Here’s a classic Butter Chicken (Murgh Makhani) recipe—rich, creamy, and full of aromatic spices 🍗🍛
Ingredients (Serves 4)
For the Chicken Marinade
- 1 lb (450 g) boneless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp red chili powder (adjust to taste)
- 1 tsp salt
For the Sauce
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1–2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 cup tomato puree
- 1 cup heavy cream
- Salt to taste
- Optional: 1–2 tsp sugar (balances acidity)
- Fresh cilantro, for garnish
Instructions
1. Marinate the chicken
- Mix chicken with yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, and salt.
- Cover and refrigerate at least 1 hour (overnight is best).
2. Cook the chicken
- Heat 1 tbsp butter and 1 tbsp oil in a skillet.
- Sear chicken pieces until lightly browned but not fully cooked. Remove and set aside.
3. Make the sauce
- In the same pan, add remaining butter. Sauté onion until golden.
- Add garlic and ginger; cook 1–2 minutes.
- Stir in coriander, cumin, turmeric, paprika, and garam masala; cook 30 seconds until fragrant.
- Add tomato puree and simmer 10 minutes, stirring occasionally.
4. Combine chicken and sauce
- Return chicken to the pan. Simmer 10–15 minutes until chicken is cooked through.
- Stir in heavy cream and adjust salt (and sugar if needed). Heat gently—do not boil.
5. Serve
- Garnish with fresh cilantro.
- Serve with steamed rice, naan, or roti.
Tips & Variations
- Grill chicken first: For smoky flavor, grill marinated chicken instead of pan-searing.
- Extra richness: Add a spoon of kasuri methi (dried fenugreek leaves) to the sauce.
- Spice level: Adjust red chili powder and paprika to taste.
- Creamier version: Replace half the cream with coconut milk for a subtle tropical twist.
If you want, I can give a “restaurant-style butter chicken” recipe with smoky tandoori chicken, ultra-creamy tomato sauce, and perfectly balanced spices—it tastes like it came straight from an Indian restaurant.
Do you want me to do that version?
