Butter chicken, also called Murgh Makhani, is boneless chicken simmered in a spiced tomato and cream sauce. This version marinates 2 pounds of chicken thighs in yogurt, lemon juice and a handful of ground spices, then cooks them in butter with onion, garlic and ginger before the tomatoes and cream go in. It serves 4 and takes about 1 hour, with 20 minutes of prep and 40 minutes of cooking.
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The sauce is rich but not heavy on technique. Most of the work is the marinade, and that can be done the night before.
What Goes into the Sauce and the Marinade
- Chicken thighs (2 pounds, boneless): they stay moist in the sauce and take on the marinade well.
- Plain yogurt (1 cup) and lemon juice (2 tablespoons): the marinade. The yogurt tenderizes the chicken and adds a slight tang that balances the cream, and the lemon adds acidity.
- Spices: 2 teaspoons of garam masala, 1 teaspoon each of turmeric, cumin and paprika, 1 tablespoon of coriander, and 1 teaspoon of salt. Turmeric gives color and a little earthiness, paprika adds mild sweetness and red tone, and garam masala brings the warmth.
- Butter (4 tablespoons), 1 large onion, 4 cloves of garlic and 1 inch of ginger: the base of the sauce. The onion is finely chopped, the garlic minced and the ginger grated.
- Crushed tomatoes (28 ounces) and sugar (1 tablespoon): the tomatoes make up most of the sauce, and the sugar balances their acidity.
- Heavy cream (1 cup): makes the sauce creamy.
- Cilantro (1/4 cup, chopped): goes on at the end.
Marinating
The card says to marinate the chicken for at least 1 hour. If you can plan ahead, overnight gives the best result and also cuts down the work on the day you cook. Mix the yogurt, lemon juice and all of the spices in a bowl first, then add the chicken.
Cooking Notes
Cook the onion in the butter over medium heat until it is translucent, without letting it brown. Add the garlic and ginger for one more minute, until fragrant, then put in the marinated chicken.
Do not crowd the pan. If the chicken does not fit in one layer, brown it in batches so it colors evenly on all sides. After that, stir in the tomatoes and sugar and cook for 15 minutes.
Add the cream and simmer for another 10 minutes, until the sauce thickens. Keep it at a simmer and do not let it boil, which helps stop the cream from curdling. Stir the cream in gently.
Ways to Change It
- Vegetarian: replace the chicken with paneer or tofu and marinate it in the same yogurt and spice mixture.
- Spicier: add diced green chilies or a pinch of cayenne pepper to the marinade, and adjust the amount to your taste.
- Dairy-free: use coconut cream in place of the heavy cream. It adds a tropical note that goes well with the spices.
- More vegetables: spinach or bell peppers can be sautéed with the onions before the chicken goes in.
What to Serve with It
Basmati rice and naan are the usual partners, since both soak up the sauce. Jeera rice, which is flavored with cumin, is another option. A simple cucumber raita made from yogurt, diced cucumber, mint and a pinch of salt cools the spices, and a sautéed vegetable or fresh salad rounds out the plate.
Finish the dish with chopped cilantro. A squeeze of lemon juice just before serving brightens the sauce.
Time and Nutrition
Prep is 20 minutes, which includes the marinade, and cooking is 40 minutes, for a total of 1 hour. The card lists 600 calories per serving (a serving is 1 cup), with 35 grams of fat (20 grams saturated), 25 grams of carbohydrates, 2 grams of fiber, 5 grams of sugar, 40 grams of protein and 700 milligrams of sodium.
FAQ
What does Murgh Makhani mean?
It is the Indian name for butter chicken: chicken pieces cooked in a creamy, spiced tomato sauce and usually served with rice or naan.
Can I lighten it up?
You can use skinless chicken breasts instead of thighs, cut back on the butter and cream, and add vegetables such as spinach or bell peppers.
Can I make it vegetarian?
Yes. Swap the chicken for paneer, tofu or a mix of vegetables. The cooking steps stay much the same.
How long does it keep?
About 3 to 4 days in the refrigerator in an airtight container. It can be frozen for up to 3 months. Reheat it thoroughly before serving.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Indian Butter Chicken
Ingredients
Instructions
In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, coriander, paprika, and salt. Add chicken and marinate for at least 1 hour.
Heat butter in a large skillet over medium heat. Add onions and sauté until translucent.
Add garlic and ginger, cook for another minute until fragrant.
Add marinated chicken, and cook until browned on all sides.
Stir in crushed tomatoes and sugar, cook for 15 minutes.
Pour in heavy cream and simmer for another 10 minutes until thickened.
Garnish with chopped cilantro before serving.
Notes
For best results, marinate the chicken overnight.
This dish pairs well with basmati rice or naan.
Nutrition
| Serving Size | 1 cup |
|---|---|
| Calories | 600 calories |
| Sugar Content | 5 grams |
| Sodium Content | 700 milligrams |
| Fat Content | 35 grams |
| Saturated Fat Content | 20 grams |
| Unsaturated Fat Content | 10 grams |
| Trans Fat Content | 0 grams |
| Carbohydrate Content | 25 grams |
| Fiber Content | 2 grams |
| Protein Content | 40 grams |
| Cholesterol Content | 150 milligrams |