Introduction (Alex Guarnaschelli Style)

Butter Chicken, or Murgh Makhani, is an absolute celebration of flavor! This dish originated in Delhi, India, and has since become a global favorite, offering a creamy, tangy, and lightly spiced experience that brings the magic of Indian cuisine to your table. Imagine tender chicken, marinated in a spiced yogurt mixture, slow-cooked in a rich tomato and butter sauce that hugs every bite with velvety goodness.

What’s fascinating about Butter Chicken is its balance—gentle enough for those hesitant with spices but packed with layers of flavor for seasoned palates. Serve it with warm naan or fluffy basmati rice, and you’ve got yourself a meal that feels indulgent and comforting at the same time.

This dish brings memories of family dinners where laughter echoed in the air, dipping buttery naan into that luscious sauce. It’s an invitation to slow down and savor life, one mouthful at a time.

Recipe Highlights (Todd Wilbur Style)

Butter Chicken is the ultimate fusion of richness and subtle spices, making it the perfect introduction to Indian cuisine. The key is in marinating the chicken to ensure it’s flavorful and tender, then simmering it in a sauce made from butter, cream, tomatoes, and aromatic spices.

This dish isn’t just about indulgence; it’s surprisingly easy to make at home. With a little prep, you can recreate a restaurant-quality meal that’s both satisfying and versatile.

Why This Butter Chicken?

Perfect Balance of Flavors: Creamy, tangy, and mildly spiced, appealing to all taste preferences.
Rich and Indulgent Sauce: The butter and cream create a luxurious texture and flavor.
Versatile Pairings: Serve it with naan, rice, or roti for a full meal experience.

Tips

For a smoky flavor, grill the marinated chicken or char it slightly on a pan.
Use canned tomatoes for consistency if fresh ones are unavailable.
Fenugreek leaves add an authentic aroma—try not to skip them!

Substitutions and Variations

Dairy-Free: Use coconut cream and vegan butter for the sauce.
Vegetarian Version: Replace chicken with paneer, tofu, or vegetables like cauliflower.
Spicier Kick: Add more chili powder or a chopped green chili to the sauce.

Make a Healthier Version

Use low-fat yogurt and cream.
Substitute butter with a small amount of olive oil or ghee for fewer calories.

Relevant Categories

Dinner
Indian Cuisine
Comfort Food

Frequently Asked Questions

1. Can I make this ahead of time?
Yes, Butter Chicken tastes even better the next day as the flavors deepen.

2. Can I freeze leftovers?
Absolutely! Freeze in an airtight container for up to 3 months and reheat gently on the stove.

3. What can I use if I don’t have garam masala?
A mix of cumin, coriander, cardamom, cinnamon, and cloves will work as a substitute.

4. Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier during cooking.

“And there you have it! Let us know how your Butter Chicken turns out, and don’t forget to pair it with fluffy naan or fragrant rice. Dive into more delicious recipes for your next dinner!” 🌟

Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Victoria
Total Time: 0 hours

Print Recipe

Description

Ingredients

Scale

Marinade

2 pounds boneless skinless chicken thighs cut into bite-size pieces
1 cup plain Greek yogurt
6 cloves garlic minced
2 tablespoons fresh ginger peeled and minced
2 teaspoons garam masala
½ tablespoon salt
½ tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ancho chili powder

Sauce

- ½ cup unsalted butter divided
- 1 large yellow onion peeled and diced
- 6 cloves garlic minced
- 1 ½ tablespoons fresh ginger peeled and minced
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 2 teaspoons salt

1 ½ teaspoons ground coriander
1 ½ teaspoons ancho chili powder
28 ounces canned diced tomatoes
1 ½ cups heavy cream
1 tablespoon granulated sugar
Fresh cilantro chopped, for garnish
Cooked white rice for serving
Naan bread for serving

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, mix together the yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and chili powder for the marinade.

Add the chicken pieces and mix until coated. Cover the bowl and transfer to the refrigerator to marinate overnight.

Place a large deep-sided skillet over medium heat, add 2 tablespoons of butter, and let it melt. Working in batches, sear the chicken on all sides. (I did this in 4 batches using 2 tablespoons of butter per batch.) Transfer the chicken to a plate once cooked.

If needed, add a little more butter to the skillet. Add the onions and cook for about 5 minutes until fragrant. Scrape up the brown bits on the bottom of the skillet as they cook. Add the garlic and ginger and cook for 1 minute until fragrant.

Add the garam masala, cumin, salt, coriander, and chili powder and cook for 1 minute. Add the canned tomatoes with juices, stir to combine, and cook down for 15 minutes.

Remove from the heat, carefully transfer the sauce to a food processor or blender (in batches if needed), and process until thoroughly pureed.

*Note: A food processor may give you a slightly more textured sauce than a high-powered blender.

Transfer the pureed sauce back to the skillet. Add the heavy cream, sugar, chicken, and any juices on the plate. Cook for 10-15 minutes on medium-low, stirring occasionally. (Thin the sauce with water or more heavy cream, if needed.)

Serve warm with cooked rice and naan bread. Garnish with chopped cilantro, if desired.

Prep Time: 8 hrs 45 min

Nutrition

Serving Size: 4
Calories: 894
Sugar: 13g
Fat: 66g
Saturated Fat: 38g
Carbohydrates: 25g
Fiber: 4g
Protein: 53g