5 from 9 votes
Indian Butter Chicken (Murgh Makhani)
Learn how to make butter chicken at home and savor the tender chicken pieces stewed in a buttery, tangy, and sweet tomato and cream curry.
Prep Time
20 mins
Cook Time
40 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings:
6
Calories:
46664 kcal
Course:
Main Course, Dinner
Cuisine:
Indian
Ingredients
Garlic ginger paste
- 40 g ginger
- 80 g garlic
- 2 fl oz water
Marinade
- 480 g chicken thighs skinless
- 120 g yogurt full fat
- 2.4 .4 g garam masala
- 3 g Turmeric
- 80 g garlic ginger paste
- 2.6 .6 g Kashmiri chile powder
- 2 g cumin
- .75 .75 fl oz lemon juice
- 7 g salt
Curry
- 56 g ghee
- 140 g onion yellow
- 80 g garlic ginger paste
- 3.6 .6 g garam masala
- 3 g Turmeric
- 1.2 .2 g Kashmiri chile powder
- 1.2 .2 g paprika
- 2.5 .5 g cumin
- 18.5 .5 g granulated sugar white
- 9.75 .75 g salt
- 19 g cashews
- 28 fl oz tomato puree
- 16 fl oz water filtered
- 4 fl oz heavy cream
- fenugreek leaves optional topping
Instructions
Garlic ginger paste
- In a food processor or blender combine the ginger, garlic, and water. Pulse until the contents become a paste. Scrape the sides down every so often to help blend all the ingredients properly.
Cup of Yum
Marinade
- Cut your chicken thighs into thin slices about ¼ inch thick and 2-3 inches long. Add all the pieces in a container with a lid.
- In a bowl, combine the marinade ingredients and stir until mixed.
- Pour the marinade over the chicken pieces and use a spatula or cleans hands to cover all the chicken with the marinade. Cover with a lid and place in the fridge to marinate for at least 4 hours (or ideally overnight).
Butter chicken
- Remove your chicken from the fridge at least 30 minutes before cooking so it will cook more evenly.
- Put all the meat on skewers evenly.
- Preheat your pan on medium-high heat and drizzle a little vegetable oil (or neutral oil) if necessary. Pan fry your skewers for about 1-2 minutes on each side until they are seared and golden brown. Remove them from the heat once all the sides are done (and register at 135 °F with a meat thermometer) and set them aside until later.
- In a dutch oven add half the ghee and all the onions. Saute the onions for 30 seconds or until slightly softened.
- Add the garlic ginger paste and stir. Saute for another 30 seconds until fragrant.
- Add the turmeric, kashmiri chile powder, paprika, and cumin and cook for about 1 minute.
- Add the garam masala, tomato puree, cashews, sugar, salt, and water to the pot and stir until combined. Bring the liquid to a boil and lower to a simmer for 10 minutes.
- Transfer the liquid to a blender and pulse until it’s evenly blended with no chunks. Transfer back into the pot and add the chicken.
- Bring to a boil and lower to a simmer for 10 minutes to allow the chicken to finish cooking. Then add the heavy cream and the rest of the ghee.
- Taste the butter chicken and add more salt, pepper, or sugar if necessary. Top with fenugreek leaves and serve with garlic naan and basmati rice.
Nutrition Information
Calories
466.64kcal
(23%)
Carbohydrates
27.8g
(9%)
Protein
18.67g
(37%)
Fat
32.88g
(51%)
Saturated Fat
14.72g
(74%)
Trans Fat
0.07g
(4%)
Cholesterol
131.9mg
(44%)
Sodium
1220.23mg
(51%)
Potassium
1011.34mg
(22%)
Fiber
4.53g
(18%)
Sugar
12.33g
(25%)
Vitamin A
1373.46IU
(27%)
Vitamin C
22.84mg
(25%)
Calcium
114.94mg
(11%)
Iron
4.61mg
(26%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 46664
% Daily Value*
| Calories | 466.64kcal | 23% |
| Carbohydrates | 27.8g | 9% |
| Protein | 18.67g | 37% |
| Fat | 32.88g | 51% |
| Saturated Fat | 14.72g | 74% |
| Trans Fat | 0.07g | 4% |
| Cholesterol | 131.9mg | 44% |
| Sodium | 1220.23mg | 51% |
| Potassium | 1011.34mg | 22% |
| Fiber | 4.53g | 18% |
| Sugar | 12.33g | 25% |
| Vitamin A | 1373.46IU | 27% |
| Vitamin C | 22.84mg | 25% |
| Calcium | 114.94mg | 11% |
| Iron | 4.61mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.