Indian Butter Chicken Murgh Makhani
Indulge in the rich, velvety flavors of Indian Butter Chicken, also known as Murgh Makhani, a classic North Indian dish that perfectly balances creamy decadence with a warm, aromatic spice profile. Tender, marinated chicken pieces are seared to perfection and simmered in a luxurious tomato-based gravy infused with butter, heavy cream, and a medley of spices like garam masala and fenugreek leaves. The addition of Kashmiri chili powder lends a vibrant hue and a subtle kick, while the crushed fenugreek leaves provide a distinctive smoky aroma. Quick to prepare yet full of complex flavors, this dish is ideal for a comforting dinner served with fluffy basmati rice or warm naan. Perfect for those craving authentic Indian cuisine at home, this recipe guarantees a restaurant-quality experience in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 150 grams Plain yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Kashmiri chili powder (or paprika for less heat)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 50 grams Butter
- 1 medium Onion (finely chopped)
- 400 grams Tomato puree (canned or fresh)
- 200 milliliters Heavy cream
- 1 teaspoon Sugar
- 1 teaspoon Garam masala
- 1 teaspoon Fenugreek leaves (kasoori methi, crushed)
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
In a large bowl, mix yogurt, ginger paste, garlic paste, ground cumin, ground coriander, Kashmiri chili powder, and salt to create a marinade.
Add the chicken pieces to the marinade and coat them evenly. Cover and refrigerate for at least 1 hour, preferably overnight, for best flavor.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in batches and sear them for 2-3 minutes on each side until lightly browned (they do not need to be fully cooked). Remove chicken and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the tomato puree and cook for 10 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sauce.
Reduce the heat to low, add the heavy cream, and stir well to combine. Add sugar, garam masala, and fenugreek leaves, stirring for another 2 minutes.
Return the partially cooked chicken to the pan and simmer for 15-20 minutes, or until the chicken is tender and fully cooked. The sauce should thicken slightly, coating the chicken pieces nicely.
Taste and adjust seasoning with additional salt or sugar if needed.
Garnish with chopped cilantro (if desired) and serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 872 mg | 290% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 37.6 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 518 mg | 40% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3927 mg | 84% | |
*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.
