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.

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

Marinate the Chicken:

  1. 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.
  2. Add the cubed chicken thighs and mix until the chicken is well coated in the marinade.
  3. Cover and refrigerate for at least 1 hour, or overnight for the best results.

Cook the Chicken:

  1. Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
  2. Remove the chicken from the marinade and arrange the pieces on a baking sheet lined with parchment paper, or grill them in the pan.
  3. 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:

  1. In a large pan, melt 2 tablespoons of butter over medium heat.
  2. Add the chopped onion and sauté until softened and golden brown.
  3. Add the star anise, black cardamom, green cardamom, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.
  4. Stir in the ginger garlic paste and cook for another minute.
  5. Add the garam masala, ground coriander, ground cloves, and Kashmiri chili powder. Sauté the spices for 1-2 minutes, allowing the flavors to bloom.
  6. Stir in the tomato paste, canned tomatoes, sugar, and salt.
  7. Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened and the oil starts to separate from the sauce.
  8. 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:

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

Finish the Dish:

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

Garnish and Serve:

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

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