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Indian Butter Chicken (Murgh Makhani)

How to Make Indian Butter Chicken (Murgh Makhani) from Scratch

Murgh Makhani or Indian Butter Chicken is a rich, creamy, and flavorful dish with tender chicken pieces simmered in a spicy, buttery tomato-based sauce. This is a comforting and indulgent dish perfect for pairing with naan or rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 450 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • For the Sauce:
  • 3 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger garlic paste
  • 1 can 14 oz crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish
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Instructions
 

  • Step 1: Marinate the Chicken
  • In a large bowl, combine yogurt, lemon juice, ginger garlic paste, turmeric, cumin, coriander, paprika, cinnamon, chili powder, and salt.
  • Add the chicken pieces and mix to coat evenly.
  • Cover the bowl and marinate in the fridge for at least 30 minutes (or overnight for more flavor).
  • Step 2: Cook the Chicken
  • Heat a large skillet or Dutch oven over medium-high heat.
  • Add 1 tablespoon of butter and once melted, add the marinated chicken pieces.
  • Cook the chicken until browned on all sides (about 7-10 minutes), then remove from the skillet and set aside.
  • Step 3: Make the Sauce
  • In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
  • Add the chopped onion and sauté for 3-4 minutes until softened.
  • Stir in the garlic and ginger garlic paste and cook for another 1-2 minutes.
  • Add the crushed tomatoes, cumin, coriander, garam masala, turmeric, and chili powder. Stir well and simmer for 10 minutes to allow the flavors to develop.
  • Step 4: Combine Chicken And Finish the Sauce
  • Return the cooked chicken to the skillet with the sauce.
  • Add the heavy cream, and stir to combine. Simmer for an additional 5-7 minutes until the chicken is fully cooked through and the sauce thickens.
  • Adjust salt to taste.
  • Step 5: Serve And Garnish
  • Serve the butter chicken with basmati rice or naan. Garnish with freshly chopped cilantro.

Notes

  • Make it spicier: Add extra chili powder or green chilies while making the sauce.
  • For a smoky flavor: Try grilling the chicken before adding it to the sauce.
  • To make it lighter: Use half-and-half or coconut milk instead of heavy cream.

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35g