Murgh Makhani (commonly known as Butter Chicken) is a beloved North Indian dish that’s rich, creamy, and full of flavor. With a slightly smoky flavor, tangy yogurt marinade, and buttery tomato sauce, it’s the ultimate comfort food! Let’s dive into this iconic dish.
🍗 Murgh Makhani (Butter Chicken) Recipe
🕒 Time: 1 hour (including marination)
🍽 Serves: 4–5
Ingredients:
For the Chicken Marinade:
- 500g boneless, skinless chicken breasts or thighs, cut into pieces
- 1 cup yogurt (preferably thick, like Greek yogurt)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to spice level)
- 1 tsp turmeric powder
- 1 tbsp ground cumin
- Salt to taste
For the Butter Chicken Sauce:
- 2 tbsp butter (use ghee for a more traditional flavor)
- 1 large onion, finely chopped
- 2 tbsp ginger garlic paste
- 2 large tomatoes, pureed (or use canned tomato puree)
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp red chili powder (optional, for heat)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tbsp kasuri methi (dried fenugreek leaves, optional but recommended for authentic flavor)
- 1–2 tbsp sugar (to balance the acidity of the tomatoes)
- Salt to taste
- Fresh cilantro leaves for garnish
- A few tablespoons of extra butter for extra richness
Instructions:
- Marinate the Chicken:
In a large bowl, mix together yogurt, ginger garlic paste, lemon juice, garam masala, red chili powder, turmeric, cumin, and salt.
Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes, or overnight for better flavor. - Cook the Chicken:
You can either grill, bake, or pan-fry the marinated chicken:- Grill/Bake: Preheat the oven to 400°F (200°C). Place the chicken pieces on a baking tray and cook for 15–20 minutes until cooked through, or until the internal temperature reaches 165°F (75°C).
- Pan-fry: Heat a little oil or butter in a pan over medium-high heat. Cook the chicken pieces for 5–7 minutes until browned and cooked through. Set aside.
- Make the Butter Chicken Sauce:
In a large pan, melt butter over medium heat. Add finely chopped onions and sauté until golden brown (about 5 minutes).
Add ginger garlic paste and cook for another 1–2 minutes until fragrant.
Stir in the pureed tomatoes, garam masala, coriander, cumin powder, and red chili powder. Cook for 5-7 minutes until the tomato paste thickens and the oil begins to separate from the sauce. - Add Cream & Simmer:
Stir in the heavy cream, kasuri methi, sugar, and salt. Let the sauce simmer for another 5 minutes, stirring occasionally.
Taste the sauce and adjust seasoning, adding more salt or sugar if needed. - Combine Chicken and Sauce:
Add the cooked chicken pieces to the sauce and stir to coat them well. Simmer for another 10 minutes, allowing the flavors to meld and the chicken to soak up the sauce. - Finish with Butter and Serve:
For extra richness, stir in a few tablespoons of butter just before serving. Garnish with fresh cilantro.
🍽️ Serving Ideas:
- Serve Murgh Makhani with naan, roti, or paratha for the full experience.
- Pair it with steamed basmati rice or jeera rice (cumin rice).
- A side of kachumber salad (a fresh cucumber and tomato salad) works wonderfully to cut through the richness.
Tips and Variations:
- For a smoky flavor (Tandoori-style): After marinating the chicken, you can grill it or cook it on a stovetop griddle (tawa) for a smokier taste before adding it to the sauce.
- Vegan Version: Replace the chicken with tofu or paneer and use coconut cream instead of dairy cream for a vegan version of this dish.
- Spicy Twist: Add a chopped green chili to the sauce if you prefer extra heat.
Murgh Makhani is pure comfort food with a perfect balance of creamy, tangy, and spicy flavors. This rich dish will definitely become a family favorite! Enjoy! 😋
