Description
Make rich, restaurant-quality Butter Chicken (Murgh Makhani) quickly at home. This recipe delivers tender chicken in a creamy, flavorful tomato sauce perfect for a weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (15 ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine the chicken pieces with lemon juice, salt, turmeric, cumin, garam masala, paprika, and yogurt. Mix well and let it marinate for at least 15 minutes.
- Heat the oil or ghee in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until soft, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and chicken broth. Stir in the sugar and cayenne pepper, if using. Bring the sauce to a simmer.
- Return the cooked chicken to the skillet. Cover and cook for 10 minutes, allowing the chicken to finish cooking and absorb the sauce flavors.
- Stir in the heavy cream and butter until the butter melts and the sauce is smooth and creamy. Taste and adjust salt if needed.
- Simmer uncovered for 5 more minutes until the sauce thickens slightly.
- Garnish with fresh cilantro before serving over rice or with naan bread.
Notes
- For a smoother sauce, you can blend the sauce mixture with an immersion blender before adding the cream and butter.
- Use chicken thighs for extra tender results.
- If you prefer a less spicy dish, omit the cayenne pepper entirely.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 550
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
- Cholesterol: 110