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Prep Time1 hr (plus marinating time)
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Cook Time30 MIns
Indian Butter Chicken, or “Murgh Makhani,” is a beloved dish known for its creamy, mildly spiced tomato-based sauce and tender marinated chicken. This recipe includes a yogurt marinade for extra flavor and a buttery sauce infused with spices, making it perfect for pairing with basmati rice or naan bread.
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Ingredients
For the Chicken Marinade
Boneless chicken thighs, cut into bite-sized pieces
Plain yogurt
Lemon juice
Ground turmeric
Ground cumin
Ground coriander
Garam masala
Chili powder
Garlic, minced
Ginger, grated
For the Butter Chicken Sauce:
Unsalted butter
Large onion, finely chopped
Garlic, minced
Ginger, grated
Ground cumin
Ground coriander
Ground turmeric
Garam masala
Chili powder
Tomatoes, pureed
Cashews
Heavy cream
Salt, to taste
Fresh coriander (cilantro) leaves, for garnish
Nutrition
Per serving
- Daily Value*
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Calories450 kcal
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Protein25 g
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Carbohydrates20 g
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Fat30 g
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Fiber3 g
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Sugar8 g
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Sodium600 mg
Instructions
In a bowl, combine yogurt, lemon juice, turmeric, cumin, coriander, garam masala, chili powder, garlic, and ginger. Add chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
Heat a grill pan or large skillet over medium-high heat and lightly oil the surface. Add the marinated chicken and cook for 5–7 minutes until fully cooked and slightly charred. Remove from heat and set aside.
In a large pot, melt butter over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Add salt, garlic and ginger, cooking for an additional 2 minutes until fragrant. Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1–2 minutes, stirring constantly.
Add pureed tomatoes to the pot and stir to combine with the spices. Simmer for 15 minutes to let the flavors develop.
Remove the sauce from heat and blend until smooth, either in a blender or with an immersion blender. Return the sauce to the pot, reduce heat to low, and stir in heavy cream. Season with salt to taste.
Garnish with fresh coriander leaves and serve warm with basmati rice or naan.
Tips and Substitutions
- Substitute coconut cream for a rich, dairy-free version.
- No garam masala? Use a blend of cumin, coriander, cinnamon, cloves, and nutmeg.
- Best served with steamed basmati rice or warm naan bread.
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