Butter Chicken (Murgh Makhani)
Authentic Indian butter chicken featuring tender marinated chicken thighs simmered in a rich, velvety tomato-cream sauce with aromatic spices — a classic Indian food recipe delivering 42g protein per serving.
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20m
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Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup plain whole-milk yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons Kashmiri red chili powder (or mild paprika)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 3 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil (such as avocado or vegetable oil)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 cup heavy cream
- 1 tablespoon honey
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Salt to taste
- Fresh cilantro and naan or basmati rice for serving
Instructions
- 1
Marinate the Chicken
In a large bowl, whisk together the yogurt, lemon juice, Kashmiri chili powder, garam masala, cumin, turmeric, and ginger-garlic paste. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Char the Chicken
Heat 1 tablespoon of butter and the oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Working in batches, add the marinated chicken in a single layer without crowding. Sear for 3–4 minutes per side until charred and cooked through. Transfer to a plate and set aside. Do not discard the browned bits in the pan.
- 3
Build the Sauce Base
Reduce heat to medium and add the remaining 2 tablespoons of butter to the same pan. Add the diced onion and cook, stirring occasionally, for 8–10 minutes until deeply golden and softened. Add the minced garlic and grated ginger and cook for 2 more minutes until fragrant.
- 4
Add Spices and Tomatoes
Stir in the ground coriander, cardamom, and an additional 1/2 teaspoon of Kashmiri chili powder. Toast the spices for 1 minute, stirring constantly. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Season with salt, stir to combine, and bring to a gentle simmer.
- 5
Simmer and Blend the Sauce
Let the tomato sauce simmer over medium-low heat for 15 minutes, stirring occasionally, until it has thickened and darkened slightly. Remove from heat and allow to cool for 5 minutes. Using an immersion blender (or transferring carefully to a countertop blender in batches), blend the sauce until completely smooth.
- 6
Finish with Cream
Return the blended sauce to the pan over medium-low heat. Stir in the heavy cream and honey, and simmer gently for 5 minutes. Taste and adjust salt as needed.
- 7
Add Chicken and Fenugreek
Add the seared chicken pieces back into the sauce along with any resting juices. Rub the dried fenugreek leaves between your palms to release their aroma, then sprinkle them into the pan. Stir gently and simmer for 8–10 minutes until the chicken is fully tender and has absorbed the flavors of the sauce.
- 8
Serve
Ladle the butter chicken into bowls and garnish generously with fresh cilantro. Serve hot alongside warm naan bread or fluffy basmati rice. A drizzle of extra cream over the top makes for a beautiful presentation.
Chef's Tips
Kasuri methi (dried fenugreek leaves) is the secret ingredient that gives butter chicken its authentic restaurant flavor — don't skip it. For an even richer sauce, substitute half of the heavy cream with cashew cream. If you prefer a smokier flavor reminiscent of tandoor-cooked chicken, finish the dish with a small piece of charcoal placed in a foil cup inside the pan, drizzle a few drops of oil on the coal, and immediately cover the pan for 2 minutes before serving.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this butter chicken (murgh makhani)
How long does it take to make Butter Chicken (Murgh Makhani)?
The listed total time is 1 hour. Prep time is 20 minutes and cooking time is 40 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Butter Chicken (Murgh Makhani) recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Butter Chicken (Murgh Makhani) recipe?
The listed difficulty level is medium.