Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Butter Chicken (Murgh Makhani) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 25 reviews

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish featuring tender grilled chicken chunks simmered in a rich, creamy tomato and cashew-based sauce infused with aromatic spices. This recipe delivers a flavorful, mildly spiced curry that pairs perfectly with naan or basmati rice, making it a beloved comfort food for any occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 600 grams Chicken breast, cut into chunks
  • ⅓ cup Yogurt
  • ¾ teaspoon Turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon Garam masala
  • 1 tablespoon Ginger-garlic paste (or minced ginger and garlic)
  • 1 tablespoon Ghee or melted butter
  • 1 teaspoon Salt

For the Sauce

  • 75 grams Butter (5 tablespoons)
  • 1 teaspoon Ginger-garlic paste (or minced ginger and garlic)
  • 1 teaspoon Kashmiri chili powder (or paprika powder)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • ½ cup Raw cashews (soaked in warm water for 15-20 minutes)
  • 1 cup Tomato puree (250 ml)
  • 2 tablespoons Honey
  • 2 tablespoons Kasuri methi (dried fenugreek leaves)
  • 1 tablespoon Cream
  • Salt to taste

Instructions

  1. Marinate the chicken: Lightly score the chicken pieces and mix them with the yogurt, turmeric powder, Kashmiri chili powder, garam masala, ginger-garlic paste, ghee or melted butter, and salt. Place the marinated chicken in a bowl, cover with cling film, and refrigerate for 30-40 minutes or overnight for deeper flavor.
  2. Grill the chicken: Thread the marinated chicken pieces onto barbecue skewers. Grill them on a barbecue, stovetop grill pan, or in the oven under the grill mode. Turn the pieces halfway through cooking until they are evenly cooked and have a slight char. Set aside once done.
  3. Prepare the cashew paste: Drain the soaked cashews and blend them with a little water in a blender until you form a smooth paste. Set aside.
  4. Cook the sauce base: In a heavy-bottomed pot on the stovetop, heat the butter until melted. Add ginger-garlic paste and sauté briefly. Stir in turmeric powder and Kashmiri chili powder, then add the tomato puree.
  5. Add spices and marinade: Pour in any leftover marinade from the chicken, followed by kasuri methi leaves and garam masala powder. Mix everything well.
  6. Incorporate the cashew paste and honey: Add the prepared cashew paste and honey to the pot, then turn off the heat.
  7. Blend the sauce: Use a stick blender to blend all the sauce ingredients until smooth and creamy.
  8. Simmer the sauce: Season with salt to taste and simmer the sauce gently for 3-4 minutes to develop flavors.
  9. Add grilled chicken: Add the grilled chicken pieces to the sauce and stir well to coat them thoroughly.
  10. Finish with cream: Stir in a tablespoon of cream and simmer the butter chicken for an additional 5-6 minutes until heated through and flavors meld. Turn off the heat.
  11. Serve: Serve the butter chicken hot, accompanied by naan bread or basmati rice for a complete meal.

Notes

  • For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
  • Kasuri methi (dried fenugreek leaves) adds unique aroma; do not skip if possible.
  • Adjust chili powder quantities based on your preferred spice level.
  • The grilled chicken can alternatively be pan-cooked if a grill is unavailable.
  • Use fresh cream for a richer, creamier sauce; coconut cream can be substituted for a dairy-free option.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Indian

Find it online: https://allyumcooks.com/creamy-butter-chicken-murgh-makhani-recipe/