Butter chicken, also known as murgh makhani, is a popular and beloved dish in Indian cuisine. The key to its deliciousness lies in the marinated chicken, which is cooked in a flavorful, creamy sauce that’s rich in spices. This recipe takes juicy, boneless chicken thighs and marinates them in a tangy yogurt blend spiced with garam masala, turmeric, and Kashmiri red chili powder. Once marinated, the chicken is sautéed and simmered in a luscious curry sauce made with crushed tomatoes, cashews, and heavy cream, giving it a smooth texture that complements the spiced chicken perfectly.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup full-fat Greek yogurt (or any plain yogurt)
- 2 tbsp lemon juice (freshly squeezed)
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp ground turmeric
- Salt to taste
- 2 tbsp olive oil or ghee for cooking
- 1 medium yellow onion, diced
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 cup raw cashews (blended)
- 1 can (14 oz) crushed tomatoes
- 1 tbsp coconut sugar (or any granulated sugar)
- 4 tbsp unsalted butter
- 1/2 cup heavy cream (or coconut cream for dairy-free)
Instructions
Step 1: Marinate the Chicken
- Cut the chicken into 1-inch pieces.
- In a bowl, mix the yogurt, lemon juice, ginger, garlic, Kashmiri red chili powder, garam masala, turmeric, and salt.
- Add the chicken to the marinade, mix well, and cover.
- Refrigerate for at least an hour, or overnight for best results.
Step 2: Cook the Chicken
- Heat olive oil or ghee in a large sauté pan.
- Add the marinated chicken and cook for 5–6 minutes until the chicken is opaque and fully cooked.
- Transfer the chicken to a separate bowl and set aside.
Step 3: Make the Curry Sauce
- In the same pan, sauté diced onions for 3–4 minutes until softened.
- Add minced garlic, ginger, red chili powder, garam masala, coriander, and cumin. Cook for 1 minute.
- Stir in blended cashews, crushed tomatoes, coconut sugar, and water.
- Simmer on low heat for 5 minutes to blend the flavors.
Step 4: Blend the Sauce
- Pour the sauce into a high-powered blender.
- Blend for about a minute until the sauce is smooth and creamy.
Step 5: Final Steps
- Wipe the pan clean with a paper towel.
- Return the blended sauce to the pan and stir in butter and heavy cream.
- Add the cooked chicken back into the sauce and stir for 3–5 minutes until warmed through.
- Serve hot with basmati rice or naan.
FAQs
- Can I use chicken breast instead of thighs?
While chicken breasts are leaner, they may dry out more than thighs. Chicken thighs are preferred for juiciness. - Can I make this dairy-free?
Yes! Substitute heavy cream with coconut cream, and use ghee or olive oil instead of butter for a dairy-free version - What is Kashmiri red chili powder?
It’s a mild, flavorful chili powder used in Indian cooking for color and taste. You can substitute with regular chili powder if necessary. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove before serving.
