Butter Chicken (Murgh Makhani) Recipe

History of Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by Kundan Lal Gujral, the founder of the famous Moti Mahal restaurant. The dish was accidentally created when leftover tandoori chicken was simmered in a tomato, butter, and cream sauce to keep it moist. It quickly became one of the most famous Indian dishes globally and remains a staple in Indian restaurants around the world.

Why Butter Chicken?

• Rich and Creamy: Smooth, buttery sauce with tender chicken.
• Easy to Make: Simple ingredients and quick preparation.
• Family Favorite: Loved by kids and adults.
• Customizable: Adjust the spice level to your liking.

What is Butter Chicken Made of?

This dish is made with:

• Chicken (boneless chicken breasts or thighs)
• Yogurt and spices (used to marinate the chicken)
• Butter (the key ingredient that makes the sauce rich and creamy)
• Tomatoes (fresh or canned)
• Cream (heavy cream or coconut milk)
• Garlic, ginger, and onions (for flavor)
• Spices like garam masala, turmeric, coriander, and cumin

What to Have with Butter Chicken

Serve this dish with:

• Steamed rice or basmati rice
• Naan, roti, or paratha (Indian flatbread)
• A fresh green salad or cucumber raita (yogurt-based side)
• Roasted or steamed vegetables like carrots, green beans, or broccoli

Is Butter Chicken Healthy?

Butter chicken is rich due to the butter, cream, and chicken. However, you can make it healthier by using Greek yogurt instead of cream and reducing the amount of butter. Using lean chicken breast instead of chicken thighs can also lower the fat content. To boost nutrition, add vegetables like spinach, peas, or carrots.

Kitchen Equipment

• Large skillet or heavy-bottomed pan
• Mixing bowl (for marinating the chicken)
• Knife and cutting board (for chopping onions, garlic, and chicken)
• Measuring cups and spoons
• Blender (if you want a smooth sauce)

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp chili powder (optional for heat)
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)

For the Butter Chicken Sauce:

• 2 tbsp butter (unsalted)
• 1 tbsp vegetable oil
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 cups canned crushed tomatoes (or fresh pureed tomatoes)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup water or chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional for heat)
• 1/2 tsp sugar (to balance acidity)
• Salt, to taste
• 2 tbsp fresh cilantro (chopped, for garnish)

Directions:

Step 1: Marinate the Chicken

• In a large bowl, combine yogurt, turmeric, cumin, coriander, paprika, chili powder, salt, lemon juice, garlic, and ginger.
• Add the chicken pieces to the marinade, ensuring each piece is coated.
• Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).

Step 2: Cook the Chicken

• Heat 1 tbsp oil in a large skillet over medium-high heat.
• Add the marinated chicken (shaking off excess marinade) and cook for 4-5 minutes on each side until lightly browned. It doesn’t need to be fully cooked, as it will finish cooking in the sauce. Remove chicken from the pan and set aside.

Step 3: Make the Butter Chicken Sauce

• In the same skillet, add 2 tbsp butter. Once melted, add the chopped onions. Sauté for 3-4 minutes until soft and golden.
• Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
• Add cumin, coriander, garam masala, chili powder, and sugar. Stir well to coat the onions in the spices.
• Pour in the crushed tomatoes and stir. Let it simmer for 5-7 minutes. If you want a smooth sauce, blend it using a blender or immersion blender.
• Add heavy cream (or coconut milk), water (or chicken broth), and salt. Stir and bring to a gentle simmer.

Step 4: Combine Chicken with the Sauce

• Return the cooked chicken to the sauce. Simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
• Taste and adjust seasonings, adding more salt or spices as needed.

Step 5: Serve

• Serve hot, garnished with fresh cilantro. Serve with steamed rice, naan, or roti.

Tips

• Marinate Longer: For extra flavor, marinate the chicken overnight.
• Blender for Smooth Sauce: Blend the sauce before adding the cream for a velvety texture.
• Make It Dairy-Free: Use coconut milk instead of heavy cream and oil instead of butter.
• Customize Spice Level: Use more or less chili powder depending on your spice preference.

Conclusion

Butter Chicken (Murgh Makhani) is a classic, creamy, and flavorful dish that’s perfect for any occasion. With tender chicken in a rich, buttery sauce, it’s a dish that everyone will love. Serve it with naan, rice, or roti for a satisfying meal. This recipe is simple, delicious, and always a hit with family and friends.

Butter Chicken (Murgh Makhani) Recipe

getcakerecipes

Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful dish that’s loved worldwide. Tender chicken is cooked in a buttery, spiced tomato sauce that’s smooth and delicious. It’s a classic Indian dish that’s perfect for dinner, whether you’re serving it with rice, naan, or roti. This recipe is simple, satisfying, and sure to be a family favorite.

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

• Large skillet or heavy-bottomed pan

• Mixing bowl for marinating the chicken

• Knife and cutting board (for chopping onions, garlic, and chicken)

• Measuring cups and spoons

• Blender (if you want a smooth sauce)

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp chili powder (optional for heat)
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 tbsp butter (unsalted)
• 1 tbsp vegetable oil
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 cups canned crushed tomatoes (or fresh pureed tomatoes)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup water or chicken broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional for heat)
• 1/2 tsp sugar (to balance acidity)
• Salt, to taste
• 2 tbsp fresh cilantro (chopped, for garnish)

• In a large bowl, combine yogurt, turmeric, cumin, coriander, paprika, chili powder, salt, lemon juice, garlic, and ginger.

• Add the chicken pieces to the marinade, ensuring each piece is coated.

• Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).

• Heat 1 tbsp oil in a large skillet over medium-high heat.

• Add the marinated chicken (shaking off excess marinade) and cook for 4-5 minutes on each side until lightly browned. It doesn’t need to be fully cooked, as it will finish cooking in the sauce. Remove chicken from the pan and set aside.

• In the same skillet, add 2 tbsp butter. Once melted, add the chopped onions. Sauté for 3-4 minutes until soft and golden.

• Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

• Add cumin, coriander, garam masala, chili powder, and sugar. Stir well to coat the onions in the spices.

• Pour in the crushed tomatoes and stir. Let it simmer for 5-7 minutes. If you want a smooth sauce, blend it using a blender or immersion blender.

• Add heavy cream (or coconut milk), water (or chicken broth), and salt. Stir and bring to a gentle simmer.

• Return the cooked chicken to the sauce. Simmer for 10-15 minutes, or until the chicken is fully cooked and tender.

• Taste and adjust seasonings, adding more salt or spices as needed.

• Serve hot, garnished with fresh cilantro. Serve with steamed rice, naan, or roti.

Keyword Crispy Butter Chicken