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Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that’s a staple of Indian cuisine. Made with tender chicken simmered in a buttery tomato sauce, this recipe is packed with bold flavors and aromatic spices. It’s perfect for pairing with naan or rice for an unforgettable meal.
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Equipment

  • Large mixing bowl
  • Skillet or heavy-bottomed pan
  • Measuring spoons and cups
  • Blender or immersion blender
  • Spatula

Ingredients
  

  • For the Chicken Marinade:
  • 1 1/2 pounds chicken breast or thighs cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • For the Butter Sauce:
  • 3 tablespoons unsalted butter
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon ginger paste
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder adjust for spice level
  • 2 cups canned tomato purée
  • 1/2 cup heavy cream
  • 1 tablespoon sugar optional, to balance acidity
  • Salt to taste
  • 1/4 cup water or chicken broth if needed for thinning
  • For Garnish:
  • Fresh cilantro chopped
  • Additional butter or cream for drizzling optional

Instructions
 

  • Marinate the Chicken:
  • In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric, chili powder, garam masala, cumin, salt, and lemon juice.
  • Add the chicken pieces and coat evenly. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
  • Cook the Chicken:
  • Heat a skillet over medium heat and add a drizzle of oil or butter.
  • Cook the marinated chicken pieces until browned and partially cooked through (about 3-4 minutes per side). Remove from the pan and set aside.
  • Make the Butter Sauce:
  • In the same skillet, melt the butter and sauté the onion until soft and golden.
  • Add the garlic, ginger paste, coriander, cumin, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.
  • Stir in the tomato purée and cook for 5-7 minutes until the sauce thickens slightly.
  • Add the heavy cream, sugar (if using), and salt to taste. Stir well to combine.
  • Simmer the Chicken:
  • Return the chicken to the pan, coating it in the sauce.
  • Simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thick and creamy.
  • Serve:
  • Garnish with fresh cilantro and a drizzle of cream or butter, if desired.
  • Serve hot with naan, basmati rice, or your favorite side dish.