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Butter Chicken Portrait

Creamy Butter Chicken - Murgh Makhani

Butter Chicken, or Murgh Makhani, is a beloved Indian dish that has won hearts worldwide. Originating from the kitchens of Delhi, this dish is known for its rich, creamy tomato-based sauce and tender, marinated chicken. The combination of aromatic spices, butter, and cream creates a symphony of flavors that is both comforting and indulgent. Making Butter Chicken at home is easier than you think, and the result is a dish that rivals any restaurant version. Let’s dive into this delicious recipe!
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Course: Main Course
Cuisine: Indian
Keyword: Butter Chicken, Murgh Makhani
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 4
Calories: 420kcal

Equipment

Chopping Board
Chef's Knife
Heatproof Bowl
Skillet

Ingredients

For the Chicken Marinade:

  • 2 lbs 900g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 4 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt

For the Sauce:

  • 2 tbsp butter
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 can 14 oz crushed tomatoes
  • 1 cup heavy cream
  • Salt to taste
  • Fresh cilantro chopped (for garnish)

Instructions

  • Marinate the Chicken: In a bowl, combine chicken with yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover, and marinate for 1 hour (or overnight).
  • Cook the Chicken: Heat butter in a large skillet. Cook the chicken until browned. Set aside.
  • Prepare the Sauce: In the same skillet, sauté onions until golden. Add garlic, ginger, and spices. Cook for 1-2 minutes. Stir in crushed tomatoes and cook for 5-7 minutes.
  • Simmer the Chicken: Add chicken and cream. Simmer for 15-20 minutes until chicken is cooked through.
  • Garnish and Serve: Stir in cilantro and serve with rice or naan.

Notes

  • Spice Level: Adjust the chili powder to suit your taste.
  • Make Ahead: The curry tastes even better the next day as the flavors develop.
  • Freezing: Freeze in an airtight container for up to 3 months.

Nutrition

Calories: 420kcal | Carbohydrates: 10g | Protein: 35g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 550mg | Potassium: 500mg | Fiber: 2g | Sugar: 6g