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Murgh Makhani (Indian Butter Chicken) Recipe

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 20 mins
Servings: 4 -6 Servings
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 pounds chicken thighs with or without bone
  • 1 teaspoon red chili powder
  • 1 tablespoon lemon juice
  • pinch salt
  • ghee or butter melted to brush on while grilling
Marinade:
  • 3/4 cup PLAIN yogurt strained, or 1/2 cup Greek yogurt
  • 1 1/2 teaspoons dried fenugreek leaves kasuri methi
  • 1/2-1 teaspoon Turmeric
  • 1 teaspoon garam masala
  • 1 1/2 tablespoons mustard oil or other cooking oil
  • 1 1/2 tablespoons ginger paste
  • 1 1/2 tablespoons garlic paste
Sauce:
  • 4 tablespoons ghee or butter
  • 4 green cardamoms
  • 1 black cardamom
  • 3 cloves
  • 1 1/2- 2 inch cinnamon stick
  • 1 teaspoon fenugreek seeds methi
  • 2 1/2 inch fresh ginger turned into paste
  • 8-10 garlic cloves turned into paste
  • 2-4 green chilies cut in half
  • 3-3 1/2 cups pureed tomatoes
  • 1 tablespoon red chili powder or cayenne, paprika
  • salt to taste
  • 2 1/2 cups hot water
  • 10 blanched almonds made into paste
  • 1/2 tablespoon sugar
  • 2 teaspoons dried fenugreek leaves kasuri methi
  • 1 teaspoon garam masala
  • 1/2 cup heavy cream
Garnish:
  • chopped cilantro
  • heavy cream

Instructions

    Cup of Yum
  1. Place chicken in medium bowl and toss with 1 teaspoon red chili powder, lemon juice, and salt. Cover and refrigerate for 20 minutes.
  2. In a small bowl, whisk together strained yogurt, 1 1/2 teaspoons dried fenugreek leaves, turmeric, 1 teaspoon garam masala, mustard oil, 1 1/2 tablespoons ginger paste, and 1/2 tablespoons garlic paste. Coat the chicken with the marinade and refrigerate for at least 3 hours, preferably overnight.
  3. Preheat a grill or oven at 400 degrees Skewer the marinated chicken. Place on grill or oiled baking sheet and brush with ghee. Cook for 5 minutes, turn, brush with more ghee, and cook for another 5 minutes, or until just cooked through.
  4. In a large pan, heat 4 tablespoons ghee over medium heat. Add the green cardamoms, black cardamom, cloves, and cinnamon. Cook until they become fragrant, about 2 minutes, and stir in the fenugreek seeds. Once they begin to sizzle, stir in the ginger paste, garlic paste, and green chilies. Cook until the water from the pastes evaporates, 5-8 minutes.
  5. Stir in the pureed tomatoes, red chili powder, and salt to taste. Cook until the tomatoes reduce to a thick paste, 15-20 minutes.
  6. Pour in 2 1/2 cups hot water and add the almond paste. Reduce heat to medium low and simmer for 15 minutes. Stir in the sugar and crushed fenugreek leaves.
  7. Add the grilled chicken, stirring to coat. Cover and simmer for about 8 minutes. Remove cover, reduce heat to low, and stir in garam masala and heavy cream. Simmer for 5 minutes before removing from heat. Serve immediately garnished with cilantro and splashes of heavy cream.