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Butter Chicken, known as "Murgh Makhani" in its native tongue, is a dish that has transcended geographical boundaries to become a beloved staple in Indian cuisine and beyond. Its rich flavors, creamy texture, and aromatic spices make it a favorite among food enthusiasts. This delectable dish not only satisfies the palate but also tells a story of culinary tradition that dates back to the mid-20th century. Originating in Delhi, it was created by the chefs at the Moti Mahal restaurant, who combined leftover tandoori chicken with a luscious tomato-based sauce infused with butter and cream. This innovative use of ingredients transformed what could have been mere leftovers into a culinary masterpiece that continues to warm hearts and bellies.

Quick & Easy Homemade Butter Chicken

Cook up a delicious Butter Chicken Bliss that's sure to impress! This creamy and flavorful dish features tender marinated chicken simmered in a rich sauce made with spices, tomatoes, cream, and butter. Perfectly paired with fluffy basmati rice or warm naan, it's a comforting meal for any occasion. Easy to prepare in just 45 minutes, your family will love this dish. Don't forget to garnish with fresh cilantro for that extra touch!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1 inch ginger, grated

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon red chili powder (adjust to spice preference)

400g canned tomatoes (crushed)

200ml heavy cream

2 tablespoons butter

Salt, to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with turmeric, red chili powder, and a pinch of salt. Let it marinate for at least 15 minutes while you prepare the other ingredients.

    Sauté Aromatics: In a large skillet or pan over medium heat, add vegetable oil. Once hot, add the chopped onion and sauté until golden brown (about 5-7 minutes). Stir in the garlic and ginger and cook for another minute until fragrant.

      Add Spices: Sprinkle in the garam masala, ground cumin, ground coriander, and salt. Stir well to coat the onions in the spices and cook for another minute.

        Add Chicken: Add the marinated chicken to the skillet. Cook for about 5-7 minutes until the chicken starts to brown.

          Simmer with Tomatoes: Pour in the crushed tomatoes, stirring to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 10-15 minutes, or until the chicken is cooked through and tender.

            Finish the Sauce: Stir in the heavy cream and butter. Allow it to simmer for an additional 5 minutes until the sauce thickens. Taste and adjust seasoning if necessary.

              Serve: Garnish the butter chicken with fresh cilantro and serve hot over basmati rice or with naan.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4