Description

Indian Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine. This recipe by Lori Lange captures the authentic taste of the restaurant favorite — tender pieces of chicken marinated in spiced yogurt, simmered in a rich, creamy tomato sauce. The perfect balance of spices and creaminess makes this dish comforting and satisfying. It’s ideal for both weeknight dinners and special occasions, and pairs beautifully with steamed basmati rice or naan bread.

Ingredients

For the Marinade & Chicken:

1 cup full-fat plain Greek yogurt (or fat-free if watching calories)
1 tablespoon freshly squeezed lemon juice
2 teaspoons ground turmeric
2 teaspoons garam masala
1 teaspoon ground cumin
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

For the Sauce:

½ tablespoon unsalted butter
½ tablespoon vegetable oil
½ cup finely chopped onion
1 large garlic clove, minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
½ teaspoon chili powder
¼ teaspoon ground cayenne pepper
¼ teaspoon salt (adjust to taste)
8 ounces low-sodium tomato sauce
2 tablespoons tomato paste
1 cup half and half cream
1 tablespoon unsalted butter

For Serving:

Hot cooked rice
Chopped fresh cilantro

Instructions

Step 1: Prepare the Chicken

In a large glass bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, garlic, and ginger.
Add the chicken pieces and mix well to coat evenly.
Cover and refrigerate for at least 40 minutes or up to 24 hours for best flavor.

Step 2: Cook the Sauce

Heat ½ tablespoon butter and the vegetable oil in a large non-stick skillet over medium heat.
Add chopped onion and sauté until soft and translucent, about 3 minutes.
Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
Add garam masala, chili powder, cayenne, and salt. Stir well and cook for 30 seconds to release the aroma.
Turn heat to medium-high and add marinated chicken (discard any leftover marinade). Cook for about 5 minutes until chicken is no longer pink on the outside.
Pour in the tomato sauce and tomato paste, stirring to combine.
Let the sauce simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Reduce heat to low, add half and half cream and the remaining tablespoon of butter. Stir gently until the butter melts and the sauce becomes creamy.

Step 3: Serve

Spoon the butter chicken over hot cooked rice.
Garnish with chopped fresh cilantro.
Serve warm with naan or roti on the side.

Notes

- Serving Suggestions: Serve your Indian Butter Chicken over hot steamed basmati rice or with warm naan or roti to soak up the creamy sauce. For a complete meal, add a side of cucumber raita or roasted vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often develop more depth overnight.
- Freezing: Allow the butter chicken to cool completely before freezing. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over medium heat, adding a splash of cream or milk to maintain the sauce’s creamy texture. Avoid boiling to prevent curdling.
- Meal Prep Tip: You can marinate the chicken up to a day in advance or freeze the marinated chicken for future quick meals.