Butter Chicken Recipe (Murgh Makhani)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
401 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Butter Chicken Recipe (Murgh Makhani)
Description
This Butter Chicken recipe starts by marinating chicken thighs with cumin, coriander, salt, and black pepper, then lightly sautéing the pieces to brown them. The sauce preparation includes melted butter, shallots, garlic, ginger, and a blend of warm spices such as garam masala and smoked paprika. Tomato puree is simmered with the spices, then pureed to create a smooth sauce base.
The browned chicken returns to the sauce to gently cook through, absorbing the rich flavors. Finishing with heavy cream or plain yogurt adds a creamy texture and subtle tang, balancing the spices. The dish is typically garnished with fresh cilantro for brightness.
Butter chicken pairs well with fragrant basmati rice and flatbreads like naan or paratha to sop up the flavorful sauce. It offers a well-rounded meal suitable for dinner or special occasions.
The recipe can be made ahead by preparing the sauce and chicken mixture up to before adding the cream or yogurt. It stores well refrigerated for up to 3 days or frozen for 2 months. When reheating, simmer gently and add the cream or yogurt after warming for best texture.
Ingredients
- 1 pound chicken thighs cut into bite sized pieces, boneless, skinless
- 3 teaspoons cumin divided
- 2 1/2 teaspoons Coriander divided
- 3 1/2 tablespoons unsalted butter divided
- 1 shallot minced
- 2 garlic cloves, minced
- 2 teaspoons ginger minced
- 2 1/2 teaspoons garam masala
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 (28 ounce) tomato puree canned
- 3/4 cup heavy cream (or 3/4 cup plain yogurt)
- salt to taste
- black pepper to taste
- cilantro chopped, for garnish
Instructions
- Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, 1 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
- Place a large skillet over medium-high heat and melt 1 ½ tablespoons butter.
- Add chicken and sauté for 3 to 4 minutes.
- Using a slotted spoon, transfer chicken to a plate and set aside.
- Add remaining butter to skillet. Add shallot, garlic and ginger and sauté 3 to 4 minutes.
- Add remaining spices and continue to sauté for an additional 3 to 4 minutes.
- Stir tomato puree into skillet and lightly season with salt and pepper. Lower heat to medium-low and simmer for 5 minutes.
- Pour tomato mixture into a blender and puree until smooth. Pour sauce back into skillet and simmer over medium-low heat.
- Stir chicken back into skillet, season with salt and pepper and continue to simmer for about 10 minutes.
- Stir cream or yogurt into chicken mixture and simmer for an additional 3 to 5 minutes or until sauce is thick (enough to thoroughly coat chicken) and creamy. Adjust seasonings.
- Top with chopped cilantro and serve over basmati rice, with a side of grilled pita bread.
Notes
- This butter chicken can be made up to 3 days ahead; prepare through to before adding cream or yogurt, then refrigerate.
- To freeze, cool mixture before adding cream or yogurt, store in airtight container for up to 2 months, thaw overnight before reheating.
- Reheat gently over low heat, stirring frequently, and add cream or yogurt last to maintain sauce texture.
- Serve with steamed basmati rice and naan or paratha to complement the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 401kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 195mg | 65% |
| Sodium | 136mg | 6% |
| Potassium | 396mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1723IU | 34% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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