Description
A rich and creamy Indian dish, Classic Butter Chicken (Murgh Makhani) features tender chicken simmered in a spiced, buttery tomato sauce. Perfectly balanced with aromatic spices and a touch of cream, this restaurant-style recipe pairs beautifully with naan or basmati rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breast)
- 1/2 cup Greek yogurt
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt to taste
- 2 tbsp butter
- 1 tbsp cooking oil
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp sugar
- 1 tsp Kasuri methi (dried fenugreek leaves)
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne, and salt. Coat the chicken and marinate for at least 30 minutes (or up to 4 hours).
- Cook the Chicken: Heat oil in a pan over medium-high heat. Add the marinated chicken and cook until lightly browned. Remove and set aside.
- Prepare the Sauce: In the same pan, melt butter. Add garlic and ginger, sauté until fragrant. Stir in crushed tomatoes, garam masala, cumin, coriander, paprika, turmeric, sugar, and salt. Simmer for 5-7 minutes.
- Blend the Sauce (Optional): For a smoother texture, blend the sauce using an immersion blender.
- Simmer with Chicken: Return the chicken to the pan, add heavy cream, and simmer for 10-15 minutes until the sauce thickens.
- Finish with Kasuri Methi: Crush the fenugreek leaves between your palms and stir them in. Adjust seasoning as needed.
- Serve: Garnish with fresh cilantro and serve hot with naan or basmati rice.