Name: Butter Chicken (Murgh Makhani) (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 lb Boneless, skinless chicken thighs-cut into 1-inch cubes; 1/2 cup Plain Yogurt; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/2 tsp Red chili powder; 1 tsp Salt; 2 tbsp Vegetable oil; 1 medium Onion-finely chopped; 1 tbsp Ginger-garlic paste; 1 (14.5 oz) can Diced tomatoes-undrained; 1 cup Heavy cream; 2 tbsp Butter; 1 tsp Garam masala; 1/2 tsp Kasuri methi (dried fenugreek leaves)-crushed; 1/4 tsp Red chili powder (optional); 1/2 tsp Salt; 1/4 tsp Sugar

Recipe tier

A simplified version of classic Butter Chicken, perfect for busy weeknights.

Total 1h

Serves 6 servings

Steps 7

Ingredients 18

Chicken Marinade
1 lb 450 g Boneless, skinless chicken thighs-cut into 1-inch cubes
cup 120 g Plain Yogurt
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 mL Garam masala
tsp 2.5 mL Turmeric powder
tsp 2.5 mL Red chili powder
1 tsp 5 mL Salt
Sauce
2 tbsp 30 mL Vegetable oil
1 medium 1 medium Onion-finely chopped
1 tbsp 15 mL Ginger-garlic paste
1 (14.5 oz) can 411 g Diced tomatoes-undrained
1 cup 240 mL Heavy cream
2 tbsp 30 g Butter
1 tsp 5 mL Garam masala
tsp 2.5 mL Kasuri methi (dried fenugreek leaves)-crushed
tsp 1.25 mL Red chili powder (optional)
tsp 2.5 mL Salt
tsp 1.25 mL Sugar

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Equipment

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Instructions

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In a bowl, combine all Chicken Marinade ingredients. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
Add ginger-garlic paste and sauté for another minute until fragrant.
Stir in the canned diced tomatoes, garam masala, red chili powder (if using), salt, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
While the sauce simmers, heat a separate skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
Add the cooked chicken to the simmering sauce. Stir in the heavy cream, butter, and crushed kasuri methi. Simmer for another 5 minutes, allowing the flavors to meld.
Serve hot with rice or naan bread. Garnish with fresh cilantro, if desired.