Butter Chicken (Indian Chicken Murgh Makhani)
Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian chicken curry made with marinated chicken pieces cooked in a buttery tomato-based gravy. This restaurant-style Indian dish is easy to make at home. It is a traditional North Indian recipe. Serve it with naan or basmati rice for a delicious non vegetarian Indian meal.
Equipment
- 1 Mixing bowl
- 1 Grill pan or regular frying pan
- 1 Blender
- 1 Ladle or spatula
Ingredients
- 500 grams boneless chicken cut into medium-sized pieces
- ½ cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- ½ cup heavy cream
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi dried fenugreek leaves
- ½ teaspoon sugar optional
- Salt to taste
- 12 cashews optional, for richness
- Fresh coriander leaves for garnish
Instructions
- To marinate the chicken, take a large bowl.
- In a bowl, mix chicken, yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, oil, and salt.
- Coat the chicken evenly from all sides. Cover and refrigerate the chicken pieces for at least 1 hour, preferably overnight.
- Heat a pan with a little oil over medium heat.
- Cook the marinated chicken pieces until golden and fully cooked (6–8 minutes per side). Set aside.
- In the same pan, melt butter over low heat to prepare the gravy.
- Sauté chopped onions until golden brown.
- Add tomato puree, ginger-garlic paste, chili powder, garam masala, sugar (if using), and salt.
- Add cashews and cook until the mixture thickens and oil separates (about 7 minutes).
- Allow the gravy base to cool slightly, then blend it into a smooth paste.
- Return the paste to the pan.
- Add cooked chicken pieces to the blended gravy and mix everything well.
- Pour in heavy cream and stir gently to create a smooth, creamy texture.
- Crush kasuri methi between your palms and add it. Simmer for 5–7 minutes.
- Turn off the heat. Garnish the dish with more cream and fresh coriander leaves.
- Serve Butter Chicken with naan, roti, or basmati rice.
Notes
- For a lighter version of Butter Chicken, you can reduce the amount of butter and cream.
- Add a handful of cashews while cooking the chicken gravy for a richer texture.
- You can also substitute fresh cream with coconut cream for a dairy-free version.