Butter Chicken (Murgh Makhani)
A creamy, tomato-based curry made rich with butter and warm spices – easier and cheaper to make at home than most people expect, using chicken thighs and pantry spices.
Ingredients
For the chicken marinade:
- 1.5 lbs boneless skinless chicken thighs cut into chunks
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder adjust to taste
- 1 tsp salt
For the sauce:
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 can 14 oz crushed tomatoes
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 cup heavy cream or coconut milk for a lighter dairy-free version
- Salt to taste
- Cooked rice or naan for serving
- Fresh cilantro for garnish
Instructions
- Combine the chicken with all marinade ingredients in a bowl. Marinate for at least 30 minutes, or up to overnight in the fridge for best flavor.
- Heat 1 tablespoon butter and the oil in a large skillet or pot over medium-high heat. Add the marinated chicken, shaking off excess marinade, and cook for 5-6 minutes until browned on the outside. It doesn’t need to be fully cooked yet. Remove and set aside.
- In the same pan, add the remaining butter and the onion, cooking for 4-5 minutes until softened and golden.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Add the crushed tomatoes, garam masala, turmeric, and chili powder. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Return the chicken to the pan and simmer for another 8-10 minutes until fully cooked through.
- Stir in the cream, season with salt to taste, and simmer for another 2-3 minutes. For an extra-smooth sauce, blend it before adding the cream.
- Serve hot over rice or with naan, garnished with fresh cilantro.
Notes
- Chicken thighs are both cheaper and more forgiving than chicken breast, staying juicy even with a slightly longer simmer.
- Canned crushed tomatoes are a budget-friendly base that delivers big flavor – no need for fresh, out-of-season tomatoes.
- Swapping heavy cream for coconut milk lowers the cost slightly and makes the dish dairy-free without losing the signature richness.
