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Authentic Butter Chicken

A spoonful of creamy, orange Butter Chicken with visible spices and tender chicken pieces.
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A classic Murgh Makhani recipe featuring tender, marinated chicken simmered in a rich, buttery tomato-cream sauce with aromatic spices. Perfect for a comforting meal at home.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (or to taste)
  • 1 tsp salt
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 (28 ounce) can crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tsp sugar
  • 1/2 tsp salt, or to taste
  • 2 tbsp kasuri methi (dried fenugreek leaves), crushed
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan, for serving

Instructions

  1. In a bowl, combine chicken pieces with yogurt, lemon juice, 1 tbsp ginger, 4 minced garlic cloves, 1 tsp garam masala, 1 tsp cumin, 1 tsp paprika, turmeric, 1/2 tsp cayenne, and 1 tsp salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Melt 2 tbsp butter in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add the chopped onion to the same skillet and cook until softened and lightly browned, about 5-7 minutes. Add 2 minced garlic cloves and 1 tbsp ginger and cook for 1 minute more until fragrant.
  4. Stir in the crushed tomatoes, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp paprika, and 1/4 tsp cayenne. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. Return the chicken to the skillet. Stir in the heavy cream (or coconut milk), sugar, and 1/2 tsp salt. Bring to a gentle simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  6. Stir in the crushed kasuri methi. Taste and adjust seasoning if needed.
  7. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

  • For a milder spice level suitable for children, reduce or omit the cayenne pepper.
  • If you cannot find kasuri methi, you can omit it, but it adds a unique flavor.
  • For a dairy-free version, use full-fat coconut milk instead of heavy cream.
  • Marinate the chicken for longer periods for deeper flavor.
  • This dish pairs perfectly with fluffy basmati rice or warm naan bread.

Nutrition

Find it online: https://blissbatter.com/butter-chicken-recipe-murgh-makhani/