Butter Chicken - Murgh Makhni (India)

Cooking Time: 45 - 60 minutes

Butter chicken, also known as Murgh Makhani, is a popular Indian dish made with tender, marinated chicken cooked in a rich and creamy tomato-based sauce. The dish originated in Delhi, India, in the 1950s and has since become a beloved classic in Indian cuisine.

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Ingredients (Serves 4)

For the Chicken Marinade

• 500g boneless chicken (breast or thigh), cut into bite-sized pieces

• 1/2 cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp chili powder

• 1 tsp garam masala

• 1 tsp ground cumin

• Salt to taste

  
  

For the Butter Chicken Sauce

• 2 tbsp butter (unsalted)

• 1 tbsp oil (vegetable or canola)

• 1 large onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2 large tomatoes, pureed (or 1 cup canned tomato puree)

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp chili powder

• 1 tsp garam masala

• 1/2 cup heavy cream (or coconut cream for a lighter version)

• 2 tbsp tomato paste

• 1 tsp sugar

• Salt to taste

• 1/2 cup water or chicken broth

• Fresh coriander (cilantro) leaves for garnish

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Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, cumin, and salt.

2. Add the chicken pieces and mix until evenly coated.

3. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

   
   

Step 2: Cook the Chicken

1. Heat 1 tablespoon of oil in a large pan over medium heat.

2. Add the marinated chicken and cook for 5-7 minutes, until the pieces are lightly browned and almost cooked through. Set aside.

   
   

Step 3: Prepare the Sauce

1. In the same pan, melt 2 tablespoons of butter.

2. Add the chopped onion and sauté until golden brown (about 5-7 minutes).

3. Add the ginger-garlic paste and cook for another 2 minutes.

4. Stir in the tomato puree, tomato paste, turmeric, cumin, chili powder, and garam masala. Let the mixture cook for 7-10 minutes, stirring occasionally, until the oil begins to separate from the sauce.

5. Add sugar, salt, and water (or chicken broth) to adjust the consistency of the sauce.

6. Stir in the cream and let it simmer on low heat for 5 minutes.

   
   

Step 4: Combine Chicken and Sauce

1. Add the cooked chicken back into the sauce, ensuring all the pieces are well-coated.

2. Let it simmer for 10-12 minutes, allowing the flavors to meld and the chicken to fully cook through.

   
   

Step 5: Garnish and Serve

1. Once the butter chicken has thickened to your liking, remove it from heat.

2. Garnish with fresh coriander leaves and an extra drizzle of cream if desired.

   
   

Serving Suggestions

Serve your butter chicken with warm naan, roti, or basmati rice. This dish also pairs well with a side of cooling raita or cucumber salad.