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INDIAN BUTTER CHICKEN rich tomato curry with butter sheen and warm aromatic spices
Yesica Andrews

Indian Butter Chicken: Easy, Delicious, Irresistible Recipe

Experience the rich and creamy flavors of Indian Butter Chicken with this easy and delicious Butter Chicken Recipe. Also known as Murgh Makhani, this dish features tender chicken chunks simmered in a spiced tomato and cream sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons peanut oil, divided
  • 2 pounds boneless skinless chicken breasts, cut into 1” chunks
  • 3 tablespoons unsalted butter
  • ½ medium white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • ¼ cup heavy cream
  • 1 cup whole milk plain yogurt
  • 2 teaspoons cornstarch
  • Kosher salt, as needed

Method
 

  1. Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat.
  2. Add the chicken chunks and cook until browned on all sides; remove and set aside.
  3. In the same skillet, melt the unsalted butter and the remaining 1 tablespoon of peanut oil.
  4. Add the diced onion and sauté until translucent.
  5. Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
  6. Add garam masala, ground cumin, coriander, chili powder, and bay leaf; cook spices for 1-2 minutes.
  7. Mix in the tomato paste and crushed tomatoes; simmer for 5 minutes to develop the sauce.
  8. Whisk together the yogurt, heavy cream, and cornstarch in a separate bowl.
  9. Return the browned chicken to the skillet and pour the yogurt-cream mixture over the top.
  10. Simmer gently for 10 minutes, stirring occasionally until the chicken is cooked through and the sauce is thickened.
  11. Season with kosher salt to taste.
  12. Remove the bay leaf before serving.
  13. Serve hot with basmati rice or naan bread.

Notes

  • For a richer flavor, marinate the chicken in yogurt and spices for a few hours before cooking. Adjust chili powder to your preferred spice level. This dish reheats well and can be stored in the refrigerator for up to 3 days.