Recipes Dinner Poultry Dishes Chicken Main Course Murgh Makhani (Butter Chicken) 5.0 (2) 1 Review This quick curry features chicken coated in a rich, spiced tomato sauce. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on June 26, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close 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: 6 Jump to recipe 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. How to Roast Nuts Perfectly Every Time 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. Cook Mode (Keep screen awake) 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. Rate It Print