Butter Chicken (Murgh Makhani)
Tender chicken thighs in a luxuriously rich, mildly spiced tomato and cream sauce. The restaurant classic made at home — simple to prepare and deeply satisfying.
- Total time
- 35 min
- Servings
- 3
- Calories
- 490
- Protein
- 38g
Ingredients
- 500 g boneless chicken thighs
- ½ cup plain yogurt
- 2 tsp garam masala
- 400 g canned crushed tomatoes
- ½ cup heavy cream
- 3 tbsp butter
- 1 piece onion
- 4 piece garlic cloves
- 1.5 tbsp fresh ginger
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tsp salt
- 3 tbsp fresh cilantro
Instructions
- 1
Marinate chicken in yogurt, 1 tsp garam masala, turmeric, and salt for at least 10 minutes. Cook in a hot pan with 1 tbsp butter until browned, about 6 minutes. Set aside.
- 2
In the same pan, melt remaining butter. Cook diced onion until golden. Add garlic, ginger, cumin, chili powder, and remaining garam masala. Stir 1 minute.
- 3
Add crushed tomatoes and simmer 8 minutes. Blend sauce until smooth with an immersion blender.
- 4
Return chicken and any juices to the sauce. Stir in cream and simmer 5 minutes. Garnish with cilantro and serve with naan or basmati rice.
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