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Easy Butter Chicken Recipe (Murgh Makhani)

Restaurant-style Indian butter chicken at home — tender marinated chicken in a rich, creamy spiced tomato sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into 1 and 1/2-inch pieces
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons tandoori masala
  • 2 teaspoons Kashmiri red chili powder
  • 1 tablespoon fresh ginger grated
  • 4 garlic cloves minced (for marinade)
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons unsalted butter plus more for finishing
  • 1 large yellow onion finely chopped
  • 4 garlic cloves minced (for sauce)
  • 1 tablespoon fresh ginger grated (for sauce)
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon tomato paste
  • 1 can tomato passata 28 oz
  • 1 teaspoon sugar or honey
  • 1 cup heavy cream plus extra for drizzling
  • 1 tablespoon kasuri methi dried fenugreek leaves
  • Kosher salt to taste
  • Fresh cilantro leaves for serving

Equipment

  • Large mixing bowl for marinade
  • Large deep skillet, saute pan, or Dutch oven
  • rimmed baking sheet
  • Tongs and wooden spoon
  • Blender or immersion blender optional
  • Measuring cups and spoons

Method
 

  1. Marinate: whisk yogurt, lemon juice, tandoori masala, chili powder, ginger, garlic, salt; coat chicken, refrigerate 1-8 hours.
  2. Broil marinated chicken 5-7 min until lightly charred at edges (does not need to cook through).
  3. Melt butter in skillet; cook onion 6-8 min until soft and golden.
  4. Add garlic, ginger, cook 1 min; add garam masala, cumin, coriander, turmeric, cardamom, stir 30-45 seconds.
  5. Stir in tomato paste 1 min; add passata, sugar, salt; simmer 10-12 min until slightly thickened.
  6. Blend until silky (optional) with immersion blender.
  7. Nestle broiled chicken into sauce; simmer 8-10 min until cooked through.
  8. Reduce heat to low; crush kasuri methi over pan, stir in cream; simmer 2-3 min (do not boil).
  9. Serve over basmati rice or with naan, drizzle cream, scatter cilantro.