Butter Chicken - (Murgh Makhani) Recipe

Name: Butter Chicken - (Murgh Makhani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 3/4 lbs boneless chicken breasts, cut into pieces; 1 tablespoon yogurt; 1 tablespoon vinegar or 1 tablespoon lemon juice; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon red chili powder (heat level of your choice); 1 small onion, minced into a paste; 2 teaspoons ginger paste; 2 teaspoons garlic paste; salt, to taste; sugar, to taste (I use a pinch only); Gravy; 4 roma tomatoes, chopped; 4 tablespoons butter; 1 tablespoon fresh cream, whisked; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon red chili powder (heat level of your choice); 1 teaspoon black pepper; 2 teaspoons finely chopped gingerroot; 2 teaspoons green chilies; 1 tablespoon cashews, to thicken (optional); salt, to taste; Garnish; 2 tablespoons melted butter (garnish); fresh cream (garnish); finely chopped cilantro (coriander leaves, garnish)

Servings: persons

Marinade
1 3/4 lbs boneless chicken breasts, cut into pieces
1 tablespoon yogurt
1 tablespoon vinegar or 1 tablespoon lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon red chili powder (heat level of your choice)
1 small onion, minced into a paste
2 teaspoons ginger paste
2 teaspoons garlic paste
salt, to taste
sugar, to taste (I use a pinch only)
Gravy
4 roma tomatoes, chopped
4 tablespoons butter
1 tablespoon fresh cream, whisked
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon red chili powder (heat level of your choice)
1 teaspoon black pepper
2 teaspoons finely chopped gingerroot
2 teaspoons green chilies
1 tablespoon cashews, to thicken (optional)
salt, to taste
Garnish
2 tablespoons melted butter (garnish)
fresh cream (garnish)
finely chopped cilantro (coriander leaves, garnish)

1
Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
2
Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
3
Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
4
Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
5
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
6
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
7
TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Marinade, 1 3/4 lbs boneless chicken breasts, cut into pieces, 1 tablespoon yogurt, 1 tablespoon vinegar or 1 tablespoon lemon juice, and more.

Yes, Butter Chicken - (Murgh Makhani) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Chicken - (Murgh Makhani)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions