Indian Butter Chicken

A rich and creamy classic Indian dish bursting with bold flavors.

Indian Butter Chicken, also known as Murgh Makhani, is a beloved dish that combines tender chicken pieces with a creamy, spiced tomato-based sauce. This recipe is perfect for a cozy dinner and pairs beautifully with naan bread or basmati rice. With its vibrant flavors and velvety texture, this dish is a crowd-pleaser and surprisingly simple to make at home.

Ingredients

(Serves 4)

• For the Chicken Marinade:

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 1 cup plain yogurt

  • 2 tablespoons lemon juice

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • 1 teaspoon chili powder

  • 1/2 teaspoon salt

• For the Sauce:

  • 2 tablespoons unsalted butter

  • 1 tablespoon vegetable oil

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon grated ginger

  • 1 teaspoon garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder (adjust to taste)

  • 1/2 teaspoon ground turmeric

  • 1 can (14 ounces) tomato purée

  • 1/2 cup heavy cream or coconut cream

  • 1 teaspoon sugar (optional)

  • Salt to taste

• For Garnish:

  • 2 tablespoons fresh cilantro, chopped

  • 1 tablespoon unsalted butter (optional, for a finishing touch)

Cooking Tools Needed

• Large mixing bowl

• Non-stick skillet or heavy-bottomed pan

• Tongs or spatula

• Medium saucepan

• Measuring spoons and cups

Instructions

1. Marinate the Chicken:

   • In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, and all the spices listed for the marinade.

   • Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.

2. Cook the Chicken:

   • Heat a non-stick skillet over medium-high heat and add a tablespoon of oil.

   • Cook the marinated chicken pieces in batches for 4-5 minutes, until slightly charred and cooked through. Set aside.

3. Prepare the Sauce:

   • In the same skillet, melt butter and add the oil. Sauté the onions until golden brown.

   • Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

   • Stir in garam masala, cumin, chili powder, and turmeric, cooking for another 30 seconds to toast the spices.

   • Add tomato purée and cook for 8-10 minutes, stirring occasionally, until the sauce thickens and deepens in color.

4. Finish the Sauce:

   • Stir in heavy cream or coconut cream and sugar (if using). Simmer for 2-3 minutes.

   • Add the cooked chicken to the sauce and stir to coat. Simmer for another 5 minutes to meld the flavors.

5. Garnish and Serve:

   • Finish with a dollop of butter and garnish with fresh cilantro.

   • Serve hot with naan bread, basmati rice, or both.

Tips for Perfect Butter Chicken

• Marinate Longer: For the most tender and flavorful chicken, marinate for at least 4 hours or overnight.

• Adjust the Spice Level: Add more or less chili powder based on your preference for heat.

• Use Fresh Ingredients: Fresh ginger, garlic, and spices make all the difference in flavor.

Food Pairing Suggestions

Pair this Indian Butter Chicken with:

• Warm garlic naan or plain roti.

• Steamed basmati rice or cumin rice.

• A cooling cucumber raita or a crisp green salad.

Enjoy this rich, creamy, and irresistibly delicious Indian classic right from your own kitchen!