Butter Chicken - Murgh Makhani

Butter Chicken – Murgh Makhani

Butter chicken, also known as Murgh Makhani, is a beloved Indian dish that has gained popularity worldwide for its rich flavours and creamy texture.

It’s a culinary masterpiece that showcases the vibrant flavours of Indian cuisine. Whether you’re a fan of spicy dishes or enjoy creamy delights, butter chicken is sure to satisfy your cravings and transport you to the heart of India’s rich culinary heritage.

*This post may contain affiliate links. Please read my disclosure policy.

Whether you prefer a mild or spicy version of the dish, buttery chicken can be customized to suit your taste.

The Story of Butter Chicken – Murgh Makhani

Butter chicken has a fascinating origin story. It was invented in the 1950s by Kundan Lal Gujral, who wanted to repurpose leftover tandoori chicken. He marinated the chicken in a rich blend of spices, cooked it in a tomato-based sauce with butter and cream, and created a dish that captured the essence of Indian cuisine.

Butter Chicken - Murgh Makhani

How to make Butter Chicken – Murgh Makhani

Marinade

Marinating the chicken is a crucial step to infuse it with flavours and ensure tenderness.

  • Cut boneless chicken thighs or chicken breast into bite sized pieces.
  • In a bowl, combine yogurt, grated ginger, pressed garlic, garam masala*, coriander, turmeric powder, cumin, chili powder, lemon juice and salt. Mix well.
  • Add the chopped chicken pieces and mix it with the marinade. Then cover the bowl and let it marinate for at least 1 hours in the refrigerator, or preferably overnight for maximum flavour.
Butter Chicken - Murgh Makhani

Butter chicken

  • Chop or slice the onion.
  • Heat oil in a pan, then add the marinated chicken and cook until lightly browned. Set aside.
  • In the same pan add butter and the chopped/sliced onions. Sauté until soft and translucent.
  • Then add pressed garlic, grated ginger and cook for a minute, until they become fragrant.
  • Next add the spices : garam masala, coriander powder, turmeric powder, cumin powder, chili powder and chiliflakes. Sauté for about a minute to bring out all the flavours.
  • Add canned tomatoes (diced, crushed, puree or sauce) and 2 tsp sugar or honey.
  • Bring to a quick boil and then reduce the heat and let it simmer for 10 – 15 minutes.
  • Then strain the sauce back into the pan with the help of a mesh strainer (You want the sauce to be very smooth.)
  • Stir in the cream and add 1 tbsp butter.
  • Place the chicken in the sauce. And then let it simmer for 10 minutes until the chicken is cooked through and the sauce has thickened a bit.
  • Taste the sauce and adjust the seasoning if needed.
  • Finally it’s time for the grand finale! Sprinkle a pinch of chili flakes, drizzle with a creamy swirl, and garnish with fresh cilantro leaves. As you take your first bite, let the explosion of flavours transport you to a world of culinary bliss. Enjoy this finger-lickin’ delight with fluffy naan bread and fragrant basmati rice.

If you liked Butter Chicken – Murgh Makhani, you may also like:

Creamy Pork Tenderloin Stew Pork Tenderloin Stew

Cauliflower in spicy orange sauce Cauliflower in spicy orange sauce

Baked Mediterranean Chicken Meatballs Chicken Meatballs

Butter Chicken - Murgh Makhani

Butter Chicken – Murgh Makhani

Butter chicken, also known as Murgh Makhani, is a beloved Indian dish that has gained popularity worldwide for its rich flavours and creamy texture.
Prep Time 10 minutes
Cook Time 25 minutes
Marinade 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 561 kcal

Equipment

  • 1 Pan big
  • 1 Mesh strainer
  • 1 Blender or hand blender mix

Ingredients
  

Marinade

  • 900 g Boneless chicken thighs or chicken breast (2 lb)
  • 2 tbsp Garlic pressed
  • 1 tbsp Fresh ginger grated
  • 1 tsp Garam masala
  • 1 tsp Chili powder
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • Salt and pepper to taste
  • 120 ml Plain yogurt (½ cup)
  • 1 tbsp Lemon juice

BUTTER CHICKEN

  • 2 tbsp Olive oil or butter
  • 1 Onion medium, chopped
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 2 tsp Garam masala
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Chili powder
  • Salt and pepper to taste
  • ½ tbsp Red chili flakes, spicy
  • 500 g Canned tomatoes (17.6 oz) (diced, crushed, puree or sauce)
  • 2 tsp Sugar or honey
  • 1 tbsp Butter
  • 240 ml Heavy cream (1 cup)
  • Cilantro, fresh for garnish

Instructions
 

Marinade

  • Cut the chicken into pieces
  • In a bowl, combine yogurt, grated ginger, pressed garlic, garam masala, coriander, turmeric powder, cumin, chili powder, lemon juice and salt. Mix well.
    making marinade for butter chicken
  • Add the chopped chicken pieces and mix it with the marinade. Then cover the bowl and let it marinate for at least 2 hours in the refrigerator, or preferably overnight for maximum flavor.
    chicken in marinade

Butter chicken

  • Chop or slice the onion
  • Heat oil in a pan then add the marinated chicken and cook until lightly browned. Set aside.
  • In the same pan add butter and the chopped/ sliced onions. Sauté until soft and translucent.
  • Then add pressed garlic, grated ginger and cook for a minute, until they become fragrant.
  • Next add the spices : garam masala, coriander powder, turmeric powder, cumin powder, chili powder and chili flakes. Sauté for about a minute to bring out all the flavours.
    saute spice mix with onion and garlic
  • Add the tomatoes (fresh or canned ,passed or diced) and 2 tsp sugar or honey.
  • Bring to a quick boil and then reduce the heat and let it simmer for 10 – 15 minutes.
  • Transfer the sauce to a blender or use a hand blender mix and process until smooth.
    blend butter chicken sauce
  • Then strain the sauce back into the pan with the help of a mesh strainer (You want the sauce to be very smooth.)
    strain butter chicken sauce
  • Stir in the cream and add 1 tbsp butter.
    Butter Chicken - Murgh Makhani added cream
  • Place the chicken in the sauce. And then let it simmer for 10 minutes until the chicken is cooked through and the sauce has thickened a bit.
  • Taste the sauce and adjust the seasoning if needed.
  • Sprinkle a pinch of chili flakes, drizzle with a creamy swirl, and garnish with fresh cilantro leaves.
    Butter Chicken - Murgh Makhani

Βon appétit!

Spread the love

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top