Butter Chicken/Murg Makhani

Butter Chicken Recipe (Murgh Makhani)

Butter Chicken, also known as Murgh Makhani, is one of the most loved dishes in Indian cuisine. Juicy chicken pieces are marinated in aromatic spices and yogurt, then simmered in a rich, creamy tomato-based gravy. This recipe gives you restaurant-style butter chicken at home – perfect with naan, parathas, or steamed basmati rice.

Ingredients

For the Chicken Marinade:

• 500 g chicken (washed and cleaned)
• 2 tbsp lemon juice
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 2 tbsp hung curd (thick yogurt)
• 1 tbsp ginger-garlic paste
• 1 tbsp gram flour (besan)
• A few drops of mustard oil
• Salt to taste

For the Gravy:

• 2 medium onions (roughly chopped)
• 3–4 ripe red tomatoes (roughly chopped)
• 1-inch ginger piece
• 5–6 garlic cloves (or 1 tbsp paste)
• 8–10 cashew nuts
• 1 tsp red chili powder
• 1 tsp Kashmiri red chili powder
• 1 tsp sugar (optional)
• Salt to taste
• 2 tbsp butter + 1 tsp oil
• 2 tbsp fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ tsp garam masala powder

Method

Step 1: Marinate the Chicken

1. Mix chicken with lemon juice, chili powder, turmeric, coriander, cumin, garam masala, hung curd, ginger-garlic paste, besan, mustard oil, and salt.
2. Marinate for at least 1–2 hours (30 minutes if short on time).

Step 2: Cook the Chicken

1. Heat a wide-bottomed pan with a little oil.
2. Shallow fry the marinated chicken pieces until browned on both sides.
3. Remove and set aside.

Step 3: Prepare the Gravy

1. In the same pan, sauté onions until golden.
2. Add butter, ginger-garlic paste, salt, sugar, and chili powders. Sauté well.
3. Add tomatoes and cashews. Cook for 1–2 minutes, then add water and simmer.
4. Blend into a smooth paste once slightly cooled.

Step 4: Assemble the Butter Chicken

1. Return the paste to the pan and add 1–2 dollops of butter.
2. Add chicken pieces and simmer for 8–10 minutes.
3. Stir in cream, kasuri methi, and garam masala.
4. Garnish with cream and serve hot with naan or rice.

Tips & Variations

• For a smoky flavor, place hot coal in a bowl inside the curry, drizzle ghee over it, and cover for 2 minutes.
• Swap cashews with almonds for a nutty variation.
• Adjust cream quantity to control richness.

✨ Your homemade Butter Chicken is ready – rich, creamy, and delicious!