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Indian Butter Chicken (Murgh Makhani)

Butter Chicken is a Northern Indian dish, and a close cousin to Tikka Masala. The sauce is rich and creamy tomato base with aromatics that include garam masala, ginger and a few other spices. Chicken thighs are coated in yogurt that, when broiled, mimics the char flavor of a traditional tandoori oven. Served with rice or warm naan (bread), this is a flavorful meal. As for heat? The serrano chili adds a touch of heat, but doesn't turn you into a fire breathing dragon! I can't rave enough about how much we loved this recipe. If you love Indian food, then this is the recipe for you!
Course Chicken, main
Cuisine Indian
Keyword Butter Chicken, Indian Butter Chicken
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 457kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

For the sauce:

  • 4 tablespoons unsalted butter cut into 4 pieces and chilled, divided
  • 1 onion chopped fine
  • 5 garlic cloves minced
  • 4 teaspoons grated fresh ginger
  • 1 serrano chile stemmed, seeded, and minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • 1 ½ cups water
  • ½ cup tomato paste
  • 1 tablespoon sugar
  • 2 teaspoons table salt divided
  • 1 cup heavy cream

For the chicken:

  • 2 pounds chicken thighs boneless, skinless, trimmed
  • ½ cup plain Greek yogurt do not use low fat yogurt
  • 3 tablespoons chopped fresh cilantro divided

Instructions

For the sauce:

  • Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
  • Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil.
  • Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)

For the chicken:

  • Adjust oven rack 6 inches from broiler element and heat broiler.
  • Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
  • Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro, and serve.

Notes

Traditionally, butter chicken is mildly spiced. If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.
KITCHEN NOTES: I made this recipe at the same time that I made warm naan bread, from scratch. That was a LOT of work!  To be more efficient, next time, I recommend:
Make the sauce at least one day ahead, and slowly reheat on the day you will serve it.
If you want to make warm naan bread, make the dough one day ahead and then roll out and cook in a skillet on the day you will serve the butter chicken.
Recipe source: Cook's Illustrated, April 2019