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Easy Butter Chicken Recipe (Murgh Makhani)

This authentic Indian Butter Chicken recipe is creamy, flavorful, and surprisingly easy to make at home. Juicy, marinated chicken is simmered in a spiced tomato-butter sauce and finished with cream for a comforting dish that pairs perfectly with naan or basmati rice. Restaurant-quality results in under an hour!
Prep Time 10 minutes
Cook Time 30 minutes
Marinate 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indian

Ingredients
  

For the Marinade:
  • 750 g boneless chicken thighs/breasts, cut into pieces
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp chilli/cayenne powder, optional
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp cumin powder
  • Sea salt, to taste
For the Sauce:
  • 2 tbsp butter or ghee or cooking oil
  • 1 medium onion, finely chopped
  • 4 tomatoes, pureed
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Sea salt, to taste
  • Fresh cilantro for garnish

Method
 

  1. Marinate the Chicken: In a bowl, mix chicken with yogurt, lemon juice, ginger-garlic paste, and spices. Cover and refrigerate for at least 30 minutes (overnight is best).
  2. Cook the Chicken: Heat the butter or ghee or oil over high heat in a large fry pan. Take the chicken out of the marinade shaking off the marinade from the chicken and pan-fry until it's white all over. (Note: it might not brown because of the marinade)
  3. Make the Butter Sauce: In the same pan, add the chopped onions, pureed tomatoes, sugar & salt and simmer for 10–15 minutes until thick and rich.
  4. Add Cream & Combine. Stir in heavy cream and simmer for 5–10 minutes.
  5. Garnish with cilantro & a drizzle of cream.

Notes

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I know you’re going to love this Butter Chicken (Murgh Makhani).Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!!