Description
This Easy Butter Chicken (Murgh Makhani) is a rich, creamy, and flavorful Indian dish made with tender chicken simmered in a spiced tomato-butter sauce. Ready in just 30 minutes, this restaurant-style butter chicken pairs perfectly with rice or naan for a comforting, homemade meal.
Ingredients
- 1 lb (450g) boneless chicken (thighs or breasts), cut into bite-sized pieces
- 2 tbsp butter (or ghee)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika (for color)
- ½ tsp chili powder (optional, for spice)
- ½ tsp salt (adjust to taste)
- 1 cup tomato sauce (or canned crushed tomatoes)
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- 1 tsp sugar (optional, to balance acidity)
- Fresh cilantro, for garnish (optional)
- Cooked rice or naan, for serving
Instructions
- Cook the Chicken: Heat 1 tbsp butter in a pan over medium heat. Add chicken and cook until lightly browned. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add the remaining butter. Sauté onions until soft, then add garlic and ginger. Cook until fragrant.
- Add Spices & Tomato Sauce: Stir in garam masala, cumin, coriander, paprika, chili powder, and salt. Cook for 30 seconds, then pour in the tomato sauce. Simmer for 5 minutes.
- Blend (Optional): For a silky sauce, blend the tomato mixture before proceeding.
- Simmer with Chicken & Cream: Return chicken to the pan, add heavy cream, and stir in sugar if needed. Simmer for 5 minutes until chicken is fully cooked.
- Serve: Garnish with fresh cilantro and serve with rice or naan.
Notes
- Dairy-Free Option: Substitute heavy cream with coconut milk.
- Extra Spice: Add more chili powder or a chopped green chili.
- Vegetarian Alternative: Replace chicken with paneer, tofu, or chickpeas.
- Thicker Sauce: Simmer longer or add ground cashews for richness.
