5 from 15 votes
Northern Indian Butter Chicken-Murgh Makhani
Northern Indian Butter Chicken, or Murgh Makhani, features marinated chicken breast cooked with a fragrant mixture of onions, garlic, ginger, and a blend of spices. The sauce combines tomato sauce, fresh tomatoes, and coconut milk or heavy cream to create a rich, creamy base that complements the tender chicken pieces. This dish is a balancing act of warmth from the spices and creaminess from the sauce.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings:
4
people
Calories:
313 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 chicken breast cubed
- 1 yellow onion diced
- 2 Tablespoon ghee or clarified butter
- 8 ounce tomato sauce canned
- ½ cup tomato diced
- 2 Tablespoon garlic fine dice
- 1 teaspoon ginger fine dice, fresh
- ½ cup coconut milk or heavy cream
Marinade
- ½ cup PLAIN yogurt Preferably Greek
- 1 teaspoon garam masala
- ½ teaspoon Turmeric
Spice Mix
- 2 teaspoons salt fine sea salt
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon Turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon fenugreek leaves Optional
Instructions
- Combine all of the spice mix in a small bowl and set aside.
- Combine all of the marinade ingredients in a medium bowl and set aside.
- Cube the chicken breast and add to the marinade. Refrigerate at least 4 hours, but better overnight.
- When ready to cook, melt the ghee over medium heat.
- Add in the onions and cook until soft, about 5 minutes. Add in the ginger and garlic and cook an additional 1-2 minutes.
- Stir in the spice mix with the onions and cook for another 1-2 minutes until well combined.
- Remove the chicken from the marinade and add to the onion-spice mixture. Cook the chicken for 5-7 minutes, stirring frequently, until the outside is evenly cooked.
- Stir in the tomato sauce and tomatoes, and stir to combine.
- Stir in the coconut milk or heavy cream and stir well.
- Reduce heat to simmer and cook about another 5-10 minutes. The sauce should be slightly thickened and the chicken should be tender but cooked through.
- Serve along Jasmine rice and naan bread. Top with some fresh cilantro.
Cup of Yum
Nutrition Information
Calories
313kcal
(16%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
96mg
(32%)
Sodium
1031mg
(43%)
Potassium
850mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
528IU
(11%)
Vitamin C
12mg
(13%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 313
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1031mg | 43% |
| Potassium | 850mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.