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Butter chicken, also known as Murgh Makhani, is a culinary treasure hailing from the vibrant tapestry of Indian cuisine. This dish has woven itself into the hearts and homes of food enthusiasts around the globe, captivating taste buds with its rich, creamy texture and aromatic spices. The origins of butter chicken trace back to the 1950s in Delhi, where it was created by the chefs of the Moti Mahal restaurant. This innovative dish was born out of a desire to utilize leftover tandoori chicken, transforming it into a luscious, buttery tomato sauce that has since become a staple in Indian restaurants worldwide.

Quick & Easy Homemade Butter Chicken

Discover the magic of Butter Chicken Bliss, a rich and creamy delight from Indian cuisine. Originating in Delhi, this dish elevates leftover tandoori chicken into a luxurious meal with tender chicken marinated in yogurt and aromatic spices, simmered in a silky tomato-cream sauce. Perfect for family dinners or special occasions, this recipe combines essential ingredients and cooking techniques to create a restaurant-quality experience at home. Embrace the flavors and cultural significance of this beloved classic!
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Ingredients
  

1 ½ lbs (700g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

1 tablespoon garam masala

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon salt

2 tablespoons vegetable oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

1 can (15 oz) crushed tomatoes

1 cup heavy cream

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces, yogurt, garam masala, curry powder, turmeric, cumin, and salt. Mix well to coat the chicken, cover, and let it marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

        Add Tomatoes and Cream: Pour in the crushed tomatoes and stir, letting it simmer for 5 minutes. Lower the heat and add the heavy cream, mixing well until the sauce is smooth and creamy.

          Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring well to coat it in the sauce. Allow it to simmer on low for about 10 minutes to meld the flavors.

            Serve: Garnish with freshly chopped cilantro. Serve hot over cooked basmati rice or with naan to soak up the delicious sauce.

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4