30-Minute Indian Butter Chicken Recipe

Indian Butter Chicken is ready in below half-hour! The Makhani sauce and chicken come collectively with the maximum amazing spice and flavor. No one will believe it’s now not take-out!

30-Minute Indian Butter Chicken Recipe

We recognise, Indian food seems a bit daunting. Perhaps it’s due to the fact absolutely everyone has their favorite Indian dish or eating place and ‘definitely no one makes it like my neighborhood location does!’ Hear us out although, because this butter bird is honestly the great. We can’t get enough of it!

The secret to an fantastic butter chook is the sauce. Butter Chicken is also known as Murgh Makhani. Makhani sauce is what makes this dish so addicting with its aggregate of fragrant spices, tomato sauce and cream.

You can even discover makhani in a few different Indian dishes, dal or paneer makhani; however not anything is pretty like conventional chook makhani (butter chook). Historically, butter bird become an unintentional concoction, the usage of leftover bird in a tomato-based totally sauce, heavy with cream and butter. We’re so fortunate to have determined this serendipitous dish!



Chicken Marinade

  • 2 pounds boneless skinless chicken breasts cubed
  • 2 tablespoons lemon juice
  • 1/2 cup plain greek yogurt
  • 1 teaspoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt


Butter Chicken Curry

  • 6 tablespoon butter or ghee
  • 2 cloves garlic minced
  • 1 medium white onion diced
  • 1 teaspoon ground cumin
  • 1 jalapeno minced
  • 1 teaspoon garam masala
  • 2 teaspoon paprika
  • 1 cup heavy cream
  • 1 cup tomato sauce
  • 1/4 cup freshly chopped cilantro for garnish
  • 1/2 teaspoon salt


See Also: Chicken Caesar Pasta Salad



  1. In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate in the fridge for 10 to 15 minutes.
  2. Heat a large skillet over medium-high heat. Add in chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes.
  3. Remove the chicken from the pan and set aside. Wipe the pan out before making the sauce and return the skillet to medium-high heat.
  4. Melt the butter in the skillet. Add in onion and saute 5 minutes until onion starts to get tender.
  5. Add in garlic, jalapeno, cumin, paprika, and garam masala and toast for 1 to 2 minutes.
  6. Add in the tomato sauce and heavy cream, season with salt, and bring to a simmer. Once it comes to a simmer, add chicken back into the skillet and stir to combine. Then remove from heat and serve hot over cooked rice. Garnish with freshly chopped cilantro.

Teresa K. Huffman

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