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Indian Butter Chicken (Murgh Makhani) Recipe

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★★★★★

4.7 from 84 reviews

Indian Butter Chicken, or Murgh Makhani, is a rich and creamy dish featuring tender chunks of chicken simmered in a flavorful sauce made with spices, tomatoes, butter, cream, and yogurt. This classic North Indian recipe offers a perfect balance of warm spices and a velvety texture, making it a comforting and indulgent meal to enjoy with basmati rice and naan.

Ingredients

Scale

Chicken and Cooking Base

  • 3 tablespoons peanut oil, divided
  • 2 pounds boneless skinless chicken breasts, cut into 1” chunks
  • 3 tablespoons unsalted butter

Vegetables and Aromatics

  • ½ medium white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger

Spices

  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 bay leaf

Tomato and Dairy

  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • ¼ cup heavy cream
  • 1 cup whole milk plain yogurt

Thickening Agent and Seasoning

  • 2 teaspoons cornstarch
  • Kosher salt, as needed

Instructions

  1. Brown the chicken: Heat a large heavy-bottomed pot over medium heat. Add the peanut oil and warm it through. Add the chicken chunks and sauté until they are lightly browned on all sides, about 5 minutes.
  2. Sauté onions and garlic: Add the butter to the pot and let it 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, stirring occasionally, until fragrant.
  3. Add spices: Stir in the minced ginger, garam masala, ground cumin, ground coriander, chili powder, and bay leaf. Cook, stirring constantly, until the spices become fragrant but do not burn, about 1 minute.
  4. Add tomato ingredients: Mix in the tomato paste and crushed tomatoes, stirring occasionally for about 2 minutes. Reduce the heat to low and stir in the heavy cream and plain yogurt.
  5. Simmer chicken: Allow the mixture to simmer until the liquid reduces by about one-third and the chicken is cooked through, approximately 10 minutes.
  6. Thicken the sauce: In a small jar or container, combine the cornstarch with ¼ cup cold water. Shake or whisk well to fully dissolve. Slowly whisk this mixture into the sauce. Continue cooking, stirring occasionally, until the sauce thickens, about 5 to 10 minutes.
  7. Season and serve: Taste and season with kosher salt as needed. Remove the bay leaf before serving. Serve the butter chicken hot with basmati rice and naan bread.

Notes

  • Using boneless skinless chicken breasts ensures quick cooking and tender pieces; thighs can be used for a richer flavor.
  • Adjust chili powder to taste if you prefer a milder or spicier dish.
  • Be careful not to burn the spices when cooking them—constant stirring and medium-low heat help prevent that.
  • For a lighter version, you can substitute heavy cream with additional yogurt or coconut milk.
  • The cornstarch slurry helps achieve the signature thick and creamy sauce consistency.
  • Removing the bay leaf after cooking is important as it is not edible.
  • This dish pairs perfectly with basmati rice and naan, which helps soak up the creamy sauce.

Keywords: Indian Butter Chicken, Murgh Makhani, creamy chicken curry, Indian curry, butter chicken recipe, easy Indian dinner, Indian comfort food

Find it online: https://nayabaker.com/indian-butter-chicken-murgh-makhani-recipe/