Murgh Makhani Recipe: How to Make Savory Indian Butter Chicken Easily at Home by Chef Gigi

Butter chicken, also called murgh makhani, is a delicious Indian dish that's simply chicken in a seasoned tomato-based sauce. You will marvel at the complex, savory flavor, and it's easier than you may think. Serve it family style with cooked white rice or with fresh naan. 

Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients

• 1 cup Greek yogurt
• 1/2 lemon, juiced
• 1 teaspoon turmeric
• 2 teaspoons garam masala, divided
• 1 teaspoon cumin
• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 6 tablespoons butter, divided
• 1 large onion, peeled and sliced thin
• 2 jalapeños, minced
• 1 cinnamon stick
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon paprika
• 1 can (28 ounces) diced organic tomatoes
• 1/2 cup heavy cream
• freshly chopped cilantro, for garnish

Here’s how to make it: 

1. In a large mixing bowl, whisk together the yogurt, lemon, turmeric, 1 teaspoon of the garam masala and cumin. Add chicken and toss until fully coated. Let marinate for about 20-30 minutes.
2. In a large heavy-bottomed pot over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate and set aside. 
3. Reduce heat to medium low and melt 2 additional tablespoons of butter. Add the onions, jalapeños and the cinnamon stick. Cook until onions are translucent, about 5-8 minutes. Add the garlic, ginger, remaining teaspoon garam masala and paprika. Cook an additional minute to release the essential oils of the spice.
4. Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss well to coat. Allow the mixture to simmer until the chicken is cooked through, about 8-10 minutes.
5. Finish by slowly stirring in the remaining butter and heavy cream. Garnish with chopped cilantro.

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