Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish that combines tender chicken pieces with a creamy, spiced tomato sauce. This recipe brings out the rich flavors characteristic of traditional Indian cuisine and makes a great centerpiece for a hearty meal. The chicken is beautifully marinated, and the sauce is rich and buttery, perfect to be served with rice or naan.

Ingredients

For the Chicken Marinade:

🐔 4 chicken breasts, cut into bite-sized pieces
🌶️ 1 tablespoon garam masala
🧂 1/2 tablespoon salt
🌶️ 1 teaspoon Kashmiri chili pepper
🌿 1 teaspoon cumin
🌿 1 teaspoon coriander
🌿 1/2 teaspoon turmeric
🌶️ 1 teaspoon black pepper
🍋 Juice from 1/2 lemon
🥛 1/2 cup plain yogurt
🧈 2 tablespoons butter (for cooking)

For the Sauce:

🧅 2 onions, diced
🍅 2 large tomatoes, diced
🧄 3 cloves of garlic, minced
🥄 1 tablespoon ginger, minced
🌶️ 1 tablespoon garam masala
🌶️ 1 tablespoon paprika
🌶️ 1 teaspoon Kashmiri chili powder
🌿 1 teaspoon coriander
🌿 1 teaspoon cumin
🧂 1/2 tablespoon salt
🥛 1 cup heavy cream
💧 1 1/2 cups water
🧈 3 tablespoons butter
🍅 1 6 oz can of tomato paste

Instructions

1- Marinate the Chicken:

In a mixing bowl, combine the chicken pieces with garam masala, salt, Kashmiri chili pepper, cumin, coriander, turmeric, black pepper, lemon juice, and yogurt. Mix well and marinate for at least 2 hours or overnight for best results.

2- Cook the Chicken:

In a large pan, melt 2 tablespoons of butter over medium heat. Add the marinated chicken pieces and cook for about 10 minutes, until lightly browned. Remove the chicken from the pan and set aside.

3- Prepare the Sauce:

To the same pan, add 2 more tablespoons of butter. Sauté the diced onions, ginger, and garlic until softened.
Stir in the diced tomatoes and tomato paste, cooking for about 3–4 minutes.
Transfer the mixture to a blender or food processor, and blend until smooth.
Return the smooth sauce to the pan, and add 1 more tablespoon of butter and all the spices: garam masala, paprika, Kashmiri chili powder, coriander, cumin, and salt. Mix well.

4- Simmer the Sauce:

Pour in the water and heavy cream, stirring until combined. Add the browned chicken back into the pan, ensuring each piece is coated in the sauce.
Cover and let simmer on medium to low heat for about 10 minutes.

5- Serve:

Once cooked, serve the butter chicken hot with a side of rice or naan and enjoy the rich, creamy flavors.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes (marination time excluded)
Servings: 4
Calories per Serving: Approx. 550 kcal
Protein: 35g
Fat: 35g
Carbohydrates: 26g
Equipment: Mixing bowls, large pan, blender/food processor