Indian Butter Chicken, or Murgh Makhani, is a beloved dish known for its rich, creamy texture and aromatic spices. This easy-to-follow recipe brings the authentic taste of Indian cuisine to your table, perfect for impressing guests or satisfying your own cravings. Tender chicken pieces marinated in a blend of yogurt and spices are simmered in a luscious tomato-based curry. Pair it with fluffy basmati rice and naan bread for a meal that’s sure to be unforgettable.
Ingredients for Indian Butter Chicken
For the Marinade:
- 1/2 cup (120 ml) 2% plain yogurt
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 tablespoon (15 g) fresh ginger, minced
- 2 large cloves garlic, pressed
- 2 teaspoons (10 g) Indian garam masala
- 1 teaspoon (5 g) curry powder
- 1/8 teaspoon (0.5 g) cayenne pepper (adjust to taste)
- 2 medium chicken breasts, cut into bite-sized pieces
For the Curry:
- 1 tablespoon (15 g) ghee (or substitute vegetable oil)
- 1 cup (150 g) red onions, chopped
- 2 large cloves garlic, pressed
- 1/2 tablespoon (7 g) Indian garam masala
- 1/2 tablespoon (7 g) curry powder
- 1 teaspoon (2 g) mild paprika
- 1 can (10 oz. / 280 g) cream of tomato soup
- 1 tablespoon (15 g) brown sugar (e.g., demerara)
- 1/4 teaspoon (1.5 g) ground Himalayan sea salt
- 1/4 teaspoon (1.5 g) cayenne pepper
- 1 tablespoon (15 g) butter
- 1 cup (240 ml) 35% heavy cream
For the Side and Garnish:
- Long-grain rice, such as basmati
- Fresh cilantro, chopped
- Naan flatbread, for dipping
Step-by-Step Instructions for Indian Butter Chicken
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the yogurt, lemon juice, garam masala, curry powder, ginger, garlic, and cayenne pepper. Add the chicken pieces and stir until well coated in the marinade. Cover the bowl and refrigerate for at least 8 hours, or up to 24 hours, to allow the flavors to develop.
Step 2: Cook the Aromatics
Heat the ghee in a large, deep skillet over medium-high heat. Once hot, add the chopped red onions and sauté until they become translucent. Add the pressed garlic and cook for an additional minute, stirring frequently to avoid burning.
Step 3: Brown the Chicken
Add the marinated chicken along with any remaining marinade to the skillet. Stir quickly to prevent sticking. Sprinkle in the garam masala, curry powder, and mild paprika. Continue cooking for about 3 minutes, stirring frequently, until the chicken turns white on the outside.
Step 4: Simmer the Curry
Pour in the cream of tomato soup, followed by the brown sugar, salt, and cayenne pepper. Lower the heat to a gentle simmer and let the mixture cook for about 20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
Step 5: Add Butter and Cream
A couple of minutes before the curry is finished simmering, stir in the butter until it melts completely. Then, add the heavy cream and increase the heat to medium. Cook for an additional 5 minutes to allow the sauce to thicken and become velvety.
Step 6: Serve and Garnish
Serve the butter chicken alongside fluffy basmati rice. Garnish with fresh cilantro and serve with warm naan bread to soak up the delicious sauce. This recipe makes 4 generous servings.
Indian Butter Chicken is a flavorful and satisfying dish that combines aromatic spices with a creamy tomato-based sauce. Whether you’re new to Indian cuisine or a seasoned fan, this recipe is simple enough for beginners yet delicious enough to impress. Serve it with rice and naan for a complete meal, and enjoy the rich flavors that make butter chicken a timeless favorite.
