Butter Chicken (Indian Butter Chicken or Murg Makhani)

5 from 7 votes

Savory cubed chicken in an Indian-inspired, flavorful and aromatic sauce served over basmati rice.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Indian

Servings: servings

Calories: 715kcal

Cut chicken breasts into ¼ inch cubes
1 ½ lbs. chicken
In a small bowl, combine yogurt and Spice Mix ingredients; mix well; place cubed chicken in a bowl or big plastic bag and pour marinade over chicken; coat chicken well; refrigerate for at least 30 minutes
1 cup plain yogurt or kefir, ¼ teaspoon salt, 2 teaspoons garam masala, 1 teaspoon cayenne pepper, 2 teaspoon coriander, 1 teaspoon cumin, 1/4 teaspoon turmeric, 2 tablespoons turmeric

This step is optional, but it really does make a difference in the flavor!
In a hot dry skillet, on medium heat, toast cardamom pods and cloves for about 4 minutes; then, place them in a coffee grinder and grind them finely; reserve for sauce
6 cardamom pods (optional), 3 whole cloves (optional)

In a large stockpot, add oil and brown marinated chicken until the internal temperature reaches 165ºF; remove chicken to parchment lined baking sheet and set aside
2 tablespoons oil

In the same large stockpot, heat oil to medium temperature; add onions, ginger and garlic; saute for a few minutes
1 large yellow onion, 1 teaspoon grated ginger, 3 cloves garlic
Add tomato sauce, coconut milk, butter and red curry paste and dried fenugreek leaves to chicken mixture; combine well
4 tablespoons butter, ¾ cup tomato sauce, 1 tablespoon red curry paste, ¾ cup coconut milk, ½ teaspoon dried fenugreek leaves
Add cubed, cooked chicken back to skillet; coat well; allow to simmer. Taste for salt and pepper, then serve over basmati rice; garnish with cilantro
salt and pepper to taste

At first glance, this recipe looks complicated due to all of the seasonings and spices, but it's really not...here's the break-down:
1. Marinate the chicken in yogurt and Spice Mix; toast and grind the cardamom pods and cloves; set aside
2. Cook the chicken; remove chicken from skillet
3. Add everything else to skillet (except the chicken); allow flavors to combine
4. Add the chicken back into the sauce; let it simmer; serve over basmati rice
After you've seasoned and cooked the chicken and made the sauce, taste for salt and heat. If you want more heat, add red pepper flakes, cayenne or red curry paste; if you want less heat, add more coconut milk