Murgh Makhani Indian Butter Chicken
Murgh Makhani, commonly known as Indian Butter Chicken, is a luscious North Indian dish that combines tender, marinated chicken with a rich and creamy tomato-based sauce. This recipe delivers the perfect balance of aromatic spices, such as garam masala and fenugreek (kasuri methi), with a touch of warmth from chili and coriander powder. Searing the yogurt-marinated chicken before simmering it in a buttery, spiced gravy ensures a depth of flavor in every bite. Finished with a swirl of heavy cream and fresh cilantro, this comforting classic is perfect when served with naan or basmati rice to soak up the velvety sauce. Ideal for family dinners or special occasions, this restaurant-style butter chicken is sure to impress!
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Recipe Information
Ingredients
- 500 grams Chicken breast or thighs (boneless, cut into bite-sized pieces)
- 120 ml Yogurt (plain, unsweetened)
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 teaspoons Lemon juice
- 2 tablespoons Vegetable oil
- 3 tablespoons Butter
- 1 medium Onion (finely chopped)
- 400 ml Tomato puree
- 1 teaspoon Coriander powder
- 1 teaspoon Fenugreek leaves (kasuri methi, dried and crushed)
- 120 ml Heavy cream
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 small Green chilies (optional, slit)
Instructions
In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice to form a marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Sear the marinated chicken pieces for 2-3 minutes on each side until lightly browned. Remove the chicken from the pan and set it aside.
In the same pan, add 2 tablespoons of butter and let it melt. Sauté the finely chopped onion until golden brown.
Stir in the tomato puree, coriander powder, and sugar. Let the mixture simmer for 8-10 minutes, stirring occasionally, until the oil begins to separate from the sauce.
Add the partially cooked chicken to the pan along with any juices released during cooking. Stir well to coat the chicken in the sauce.
Use a small bowl to dilute the kasuri methi in 2-3 tablespoons of water, then add it to the pan. Simmer the mixture on low heat for 15-20 minutes, stirring occasionally until the chicken is fully cooked and tender.
Stir in the heavy cream and the remaining 1 tablespoon of butter. Adjust the seasoning with more salt if necessary. Cook for another 2-3 minutes.
Optionally, add the slit green chilies for an extra bit of heat.
Garnish the Butter Chicken with freshly chopped cilantro and serve hot with naan, rice, or paratha.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 38.4 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3823 mg | 81% | |
*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.
