Name: Indian Butter Chicken (Murgh Makhani) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 3 tablespoons peanut oil, divided; 2 pounds boneless skinless chicken breasts, cut into 1” chunks; 3 tablespoons unsalted butter; ½ medium white onion, diced; 3 cloves garlic, minced; 1 tablespoon minced ginger; 2 teaspoons garam masala; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1 bay leaf; 1 tablespoon tomato paste; 1 cup crushed tomatoes; ¼ cup heavy cream; 1 cup whole milk plain yogurt; 2 teaspoons cornstarch; Kosher salt, as needed

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Introduction

Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish with tender chunks of chicken simmered in a flavorful tomato and spice sauce. It’s a beloved classic that combines aromatic spices with a luscious, buttery finish, perfect for a comforting meal.

The image shows two white bowls of food placed on a white marbled surface with a striped cloth beside one bowl. Each bowl contains three layers: a fluffy white rice layer on one side, a rich orange-brown curry with pieces of meat or vegetables covered in sauce, sprinkled with fresh green herbs on the other side, and two pieces of toasted flatbread with dark brown char marks resting on the edge. To the top right, a small basket lined with a white cloth holds more pieces of the toasted flatbread. One bowl has a silver spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons peanut oil, divided
2 pounds boneless skinless chicken breasts, cut into 1” chunks
3 tablespoons unsalted butter
½ medium white onion, diced
3 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 bay leaf
1 tablespoon tomato paste
1 cup crushed tomatoes
¼ cup heavy cream
1 cup whole milk plain yogurt
2 teaspoons cornstarch
Kosher salt, as needed

Instructions

Step 1: Heat a large heavy-bottomed pot over medium heat and add the peanut oil. Once hot, add the chicken chunks and sauté until lightly browned on all sides, about 5 minutes.
Step 2: Add the butter to the pot and allow it to melt. Then add the diced onion and cook, stirring occasionally, until the onions become soft and translucent, about 2 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 3: Stir in the minced ginger, garam masala, ground cumin, ground coriander, chili powder, and bay leaf. Cook, stirring constantly, for about 1 minute until the spices release their aroma but do not burn.
Step 4: Add the tomato paste and crushed tomatoes, stirring occasionally, and cook for about 2 minutes. Reduce the heat to low and stir in the heavy cream and plain yogurt. Let the mixture simmer gently until the liquid reduces by about a third and the chicken is fully cooked, roughly 10 minutes.
Step 5: In a small jar or container, combine the cornstarch with ¼ cup of cold water. Shake or whisk well, then slowly whisk this mixture into the simmering sauce.
Step 6: Continue cooking, stirring occasionally, for 5 to 10 minutes until the sauce has thickened. Season to taste with kosher salt.
Step 7: Serve the butter chicken hot, accompanied by basmati rice and naan bread for a complete and satisfying meal.

Tips & Variations

Use Greek yogurt instead of plain yogurt for a thicker, creamier texture.
For extra heat, add a pinch of cayenne pepper or chopped green chilies along with the spices.
Marinate the chicken in yogurt and spices for a few hours before cooking to deepen the flavor.
Swap peanut oil for ghee or vegetable oil if preferred for a different flavor profile.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. Avoid boiling, as it can cause the sauce to separate.

How to Serve

The image shows two white bowls filled with food on a white marbled surface. Each bowl contains three layers: the first layer is fluffy white rice that covers about half of the bowl, the second layer is a smooth, rich orange-brown curry with chunks of meat, topped with chopped green herbs scattered on the surface, and the third layer features pieces of toasted flatbread with dark char marks placed on the side of the bowls. A shiny metal spoon rests inside one bowl, and a white cloth holds extra pieces of flatbread nearby. A woman's hand is seen holding one bowl, and a striped gray and white cloth lies beside the bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butter chicken with chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to stay juicier and more flavorful. Just adjust the cooking time to ensure they are fully cooked through.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative and use coconut milk instead of heavy cream and yogurt. This changes the flavor slightly but still yields a rich, creamy sauce.