Butter Chicken Recipe Indian
This authentic Indian butter chicken, or murgh makhani, is a rich and creamy dish, perfectly spiced with garam masala and kashmiri chili powder. It’s a popular choice for family dinners and special occasions.
Ingredients
- 2 lb 900 g boneless, skinless chicken thighs, cut into 1 1/2″ pieces
- 1/3 cup whole-milk yogurt
- 2 teaspoons grated garlic
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon ginger
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1 tablespoon garam masala
- 1 tablespoon kashmiri chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Fresh cilantro for garnish
Instructions
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the marinated chicken and cook until browned on all sides (5-6 minutes).
- Remove the chicken from the pan and set aside.
- Add 2 tablespoons of butter to the pan, let it melt, and sauté chopped onions until translucent.
- Add ginger and cook for 1 minute.
- Stir in the tomato sauce, heavy cream, sugar, and spices. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add the cooked chicken back into the pan and stir to coat with the sauce. Let it cook for 5 more minutes, until heated through.
- Serve the butter chicken hot, garnished with cilantro, alongside basmati rice or naan bread.
Notes
- Marinate the chicken for at least 20 minutes or up to 48 hours for better flavor absorption.
- You can substitute chicken breasts for thighs, though thighs are preferred for their flavor.
- To make it spicier, adjust the level of chili powder and spices to your taste.
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