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–+ servings
Benjamin

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish that combines tender, marinated chicken with a luscious tomato-based sauce. Infused with aromatic spices and finished with a velvety touch of butter and cream, this dish is the perfect balance of warmth and indulgence. Serve it with basmati rice or naan for a comforting and flavorful meal that will have everyone coming back for seconds!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken & Marinade
  • 1 ½ pounds skinless boneless chicken thighs (cut into bite-sized chunks)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry powder
  • 1 tablespoon Greek yogurt
  • For the Butter Chicken Sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 6 garlic cloves minced
  • 1 medium onion diced
  • 1 15-ounce can tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 2 cups heavy cream
  • ½ teaspoon cayenne pepper optional, for heat
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder
  • ¼ cup freshly chopped parsley optional, for garnish

Method
 

  1. Marinate the Chicken – In a bowl, combine the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix well, cover, and let it marinate for at least 30 minutes (or overnight for deeper flavor).
  2. Sear the Chicken – Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until golden brown on all sides. Remove from the pan and set aside.
  3. Prepare the Sauce – In the same pan, melt 2 tablespoons of butter. Add the minced garlic and diced onion, sautéing until soft and fragrant.
  4. Simmer with Tomatoes – Pour in the tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for 5 minutes, allowing the flavors to meld.
  5. Make it Creamy – Reduce the heat to low and stir in the heavy cream, cayenne pepper (if using), garam masala, and curry powder. Let the sauce cook for another 5 minutes until thick and rich.
  6. Combine Everything – Return the seared chicken to the pan and stir it into the sauce. Simmer for 10-15 minutes until the chicken is tender and fully coated in the creamy sauce.
  7. Finish with Butter & Garnish – Add the remaining tablespoon of butter for extra richness. Garnish with freshly chopped parsley if desired.
  8. Serve & Enjoy – Serve hot with basmati rice or naan for a truly satisfying meal!

Notes

  • For extra depth of flavor, marinate the chicken overnight.
  • Adjust the spice level by increasing or reducing the cayenne pepper.
  • If you prefer a thinner sauce, add a splash of water or broth.
  • Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 3 days.

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