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Indian Butter Chicken

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Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy curry made with tender chicken pieces simmered in a spiced tomato, butter, and cream sauce.

Ingredients

Scale
  • 500g boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 2 tbsp vegetable oil or ghee
  • 3 tbsp butter
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground fenugreek (optional)
  • 400g canned crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp salt (or to taste)
  • Fresh coriander leaves, for garnish

Instructions

  1. In a bowl, combine yogurt, lemon juice, 1 tsp garam masala, cumin, coriander, turmeric, and chili powder. Add chicken and marinate for at least 1 hour (overnight is best).
  2. Heat oil or ghee in a large skillet over medium heat. Add marinated chicken and cook until browned but not fully cooked through. Remove and set aside.
  3. In the same skillet, melt butter and add onions. Cook until softened and golden.
  4. Add garlic, ginger, remaining garam masala, and fenugreek. Cook for 1 minute until fragrant.
  5. Stir in crushed tomatoes and simmer for 10 minutes until thickened.
  6. Add cream and stir well, then return chicken to the pan. Simmer for 10–15 minutes until chicken is cooked through and sauce is rich and creamy.
  7. Season with salt and garnish with fresh coriander before serving.

Notes

  • For extra smoky flavor, grill the chicken before adding to the sauce.
  • Can be made with coconut cream for a dairy-free version.
  • Best served with naan or basmati rice.

Nutrition

Keywords: butter chicken, murgh makhani, indian curry, creamy chicken curry, chicken recipes

Find it online: https://zesticook.com/indian-butter-chicken/