Butter Chicken (Murgh Makhani)

Butter chicken, also known as Murgh Makhani, is a beloved Indian dish renowned for its rich and creamy sauce and tender pieces of chicken. This flavorful dish typically features marinated chicken cooked in a creamy tomato-based sauce, seasoned with a blend of aromatic spices such as garam masala, turmeric, and cumin. The sauce is made with ghee or butter, cream, yogurt, and pureed tomatoes, which gives it its velvety texture and vibrant color. Butter chicken is often served with rice or naan bread, making it a comforting and satisfying meal. With its tantalizing flavors and luxurious sauce, butter chicken has become a favorite among Indian cuisine enthusiasts worldwide.

Butter Chicken (Murgh Makhani)

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

MARINADE 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Course Entree, Main Course

Cuisine Indian

Servings 4 servings

Ingredients

  

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• 1-1/2 pounds chicken thigh fillets, cut into bite size pieces

MARINADE

• 1/2 cup plain yogurt, full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala
• 1/2 tsp chilli powder or cayenne pepper powder
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed

CURRY

• 2 tbsp ghee or butter
• 1 cup tomato passata (aka tomato puree)
• 1 cup heavy / thickened cream
• 1 tbsp sugar
• 1-1/4 tsp salt

Instructions

 

• Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
• Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan). 
• Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
• Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
• Garnish with coriander/cilantro leaves. Serve with basmati rice.

Notes

Optional: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.

For a lighter version: use 3/4 cup light cream + 1/4 cup milk (full fat or low fat).

Keyword Butter Chicken, Chicken, Murgh Makhani

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