Murgh Makhani (Butter Chicken)

Murgh Makhani (Butter Chicken)

6 servings
This easy butter chicken recipe features chicken thighs cooked in a rich, tomato cream sauce and is ready in 35 minutes.

Ingredients

  • ghee or vegetable oil
    2 tbsp
  • finely diced yellow onion
    2 c
  • kosher salt
    1 tsp
  • tomato paste
    2 tbsp
  • finely chopped garlic 1 tablespoon finely chopped ginger
    1 tbsp
  • finely chopped ginger
    1 tbsp
  • red chili powder

    divided

    4 tsp
  • garam masala
    1 tsp
  • ground turmeric
    ½ tsp
  • boneless skinless chicken thighs

    cut into 1-inch pieces

    2 lb
  • can diced tomatoes

    undrained

    1
  • finely chopped chipotle chiles in adobo sauce
    2 tbsp
  • water

    if needed

  • raw cashew pieces
    ½ c
  • heavy cream
    ¾ c

Directions

  1. 1

    Heat ghee in a medium Dutch oven or pot over medium until shimmering, about 1 minute. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 3 minutes. Add tomato paste, garlic, ginger, 3 teaspoons red chili powder, garam masala, and turmeric; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken, tomatoes (with juices), and chipotle chiles in adobo sauce. Stir to coat chicken in sauce, adding about 1/2 cup water if canned tomatoes didn’t have much liquid; you want about 1 cup liquid total. Cover and simmer over medium-low until chicken is cooked through, about 8 minutes.

  2. 2

    Meanwhile, toast the cashews in a small skillet over medium, stirring often, until fragrant, about 3 minutes; transfer to a medium bowl. Add remaining 1 teaspoon red chili powder to cashews and toss to coat; set aside.

  3. 3

    Uncover Dutch oven. If the sauce is watery, increase heat to medium and simmer until the sauce has thickened, 5 to 10 minutes. Stir in heavy cream. Transfer chicken and sauce to a serving dish and garnish with cashews. Serve hot.

Murgh Makhani (Butter Chicken)

Murgh Makhani (Butter Chicken)

4.8(4)35 min6 servings523 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 4 ratings

foodandwine.com
4.8(4 reviews)
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About this Recipe

Craving the rich, comforting flavors of authentic Indian butter chicken but short on time? This easy Murgh Makhani recipe delivers succulent chicken in a luxurious, velvety tomato cream sauce, bringing that restaurant-quality experience to your home in just 35 minutes.

What makes this butter chicken recipe truly special is its remarkable efficiency without compromising on depth of flavor. By utilizing boneless, skinless chicken thighs and a smart blend of aromatic spices like garam masala, red chili powder, and turmeric, you achieve a complex, satisfying sauce that tastes like it simmered for hours. The addition of raw cashew pieces ensures an incredibly smooth and opulent texture that elevates every bite.

You can expect a wonderfully tender butter chicken, with juicy pieces of chicken thigh enveloped in a truly indulgent sauce. The flavor profile is a harmonious balance—sweet and tangy from the diced tomatoes, with a delightful warmth from the red chili powder and a subtle smoky undertone from the chipotle chiles in adobo sauce. This is all mellowed by the generous touch of heavy cream, resulting in a dish that feels both comforting and elegantly flavorful, perfect for a cozy dinner.

While this Murgh Makhani recipe shines as written, feel free to make it your own. For a milder butter chicken, you can reduce the red chili powder or omit the chipotle chiles entirely. If you're looking for an alternative protein, paneer or chickpeas can be used, though cooking times will vary. Don't have ghee on hand? Vegetable oil works just fine to start the dish.

Serve this Murgh Makhani hot with fluffy basmati rice, warm naan bread, or alongside a simple cucumber salad to complete a hearty, satisfying meal that's sure to impress.

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