Description
Indian Butter Chicken (Murgh Makhani) is a rich and creamy dish featuring tender chicken in a velvety tomato-based sauce infused with aromatic spices. This beloved North Indian curry pairs perfectly with naan or rice, making it a must-try for lovers of Indian cuisine.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
For the Butter Chicken Sauce:
- 3 tablespoons butter or ghee
- 1 onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon paprika (for color)
- 2 cups tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (for garnish)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, and salt.
- Add the chicken pieces and coat evenly.
- Cover and refrigerate for at least 1 hour (preferably overnight for deeper flavor).
Step 2: Cook the Chicken 4. Heat a grill pan or skillet over medium-high heat. 5. Lightly oil the pan and cook the chicken until lightly charred and almost cooked through (about 5-7 minutes per side). Set aside.
Step 3: Prepare the Sauce 6. In a large pan, melt the butter over medium heat. 7. Add the chopped onion and cook until soft and golden brown. 8. Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant. 9. Add cumin, coriander, garam masala, chili powder, and paprika. Stir well. 10. Pour in the tomato puree, mix well, and let it simmer for 10-15 minutes. 11. Stir in heavy cream and sugar, cooking for another 5 minutes until the sauce thickens.
Step 4: Combine and Serve 12. Add the cooked chicken to the sauce and simmer for 10 minutes, allowing the flavors to meld. 13. Adjust seasoning as needed. 14. Garnish with chopped cilantro and serve hot with naan or rice.
Notes
- Dairy-Free: Use coconut milk instead of cream and dairy-free butter.
- Extra Spicy: Increase the chili powder or add fresh green chilies.
- Milder Version: Reduce the spice quantities and add extra cream.
- Smoky Flavor: Use smoked paprika or the dhungar method (charcoal smoke infusion).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering, grilling
- Cuisine: indian
Keywords: Butter Chicken Recipe Murgh Makhani Indian Curry Creamy Chicken Curry Best Butter Chicken Recipe