Butter Chicken Murgh Makhani
Indulge in the rich and aromatic flavors of Butter Chicken (Murgh Makhani), a classic Indian curry that combines tender, marinated chicken thighs with a luscious, creamy tomato-based sauce. This iconic dish features a perfect balance of spices like garam masala, dried fenugreek leaves, and warm cinnamon, creating layers of depth and warmth. The chicken is first marinated in a spiced yogurt mixture, then seared to golden perfection before being simmered in a buttery, tangy tomato sauce enriched with heavy cream. Whether paired with naan, roti, or basmati rice, this restaurant-style Butter Chicken recipe is easy to master in your own kitchen, delivering authentic flavors and irresistible comfort in just an hour. Perfect for weeknight dinners or special occasions, this is truly a dish worth savoring!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 ml Plain yogurt
- 2 tablespoons Ginger garlic paste
- 0.5 teaspoons Ground turmeric
- 1.5 teaspoons Red chili powder
- 1 teaspoons Ground cumin
- 3 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 unit Cinnamon stick
- 3 units Green cardamom pods
- 4 units Cloves
- 400 grams Crushed tomatoes
- 1 teaspoon Sugar
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 120 ml Heavy cream
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 150 ml Water
Instructions
In a large bowl, mix the yogurt, ginger garlic paste, turmeric, red chili powder, ground cumin, and salt. Add the chicken and coat it evenly. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
Heat 2 tablespoons of butter and the vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until the chicken is lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pan, add the remaining 1 tablespoon of butter. Toss in the cinnamon stick, cardamom pods, and cloves. Allow the spices to sizzle for 30 seconds until aromatic.
Add the crushed tomatoes and cook for 10 minutes over medium heat, stirring occasionally, until the tomato mixture thickens and the oil begins to separate.
Stir in the sugar, garam masala, and kasuri methi. Return the partially cooked chicken to the pan and pour in the water. Let it simmer for 15 minutes, stirring occasionally to ensure the chicken cooks through.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes until the sauce is rich and creamy.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 26.3 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 582 mg | 45% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
