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Butter Chicken, or "Murgh Makhani," is one of the most beloved dishes in Indian cuisine, celebrated for its rich, creamy sauce and tender pieces of chicken. Originating from Delhi in the mid-20th century, this dish has evolved into a staple in both Indian households and restaurants worldwide. Its combination of aromatic spices, succulent chicken, and a velvety sauce has endeared it to many, making it a must-try for anyone looking to explore the flavors of India.

Stovetop Butter Chicken Recipe

Discover the deliciousness of this creamy stovetop butter chicken, a beloved Indian classic. With its rich sauce made from aromatic spices, tender chicken, and a touch of creamy goodness, this dish is both simple to prepare and deeply satisfying. Perfect for weeknight dinners or special occasions, it's sure to become a favorite in your household. Serve it with basmati rice or naan for a complete meal! #ButterChicken #IndianCuisine #EasyRecipes #ComfortFood #StovetopCooking
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 can (14 oz) crushed tomatoes

1 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon salt (more to taste)

Fresh cilantro leaves, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Sauté the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped chicken and season with salt. Cook for about 5-7 minutes, or until the chicken is browned on all sides but not fully cooked through. Remove the chicken from the pan and set aside.

    Cook the Aromatics: In the same skillet, add a bit more oil if needed. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

        Spice it Up: Add the garam masala, cumin, turmeric, and red chili powder to the onion mixture. Stir frequently for about 1 minute to toast the spices.

          Incorporate Tomatoes: Pour in the crushed tomatoes and stir to combine. Allow the mixture to simmer for 5 minutes to thicken slightly.

            Return the Chicken: Add the browned chicken back to the skillet along with any juices that have collected. Stir to coat the chicken in the sauce.

              Make it Creamy: Reduce the heat to low and stir in the heavy cream and butter. Let it simmer for an additional 10-15 minutes, allowing the chicken to fully cook through and the sauce to become creamy. Adjust salt to taste.

                Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot over basmati rice or with naan.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4