Butter Chicken (Murgh Makhani) Recipe
Marinated chicken chunks seared and simmered in a velvety butter-tomato sauce with bold spices and a creamy finish.
Ingredients
For the Chicken Marinade:
- 2 chicken breasts cubed
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon ginger-garlic paste
For the Butter Sauce:
- 3 tablespoons butter
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon salt
- 1 ½ cups tomato puree
- ½ cup heavy cream
- ½ teaspoon sugar balances acidity
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
- Marinate the chicken by mixing it with yogurt, lemon juice, and spices. Let it sit for at least 30 minutes (overnight for better flavor).
- Heat a skillet over medium-high heat. Add butter, then cook the chicken until golden and slightly charred. Set aside.
- In the same pan, sauté onions, garlic, and ginger until soft and fragrant.
- Add the dry spices, stirring for 30 seconds to release their flavors.
- Pour in tomato puree and cook for 10 minutes, stirring occasionally.
- Lower heat, then stir in cream and sugar, creating a rich, velvety sauce.
- Return the chicken to the pan and let it simmer for 5 minutes.
- Garnish with cilantro and serve hot with naan or basmati rice.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Iron: 14%
- Calcium: 12%
- Vitamin C: 16%
- Potassium: 18%
Extra Tips for the Best Butter Chicken
- Marinate longer for deeper flavor.
- Use chicken thighs for extra juiciness.
- Grill the chicken for a smoky touch.
- Balance the spice with an extra dash of sugar if needed.
- Don’t skimp on butter—it’s in the name for a reason.