Butter Chicken (Authentic Indian-Style Recipe)

⏳ Prep Time: 15 minutes | ⏳ Cook Time: 30 minutes | 🍽️ Servings: 4

Description:

This creamy, rich, and flavorful Butter Chicken (Murgh Makhani) is one of India’s most beloved dishes. Tender chicken is marinated in a spiced yogurt blend, then simmered in a velvety tomato-based butter sauce infused with garlic, ginger, and aromatic Indian spices. Served with naan or basmati rice, this comforting dish brings the authentic flavors of North Indian cuisine right to your kitchen! 🇮🇳🍛

Ingredients:

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts (cubed)
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon salt

For the Butter Sauce:

• 2 tablespoons butter (or ghee for authentic flavor)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup tomato purée (or canned crushed tomatoes)
• 1/2 cup heavy cream (or coconut milk for dairy-free option)
• 1 teaspoon honey or sugar (to balance acidity)
• 1/2 teaspoon salt
• Fresh cilantro, for garnish

Instructions:

1. Marinate the Chicken: In a bowl, mix yogurt, lemon juice, garlic, ginger, and spices. Add chicken, coat well, and marinate for at least 30 minutes (or overnight for deeper flavor).
2. Sear the Chicken: Heat 1 tablespoon butter and olive oil in a large pan. Add marinated chicken and cook for 5-7 minutes, until browned. Remove from pan and set aside.
3. Prepare the Butter Sauce: In the same pan, melt 1 tablespoon butter, then sauté onions, garlic, and ginger until fragrant. Add cumin, garam masala, coriander, and chili powder and cook for 30 seconds.
4. Simmer the Sauce: Pour in tomato purée, salt, and honey/sugar. Simmer for 10-15 minutes, stirring occasionally.
5. Blend for Smoothness (Optional): Use an immersion blender for a creamy texture.
6. Finish the Dish: Stir in heavy cream (or coconut milk) and return the chicken to the pan. Simmer for 5 minutes until thick and creamy.
7. Serve hot with naan or basmati rice, garnished with fresh cilantro.

Serving Suggestions & Variations:

• For extra spice, add chopped green chilies or more chili powder.
• Swap chicken for paneer or tofu for a vegetarian version.
• Serve with homemade garlic naan or jeera (cumin) rice.