Indian · Comfort food
Butter Chicken (Murgh Makhani)
Tender marinated chicken in a creamy tomato, butter, cashew, and warm-spice sauce.
4–6servings35 minprep30 mincookMild–mediumheat
From Dianne's kitchen
A creamy Indian classic
Butter Chicken is beloved for its tender chicken and velvety, gently spiced sauce.
It is a cozy dinner alongside naan, roti, or fluffy basmati rice.
What you'll need
Ingredients
For the chicken
- 1–2 pounds boneless chicken, in bite-size pieces
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the sauce
- 3 tablespoons butter, divided
- 1 tablespoon oil
- 1 large onion, chopped
- 3 large tomatoes, pureed or chopped
- 1 tablespoon ginger-garlic paste
- 15 cashews
- 2 teaspoons garam masala
- ½ teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 2 teaspoons cumin
- 1 tablespoon kasuri methi
- Salt, to taste
- ½ cup heavy cream
- Fresh cilantro
Step by step
Instructions
- Combine marinade ingredients with chicken. Cover and marinate at least 30 minutes or overnight.
- Cook marinated chicken in 1 tablespoon butter and oil until cooked through; set aside.
- Sauté onion in remaining butter and oil until golden. Add ginger-garlic paste, then tomatoes, and cook until oil separates.
- Stir in spices, then cashews and a splash of water. Cook a few minutes and cool slightly.
- Blend the mixture with water until smooth, then return it to the pan.
- Stir in chicken, cream, and kasuri methi. Simmer 10 minutes, then garnish with cilantro.
- Serve hot with naan, roti, or rice.
Dianne's kitchen tip
Blend for the smoothest sauce
Blending the tomato and cashew mixture gives the sauce its restaurant-style creaminess.
For the deepest flavor, marinate the chicken overnight.