Butter Chicken (Murgh Makhani)
A classic North Indian dish, Butter Chicken is known for its rich, velvety tomato-based sauce, infused with warming spices and tender pieces of marinated chicken. This version delivers a balanced combination of depth, creaminess, and gentle heat, perfect for enjoying with warm naan or steamed basmati rice.
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Servings: 6
Ingredients
For the marinated chicken:
- Juice from 1½ medium lemons approx. 3 tablespoons
- 1 tablespoon of freshly grated garlic
- 1 tablespoon of ground garam masala spice mix
- 2¼ pounds of boneless skinless chicken breasts, chopped into 1–2 inch cubes
- 1½ teaspoons coarse kosher salt
For the sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped cilantro for optional garnish
- 2 tablespoons of minced fresh ginger root
- 2½ cups of finely diced yellow onions from about 2 large
- 2 tablespoons of minced garlic
- 1 teaspoon ground cumin
- ¼ cup neutral cooking oil or traditional ghee
- 2 teaspoons kosher salt or more to adjust seasoning
- ¼ teaspoon cayenne pepper
- ¾ cup of full-fat whipping cream also referred to as heavy cream or 35% milk fat cream
- 1 tablespoon sweet paprika
- 3 tablespoons garam masala spice blend
- ¼ teaspoon ground cinnamon
- 1¼ cups of chopped tomatoes preferably no-salt-added if using canned
Instructions
Marinating the Chicken:
- In a resealable plastic bag or shallow dish, combine the chicken with lemon juice, garlic, garam masala, and salt. Mix thoroughly to coat the chicken evenly. Leave at room temperature to marinate while preparing the sauce, or refrigerate for up to 24 hours.
Preparing the Sauce:
- In a large Dutch oven or heavy-bottomed saucepan, warm the oil or ghee over medium heat. Add the chopped onions and cook slowly, stirring occasionally, until deep golden in color—this should take around 20 minutes. Lower the heat if the onions start to brown too rapidly.
- Introduce the garlic and ginger to the pan, sautéing for approximately 1 minute until aromatic.
- Add the garam masala, paprika, cumin, cinnamon, cayenne, and salt to the mixture. Let the spices bloom and toast for another minute.
- Pour in the diced tomatoes, cooking them down for 2 minutes to meld the flavors. Stir in the heavy cream and allow the sauce to heat through. If desired, blend the sauce using an immersion blender (or transfer to a blender) for a smooth consistency. The mixture may appear thick, which is expected.
Bringing the Dish Together:
- Add the marinated chicken and all of its juices directly into the sauce. Cover and allow the curry to simmer gently over medium-low heat for roughly 12 minutes, or until the chicken pieces are fully cooked through with no pink centers. Avoid vigorous boiling to maintain tender texture.
- Incorporate the butter at the end, stirring until fully melted. Taste and adjust salt as needed. Sprinkle with fresh cilantro before serving, if desired.
Notes
- The chicken will naturally release moisture into the sauce; avoid adding extra liquid unless absolutely necessary.
- Excessive liquid can weaken the sauce’s rich flavor.
- To enhance flavor or adjust dietary preferences:
- Use chicken thighs for juicier results.
- Swap lemon juice with lime juice or plain yogurt for marination.
- Go dairy-free by substituting coconut oil for butter and coconut milk for cream.