A creamy, flavorful chicken curry with a rich, buttery tomato sauce that’s slightly sweet and mildly spiced — a perfect dish to enjoy with naan or rice.
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
Course: Recipes4
servings30
minutes40
minutes350
kcalIngredients
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.