Classic Butter Chicken (Murgh Makhani)

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Butter Chicken, or Murgh Makhani, is one of the most beloved dishes in Indian cuisine, known for its rich, creamy, and mildly spiced tomato-based sauce. This dish combines tender marinated chicken cooked in a flavorful, buttery sauce with spices like garam masala, cardamom, and Kashmiri chili powder. With layers of aromatic flavors and a touch of cream, this classic dish pairs perfectly with naan or rice, making it a favorite comfort food for many.

Ingredients:

For the Marinade:

  • 2 lbs chicken thighs, cubed
  • ½ cup dahi (yogurt) *see notes
  • ½ lemon, juiced
  • 2 tablespoons ginger garlic paste
  • 1 green chili, finely chopped (optional)
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon salt

For the Butter Chicken Sauce:

  • 4 tablespoons butter, divided
  • 1 small yellow onion, chopped
  • 1 star anise
  • 1 black cardamom pod
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • ½ teaspoon cumin seeds
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon garam masala
  • 1 teaspoon ground coriander
  • ⅛ teaspoon ground cloves
  • 1 tablespoon Kashmiri chili powder
  • 1 tablespoon tomato paste
  • 14 oz canned tomatoes
  • 1 teaspoon sugar
  • Salt, to taste
  • 5-8 cashews (optional)
  • ¼ cup heavy cream
  • 1 teaspoon kasuri methi (dried fenugreek leaves)

Garnish:

  • Fresh cilantro
  • Sliced red onion
  • Drizzle of heavy cream

Instructions:

  1. Marinate the Chicken:
    • In a large mixing bowl, combine the yogurt, lemon juice, ginger garlic paste, green chili (if using), garam masala, turmeric, cumin, Kashmiri chili powder, and salt.
    • Add the cubed chicken thighs and mix until the chicken is well coated in the marinade.
    • Cover and refrigerate for at least 1 hour, or overnight for the best results.
  2. Cook the Chicken:
    • Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
    • Remove the chicken from the marinade and arrange the pieces on a baking sheet lined with parchment paper, or grill them in the pan.
    • Bake or grill the chicken for 12-15 minutes, or until the chicken is cooked through and slightly charred. Set aside.
  3. Make the Butter Chicken Sauce:
    • In a large pan, melt 2 tablespoons of butter over medium heat.
    • Add the chopped onion and sauté until softened and golden brown.
    • Add the star anise, black cardamom, green cardamom, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
    • Stir in the ginger garlic paste and cook for another minute.
    • Add the garam masala, ground coriander, ground cloves, and Kashmiri chili powder. Sauté the spices for 1-2 minutes, allowing the flavors to bloom.
    • Stir in the tomato paste, canned tomatoes, sugar, and salt.
    • Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened and the oil starts to separate from the sauce.
    • If using cashews, blend them with a little water to form a paste and stir it into the sauce for added richness.
  4. Blend the Sauce:
    • Remove the whole spices (star anise, cardamom pods, and cinnamon stick) and transfer the sauce to a blender.
    • Blend until smooth.
    • Return the sauce to the pan and stir in the remaining 2 tablespoons of butter and the heavy cream.
    • Simmer for another 5 minutes.
  5. Finish the Dish:
    • Stir in the kasuri methi (dried fenugreek leaves) and add the cooked chicken to the sauce.
    • Let the chicken simmer in the sauce for another 5-7 minutes until heated through and well-coated with the sauce.
  6. Garnish and Serve:
    • Garnish the butter chicken with freshly chopped cilantro, thinly sliced red onion, and a drizzle of heavy cream.
    • Serve hot with naan, roti, or steamed basmati rice.

Conclusion:

This Butter Chicken recipe delivers tender chicken bathed in a velvety, spiced tomato sauce. The rich flavors from the blend of aromatic spices, creamy yogurt marinade, and the finishing touch of kasuri methi create a perfect balance of warmth and indulgence. Whether served with naan or rice, this dish is a true comfort food that is sure to please everyone at the table.

Classic Butter Chicken (Murgh Makhani)

A classic Indian butter chicken recipe featuringmarinated, tender chicken thighs cooked in a rich and creamy spiced tomatosauce with butter and cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Calories 400 kcal

Ingredients
  

For the Marinade:

  • 2 lbs chicken thighs cubed
  • ½ cup dahi yogurt *see notes
  • ½ lemon juiced
  • 2 tablespoons ginger garlic paste
  • 1 green chili finely chopped (optional)
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon salt

For the Butter Chicken Sauce:

  • 4 tablespoons butter divided
  • 1 small yellow onion chopped
  • 1 star anise
  • 1 black cardamom pod
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • ½ teaspoon cumin seeds
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon garam masala
  • 1 teaspoon ground coriander
  • ⅛ teaspoon ground cloves
  • 1 tablespoon Kashmiri chili powder
  • 1 tablespoon tomato paste
  • 14 oz canned tomatoes
  • 1 teaspoon sugar
  • Salt to taste
  • 5-8 cashews optional
  • ¼ cup heavy cream
  • 1 teaspoon kasuri methi dried fenugreek leaves

Garnish:

  • Fresh cilantro
  • Sliced red onion
  • Drizzle of heavy cream

Instructions
 

Marinate the Chicken:

  • In a large mixing bowl, combine the yogurt, lemon juice, ginger garlic paste, green chili (if using), garam masala, turmeric, cumin, Kashmiri chili powder, and salt.
  • Add the cubed chicken thighs and mix until the chicken is well coated in the marinade.
  • Cover and refrigerate for at least 1 hour, or overnight for the best results.

Cook the Chicken:

  • Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
  • Remove the chicken from the marinade and arrange the pieces on a baking sheet lined with parchment paper, or grill them in the pan.
  • Bake or grill the chicken for 12-15 minutes, or until the chicken is cooked through and slightly charred. Set aside.

Make the Butter Chicken Sauce:

  • In a large pan, melt 2 tablespoons of butter over medium heat.
  • Add the chopped onion and sauté until softened and golden brown.
  • Add the star anise, black cardamom, green cardamom, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
  • Stir in the ginger garlic paste and cook for another minute.
  • Add the garam masala, ground coriander, ground cloves, and Kashmiri chili powder. Sauté the spices for 1-2 minutes, allowing the flavors to bloom.
  • Stir in the tomato paste, canned tomatoes, sugar, and salt.
  • Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened and the oil starts to separate from the sauce.
  • If using cashews, blend them with a little water to form a paste and stir it into the sauce for added richness.

Blend the Sauce:

  • Remove the whole spices (star anise, cardamom pods, and cinnamon stick) and transfer the sauce to a blender.
  • Blend until smooth.
  • Return the sauce to the pan and stir in the remaining 2 tablespoons of butter and the heavy cream.
  • Simmer for another 5 minutes.

Finish the Dish:

  • Stir in the kasuri methi (dried fenugreek leaves) and add the cooked chicken to the sauce.
  • Let the chicken simmer in the sauce for another 5-7 minutes until heated through and well-coated with the sauce.

Garnish and Serve:

  • Garnish the butter chicken with freshly chopped cilantro, thinly sliced red onion, and a drizzle of heavy cream.
  • Serve hot with naan, roti, or steamed basmati rice.
Keyword Creamy garlic butter chicken

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