Print

Stovetop Indian Butter Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish featuring tender chicken pieces simmered in a rich, creamy tomato-based sauce. Traditionally, the chicken is marinated in yogurt and spices, then cooked in a tandoor oven before being combined with the sauce. This stovetop version simplifies the process, making it accessible for home cooks.

Ingredients

Scale

For the Chicken Marinade:

  • 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 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 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 oz) tomato sauce
  • 1 cup heavy cream or full-fat coconut milk
  • 1 teaspoon dried fenugreek leaves (kasuri methi), crushed (optional)
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Marinate the Chicken:
    • In a large bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt.
    • Add the chicken pieces, ensuring they are well coated with the marinade.
    • Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
  2. Cook the Chicken:
    • Heat 1 tablespoon of butter and the vegetable oil in a large skillet over medium-high heat.
    • Add the marinated chicken pieces in a single layer, cooking until browned on all sides but not fully cooked through, about 5-7 minutes.
    • Remove the chicken from the skillet and set aside.
  3. Prepare the Sauce:
    • In the same skillet, add the remaining 1 tablespoon of butter.
    • Sauté the chopped onion over medium heat until translucent, about 5 minutes.
    • Add the minced garlic and ginger; cook for an additional 1-2 minutes until fragrant.
    • Stir in the ground cumin, chili powder, and cayenne pepper (if using); cook for 30 seconds to toast the spices.
  4. Simmer the Sauce:
    • Pour in the tomato sauce, stirring to combine.
    • Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.
  5. Add Cream and Chicken:
    • Reduce the heat to low and slowly stir in the heavy cream or coconut milk, mixing until the sauce is smooth and creamy.
    • Return the browned chicken pieces to the skillet, along with any accumulated juices.
    • Stir to coat the chicken in the sauce.
  6. Finish Cooking:
    • Cover the skillet and let the chicken simmer in the sauce over low heat for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
    • Stir in the crushed dried fenugreek leaves, if using, and adjust salt to taste.
  7. Serve:
    • Garnish with chopped fresh cilantro.
    • Serve hot over steamed basmati rice or with warm naan bread.

Notes

  • Marinating Time: For optimal flavor, marinate the chicken for at least 30 minutes; however, marinating for up to 24 hours will yield even better results.
  • Cream Substitute: Full-fat coconut milk can be used in place of heavy cream for a dairy-free option, imparting a subtle coconut flavor to the dish.
  • Fenugreek Leaves: Dried fenugreek leaves (kasuri methi) add a distinctive flavor authentic to butter chicken but can be omitted if unavailable.
  • Spice Level: Adjust the amount of cayenne pepper to control the heat level according to your preference.

Find it online: https://recipe.newsvks.com/stovetop-indian-butter-chicken/