Murgh Makhani Moghul Butter Chicken
Murgh Makhani Moghul Butter Chicken is the ultimate comfort food, combining tender marinated chicken with a luxuriously creamy tomato-based sauce infused with warm spices like garam masala, cumin, and fragrant green cardamom. Inspired by the royal kitchens of the Mughal Empire, this iconic Indian dish is balanced with a touch of honey for sweetness, dried fenugreek leaves (kasuri methi) for depth, and a final swirl of fresh cream for richness. Whether served with fluffy basmati rice or buttery naan, this recipe delivers restaurant-quality flavor in just an hour, making it perfect for both weeknight dinners and special celebrations. Search no further for a show-stopping butter chicken that’s irresistibly silky and bursting with bold, aromatic flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 grams Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 3 tablespoons Butter (unsalted)
- 2 medium Onions (finely chopped)
- 300 grams Tomato puree
- 100 milliliters Fresh cream
- 1 tablespoon Honey
- 1 teaspoon Cumin seeds
- 3 Green cardamom pods
- 1 Cinnamon stick
- 1 teaspoon Fenugreek leaves (kasuri methi, dried)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 200 milliliters Water
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a large bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well and add the chicken pieces, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium heat. Add the marinated chicken pieces and cook until they are lightly browned and cooked through. Remove the chicken and set aside.
In the same pan, add 2 tablespoons of unsalted butter. Once melted, add cumin seeds, green cardamom pods, and the cinnamon stick. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook until they turn golden brown. This should take about 7-8 minutes.
Stir in the tomato puree and let it simmer for 5 minutes. Add Kashmiri chili powder and stir well.
Pour in the water and bring the mixture to a gentle boil. Lower the heat and simmer for 10 minutes, allowing the flavors to meld.
Add the cooked chicken pieces to the sauce and mix well. Allow the chicken to simmer in the sauce for 5 minutes.
Reduce the heat and stir in fresh cream, honey, and crushed fenugreek leaves (kasuri methi). Cook for another 5 minutes, ensuring the sauce is creamy and well-blended.
Finish by stirring in 1 tablespoon of butter for a luxurious gloss. Adjust salt to taste.
Garnish with freshly chopped cilantro and serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 54.6 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 547 mg | 42% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3595 mg | 76% | |
*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.
