INDIAN BUTTER CHICKEN RECIPE
This is my go-to butter chicken — murgh makhani — that tastes like it came from a restaurant kitchen but comes together on a weeknight. The yogurt marinade tenderizes the chicken while the spices bloom in butter to create that deep, velvety tomato cream sauce that my family keeps coming back for.
Ingredients
- 1 lb boneless chicken thighs cubed
- 1 cup plain yogurt
- 2 tablespoon lemon juice
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 2 tablespoon butter
- 1 onion finely chopped
- 1 cup tomato puree
- 1 cup heavy cream
- ½ teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, turmeric, chili powder, garam masala, ginger-garlic paste, and salt. Add chicken, mix well, and marinate for at least 1 hour.
- Heat butter in a pan. Sauté onions until golden brown. Add tomato puree and cook until oil separates.
- Stir in marinated chicken and cook for 10-12 minutes. Add cream, sugar, and salt. Simmer for another 5 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- Make Ahead: Marinate the chicken up to 24 hours in advance. Cooked butter chicken can be stored in the refrigerator for 3-4 days.
- Customizing the Flavor: Adjust spice levels by adding more chili powder for heat or cream for a milder taste. Add cashew paste for richness.
- Serving Suggestions: Serve hot with naan, roti, or steamed basmati rice. Pair with a cucumber raita or green salad for a refreshing contrast.
- Allergy-Friendly Options: Use dairy-free yogurt and coconut cream for a dairy-free version.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.