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Butter Chicken (Murgh Makhani)

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A rich and creamy Indian dish made with marinated chicken cooked in a spiced tomato sauce with butter and cream.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 2 tablespoons butter
  • 2 tablespoons tomato puree
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Fresh cilantro, for garnish

Instructions

  1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the chicken and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
  3. In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly.
  5. Stir in the diced tomatoes, butter, tomato puree, and chicken broth. Bring the mixture to a simmer.
  6. Reduce the heat to low and let the sauce simmer, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
  7. Stir in the heavy cream and cook for an additional 2-3 minutes or until the sauce coats the back of a spoon.
  8. Add the cooked chicken back into the sauce and simmer until the chicken is fully coated.
  9. Season with salt to taste, then serve hot, garnished with cilantro.

Notes

Butter Chicken is best served with basmati rice or naan bread. For a richer flavor, use more butter or add a splash of cream towards the end of cooking.

Nutrition

Find it online: https://www.receipster.com/butter-chicken-recipe/

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