Butter chicken
Indian chicken in a spiced tomato sauce
This creamy and mild butter chicken (called murgh makhani in India) is a curry made with marinated chicken in a spiced tomato sauce.
The flavorful sauce with butter and cream makes this dish irresistible. In some ways this butter chicken is similar to other well known Indian curries such as chicken korma and tandoori. But thanks to its specific blend of spices and smooth texture, butter chicken clearly stands apart. It is also a great dish for anyone who wants to explore Indian cuisine without the heat becoming too intense.
The perfect marinade
The secret to great butter chicken lies in the marinade. We marinate the chicken pieces in Greek yogurt with classic Indian spices such as garam masala, cumin, coriander, and garlic. This not only adds deep flavor but also keeps the chicken tender and juicy.
For the best result, let the chicken marinate for at least one hour. If you have the time, leaving it in the refrigerator overnight is even better. This gives the spices time to fully soak into the meat, which makes the flavor even richer.
Creamy tomato sauce
After marinating, we briefly sear the chicken and then let it finish cooking in a spiced tomato sauce. The base of this sauce is made with puréed tomatoes, butter, and cream, which creates the dish’s signature rich and creamy flavor.
To deepen the taste, we add almonds and spices such as coriander and cayenne pepper. The butter slowly melts into the sauce and gives it a smooth, velvety texture. This combination of ingredients turns butter chicken into true comfort food that you will want to make again and again.
Serve and enjoy
Serve your butter chicken with white rice or warm naan. The rice absorbs the sauce beautifully and creates a perfect balance of flavors. This dish is not difficult to make, and you do not need to spend hours in the kitchen.
The only thing that takes a little patience is the marinating time, but the result is well worth it. Butter chicken is a dish that everyone tends to enjoy, whether you make it on a weeknight or serve it as a special meal for friends or family.
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Butter chicken
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
Description
Creamy butter chicken with marinated chicken in a rich tomato cream sauce. A mild and flavorful Indian curry.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 can (14 oz) diced tomatoes
- 3 tablespoons butter
- 1/4 cup unsalted almonds
- 2/3 cup heavy cream
- 1/3 cup Greek yogurt
- 3 cloves garlic
- 1 tablespoon chopped ginger (or fresh)
- 3 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground caraway, optional
- Fresh cilantro
- White rice and/or naan
Instructions
- In a large bowl, mix the Greek yogurt with 1 pressed clove garlic, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and a generous pinch of salt and pepper.
- Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and mix well with the yogurt marinade. Cover and let marinate in the refrigerator for at least 1 hour.
- Heat 1 tablespoon of butter in a skillet over medium to high heat and cook the chicken until browned on all sides, about 7 to 10 minutes. The chicken does not need to be fully cooked yet. Remove from the pan and set aside.
- Melt another tablespoon of butter in the same pan. Lower the heat and add 2 pressed cloves garlic and 1 tablespoon chopped ginger (or freshly grated). Cook while stirring for about 1 minute.
- Add the diced tomatoes. Turn the heat up and cook for 5 to 10 minutes, stirring regularly, until the tomato sauce thickens and some of the moisture cooks off.
- Add 2 teaspoons garam masala, 2 teaspoons ground coriander, and 1/2 teaspoon cayenne pepper. Mix well and cook over medium heat for another 2 to 3 minutes.
- Transfer the sauce to a blender or the cup of an immersion blender and add the almonds. Blend until smooth.
- Pour the sauce back into the pan and add the 1/2 to 2/3 cup heavy cream. Bring just to a simmer and return the chicken to the pan. Stir in another tablespoon of butter together with the optional ground caraway.
- Let it simmer gently with the lid on for another 5 to 10 minutes. Serve with fresh cilantro, white rice, and/or naan.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: Indian
