil the marinated chicken before adding it to the sauce.
Serve with garlic naan, steamed basmati rice, or jeera rice for a complete meal.
Can be made ahead — flavors deepen after a day in the fridge.
To make it lighter, substitute half-and-half or evaporated milk for cream.
- Prep Time: 15 mins (plus 1 hr marinating time)
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: butter chicken, murgh makhani, creamy tomato chicken, Indian curry, easy butter chicken recipe