Butter Chicken (Murgh Makhani)
Chicken makhani.jpg by Flickr upload bot · CC BY-SA 2.0
Butter Chicken, or Murgh Makhani, is a beloved Indian dish that masterfully balances rich, velvety tomato-based sauce with tender pieces of chicken. Its luxurious texture and aromatic spices make it perfect for special occasions or a comforting weeknight dinner. The dish is renowned for its creamy, buttery flavor that leaves a satisfying warmth on the palate.
Originating from the Mughlai cuisine of North India, Butter Chicken was believed to have been created by accident when leftover tandoori chicken was simmered in a spiced tomato gravy. Over time, it gained popularity worldwide due to its irresistible taste and the way it beautifully combines spices, butter, and cream into a luscious sauce. Today, it stands as a staple in Indian restaurants and home kitchens alike, delighting lovers of bold and comforting flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 4 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- 1
In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and a pinch of salt. Add chicken pieces and marinate for at least 30 minutes in the refrigerator.
- 2
Preheat a large skillet or pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
- 3
In the same pan, melt butter over medium heat. Add chopped onions and sauté until golden and soft, about 5 minutes.
- 4
Add minced garlic and grated ginger; cook for another minute until fragrant.
- 5
Pour in the tomato sauce and cook for 10 minutes, stirring occasionally, until it thickens slightly.
- 6
Reduce heat to low and stir in heavy cream. Simmer gently to combine flavors, about 5 minutes.
- 7
Return the cooked chicken to the sauce and simmer for an additional 5-7 minutes to meld the flavors.
- 8
Taste and adjust salt or spice levels if needed. Garnish with chopped cilantro.
- 9
Serve hot over basmati rice or naan bread.