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Indian

Butter Chicken (Murgh Makhani)

Butter Chicken, or Murgh Makhani, is a beloved Indian dish that masterfully balances rich, velvety tomato-based sauce with tender pieces of chicken. Its luxurious texture and aromatic spices make it perfect for special occasions or a comforting weeknight dinner. The dish is renowned for its creamy, buttery flavor that leaves a satisfying warmth on the palate.

Originating from the Mughlai cuisine of North India, Butter Chicken was believed to have been created by accident when leftover tandoori chicken was simmered in a spiced tomato gravy. Over time, it gained popularity worldwide due to its irresistible taste and the way it beautifully combines spices, butter, and cream into a luscious sauce. Today, it stands as a staple in Indian restaurants and home kitchens alike, delighting lovers of bold and comforting flavors.

Prep time: 40 minCook time: 25 minTotal time: 65 minCalories: 530 kcal

Chicken makhani.jpg by Flickr upload bot is licensed under CC BY-SA 2.0

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 4 tbsp butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 can (14 oz) tomato sauce or crushed tomatoes
  • 1 cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and a pinch of salt. Add chicken pieces and marinate for at least 30 minutes in the refrigerator.
  2. Preheat a large skillet or pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
  3. In the same pan, melt butter over medium heat. Add chopped onions and sauté until golden and soft, about 5 minutes.
  4. Add minced garlic and grated ginger; cook for another minute until fragrant.
  5. Pour in the tomato sauce and cook for 10 minutes, stirring occasionally, until it thickens slightly.
  6. Reduce heat to low and stir in heavy cream. Simmer gently to combine flavors, about 5 minutes.
  7. Return the cooked chicken to the sauce and simmer for an additional 5-7 minutes to meld the flavors.
  8. Taste and adjust salt or spice levels if needed. Garnish with chopped cilantro.
  9. Serve hot over basmati rice or naan bread.