Murgh Makhani (Butter Chicken)

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This quick curry features chicken coated in a rich, spiced tomato sauce.

Chandra Ram

Published on June 26, 2024

Tested by

Food & Wine Test Kitchen

Two bowls of butter chicken with rice. — Photo:
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Active Time:

25 mins

Total Time:

35 mins

Servings:

Butter chicken is one of the most popular Indian take-out dishes for several reasons. The irresistible blend of spices, tomatoes, chicken, cream, and butter makes it almost impossible to not lick the bowl to get every last bit of flavor. In her version, F&W’s Chandra Ram adds an untraditional touch of chipotle chiles in adobo sauce to add mild heat and smokiness to this rich, flavorful dish you can make in just 35 minutes.

Frequently Asked Questions

What is the difference between butter chicken and chicken tikka masala?

Chicken tikka masala and butter chicken are similarly spiced chicken dishes with a creamy tomato sauce. However, the tikka masala sauce tends to be spicier, and may or may not contain any butter.
What is garam masala?

Garam masala is a spice blend that commonly includes cumin, coriander, cloves, cinnamon, cardamom, nutmeg, bay leaf, mace, and black pepper. You can find it at most grocery stores, or make your own.
Why use chicken thighs in this recipe?

Chicken thighs are fattier than breasts, and are better for braises and stews like this one.

Notes from the Food & Wine Test Kitchen

Nuts can burn easily, so be sure to stand by the stove while toasting the cashews.

Make ahead

The butter chicken sauce can be made without the chicken, and refrigerated for up to three days or frozen for up to a month. To prep the sauce alone, omit adding the chicken with the tomatoes and chipotles in Step 1. Continue preparing the sauce at Step 3 by thickening and reducing the tomato sauce and adding the cream. To make the butter chicken, cook chicken in a large pot or high-sided skillet, then add the prepared sauce.

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Ingredients

2 tablespoons ghee or vegetable oil
2 cups finely diced yellow onion
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
4 teaspoons red chili powder, divided
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons finely chopped chipotle chiles in adobo sauce
Water, if needed
1/2 cup raw cashew pieces
3/4 cup heavy cream

Directions

Heat ghee in a medium Dutch oven or pot over medium until shimmering, about 1 minute. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 3 minutes. Add tomato paste, garlic, ginger, 3 teaspoons red chili powder, garam masala, and turmeric; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken, tomatoes (with juices), and chipotle chiles in adobo sauce. Stir to coat chicken in sauce, adding about 1/2 cup water if canned tomatoes didn’t have much liquid; you want about 1 cup liquid total. Cover and simmer over medium-low until chicken is cooked through, about 8 minutes.
Meanwhile, toast the cashews in a small skillet over medium, stirring often, until fragrant, about 3 minutes; transfer to a medium bowl. Add remaining 1 teaspoon red chili powder to cashews and toss to coat; set aside.
Uncover Dutch oven. If the sauce is watery, increase heat to medium and simmer until the sauce has thickened, 5 to 10 minutes. Stir in heavy cream. Transfer chicken and sauce to a serving dish and garnish with cashews. Serve hot.