Description
Butter Chicken, also known as Murgh Makhani, is a dish that wraps you in warmth with its rich, creamy tomato sauce and tender, spiced chicken. Originating from India, this dish was created in the 1950s at the famous Moti Mahal restaurant in Delhi. The chefs stumbled upon the idea of simmering leftover tandoori chicken in a luscious tomato and butter sauce, and from there, a classic was born!
Today, Butter Chicken is one of the most beloved Indian dishes worldwide. Whether you’re craving a comforting meal on a cold evening or looking to impress guests with a restaurant-quality dish, this recipe delivers big on flavor while being incredibly easy to make at home.
This version skips the long marination time and slow cooking methods, making it perfect for a quick weeknight dinner. The result? A velvety, mildly spiced, and absolutely irresistible dish that pairs beautifully with warm naan or fluffy basmati rice.
Ingredients
For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons plain yogurt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ginger-garlic paste
- 1 tablespoon lemon juice
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon paprika (optional, for color)
- ½ teaspoon red chili powder (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon sugar (balances acidity)
- ½ cup heavy cream
- ¼ cup plain yogurt
- ½ cup water (or as needed for desired consistency)
- Salt to taste
- Fresh cilantro, for garnish
Instructions
In a bowl, mix the chicken with yogurt, turmeric, garam masala, cumin, coriander, salt, black pepper, ginger-garlic paste, and lemon juice. Let it sit for at least 15-20 minutes (or overnight for deeper flavor). If you’re short on time, even a quick marination will help infuse the chicken with spices.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken and cook until golden brown and fully cooked, about 6-8 minutes. You don’t need to cook it all the way through at this stage, as it will finish cooking in the sauce. Once done, transfer the chicken to a plate and set it aside.
In the same pan, melt 2 tablespoons of butter. Add chopped onions and sauté until soft and golden brown. Stir in the ginger-garlic paste and cumin seeds, cooking for another 30 seconds until fragrant.
Now, add coriander powder, garam masala, paprika, and red chili powder. Stir well and let the spices bloom for about 1 minute before pouring in the crushed tomatoes and sugar. Cook this mixture for 5-7 minutes, stirring occasionally until the tomatoes thicken and the oil starts separating from the sauce.
For an extra silky sauce, carefully transfer the mixture to a blender and blend until smooth. If you prefer a more rustic texture, you can skip this step.
Return the blended sauce to the pan and add the cooked chicken. Pour in the heavy cream, yogurt, and ½ cup water (adjust based on your desired consistency). Stir everything together and let it simmer for another 5-7 minutes until the flavors meld beautifully.
Taste and adjust salt or spice as needed. Garnish with freshly chopped cilantro and serve hot with warm naan or fragrant basmati rice.
Notes
- This dish tastes even better the next day as the flavors continue to develop!
- You can double the recipe and freeze portions for easy meal prep.