Description
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.
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
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.Â
*Note:Â 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