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Butter Chicken

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This Butter Chicken (Murgh Makhani) is a rich, creamy, and flavorful Indian dish made with tender chicken cooked in a luscious tomato-based sauce with butter, cream, and aromatic spices. This restaurant-style butter chicken pairs perfectly with naan or basmati rice and is easy to make at home!

Ingredients

For the Chicken Marinade:

  • 1 ½ lbs boneless chicken thighs or breasts, cut into chunks
  • ½ cup yogurt
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder
  • ½ teaspoon salt

For the Butter Chicken Sauce:

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chili powder (for color and mild heat)
  • 1 ½ cups tomato puree
  • 1 tablespoon honey or sugar (optional, to balance acidity)
  • ¾ cup heavy cream
  • ½ teaspoon salt (adjust to taste)
  • Fresh cilantro, for garnish

Instructions

Marinate the Chicken:

  • In a bowl, mix chicken, yogurt, lemon juice, garlic, ginger, garam masala, turmeric, red chili powder, and salt.
  • Cover and marinate for at least 1 hour (or overnight for best flavor).

2. Cook the Chicken:

  • Heat a pan or grill over medium-high heat.
  • Cook the marinated chicken for 4–5 minutes per side until browned and cooked through. Set aside.

3. Prepare the Butter Chicken Sauce:

  • In the same pan, melt butter and sauté onions, garlic, and ginger until golden brown.
  • Stir in garam masala, cumin, coriander powder, and Kashmiri chili powder. Cook for 30 seconds until fragrant.
  • Add tomato puree and simmer for 10 minutes, stirring occasionally.
  • Blend the sauce using an immersion blender (or transfer to a blender for a smoother texture).

4. Finish the Dish:

  • Return the cooked chicken to the sauce.
  • Stir in heavy cream and let simmer for 5 minutes.
  • Taste and adjust seasoning if needed.

5. Garnish & Serve:

  • Sprinkle with fresh cilantro.
  • Serve hot with naan, roti, or basmati rice.

Notes

  • For a smoky flavor: Grill the chicken or cook it in a cast-iron skillet.
  • For extra richness: Add 1 tablespoon cashew paste to the sauce.
  • To make it spicier: Increase red chili powder or add chopped green chili.
  • Dairy-Free Option: Replace cream with coconut milk and butter with oil.

Find it online: https://avarecipe.com/butter-chicken/