Butter Chicken Recipe (aka Murgh Makhani)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating Time
30 mins
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Total Time
30 mins
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Servings
6
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Calories
558 kcal
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Course
Main Course
Butter Chicken Recipe (aka Murgh Makhani)
Description
Butter Chicken (Murgh Makhani) starts with bite-sized chicken thighs marinated in garlic, ginger, garam masala, chili powder, turmeric, cumin, and yogurt with lemon juice to impart tenderness and flavor. The chicken is browned before being set aside.
Separately, onion and red peppers are softened then combined with garlic, ginger, and a blend of ground spices including garam masala, cumin, and chili powders. Tomato sauce and honey create a slightly sweet and tangy base, which is simmered to develop and thicken. The cream added at the end enriches the sauce, balancing the spices and integrating textures.
This dish is typically served with rice or naan bread, offering a rich, creamy, and mildly spiced meal that combines tender chicken with a velvety, flavorful sauce.
For a smoother sauce texture, the cooked tomato base can be puréed before adding the chicken back in. Adjusting spice levels or using a lighter cream variation can tailor the recipe to preference.
Ingredients
FOR THE CHICKEN MARINADE
- 2 pounds chicken thigh chopped into bite sized pieces (chicken breast is good, too, boneless
- 2 tablespoons garlic grated
- 1 tablespoon ginger grated fresh
- 1 teaspoon garam masala
- 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
- 1 teaspoon Turmeric
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
- ½ cup PLAIN yogurt
- 1 tablespoon lemon juice
FOR THE BUTTER CHICKEN
- 2 tablespoons vegetable oil or use butter or ghee, divided
- 1 onion chopped, medium
- 1 red pepper chopped (I used a long red cayenne, but use your favorite)
- 3 cloves garlic minced
- 1 tablespoon ginger grated fresh
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- salt to taste
- black pepper to taste
- 1 tablespoon red chili flakes optional, spicy
- 14 ounces tomato sauce
- 1 tablespoon honey
- 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version
FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan
Instructions
FOR THE CHICKEN MARINADE
- Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
- Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.
FOR THE BUTTER CHICKEN
- Heat a large pan to medium high heat and add 1 tablespoon oil or butter. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
- Add the remaining oil or butter the same pan. Add the onion and peppers and cook them 5 minutes to soften.
- Add the garlic and ginger and cook 1 minute, until they become fragrant.
- Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
- Stir in the tomato sauce and honey. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
- Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
- Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.
Notes
- For a smoother sauce, blend the tomato sauce base before adding chicken back in and thin with water as needed.
- Calories quoted exclude accompanying rice or naan bread.
- Using boneless chicken thighs or breast works; adjust cooking times for tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 215mg | 72% |
| Sodium | 217mg | 9% |
| Potassium | 634mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 35.3mg | 39% |
| Calcium | 102mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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