Indian
Butter Chicken
Yogurt-marinated chicken thighs simmered in a velvety spiced tomato, butter and cream sauce. Serve with basmati rice or warm naan.
- Silky spiced tomato sauce
- Make-ahead friendly
- Freezes beautifully
Butter chicken, or murgh makhani, is one of the most loved curries in the world for good reason: it is mellow, creamy and deeply spiced. A tangy yogurt marinade tenderizes the chicken thighs and helps them char in the pan. The sauce simmers tomato with ginger, garlic and warm spices before cream and butter make it silky. A pinch of crushed dried fenugreek leaves is the finishing touch that makes it taste like your favorite restaurant.
Instructions
In a large bowl, stir together the yogurt, lemon juice, 1 tsp salt, 1 tsp garam masala, 1 tsp chili powder and the turmeric. Add the chicken, toss to coat, cover and refrigerate for at least 30 minutes or up to 24 hours.
Melt 1 tbsp butter in a large, heavy skillet over medium-high heat. Add half the chicken in a single layer, shaking off excess marinade, and sear for 3 minutes per side until charred in spots. Transfer to a plate and repeat with another 1 tbsp butter and the remaining chicken.
Reduce the heat to medium and melt 1 tbsp butter in the same skillet. Add the onion and cook, stirring often, for 6 to 8 minutes until soft and golden.
Add the garlic and ginger and cook for 1 minute, stirring, until fragrant.
Stir in the remaining 1 tsp garam masala and 1 tsp chili powder and cook for 30 seconds to bloom the spices.
Pour in the tomato puree, add the sugar and remaining 1/2 tsp salt, and simmer for 10 minutes, stirring occasionally, until thickened and darker in color.
For an extra-smooth sauce, blend it with an immersion blender until silky, then return the skillet to medium-low heat.
Stir in the cream and the seared chicken with any juices. Simmer gently for 8 to 10 minutes until the chicken is cooked through to at least 165 degrees F.
Stir in the crushed fenugreek leaves and the final 1 tbsp butter until melted. Taste and adjust the salt.
Sprinkle with cilantro and serve hot with basmati rice or warm naan.
Test kitchen tips
- Chicken thighs stay tender through the simmer; if you use breasts, shorten the final simmer to about 5 minutes so they do not dry out.
- Butter chicken tastes even better the next day and keeps 4 days refrigerated or 3 months frozen.
- For a dairy-free version, swap the yogurt for coconut yogurt, the cream for full-fat coconut milk and the butter for ghee-style plant butter or oil.
Nutrition per serving
- Calories
- 530
- Protein
- 45g
- Carbs
- 15g
- Fat
- 32g
- Fiber
- 3g
- Sugar
- 8g
- Sodium
- 890mg
Nutrition values are estimates calculated per serving. See our disclaimer.
