Origin Easy Indian Butter Chicken

Butter chicken, or “Murgh Makhani,” originated in Delhi, India, in the 1950s. It was created by the chefs at the famous Moti Mahal restaurant, combining leftover tandoori chicken with a rich, spiced tomato sauce. Today, it’s a beloved dish worldwide.

What I Love About This Recipe

This simplified version of the classic Butter Chicken brings out the rich, velvety texture and subtle sweetness of the sauce, while the chicken stays tender and juicy. It’s an easy way to bring the comfort and indulgence of restaurant-style butter chicken to your home kitchen.

Also Read : Cheesecake Stuffed Red Velvet

Easy Indian Butter Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• ¾ cup plain yogurt

• 1 tbsp lemon juice

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp chili powder

• 1 tsp turmeric powder

• 1 tsp garam masala

• Salt to taste

• 2 tbsp butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground coriander

• 1 tsp chili powder (adjust to taste)

• 1 cup canned crushed tomatoes

• 1 tsp sugar (optional, to balance acidity)

• ½ cup heavy cream or coconut cream

• Salt to taste

• Fresh cilantro for garnish (optional)

Directions

• In a bowl, combine chicken pieces with yogurt, lemon juice, cumin, coriander, chili powder, turmeric, garam masala, and salt. Mix well and marinate for at least 30 minutes, preferably 1-2 hours.
• In a large pan or skillet, melt butter over medium heat. Add chopped onion and sauté for 5-7 minutes until golden and soft.
• Add garlic, ginger, cumin, garam masala, coriander, and chili powder. Cook for 1–2 minutes until fragrant.
• Stir in crushed tomatoes and sugar (if using), and simmer for 10–15 minutes, allowing the sauce to thicken and flavors to meld.
• Add the marinated chicken to the sauce and cook for 10–12 minutes, or until the chicken is cooked through and tender.
• Stir in heavy cream or coconut cream and cook for an additional 2-3 minutes, making the sauce creamy and rich.
• Season with salt to taste.
• Garnish with fresh cilantro and serve with naan, basmati rice, or any preferred side.

Notes

• For extra richness, add a little more butter before serving.
• You can adjust the level of spiciness by adding more or less chili powder.
• 
  For a smoky flavor, grill or sear the marinated chicken before adding it to the sauce.
• You can use chicken breast instead of thighs, but thighs provide a juicier, more flavorful result.

The post Easy Indian Butter Chicken appeared first on RecipeWikki.

Origin Cooker Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Created by accident using leftover tandoori chicken in a buttery tomato gravy, it quickly became one of India’s most iconic dishes.

What I Love About This Recipe

This recipe delivers restaurant-quality Butter Chicken with minimal effort. The pressure cooker locks in flavors and ensures the chicken is melt-in-your-mouth tender. The creamy, spiced tomato sauce pairs perfectly with naan or rice, making it a crowd-pleaser every time.

Also Read : Chicken Pot Pie Pasta Bake

Cooker Butter Chicken

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

452

kcal

Ingredients

• 500g boneless chicken (thighs or breast), cut into cubes

• 2 tablespoons butter

• 1 tablespoon oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch ginger, minced

• 2 large tomatoes, pureed

• 1 teaspoon red chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• ½ teaspoon salt (adjust to taste)

• 1 tablespoon tomato paste (optional, for deeper flavor)

• ½ cup heavy cream or fresh cream

• ¼ cup yogurt (for marination)

• 1 teaspoon kasuri methi (dried fenugreek leaves)

• ½ teaspoon sugar (optional)

• Fresh cilantro, for garnish

Directions

• Marinate chicken with yogurt, turmeric, chili powder, and salt. Set aside for 15 minutes.
• Turn on the pressure cooker (or Instant Pot) to sauté mode. Add butter and oil.
• Sauté onions until golden brown, then add garlic and ginger. Cook for 1-2 minutes.
• Add pureed tomatoes, tomato paste, cumin, garam masala, and sugar. Stir well.
• Add the marinated chicken and mix until coated in the masala.
• Pour in ½ cup water, close the lid, and pressure cook for 10 minutes (Instant Pot: Manual mode, 10 minutes).
• Release pressure naturally, then open the lid and stir in heavy cream and kasuri methi. Simmer for 5 minutes.
• Garnish with fresh cilantro and serve hot with naan or rice.

Notes

• Use chicken thighs for juicier results.
• Adjust spice levels by increasing or reducing red chili powder.
• Adding a teaspoon of honey balances the acidity of tomatoes.

The post Cooker Butter Chicken appeared first on RecipeWikki.