Indian Butter Chicken, also known as “Murgh Makhani,” is a rich and creamy dish that’s packed with aromatic spices and a velvety sauce. Tender pieces of chicken are simmered in a flavorful, mildly spiced tomato sauce, finished with a generous amount of heavy cream. It’s an irresistible comfort food that’s perfect when served with fluffy rice or soft naan bread.
Why You’ll Love This Recipe
This Indian Butter Chicken recipe delivers all the depth and warmth of traditional flavors with a creamy and savory sauce that’s impossible to resist. The balance of turmeric, cumin, coriander, and garam masala brings incredible depth, while the heavy cream adds richness and smoothness to the sauce. It’s a quick and easy take on a restaurant favorite that will make you feel like you’re enjoying a gourmet meal at home.
Ingredients
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1 lb boneless chicken, cut into bite-sized pieces
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2 tablespoons unsalted butter
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1 onion, chopped
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3 cloves garlic, minced
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1 tablespoon grated ginger
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground garam masala
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1 teaspoon chili powder
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1 cup tomato puree
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1/2 cup heavy cream
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Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat the butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté for 2-3 minutes until softened.
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Stir in the turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute to toast the spices and release their aroma.
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Add the chicken pieces to the skillet and cook for 5-6 minutes, browning the chicken on all sides.
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Pour in the tomato puree and let the sauce simmer for 10 minutes, allowing it to thicken and the flavors to meld together.
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Stir in the heavy cream and cook for another 5 minutes until the sauce is rich and creamy.
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Season with salt and pepper to taste, and serve the butter chicken with rice or naan.
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 30 minutes
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Servings: 4 servings
Variations
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Add Vegetables: You can add vegetables like bell peppers, spinach, or peas to make the dish more hearty and colorful.
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Make it Spicy: For those who enjoy more heat, increase the chili powder or add some diced fresh chili peppers to the dish.
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Substitute Protein: This recipe works well with other proteins such as lamb, shrimp, or even tofu for a vegetarian version.
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Coconut Milk: Replace heavy cream with coconut milk for a slightly different flavor and a dairy-free option.
Storage/Reheating
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Storage: Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.
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Freezing: This dish freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
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Reheating: Reheat the butter chicken in a skillet over low heat, adding a splash of water or broth if needed to thin the sauce. You can also microwave individual servings.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out a bit more than thighs. Make sure not to overcook them. If using chicken breasts, reduce the cooking time slightly.
2. Can I use low-fat cream instead of heavy cream?
Yes, you can use low-fat cream, but the sauce may not be as rich and creamy as with heavy cream. Alternatively, use coconut cream for a dairy-free version.
3. Can I make this dish spicier?
Absolutely! Add more chili powder or even some fresh chopped chilies to make it spicier. Adjust to your desired spice level.
4. Can I make this ahead of time?
Yes, you can make this dish ahead of time. The flavors often develop even more after resting. Store it in the fridge for up to 3 days and reheat before serving.
5. How do I make sure the chicken stays tender?
To ensure tender chicken, cook it on medium heat and don’t overcook. You want it to be fully cooked through but not dry.
6. Can I use tomato sauce instead of tomato puree?
Yes, you can use tomato sauce, but the flavor may be slightly different. Tomato puree provides a thicker and more concentrated flavor.
7. Can I serve this with anything other than rice or naan?
Yes, you can serve butter chicken with quinoa, couscous, or even roasted vegetables for a low-carb option.
8. Can I double the recipe?
Yes, you can double the recipe. Just make sure to use a larger pan and adjust the cooking time as needed.
9. How do I store leftover butter chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months.
10. Can I add yogurt to the sauce?
Yes, you can add a few tablespoons of plain yogurt to the sauce for a tangy twist. Make sure to stir it in slowly to prevent curdling.
Conclusion
Indian Butter Chicken is a comforting, creamy, and flavorful dish that’s perfect for any occasion. With its savory, spiced sauce and tender chicken, it’s a guaranteed hit at the dinner table. This quick and easy recipe brings the flavors of Indian cuisine right to your home in just 30 minutes, making it a go-to dinner for busy nights or special meals. Enjoy it with rice, naan, or your favorite side dish!
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Indian Butter Chicken
Indian Butter Chicken, also known as “Murgh Makhani,” is a rich, creamy dish full of aromatic spices and a velvety tomato-based sauce. Made with tender chicken cooked in a flavorful sauce of garam masala, cumin, and coriander, it’s the perfect comfort food served with rice or naan. This easy-to-make recipe brings the taste of India to your home in just 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
1 lb boneless chicken, cut into bite-sized pieces
2 tablespoons unsalted butter
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground garam masala
1 teaspoon chili powder
1 cup tomato puree
1/2 cup heavy cream
Salt and pepper to taste
Instructions
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Heat the butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until softened.
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Stir in the turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute to toast the spices and release their aroma.
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Add the chicken pieces to the skillet and cook for 5-6 minutes, browning the chicken on all sides.
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Pour in the tomato puree and simmer for 10 minutes, allowing the sauce to thicken.
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Stir in the heavy cream and cook for another 5 minutes until the sauce is creamy and rich.
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Season with salt and pepper to taste and serve with rice or naan.
Notes
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Add Vegetables: Add bell peppers, spinach, or peas for extra flavor and color.
-
Make it Spicy: Increase the chili powder or add fresh chilies to make it hotter.
-
Substitute Protein: This recipe works well with lamb, shrimp, or tofu for a vegetarian version.
-
Coconut Milk: Replace the heavy cream with coconut milk for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Indian Cuisine
- Method: Stovetop
- Cuisine: Indian
