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Butter Chicken/Murgh Makhani Recipe

Butter Chicken/Murgh Makhani Recipe
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★★★★★

4.9 from 9 reviews

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish featuring tender chicken thighs marinated in yogurt and spices, roasted to perfection, and simmered in a flavorful tomato and butter sauce. This comforting recipe combines garam masala, Kashmiri chili, and creamy tomato base, creating a luscious dish perfect for pairing with rice or naan.

Ingredients

Scale

Chicken

  • 2.25 lb/1 kg chicken thighs, skinless, bone-in or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes

For the Marinade

  • ½ cup/120 g plain unsweetened Greek yogurt
  • 2 Tbsp fresh lemon or lime juice
  • 1 Tbsp grated garlic
  • 1 Tbsp grated ginger
  • 1 Tbsp garam masala (homemade or store-bought)
  • 1 tsp ground Kashmiri chilli powder
  • 1 tsp kasoori methi (optional)
  • ½ tsp ground turmeric
  • ½ tsp fine sea salt

For the Butter Chicken Sauce

  • ½ stick/55 g unsalted butter
  • 1 Tbsp vegetable oil
  • 1 Tbsp Kashmiri chilli powder
  • 2 tsp ground toasted cumin
  • 1 Tbsp grated garlic
  • 1 Tbsp grated ginger
  • 1 tsp garam masala (homemade or store-bought)
  • 1 green chilli (such as jalapeno, serrano, or Bird’s eye), minced
  • ¾ cup/180 g tomato paste
  • 1 cup/240 ml heavy cream
  • 1 Tbsp fresh lemon or lime juice
  • Fine sea salt, to taste
  • 2 Tbsp chopped cilantro (tender stems and leaves)
  • 1 Tbsp salted butter for garnish (optional)

Instructions

  1. Prepare the chicken: If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken to help marinade penetration; skip this step if using boneless pieces.
  2. Marinate the chicken: In a medium bowl or zip-top bag, combine the Greek yogurt, lemon juice, grated garlic, grated ginger, garam masala, Kashmiri chili powder, kasoori methi (if using), turmeric, and sea salt to form a smooth marinade. Fold in the chicken ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor development.
  3. Preheat the oven: When ready to cook, preheat the oven to 400°F (200°C).
  4. Roast the chicken: Arrange the marinated chicken pieces on a baking dish or roasting pan. Roast in the preheated oven until the internal temperature reads 164°F (74°C) — about 30 to 45 minutes for bone-in, or around 20 minutes for boneless. Rotate the dish halfway through for even cooking. Once done, move the pan to the upper rack and broil on high for 2 to 4 minutes until some char spots develop. Remove from oven.
  5. Start the sauce: At about the 20-minute mark while the chicken is roasting, melt the unsalted butter in a medium Dutch oven or saucepan over low heat. When butter begins to foam, stir in vegetable oil to prevent burning.
  6. Sauté spices and aromatics: Add Kashmiri chili powder, toasted cumin, garlic, ginger, garam masala, and minced green chili to the butter and oil mixture. Stir continuously for 30 to 45 seconds until fragrant.
  7. Cook tomato paste: Add the tomato paste and cook, stirring frequently, until it lightens to a brownish hue, about 5 to 6 minutes. This deepens the flavor.
  8. Incorporate cream and chicken: Pour in the heavy cream, then add the roasted chicken pieces along with any juices released. Gently fold everything together so the chicken is well coated.
  9. Season and finish: Stir in fresh lemon juice and season with fine sea salt to taste. Bring the sauce to a boil over medium-high heat until the fat separates visibly from the sauce, signaling it’s done. Remove from heat.
  10. Garnish and serve: Garnish with chopped cilantro and, if desired, a tablespoon of salted butter for extra richness. Serve the butter chicken hot or warm alongside steamed basmati rice or naan bread.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Notes

  • Using boneless chicken thighs reduces cooking time, but bone-in adds more flavor and moisture.
  • Kasoori methi (dried fenugreek leaves) is optional but adds authentic aroma to the marinade.
  • Adjust the level of green chili based on your spice preference.
  • For a lighter option, substitute heavy cream with coconut cream or a mixture of milk and cashew paste, but this will alter the flavor slightly.
  • Ensure the chicken reaches 164°F (74°C) internal temperature for safe consumption.
  • Marinating overnight enhances tenderness and flavor significantly.
  • Serve with steamed basmati rice, naan, or roti for a complete meal.

Nutrition

Keywords: Butter Chicken, Murgh Makhani, Indian Chicken Recipe, Creamy Tomato Chicken, Indian Curry, Garam Masala Chicken

Find it online: https://flavorsbymaya.com/butter-chickenmurgh-makhani-recipe/