Butter chicken also known as murgh makhani is a beloved dish that boasts tender chicken enveloped in a creamy, spiced sauce. This recipe has become a go-to for many families, including my own, due to its delightful balance of flavors and aromas. Perfect for busy weeknights or cozy gatherings, butter chicken brings warmth and comfort to any dinner table. Let’s dive into the magic of making this restaurant-quality dish right at home!

Why you’ll love this dish

Butter chicken is not just a meal; it’s an experience. It is quick to prepare and budget-friendly, making it ideal for families or anyone looking to whip up something flavorful without spending hours in the kitchen. Its creamy texture and rich flavors appeal to all palates, making it a favorite for both children and adults alike. Whether it’s a weeknight dinner after a long day or a dish that impresses guests during a holiday gathering, butter chicken knows how to make any occasion special.

“This butter chicken recipe is a game-changer! It’s fast, easy, and tastes just like the one we enjoy at our favorite restaurant. My kids beg for it every week!” – A happy home chef

The cooking process explained

Making butter chicken is a straightforward affair. It involves marinating the chicken, cooking it to juicy perfection, and preparing a delectable sauce that pulls it all together. Once you’ve got the prep down, it’s just a matter of simmering and enjoying. Let’s take a closer look at the ingredients needed to create this culinary delight.

What you’ll need

To make this quick and easy butter chicken, gather the following ingredients:

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter (divided)
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread (for serving)
• Steamed rice (for serving)

Feel free to swap the chicken thighs for chicken breasts for a leaner option, or use coconut milk instead of heavy cream for a dairy-free variant.

Step-by-step instructions

1. Marinate the Chicken: In a bowl, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes—or overnight for better flavor.
2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set it aside.
3. Prepare the Sauce Base: In the same skillet, add 1 tablespoon of butter and sauté the minced garlic and diced onion until the onion is soft and translucent.
4. Build the Sauce: Stir in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and the second dose of curry powder. Bring the mixture to a simmer.
5. Season and Simmer: Return the chicken to the skillet and allow it to simmer in the sauce for about 15 minutes. This helps the chicken absorb all those fantastic flavors.
6. Finish with Butter: Stir in the remaining butter and let it melt into the sauce—this adds a delightful richness.
7. Serve and Enjoy: Garnish with freshly chopped parsley. Serve the butter chicken with warm naan bread or steamed rice for a complete meal.

Best ways to enjoy it

Butter chicken shines best when paired with sides that can soak up its rich, flavorful sauce. Serve it with fluffy basmati rice or warm naan bread, making every bite a taste of heaven. Consider a simple cucumber salad or roasted vegetables as sides for a refreshing contrast. For added flair, drizzle a bit of cream over the top before serving!

Storage and reheating tips

If you have leftovers (which is a rare treat!), store the butter chicken in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing in individual portions. To reheat, thaw in the refrigerator overnight and then gently warm on the stovetop over medium heat until heated through, adding a splash of cream or water to loosen the sauce.

Helpful cooking tips

• Use an instant-read thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
• For a faster weeknight meal, marinate the chicken in the morning, so it’s ready to cook by dinner.
• Adjust the level of spiciness by skipping the cayenne pepper or adding more, depending on your heat tolerance.

Creative twists

Feel free to get creative with this recipe! You can add vegetables like spinach or bell peppers to the sauce for added nutrition. For a smoky flavor, toss in a bit of smoked paprika. If you’re aiming for a lighter version, try grilled chicken instead of frying; it will still soak up the sauce beautifully.

FAQs

How long does the entire process take?

On average, you can have this delicious butter chicken ready in about 1 hour, including marinating time.

Can I use yogurt other than Greek yogurt?

Yes, regular plain yogurt can also work well, but Greek yogurt adds a little creaminess that enhances the dish.

Is there a good substitute for heavy cream?

Coconut milk can be an excellent dairy-free alternative, providing a unique flavor twist.

Embrace the joy of cooking this quick and easy homemade butter chicken recipe, and indulge in a dish that captures the essence of comfort food at its best!

Butter Chicken

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A comforting Indian dish featuring tender chicken marinated and cooked in a creamy, spiced tomato sauce.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Cooking
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter (divided)
• 6 garlic cloves, minced
• 1 medium onion, diced
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread (for serving)
• Steamed rice (for serving)

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Instructions

1. Marinate the Chicken: In a bowl, mix the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 30 minutes—or overnight for better flavor.
2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set it aside.
3. Prepare the Sauce Base: In the same skillet, add 1 tablespoon of butter and sauté the minced garlic and diced onion until the onion is soft and translucent.
4. Build the Sauce: Stir in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper (if using), garam masala, and the second dose of curry powder. Bring the mixture to a simmer.
5. Season and Simmer: Return the chicken to the skillet and allow it to simmer in the sauce for about 15 minutes. This helps the chicken absorb all those fantastic flavors.
6. Finish with Butter: Stir in the remaining butter and let it melt into the sauce—this adds a delightful richness.
7. Serve and Enjoy: Garnish with freshly chopped parsley. Serve the butter chicken with warm naan bread or steamed rice for a complete meal.

Notes

For a leaner option, swap chicken thighs for chicken breasts or use coconut milk for a dairy-free variant. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 7g
• Sodium: 800mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg