This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.

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  • Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

Nutrition Facts

474 calories; 30.4 g total fat; 179 mg cholesterol; 1141 mg sodium. 12.9 g carbohydrates; 38.1 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2010
True to it's description this is the "simple home version" that I have been looking for without the hassles of grinding cashews grilling the chicken etc etc. The best decision I made was to follow the recipe exactly as it was written even down to the minutes for cooking each layer of ingredients and that definitely paid off. The only substitution I made was using a tsp of frozen fenugreek leaves instead of dried but I don't think that hurt it too much. Don't be deterred if you can't find the fenugreek leaves at all...I'm sure it's fine even without them. Will definitely be making this again for many years to come. Thanks so much for submitting this recipe! PS. One small note if the chicken releases some water when initially browning it dump it out of the pan before heating the remaining oil and browning the onions. Read More
(82)

Most helpful critical review

Rating: 3 stars
03/10/2010
This was yummy but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or condensed canned milk if you want a lighter dish. In India they never use half and half. For the "cooking oil " use vegetable oil. For the butter you can make "ghee " which is cooked butter with removed fat. You cook the butter in a pan and when you see the white coagulation on the top strain the melted butter through a cheesecloth. You will have the golden goodness of the butter without the other stuff. It tastes nutty and flavorful and if you're wondering what this stuff is - it's what you get with lobster at a good restaurant! You'll have to use a bit more butter (I use a pound) if you're going to make ghee. A lot will be removed in the straining process. Also "tomato sauce" may be confusing. Don't use the stuff you use for pasta! (but that might be a big DUH). Use a can of pure tomatoes diced or whole. Use the juice! And one more thing. I tend to like more sauce with my rice and meat (I like to slurp it up with garlic naan and jasmine rice!) If you're like me you'll want to use more heavy cream and yogurt. This will mean a pinch more of spices (careful with the chili powder!) Another tip - add yogurt to the dish slowly so the rest of the sauce will "accept" it... the yogurt will curdle if too much is added at once. Happy eating! Read More
(227)
119 Ratings
  • 5 star values: 103
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2010
True to it's description this is the "simple home version" that I have been looking for without the hassles of grinding cashews grilling the chicken etc etc. The best decision I made was to follow the recipe exactly as it was written even down to the minutes for cooking each layer of ingredients and that definitely paid off. The only substitution I made was using a tsp of frozen fenugreek leaves instead of dried but I don't think that hurt it too much. Don't be deterred if you can't find the fenugreek leaves at all...I'm sure it's fine even without them. Will definitely be making this again for many years to come. Thanks so much for submitting this recipe! PS. One small note if the chicken releases some water when initially browning it dump it out of the pan before heating the remaining oil and browning the onions. Read More
(82)
Rating: 3 stars
03/10/2010
This was yummy but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or condensed canned milk if you want a lighter dish. In India they never use half and half. For the "cooking oil " use vegetable oil. For the butter you can make "ghee " which is cooked butter with removed fat. You cook the butter in a pan and when you see the white coagulation on the top strain the melted butter through a cheesecloth. You will have the golden goodness of the butter without the other stuff. It tastes nutty and flavorful and if you're wondering what this stuff is - it's what you get with lobster at a good restaurant! You'll have to use a bit more butter (I use a pound) if you're going to make ghee. A lot will be removed in the straining process. Also "tomato sauce" may be confusing. Don't use the stuff you use for pasta! (but that might be a big DUH). Use a can of pure tomatoes diced or whole. Use the juice! And one more thing. I tend to like more sauce with my rice and meat (I like to slurp it up with garlic naan and jasmine rice!) If you're like me you'll want to use more heavy cream and yogurt. This will mean a pinch more of spices (careful with the chili powder!) Another tip - add yogurt to the dish slowly so the rest of the sauce will "accept" it... the yogurt will curdle if too much is added at once. Happy eating! Read More
(227)
Rating: 5 stars
02/16/2010
True to it's description this is the "simple home version" that I have been looking for without the hassles of grinding cashews grilling the chicken etc etc. The best decision I made was to follow the recipe exactly as it was written even down to the minutes for cooking each layer of ingredients and that definitely paid off. The only substitution I made was using a tsp of frozen fenugreek leaves instead of dried but I don't think that hurt it too much. Don't be deterred if you can't find the fenugreek leaves at all...I'm sure it's fine even without them. Will definitely be making this again for many years to come. Thanks so much for submitting this recipe! PS. One small note if the chicken releases some water when initially browning it dump it out of the pan before heating the remaining oil and browning the onions. Read More
(82)
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Rating: 5 stars
05/24/2010
This is a very good recipe that I will definitely make again. Next time I'll probably add less salt (1/2-3/4 t) and less Indian chili powder (1/8 t) so it's not quite as spicy. I used a combo of condensed milk and half & half and it turned out nicely. I ended up adding extra half & half just to balance out the salt and heat. But we loved this meal served over jasmine rice! Read More
(38)
Rating: 5 stars
02/07/2011
Love this recipe! this was my first foray into Indian cooking and I was pleased to say it was pretty good! I love how everything is more or less scratch and delicious. I add a bit more garlic (hard to go wrong!) and serve with naan bread and rice. since I can't find fenugreek leaves I use the powder. I actually did this for my extended family around Christmas and even for my grandparents whose palettes aren't particularly adventurous they really enjoyed this meal. yummy! I have also added spinach at the last minute and it was a nice flavour as well with a bit more nutrition:) Read More
(19)
Rating: 5 stars
01/05/2012
I have had butter chicken in many Indian restaurants. This recipe is So easy and So good. I really like spice so I doubled the chilli powder. I used good Indian ingredients from the Indian Market too. I would not change a thing. Next time I am going to double it!!! Read More
(12)
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Rating: 5 stars
05/23/2011
Easy recipe that resulted in a very tasty dish. I didn't make it very spicy by not adding very much chili powder. The dish was very flavourful so I didn't have to add very much salt either. I marinated the pieces of chicken thighs overnight and they turned out great. I also doubled the garlic/onion/ginger paste tomatoes and evaporated milk because I wanted double the amount of sauce. I cooked some mushrooms in the extra sauce and it was delicious. I would make this again because it is a simple recipe with great flavour. I used canned crushed tomatoes this time but next time I might try to puree canned diced tomatoes or fresh ones. Read More
(10)
Rating: 5 stars
06/03/2012
This is such a delicious recipe! I made a couple of adjustments only because I decided to make this last-minute and didn't have fenugreek or Indian chili powder. Also I used coconut milk instead of half-and-half which was INCREDIBLE! I've tried it both ways now (half-and-half and coconut milk) and I'm not sure which I like better! Read More
(9)
Rating: 5 stars
11/03/2011
very good. I used lentils instead of chicken since I'm vegetarian and I thought it was delicious. Read More
(9)
Rating: 5 stars
08/13/2010
I used heavy whipping cream instead of Half-n-Half and I increased the chili powder to 1/2t. Great easy recipe! Read More
(7)