Description
Indian Butter Chicken (Murgh Makhani) is a delicious and creamy dish that’s perfect for busy weeknights. The combination of tender chicken, a spiced tomato sauce, and a rich, creamy finish makes this dish irresistible. Whether you’re serving it for family dinner or a casual gathering, this stovetop recipe ensures you can enjoy authentic Butter Chicken in no time.
Ingredients
Chicken Marinade:
- 2–3 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- ¼ cup plain Greek yogurt
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 ½ teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- 1 teaspoon sea salt
Sauce:
- 2 tablespoons oil (vegetable, canola, or avocado)
- 2 tablespoons ghee (or butter)
- 5 cloves garlic (minced)
- 1 ½ teaspoon cumin
- 1 ½ teaspoon garam masala
- 1 teaspoon ground coriander
- 14 oz tomato sauce
- 1 teaspoon red chili powder
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon sea salt
- 1 cup heavy cream or full-fat coconut milk
- ½ teaspoon dried fenugreek (or crushed kasoori methi)
- Fresh cilantro (for garnish, optional)
Instructions
- Marinate the Chicken:
- In a large bowl, mix Greek yogurt, minced garlic, ginger, garam masala, turmeric, cumin, red chili powder, and sea salt.
- Add chicken pieces and coat them thoroughly. Cover and refrigerate for at least 30 minutes (for best results, marinate for 2-4 hours or overnight).
- Prepare the Sauce:
- Heat oil and ghee in a large pan over medium-high heat.
- Add minced garlic and sauté until fragrant (1-2 minutes).
- Stir in cumin, garam masala, and ground coriander, cooking for another minute to release the spices’ aromas.
- Cook the Chicken:
- Add the marinated chicken to the pan. Cook for 8-10 minutes, browning and ensuring the chicken is cooked through.
- Pour in the tomato sauce, red chili powder, cayenne pepper, and sea salt. Stir to combine.
- Reduce heat and simmer for 15-20 minutes, letting the flavors meld together.
- Finish the Sauce:
- Stir in heavy cream or coconut milk and cook for 5 more minutes, allowing the sauce to thicken and become creamy.
- Sprinkle with dried fenugreek and mix well.
- Garnish with fresh cilantro if desired.
Notes
- Chicken Thighs: Chicken thighs are perfect for this dish as they remain tender and juicy. You can use chicken breasts, but they may be drier.
- Marinate Longer: For deeper flavors, marinate the chicken overnight.
- Adjust Spices: Feel free to adjust the spices to your taste, especially the cayenne pepper for more or less heat.
- Make Ahead: Butter Chicken can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat before serving.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian