Description
Creamy Butter Chicken (Murgh Makhani)
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp chili powder
1 tsp ground cumin
Salt to taste
For the Sauce:
2 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
1 cup tomato puree
1/2 cup heavy cream
1 tsp ground coriander
1 tsp paprika
1/2 tsp sugar
Salt to taste
Fresh cilantro (for garnish)
Directions
Marinate the chicken: In a bowl, combine yogurt, garam masala, turmeric, chili powder, cumin, and salt. Add the chicken pieces, mix well, and marinate for at least 30 minutes (or up to overnight).
Cook the chicken: Heat a skillet over medium heat with a drizzle of oil. Cook the marinated chicken for 5-6 minutes until lightly browned. Remove and set aside.
Prepare the sauce: In the same skillet, melt butter and sauté onions until golden (about 4-5 minutes). Add garlic and ginger, cooking until fragrant.
Simmer the sauce: Stir in tomato puree, coriander, paprika, sugar, and salt. Cook for 5-7 minutes, allowing the flavors to meld. Add heavy cream and stir to create a rich, creamy sauce.
Combine: Return the chicken to the skillet, coating it in the sauce. Simmer for 10 minutes until the chicken is fully cooked and tender.
Serve: Garnish with fresh cilantro and serve with basmati rice or naan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect Butter Chicken. After marinating the chicken for at least 30 minutes, heat a tablespoon of neutral oil in a large skillet over medium-high heat. Cook the chicken in a single layer, ensuring you get a good sear without crowding the pan. Remove the chicken and set aside. For the sauce, melt the butter in the same skillet over medium heat. Add the finely chopped onions and cook, stirring frequently, until they are deeply golden and caramelized—this builds the flavor base. Add the garlic and ginger, cooking for just 30 seconds until aromatic to avoid burning. Stir in the tomato puree and all dry spices (coriander, paprika, sugar, salt), and let the mixture simmer and thicken for a full 5-7 minutes. Finally, reduce the heat to low, stir in the heavy cream, add the chicken back with any accumulated juices, and simmer gently for 10 minutes to finish cooking the chicken and let the sauce infuse.
Serving Suggestions
Butter Chicken is best served with sides that complement its rich, creamy sauce. Fluffy basmati rice or jeera rice is a classic choice for soaking up the sauce. Warm, buttery naan or garlic roti is essential for scooping. For a complete meal, add a fresh, crisp side like a cucumber raita, a simple onion salad with lemon, or a light lentil dal. A sprinkle of fresh cilantro and a dollop of extra cream make for a beautiful garnish.
How-to Summary
To make Butter Chicken: 1) Marinate chicken pieces in spiced yogurt. 2) Sear the chicken until browned and set aside. 3) In the same pan, make a sauce by sautéing onions, garlic, and ginger in butter, then adding tomato puree and spices. 4) Finish the sauce with heavy cream, then return the chicken to simmer until cooked through. Garnish and serve with rice or bread.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but thighs are recommended for their higher fat content, which keeps them juicy during simmering. If using breasts, reduce the final simmering time to 5-7 minutes to prevent dryness.
How can I make this dish less spicy? Omit the chili powder in the marinade and use sweet paprika instead of hot paprika in the sauce. The dish will remain flavorful without the heat.
Can I make Butter Chicken ahead of time? Absolutely. In fact, the flavors deepen overnight. Prepare the dish completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if needed.
What can I substitute for heavy cream? For a lighter version, full-fat coconut milk is an excellent dairy-free alternative that maintains creaminess. Cashew cream (soaked cashews blended with water) is another rich, traditional option.
My sauce is too thin. How can I thicken it? Let it simmer uncovered for a few extra minutes to reduce. Alternatively, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, stir it into the simmering sauce, and cook for 1-2 minutes until thickened.
Common Mistakes to Avoid
- Rushing the Onions: Not caramelizing the onions fully results in a less flavorful sauce. Take the time to cook them until golden brown.
- Overcooking the Garlic & Ginger: Adding them to very hot oil can cause them to burn in seconds, creating a bitter taste. Ensure the heat is medium, and cook just until fragrant.
- Simmering on High Heat After Adding Cream: High heat can cause the dairy to curdle or separate. Always add cream when the heat is low and simmer gently.
- Using Cold Marinade on Hot Chicken: Ensure your marinated chicken is close to room temperature before adding it to the hot pan to promote even cooking.
Conclusion
Mastering this classic Butter Chicken recipe is about understanding the balance of spices and the technique of building layers of flavor. By following this enhanced guide, avoiding common pitfalls, and using the provided serving tips, you can create an authentic, restaurant-quality Murgh Makhani at home. This rich, comforting dish is sure to become a cherished favorite for weeknight dinners and special occasions alike.