Indian Butter Chicken Murgh Makhani

Indulge in the rich, velvety flavors of Indian Butter Chicken, also known as Murgh Makhani, a classic North Indian dish that perfectly balances creamy decadence with a warm, aromatic spice profile. Tender, marinated chicken pieces are seared to perfection and simmered in a luxurious tomato-based gravy infused with butter, heavy cream, and a medley of spices like garam masala and fenugreek leaves. The addition of Kashmiri chili powder lends a vibrant hue and a subtle kick, while the crushed fenugreek leaves provide a distinctive smoky aroma. Quick to prepare yet full of complex flavors, this dish is ideal for a comforting dinner served with fluffy basmati rice or warm naan. Perfect for those craving authentic Indian cuisine at home, this recipe guarantees a restaurant-quality experience in every bite!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 150 grams Plain yogurt
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Kashmiri chili powder (or paprika for less heat)
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 50 grams Butter
• 1 medium Onion (finely chopped)
• 400 grams Tomato puree (canned or fresh)
• 200 milliliters Heavy cream
• 1 teaspoon Sugar
• 1 teaspoon Garam masala
• 1 teaspoon Fenugreek leaves (kasoori methi, crushed)
• 2 tablespoons Fresh cilantro (chopped, optional for garnish)

Directions

Step 1

In a large bowl, mix yogurt, ginger paste, garlic paste, ground cumin, ground coriander, Kashmiri chili powder, and salt to create a marinade.

Step 2

Add the chicken pieces to the marinade and coat them evenly. Cover and refrigerate for at least 1 hour, preferably overnight, for best flavor.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in batches and sear them for 2-3 minutes on each side until lightly browned (they do not need to be fully cooked). Remove chicken and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 5

Stir in the tomato puree and cook for 10 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sauce.

Step 6

Reduce the heat to low, add the heavy cream, and stir well to combine. Add sugar, garam masala, and fenugreek leaves, stirring for another 2 minutes.

Step 7

Return the partially cooked chicken to the pan and simmer for 15-20 minutes, or until the chicken is tender and fully cooked. The sauce should thicken slightly, coating the chicken pieces nicely.

Step 8

Taste and adjust seasoning with additional salt or sugar if needed.

Step 9

Garnish with chopped cilantro (if desired) and serve hot with naan, roti, or basmati rice.

Nutrition Facts

Serving size	(1490.7g)

Amount per serving	% Daily Value*
Calories	2734.0

Total Fat 193.9g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 18.1g
Cholesterol 871.5mg	0%
Sodium 4167.6mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 11.9g	0%
Total Sugars 37.6g
Protein 150.6g	0%

Vitamin D 80IU	0%
Calcium 517.8mg	0%
Iron 12.6mg	0%
Potassium 3926.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 22.5%

Carbs: 12.3%