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Butter chicken — murgh makhani — is the Indian dish that converts even the most hesitant eaters. Tender marinated chicken pieces are cooked in a velvety tomato and cream sauce that's warm with spices but never overwhelming. The secret is the creamy, slightly sweet base and a touch of fenugreek leaves which add a subtle earthy depth. This version is weeknight-friendly: marinate for 20 minutes and have dinner on the table in about 40 minutes.
This chicken tikka masala brings Indian restaurant flavor to your weeknight kitchen. Juicy chicken thighs marinated in spiced yogurt are broiled for a slight char, then simmered in a rich tomato and cream sauce fragrant with garam masala, cumin, and coriander. The sauce is deeply savory with just a hint of heat — you can dial up the cayenne to taste. It comes together in about 45 minutes and pairs perfectly with basmati rice or warm naan.