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homemade Indian Butter Chicken (Murgh Makhani) photo
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Indian Butter Chicken (Murgh Makhani)

A creamy, mildly spiced butter chicken made with marinated chicken in a rich coconut-cream and tomato sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts cut into bite-sized cubes
  • 5 cloves garlic grated
  • 1 1/2 tablespoons fresh ginger grated
  • 3 tablespoons plain yogurt unsweetened
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 3 medium yellow onions chopped
  • 1 2/3 cup unsweetened coconut cream
  • 4 tablespoons butter divided (2 tbsp and 2 tbsp)
  • 2 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon salt additional
  • 1 teaspoon paprika additional
  • 1 teaspoon red curry paste optional
  • 1/4 cup fresh cilantro chopped, for garnish
  • 4 cups cooked white rice for serving

Instructions

  • Grate the garlic and ginger and chop the onions; cut the chicken into bite-sized pieces.
  • In a mixing bowl, combine grated garlic, grated ginger, yogurt, 1 tbsp garam masala, 1 tsp paprika, 1/2 tsp ground coriander, 1 tsp turmeric, 1 tsp salt, and 1 tsp ground black pepper to make the marinade.
  • Add the chicken pieces to the marinade and toss to coat evenly. Marinate for at least 10 minutes.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned, about 5–7 minutes; then remove the chicken and set aside.
  • Reduce heat to medium, add 2 tablespoons butter to the same pan, then add the chopped onions and cook, stirring occasionally, until golden, about 5 minutes.
  • Add the remaining 2 tablespoons butter, coconut cream, tomato paste, 2 tsp sugar, 1 tsp salt, 1 tsp paprika, and the optional 1 tsp red curry paste to the onions; stir to combine and simmer on low for 5 minutes.
  • Return the browned chicken to the pan, stir into the sauce, and cook on low until the chicken is cooked through and the flavors meld, about 10 minutes.
  • Garnish with chopped fresh cilantro and serve the butter chicken over cooked white rice.

Equipment

  • Mixing Bowl
  • Large skillet or frying pan
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Spatula or spoon

Notes

  • Marinate at least 10 minutes for better flavor.
  • Red curry paste is optional and adds extra heat.
  • Use full-fat coconut cream for a richer sauce.
  • Adjust salt and paprika to taste.