Butter Chicken (Murgh Makhani)
A rich and creamy Indian curry featuring tender, marinated chicken in a velvety tomato and butter sauce. This restaurant-style dish is surprisingly achievable at home with the right technique and spices.
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Equipment
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breast cut into 1.5-inch pieces
- 1/2 cup plain yogurt full-fat preferred
- 1 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp ginger freshly grated
- 1 tsp garam masala
- 1 tsp kashmiri red chili powder or 1/2 tsp paprika + 1/2 tsp cayenne for color and heat
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp turmeric powder
- 2 tbsp vegetable oil or ghee, for cooking
- 2 tbsp butter unsalted
- 1 large onion diced
- 1.5 cups tomato puree or 4-5 large tomatoes, blended
- 1 tsp sugar to balance acidity
- 1/2 cup heavy cream
- 1 tbsp dried fenugreek leaves (kasuri methi) crushed between palms
- 2 tbsp butter for finishing the sauce
- 2 tbsp cilantro freshly chopped, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, half of the minced garlic, half of the grated ginger, garam masala, chili powder, cumin, salt, and turmeric. Add the chicken pieces and mix until thoroughly coated. Cover and refrigerate for at least 4 hours, or ideally overnight.
- Cook the Marinated Chicken: Heat 1 tablespoon of oil or ghee in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in batches) and cook until browned on all sides and cooked through, about 5-7 minutes. The chicken does not need to be fully cooked inside at this stage. Remove from the skillet and set aside.
- Start the Sauce: In the same skillet, melt 2 tablespoons of butter with the remaining 1 tablespoon of oil. Add the diced onion and cook until soft and translucent, about 5-6 minutes. Add the remaining garlic and ginger and cook for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree and sugar to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the tomato mixture thickens and deepens in color, and the oil starts to separate at the edges.
- Blend the Sauce (Optional but Recommended): For an ultra-smooth and restaurant-style sauce, let the tomato mixture cool slightly, then transfer it to a blender. Blend until completely smooth. Always be cautious when blending hot liquids.
- Finish the Curry: Pour the smooth sauce back into the skillet over low heat. Stir in the heavy cream and the crushed dried fenugreek leaves. Add the partially cooked chicken pieces and any accumulated juices back into the sauce. Simmer gently for 8-10 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Final Enrichment: Turn off the heat. Stir in the final 2 tablespoons of butter until it melts and creates a glossy, rich sauce. Taste and adjust salt if needed.
- Garnish and Serve: Garnish with freshly chopped cilantro. Serve immediately with basmati rice or warm naan bread.
Notes
🔹 Marinating is Key: Do not skip the marinating time. It tenderizes the chicken and is crucial for authentic flavor.
🔹 Kashmiri Chili Powder: This provides the classic vibrant red color without excessive heat. It's worth seeking out in Indian grocery stores.
🔹 Fenugreek Leaves (Kasuri Methi): This is the signature flavor of butter chicken. Do not omit it.
🔹 Blending the Sauce: For the silkiest texture, blending is highly recommended.
🔹 Adjusting Heat & Creaminess: Adjust the amount of chili powder to your preference. For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
Nutrition
Calories: 580kcalCarbohydrates: 15gProtein: 38gFat: 41gSaturated Fat: 19gCholesterol: 245mgSodium: 980mgPotassium: 720mgFiber: 3gSugar: 8gVitamin A: 35IUVitamin C: 20mgCalcium: 12mgIron: 15mg
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