Stovetop Indian Butter Chicken

Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish with tender chicken pieces cooked in a flavorful tomato-based sauce. This stovetop recipe simplifies the process while keeping the authentic taste intact, making it a perfect option for busy weeknights or special occasions. Let’s dive into this comforting and satisfying dish!

Ingredients

• For the Chicken Marinade:
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
• For the Butter Chicken Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 cup tomato purée
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro, for garnish

Instructions

1. Marinate the Chicken:
   • In a mixing bowl, combine the yogurt, lemon juice, and all the marinade spices.
   • Add the chicken pieces, ensuring they are well-coated with the marinade.
   • Cover and refrigerate for at least 1 hour or overnight for best results.
2. Cook the Chicken:
   • Heat 1 tablespoon of butter and the vegetable oil in a large skillet over medium heat.
   • Add the marinated chicken and cook until the pieces are browned on all sides (about 5-7 minutes). They don’t need to be fully cooked at this stage.
   • Remove the chicken from the skillet and set aside.
3. Prepare the Sauce:
   • In the same skillet, add the remaining butter and sauté the onions until soft and golden.
   • Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
   • Add the spices (cumin, coriander, garam masala, paprika, chili powder) and cook for 30 seconds to bloom their flavors.
   • Pour in the tomato purée and simmer for 10 minutes, stirring occasionally.
4. Combine Chicken and Sauce:
   • Return the chicken to the skillet, stirring to coat it in the sauce.
   • Add the cream and sugar (if using), then simmer for another 10 minutes until the chicken is fully cooked and the sauce thickens.
5. Garnish and Serve:
   • Adjust the seasoning with salt and garnish with fresh cilantro.
   • Serve hot with steamed rice or naan.

Serving and Storage Tips

• Serving Suggestions: Pair this butter chicken with basmati rice, naan, or roti. A side of cucumber raita or pickled onions can add a refreshing contrast to the rich flavors.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to maintain the sauce’s consistency.
• Freezing: Butter chicken freezes well! Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but chicken thighs are preferred for their juiciness and flavor.

2. Is there a dairy-free option for this recipe?

Absolutely! Substitute yogurt with a non-dairy alternative like coconut yogurt and heavy cream with coconut cream.

3. Can I make this dish spicier?

For a spicier version, increase the amount of chili powder or add a chopped green chili to the sauce.

4. How can I make this recipe more authentic?

For an authentic touch, grill or broil the marinated chicken pieces before adding them to the sauce. This mimics the traditional tandoor cooking method.

Enjoy your flavorful stovetop Indian Butter Chicken!

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