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Butter Chicken Recipe (aka Murgh Makhani)
4.9 from 122 votes

Butter Chicken Recipe (aka Murgh Makhani)

This Butter Chicken recipe features marinated chicken thigh pieces cooked in a spiced tomato and cream sauce. The marinade of yogurt and spices tenderizes the chicken while the sauce blends garam masala, cumin, chili, and honey with tomato base and cream for a rich and balanced flavor. The dish is simmered to combine the savory and mildly spicy notes.

Prep Time
10 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
30 mins
Servings: 6
Calories: 558 kcal
Course: Main Course
Cuisine: Indian, American

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. Add the remaining oil or butter the same pan. Add the onion and peppers and cook them 5 minutes to soften.
  3. Add the garlic and ginger and cook 1 minute, until they become fragrant.
  4. Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 558

% 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.