Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish that combines tender chicken pieces with a creamy, spiced tomato sauce. This recipe brings out the rich flavors characteristic of traditional Indian cuisine and makes a great centerpiece for a hearty meal. The chicken is beautifully marinated, and the sauce is rich and buttery, perfect to be served with rice or naan.

Ingredients

For the Chicken Marinade:

🐔 4 chicken breasts, cut into bite-sized pieces
🌶️ 1 tablespoon garam masala
🧂 1/2 tablespoon salt
🌶️ 1 teaspoon Kashmiri chili pepper
🌿 1 teaspoon cumin
🌿 1 teaspoon coriander
🌿 1/2 teaspoon turmeric
🌶️ 1 teaspoon black pepper
🍋 Juice from 1/2 lemon
🥛 1/2 cup plain yogurt
🧈 2 tablespoons butter (for cooking)

For the Sauce:

🧅 2 onions, diced
🍅 2 large tomatoes, diced
🧄 3 cloves of garlic, minced
🥄 1 tablespoon ginger, minced
🌶️ 1 tablespoon garam masala
🌶️ 1 tablespoon paprika
🌶️ 1 teaspoon Kashmiri chili powder
🌿 1 teaspoon coriander
🌿 1 teaspoon cumin
🧂 1/2 tablespoon salt
🥛 1 cup heavy cream
💧 1 1/2 cups water
🧈 3 tablespoons butter
🍅 1 6 oz can of tomato paste

Instructions

1- Marinate the Chicken:

• In a mixing bowl, combine the chicken pieces with garam masala, salt, Kashmiri chili pepper, cumin, coriander, turmeric, black pepper, lemon juice, and yogurt. Mix well and marinate for at least 2 hours or overnight for best results.

2- Cook the Chicken:

• In a large pan, melt 2 tablespoons of butter over medium heat. Add the marinated chicken pieces and cook for about 10 minutes, until lightly browned. Remove the chicken from the pan and set aside.

3- Prepare the Sauce:

• To the same pan, add 2 more tablespoons of butter. Sauté the diced onions, ginger, and garlic until softened.
• Stir in the diced tomatoes and tomato paste, cooking for about 3–4 minutes.
• Transfer the mixture to a blender or food processor, and blend until smooth.
• Return the smooth sauce to the pan, and add 1 more tablespoon of butter and all the spices: garam masala, paprika, Kashmiri chili powder, coriander, cumin, and salt. Mix well.

4- Simmer the Sauce:

• Pour in the water and heavy cream, stirring until combined. Add the browned chicken back into the pan, ensuring each piece is coated in the sauce.
• Cover and let simmer on medium to low heat for about 10 minutes.

5- Serve:

• Once cooked, serve the butter chicken hot with a side of rice or naan and enjoy the rich, creamy flavors.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes (marination time excluded)
Servings: 4
Calories per Serving: Approx. 550 kcal
Protein: 35g
Fat: 35g
Carbohydrates: 26g
Equipment: Mixing bowls, large pan, blender/food processor

Cooking Tips

• For extra creaminess, add more butter and cream as desired.
• If you like it spicier, adjust the chili powder to taste.

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Butter Chicken (Murgh Makhani)