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Butter Chicken Recipe
Sofia

Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish made with tender pieces of chicken simmered in a creamy tomato-based sauce. It's mildly spiced, rich in flavor, and best served with naan or basmati rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade:
  • 1 lb 450g boneless chicken thighs or breasts, cubed
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • Salt to taste
For the Sauce:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1½ cups tomato puree or crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon paprika or Kashmiri chili powder for color
  • ½ cup heavy cream
  • 1 tablespoon honey or sugar optional
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

Marinate the Chicken:
  1. In a bowl, combine all marinade ingredients with the chicken. Cover and refrigerate for at least 30 minutes or up to overnight.
Cook the Chicken:
  1. In a skillet or grill pan, heat a bit of oil. Cook marinated chicken over medium heat until browned and just cooked through. Set aside.
Make the Sauce:
  1. In a large pan, heat butter and oil. Add chopped onions and sauté until golden.
  2. Add garlic and ginger; cook for another minute.
Simmer the Tomato Base:
  1. Stir in tomato puree, cumin, garam masala, paprika, and salt.
  2. Simmer for 10–15 minutes until thickened and oil begins to separate.
Blend (Optional):
  1. For a smoother sauce, use an immersion blender or carefully blend and return to the pan.
Finish the Dish:
  1. Add cooked chicken, cream, and honey. Simmer for 5–7 minutes until creamy and flavorful.
Garnish and Serve:
  1. Garnish with fresh cilantro and an extra drizzle of cream or butter.
  2. Serve hot with naan, roti, or steamed basmati rice.

Notes

  • You can use coconut milk instead of cream for a dairy-free version.
  • For deeper flavor, grill or broil the marinated chicken before adding to the sauce.
  • Adjust chili levels to your spice preference.