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Butter Chicken, known as "Murgh Makhani" in its native India, is a dish that has captured the hearts and taste buds of food lovers across the globe. Its rich, velvety sauce combined with tender pieces of chicken creates a culinary experience that is both indulgent and comforting. Traditionally, Butter Chicken is made by marinating chicken in a blend of spices and yogurt, then simmering it in a sauce made from tomatoes and cream. However, the stovetop version of this beloved recipe simplifies the process without sacrificing flavor, making it an accessible option for home cooks.

Stovetop Butter Chicken Recipe

Discover the rich, creamy goodness of stovetop Butter Chicken, also known as Murgh Makhani. This easy recipe brings together succulent chicken and a velvety tomato sauce, balancing spices and cream for an unforgettable dining experience. Perfect with basmati rice or naan, this dish is a comforting favorite that’s quick to prepare. Explore its origins, key ingredients, and tips to make it your own! #ButterChicken #MurghMakhani #IndianCuisine #ComfortFood #QuickRecipes #HomeCooking
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Ingredients
  

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

3 tablespoons unsalted butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon paprika

1 can (14 oz) crushed tomatoes

1 cup heavy cream

1 teaspoon sugar (to balance acidity)

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Sauté the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

    Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger and cook for an additional 1-2 minutes until fragrant.

      Add Spices: Sprinkle in the garam masala, ground coriander, ground cumin, and paprika. Stir well for about 30 seconds, allowing the spices to bloom and become aromatic.

        Combine with Tomatoes: Pour in the crushed tomatoes, mixing well to combine with the spices. Let this simmer for about 5 minutes, stirring occasionally.

          Return the Chicken: Add the browned chicken back into the skillet. Stir to combine with the sauce and allow to cook for another 5 minutes so the chicken can absorb the flavors.

            Make it Creamy: Reduce the heat to low, then slowly pour in the heavy cream. Mix well and let it simmer gently for 5 more minutes. Add sugar and adjust salt and pepper to taste.

              Garnish and Serve: Once the sauce is creamy and the chicken is cooked through, remove from heat. Garnish with fresh cilantro. Serve hot over basmati rice or with warm naan to soak up that delicious sauce.

                Prep Time: 15 min | Total Time: 35 min | Servings: 4