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–+ servings

Butter Chicken Recipe (aka Murgh Makhani)

A celebration of flavors with rich and creamy sauce combined with tender chicken, creating a comfort food experience that's hard to resist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds boneless chicken thighs Chopped into bite-sized pieces; chicken breast works too.
  • 2 tablespoons grated garlic Adds depth and flavor to the dish.
  • 1 tablespoon grated fresh ginger Enhances the aromatic profile.
  • 1 teaspoon garam masala A traditional spice blend essential for authenticity.
  • 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good.
  • 1 teaspoon turmeric Provides color and an earthy flavor.
  • ½ teaspoon cumin Adds warmth to the curry base.
  • to taste salt Adjust according to your preference.
  • to taste pepper Adjust according to your preference.
  • ½ cup plain yogurt Contributes creaminess and tanginess.
  • 1 tablespoon lemon juice Brightens up the flavors beautifully.
  • 2 tablespoons vegetable oil Or use butter or ghee for richness.
  • 1 medium onion Chopped; forms the aromatic base when sautéed.
  • 1 red pepper Chopped; use your favorite variety.
  • 3 cloves garlic Minced; intensifies the garlic flavor in the dish.
  • 1 tablespoon grated fresh ginger For an extra kick of freshness.
  • 1 teaspoon garam masala Repeated for added depth in layers of flavor.
  • 1 teaspoon cumin Reinforces the warm notes in this curry.
  • 1 teaspoon red chili powder To adjust heat levels as desired.
  • to taste salt For seasoning throughout the cooking process.
  • to taste pepper For seasoning throughout the cooking process.
  • 1 tablespoon spicy red chili flakes Optional for those who crave more heat.
  • 14 ounces tomato sauce Forms the base of our creamy sauce.
  • 1 tablespoon honey Balances out acidity with sweetness.
  • 1 cup heavy cream Use ½ cup milk and ½ cup cream for a lighter version if desired.

Method
 

  1. Marinate the Chicken: Combine the chopped chicken thighs with grated garlic, ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice in a large bowl. Mix well and let it marinate for at least 30 minutes or overnight in the refrigerator.
  2. Sauté Aromatics: In a large skillet over medium heat, add one tablespoon of vegetable oil and sauté the chopped onion until translucent and lightly golden brown—about 5 minutes. Add minced garlic and grated ginger; stir until fragrant.
  3. Cook the Peppers: Add in the chopped red pepper and continue cooking for another few minutes until they soften slightly but retain their vibrant color—about 3-4 minutes.
  4. Build Flavor Base: Sprinkle in additional garam masala, cumin, red chili powder along with salt and pepper before adding the marinated chicken mixture into the pan along with any leftover marinade.
  5. Add Tomato Sauce & Honey: Pour in tomato sauce along with honey; mix everything together well before simmering on low heat until chicken is cooked through—approximately 15 minutes while occasionally stirring.
  6. Finish With Cream: Reduce heat and pour in heavy cream slowly while stirring continuously until well combined and heated through—allow it to simmer gently without boiling for about another five minutes before serving warm over rice or naan bread.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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