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:
- 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.
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.
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.