Description

A quick and easy version of the universally adored Butter Chicken (Murgh Makhani), featuring a silky, rich tomato-based gravy enveloping tender chicken. This recipe is designed for maximum flavor with minimal effort.

Ingredients

Scale

For the Chicken and Sauce

1 tablespoon oil
1 tablespoon butter
1 medium onion, diced
1 teaspoon fresh ginger, finely minced or grated
2 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts or thighs, cut into ¾-inch chunks
4 tablespoons tomato purée
1 tablespoon garam masala
1 teaspoon chili powder or paprika
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream (or half & half or yogurt for lighter version)
To taste fresh cilantro, for garnish (optional)

Instructions

Cut 1.5 lbs chicken into ¾-inch chunks. Season with 1 tsp salt and ¼ tsp black pepper.
Heat 1 tbsp oil and 1 tbsp butter in a large pan over medium-high heat. Sear chicken in batches until browned on all sides, then set aside.
In the same pan, add 1 medium diced onion. Cook until softened. Add 1 tsp fresh ginger and 2 cloves minced garlic; sauté for 1 minute until fragrant.
Reduce heat to low. Stir in 1 tbsp garam masala, 1 tsp chili powder or paprika, and 1 tsp ground cumin. Cook for 30-60 seconds until fragrant. Stir in 4 tbsp tomato purée and cook for 2-3 minutes.
Add the seared chicken back to the pan. Stir to coat. Pour in 1 cup heavy cream. Bring to a gentle simmer and cook for 10-15 minutes, or until chicken is cooked through and sauce has thickened slightly.
Taste and adjust seasoning. Garnish with fresh cilantro, if desired. Serve hot with basmati rice or naan bread.

Notes

Lighter Option: Use half & half or plain yogurt instead of heavy cream. If using yogurt, stir it in off the heat to prevent curdling.

Spice Adjustment: For more heat, add a pinch of cayenne pepper with the other spices.

Prep Time: 45 Minutes
Cook Time: 10 Minutes

Nutrition

Serving Size: 6 servings

Keywords: butter chicken, indian, curry, murgh makhani, quick dinner