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Butter Chicken: An Amazing 30-Minute Dinner!

Butter Chicken Butter Chicken
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This butter chicken recipe, also known as Murgh Makhani, offers a comforting and flavorful dish with tender chicken in a rich, creamy tomato sauce infused with aromatic Indian spices. It’s perfect for both weeknight dinners and special gatherings.

Ingredients

Scale
  • For the Marinade:
  • 600 g chicken breast, diced
  • 150 g plain yogurt
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • For the Sauce:
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder (optional, adjust to taste)
  • 400 g canned crushed tomatoes
  • 150 ml cream (or coconut milk for a lactose-free option)
  • 1 tsp sugar
  • Salt to taste
  • To Garnish:
  • Fresh coriander leaves
  • To Serve:
  • Basmati rice or naan

Instructions

  1. Marinate the Chicken: In a large mixing bowl, combine all the marinade ingredients: yogurt, turmeric, cumin, garam masala, paprika, salt, lemon juice, and oil. Add the diced chicken and toss to coat thoroughly. Cover and let it marinate for at least 30 minutes in the refrigerator (for best flavor, aim for overnight).
  2. Cook the Chicken: Heat a large frying pan over medium heat. Add a splash of oil and, once shimmering, add the marinated chicken. Cook until golden brown on all sides, about 6-8 minutes. Once cooked, set the chicken aside on a plate.
  3. Make the Sauce: In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, around 5 minutes. Then, toss in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Spice it Up: Stir in the coriander powder, garam masala, and chili powder (if using). Mix it well, allowing the spices to toast for a minute before adding in the crushed tomatoes. Let that simmer for about 10 minutes.
  5. Creamy Bliss: Pour in the cream and sugar, stirring gently. Allow this to bubble away for another 5 minutes; you can adjust the salt to your liking during this stage.
  6. Combine the Chicken: Reintroduce the chicken to the pan, and mix everything well. Let it simmer together for another 5 minutes, ensuring the chicken is well-coated in that rich sauce.
  7. Serve It Up: Sprinkle freshly chopped coriander over the top and serve hot with fluffy basmati rice or warm naan.

Notes

  • Feel free to substitute chicken with paneer or chickpeas for a vegetarian version of this butter chicken.
  • This dish tastes even better the next day as the flavors meld together, making it an excellent option for meal prep.
  • For a lactose-free option, use coconut milk instead of cream in this easy butter chicken recipe.
  • Adjust the amount of chili powder to control the spiciness of your homemade butter chicken.
  • Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.

Nutrition

Find it online: https://bakerslider.com/butter-chicken/

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