Butter Chicken

Butter chicken, also known as Murgh Makhani, is a popular Indian dish loved for its rich and creamy sauce. The tender pieces of chicken are marinated in yogurt and spices, then cooked to perfection in a buttery, tomato-based sauce. This recipe brings the authentic flavors of Indian cuisine right to your kitchen, making it a favorite for special occasions or a comforting family meal.

Why Make This Recipe

Making butter chicken at home is not only enjoyable, but it also allows you to control the ingredients and flavors. You’ll create a dish that is flavorful and satisfying, and it pairs wonderfully with rice or naan. This recipe is easy to follow and can be prepared in just a few steps. Furthermore, it’s a perfect way to impress your family and friends with your cooking skills. Plus, who can resist a creamy, spiced sauce that wraps around delicious pieces of chicken?

How to Make Butter Chicken

Creating this scrumptious butter chicken involves a marinating process, cooking, and finally enjoying the dish with your favorite sides. Let’s dive into the details.

Ingredients:

2 boneless skinless chicken breasts (about 1.5 lb.)* ($6.25)
½ cup Greek yogurt ($0.74)
1 Tbsp lemon juice ($0.58)
1 tsp grated fresh ginger ($0.10)
2 garlic cloves, pressed ($0.08)
2 tsp garam masala ($0.20)
½ tsp smoked paprika ($0.05)
½ tsp turmeric powder ($0.05)
¾ tsp salt ($0.03)
2 Tbsp cooking oil ($0.08)
3 Tbsp butter ($0.37)
1 yellow onion, finely diced ($0.48)
2 garlic cloves, minced ($0.08)
1 tsp grated fresh ginger ($0.10)
2 tsp garam masala ($0.20)
½ tsp ground cumin ($0.05)
½ tsp smoked paprika ($0.05)
½ tsp salt ($0.02)
¼ tsp turmeric powder ($0.05)
1 15 oz. can tomato sauce ($1.00)
¼ cup water ($0.00)
⅓ cup heavy cream, room temperature ($0.35)

Directions:

Cut the chicken breasts into small ½ inch pieces. In a large bowl, combine the marinade ingredients: Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt. Mix these together until well combined.
Add the cut chicken pieces to the marinade and coat them evenly. Marinate in the refrigerator for at least 1 hour, or overnight for the best flavor. Remove the marinated chicken from the refrigerator 10 minutes before cooking.
Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides, about 8-10 minutes.
Remove the chicken from the skillet and cover it with foil. Set aside.
In the same skillet, reduce the heat to medium, add the butter, and let it melt. Then add the diced onion and sauté for about 4 minutes.
Add minced garlic, grated ginger, and remaining spices (garam masala, ground cumin, smoked paprika, salt, and turmeric). Stir and cook for 1 minute.
Pour in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
Stir in the heavy cream to combine with the sauce.
Add the cooked chicken back to the skillet, stirring to coat with the sauce. Simmer for an additional 2-3 minutes. Garnish with chopped cilantro and serve hot with cooked rice or naan bread.

How to Serve Butter Chicken

Butter chicken is ideally served over a bed of fluffy rice or alongside warm naan bread. You can also garnish the dish with fresh cilantro for an added touch of flavor. A side salad or raita can enhance the meal experience.

How to Store Butter Chicken

To store butter chicken, let it cool down completely. Place the leftovers in an airtight container and refrigerate. The dish can be safely stored for up to 3-4 days. To reheat, utilize the microwave or heat on the stove until warmed through.

Tips to Make Butter Chicken

For a spicier version, add some chili powder to the marinade.
Allow the chicken to marinate overnight for deeper flavors.
Use fresh spices for the best taste.
Feel free to add vegetables or serve it with steamed broccoli or peas.

Variation

You can substitute chicken with paneer or tofu for a vegetarian option. Alternatively, adding some spinach can give you a creamy saag butter chicken style.

FAQs

Can I use frozen chicken for this recipe?
Yes, just thaw it before marinating.
What if I don’t have garam masala?
You can make your own blend of spices using cumin, coriander, cardamom, and cinnamon.
Is there a gluten-free option for naan?
Yes, many stores offer gluten-free naan, or you can make homemade versions using gluten-free flour.

Enjoy the delightful journey of making butter chicken and savor each bite of this creamy and flavorful dish!

Butter Chicken

Butter chicken, also known as Murgh Makhani, is a popular Indian dish featuring marinated chicken in a rich and creamy tomato-based sauce, perfect for family meals or special occasions.

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Prep Time 1 10

Cook Time 20

Total Time 1 30

Course Dinner, Main Course

Cuisine Indian

Servings 4 servings

Calories 600 kcal

Ingredients

Marinade

1.5 lb 2 boneless skinless chicken breasts (about 1.5 lb.)
½ cup Greek yogurt
1 Tbsp lemon juice
1 tsp grated fresh ginger
2 cloves garlic, pressed
2 tsp garam masala
½ tsp smoked paprika
½ tsp turmeric powder
¾ tsp salt

Cooking Ingredients

2 Tbsp cooking oil
3 Tbsp butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tsp garam masala
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp turmeric powder
1 15 oz can tomato sauce
¼ cup water
⅓ cup heavy cream, room temperature

Instructions

Preparation

Cut the chicken breasts into small ½ inch pieces.
In a large bowl, combine the marinade ingredients: Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt. Mix these together until well combined.
Add the cut chicken pieces to the marinade and coat them evenly. Marinate in the refrigerator for at least 1 hour, or overnight for the best flavor. Remove the marinated chicken from the refrigerator 10 minutes before cooking.

Cooking

Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides, about 8-10 minutes.
Remove the chicken from the skillet and cover it with foil. Set aside.
In the same skillet, reduce the heat to medium, add the butter, and let it melt. Then add the diced onion and sauté for about 4 minutes.
Add minced garlic, grated ginger, and remaining spices (garam masala, ground cumin, smoked paprika, salt, and turmeric). Stir and cook for 1 minute.
Pour in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
Stir in the heavy cream to combine with the sauce.
Add the cooked chicken back to the skillet, stirring to coat with the sauce. Simmer for an additional 2-3 minutes. Garnish with chopped cilantro and serve hot with cooked rice or naan bread.