Butter Chicken, also known as Murgh Makhani, is a beloved North Indian dish that combines tender chicken with a richly smooth, spiced tomato-cream sauce. With a hint of smoke, a subtle sweetness, and the warmth of fragrant spices, it is rich but well-balanced. To replicate restaurant-caliber Butter Chicken in your own kitchen, follow this recipe step-by-step.
Components of the Marinade for Chicken
One kilogram of skinless, boneless chicken breasts or thighs, sliced into 1.5-inch cubes
Half a cup of plain, full-fat yogurt
1 tablespoon of garlic-ginger paste
Two tablespoons of lemon juice
One teaspoon of red chili powder (or Kashmiri chili for a more vivid hue)
1/4 tsp powdered turmeric
One teaspoon of garam masala
One teaspoon of salt
For the Butter Makhani Gravy
Three tablespoons of butter
One tablespoon of neutral oil (vegetable or canola)
Two medium onions, chopped finely
1 tablespoon of garlic-ginger paste
Three large tomatoes (roughly 1½ cups) puréed
For added richness, you can soak ¼ cup of raw cashews for 20 minutes.
Twice as much coriander powder
Red chili powder, 1 teaspoon
One teaspoon of garam masala
One teaspoon of sugar (to balance acidity)
Half a cup of fresh or heavy cream
Half a cup of water or milk
One tablespoon of dried fenugreek leaves, or Kasuri Methi
Add salt to taste.
To garnish
Finely chopped fresh coriander leaves
A swirl of cream
Instructions for Cooking
Step 1: In a large bowl, marinate the chicken whip yogurt, ginger-garlic paste, lemon juice, turmeric, garam masala, chili powder, and salt. Cover, add chicken pieces, coat evenly, and refrigerate for at least one hour, or overnight for maximum tenderness and flavor.
Step 2: Heat oil in a large skillet over medium-high heat in order to sear the chicken. Arrange the marinated chicken in a single layer; if necessary, work in batches. Sear until golden and lightly charred, 3 to 4 minutes per side. The chicken will finish cooking later, so remove and set aside.
Step 3: Build the Gravy Base
Put the butter in the same pan. After melting, cook onions for about 7 minutes, or until they are transparent. Cook for one more minute, or until fragrant, after adding the remaining ginger-garlic paste.
Step 4: Add Taste
Add garam masala, red chili powder, and coriander powder and stir. Add the soaked cashews and tomato purée 30 seconds later. Season with sugar and salt. Simmer it uncovered for ten to twelve minutes, or until it thickens and the oil starts to separate.
Step 5: Perfectly Blend
Allow the mixture to cool a little. For that opulent texture, strain through a fine sieve after blending until completely smooth.
Step 6: Compile Everything
Put the sauce back in the pan and turn the heat down. Add the seared chicken pieces after stirring in the milk and cream. Sprinkle Kasuri Methi in after rubbing it between your palms to release its aroma. The gravy should thicken beautifully and the chicken should be cooked through after 10 to 15 minutes of gentle simmering.
Step 7: Complete and Present
Season to taste. Garnish with fresh coriander and a swirl of cream and serve hot. Serve with steamed basmati rice, roti, or garlic naan.
Chef’s Notes
The Smoky Touch (Dhungar Method): Burn a small piece of charcoal until it is red hot to create a genuine scent. After the dish is done, put it in a small bowl, cover it tightly with oil or ghee, and cook for two to three minutes.
Balance of Flavor: A small amount of sugar makes sure the acidity of the tomatoes doesn’t overpower the creaminess.
Cashew Secret: Richness and body are produced without using too much cream by blending soaked cashews.
Cream Caution: To prevent curdling, only add cream over low heat.
Nutritional Info (Per Serving)
Calories: 380 | Protein: 28g | Fat: 20g | Carbohydrates: 12g
Good job 👏
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