Butter Chicken

Butter Chicken is one of the easiest Indian curries to make. It’s also known as “murgh makhani,” is a classic Indian dish that has won hearts all over the world. Its creamy, rich, and mildly spiced flavor makes it a hit with kids and adults to. This easy butter chicken recipe will become a staple in your household.

Why We Love This Recipe

In our busy family, sometimes our dinners need to be quick, delicious, and satisfying. This butter chicken recipe ticks all the boxes. It’s a dish that brings everyone to the table with its enticing aroma and comforting flavors. The best part? It’s surprisingly simple to make!

Ingredients You’ll Need

• Chicken: We use boneless, skinless chicken thighs for their tenderness and flavor, but you can substitute with chicken breasts if you prefer.
• Yogurt and Spices: A mix of plain yogurt and spices like cumin, garam masala, turmeric, coriander, paprika, black pepper, and salt creates a flavorful marinade that tenderizes the chicken.
• Butter, Onion, Garlic, and Ginger: These ingredients form the base of our rich sauce, infusing it with layers of flavor.
• Tomato Passata and Heavy Cream: The combination of tomato passata and cream gives the butter chicken its signature creamy texture and beautiful color.
• Fresh Cilantro: A sprinkle of fresh cilantro adds a pop of color and freshness to the dish.
• Basmati Rice or Naan: Serve your butter chicken over fluffy basmati rice or with warm naan to soak up the delicious sauce.

Family-Friendly and Customizable

One of the great things about this butter chicken is its adaptability. If you prefer a spicier kick, add a pinch of cayenne pepper or chopped fresh chilies. For a lighter version, use half-and-half instead of heavy cream. This dish is perfect for experimenting and finding your family’s favorite variation.

Butter Chicken

Recipe by wildfoodjourney

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

400

kcal

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite sized pieces

• 1 cup plain yogurt

• 2 teaspoons ground cumin

• 2 teaspoons garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon ground paprika

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 3 tablespoons butter

• 1 large onion, finely chopped

• 4 garlic cloves, finely chopped

• 1 tablespoon ginger, finely chopped

• 450g tomato passata

• 1 cup heavy cream

• Fresh cilantro, chopped

• Cooked Basmati rice or rice of choice

Directions

• In a large bowl, combine the yogurt, lemon juice, cumin, garam masala, turmeric, coriander, paprika, black pepper, and salt.
  Add the chicken pieces and toss to coat evenly.
  Cover and marinate in the refrigerator for at least 30 minutes (or overnight for best results).
• In a large skillet or pan, melt 2 tablespoons of butter over medium heat.
  Add the marinated chicken pieces (discarding the excess marinade) and cook until browned and cooked through, about 5-7 minutes.
  Remove the chicken from the pan and set aside.
• In the same pan, add the remaining 1 tablespoon of butter.
  Add the chopped onion and cook until soft and golden brown, about 5 minutes.
  Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
• Pour in the tomato sauce and bring to a simmer.
  Reduce the heat and let it simmer for about 10 minutes, stirring occasionally.
• Add the cooked chicken pieces back into the pan with the sauce.
  Stir in the heavy cream and cook for another 5 minutes, allowing the flavors to meld together.
  Taste and adjust seasoning if necessary.
• Garnish with chopped fresh cilantro.
  Serve hot with basmati rice or naan.