Simple Creamy Butter Chicken: Recipe

Butter Chicken, also known as “Murgh Makhani,” is a classic Indian dish that combines tender chicken in a creamy, spicy tomato sauce. The wonderful combination of these flavors makes it a highly sought-after and popular dish. As a side dish, I definitely recommend boiled basmati rice or traditional Indian naan bread. This recipe simplifies the traditional method to create a delicious, creamy butter chicken that you can easily make at home and is perfect for a cozy family lunch or dinner. If you like hotter food, I recommend adding more chili. Otherwise, use less spicy ingredients, and this dish will still be perfect.

Recipe

Ingredients in this recipe

For the Chicken Marinade

1 pound (450 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder or paprika
Salt, to taste

For the Butter Chicken Sauce

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, chopped
1 tablespoon ginger paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder or paprika
1 (15-ounce) can tomato paste or crushed tomatoes
1 cup heavy cream or coconut milk
Salt, to taste
1 tablespoon sugar (to balance acidity, optional)
2 tablespoons fresh coriander, chopped (for garnish)

Step-by-step instructions

Step 1

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

Step 2

Add the chicken pieces and toss well to coat.

Step 3

Cover and marinate in the refrigerator for at least 30 minutes, or overnight for better flavor. I highly recommend marinating overnight for the best results.

Step 4

Heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil.

Step 5

Add the marinated chicken pieces in batches, making sure they are not overcrowded. Fry the chicken until brown on all sides. The chicken does not need to be fully cooked at this stage as it will finish cooking in the sauce.

Step 6

Remove the chicken from the pan and set aside.

Step 7

Add the remaining 1 tablespoon of butter to the same pan. Add the chopped onions and fry until golden and soft.

Step 8

Add the chopped garlic and ginger paste. Cook for about 2 more minutes until fragrant.

Step 9

Add ground cumin, ground coriander, garam masala, and chili powder. Stir and cook for about 1 minute to toast the spices.

Step 10

Pour in the tomato paste or crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens.

Step 11

Add the browned chicken pieces back to the pan with the sauce.

Step 12

Pour in the heavy cream or coconut milk and mix well.

Step 13

Reduce the heat to low and simmer for about 15 minutes or until the chicken is completely tender. Season with salt and add sugar if the sauce is too sour for your taste.

Step 14