Butter Chicken (Murgh Makhani)

Experience the creamy, aromatic flavors of Indian cuisine with Butter Chicken, a beloved dish featuring tender chicken simmered in a rich tomato-based sauce infused with spices and finished with butter and cream. Perfect for a family dinner or a special occasion, this dish promises comfort and indulgence in every bite.

Ingredients

• 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 cups tomato puree
• 1/2 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon fenugreek leaves (kasuri methi)
• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken

   In a bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

2. Cook the Chicken

   Heat 1 tablespoon of butter in a large skillet over medium heat. Add marinated chicken and cook until lightly browned and almost cooked through. Remove and set aside.

3. Prepare the Sauce

   In the same skillet, melt the remaining butter. Add chopped onion and sauté until golden brown. Stir in cumin and coriander, cooking for 1 minute until fragrant. Add tomato puree and cook for 10–15 minutes, stirring occasionally, until the sauce thickens and the oil separates.

4. Combine and Simmer

   Return the chicken to the skillet. Add cream and fenugreek leaves, stirring to combine. Simmer on low heat for 10–15 minutes, allowing the chicken to fully absorb the flavors. Adjust salt and spice to taste.

5. Serve

   Garnish with fresh cilantro and serve hot.

Serving

Butter Chicken pairs beautifully with basmati rice, naan, or roti. Enjoy the luxurious, creamy texture and rich flavors that make this dish a staple of Indian cuisine.