Go Back
Butter Chicken

Butter Chicken (Murgh Makhani)

Butter Chicken is tender chicken soaked in a rich, velvety tomato sauce full of warm spices, a splash of cream, and just the right kick of heat. Comforting, deeply aromatic, and full of bold flavor—this recipe delivers restaurant-worthy results in your home kitchen.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian
Calories: 355
Ingredients Method

Ingredients
  

  • For the Chicken Marinade:
  • Chicken thighs boneless and skinless
  • Plain yogurt
  • Lemon juice
  • Fresh ginger grated
  • Fresh garlic minced
  • Ground cumin
  • Ground coriander
  • Chili powder or paprika
  • Salt
  • For the Creamy Tomato Sauce:
  • Butter
  • Onion finely chopped
  • Garlic minced
  • Ginger grated
  • Ground cumin
  • Ground coriander
  • Garam masala
  • Chili powder or paprika
  • Tomato puree or passata
  • Heavy cream
  • Cashews soaked and blended

Method
 

  1. Marinate the Chicken
  2. Butter Chicken
  3. In a large bowl, mix yogurt, lemon juice, garlic, ginger, salt, and all the dry spices.
  4. Cut chicken thighs into medium-sized chunks and add them to the bowl.
  5. Toss everything together until the chicken is well coated.
  6. Cover the bowl and refrigerate for at least one hour. For best flavor, marinate overnight.
  7. Create the Makhani Sauce
  8. Butter Chicken
  9. Heat butter in a large pan over medium heat.
  10. Add chopped onions and sauté until golden.
  11. Stir in garlic and ginger, cooking until the raw smell disappears.
  12. Add cumin, coriander, garam masala, and chili powder. Toast the spices briefly to bring out their flavor.
  13. Pour in the tomato puree and cook until the oil begins to separate from the sauce.
  14. Add blended cashews and stir to combine.
  15. Reduce the heat and pour in the cream slowly. Let it simmer gently for a few minutes.
  16. Cook the Chicken and Finalize
  17. While the sauce simmers, grill or pan-sear the marinated chicken pieces until mostly cooked.
  18. Add the chicken to the sauce and stir gently.
  19. Simmer on low for about 10 minutes until the chicken is fully cooked and the flavors meld.
  20. Finish with a small piece of butter and a pinch of kasuri methi if available. Stir gently and turn off the heat.