Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

Butter Chicken, or Murgh Makhani, is a beloved North Indian dish featuring tender chicken simmered in a velvety tomato-based sauce enriched with butter, cream, and warm spices. Known for its mild heat and rich flavor, it’s both comforting and luxurious, perfect for pairing with naan or basmati rice.

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Yields4 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
For the Chicken Marinade
 1 ½ lbs boneless chicken thighs (or breast), cut into bite-sized pieces
 ½ cup plain yogurt
 1 tbsp lemon juice
 1 tbsp ginger-garlic paste
 1 tsp ground cumin
 1 tsp garam masala
 1 tsp Kashmiri chili powder (or paprika for mild heat)
 Salt to taste
For the Sauce
 2 tbsp unsalted butter
 1 tbsp oil
 1 small onion, finely chopped
 1 ½ tsp ginger-garlic paste
 2 tsp garam masala
 1 tsp ground coriander
 ½ tsp turmeric
 1 tsp chili powder (adjust to taste)
 1 tbsp tomato paste
 1 ½ cups tomato purée (or crushed tomatoes)
 ¾ cup heavy cream
 1 tbsp sugar (optional, to balance acidity)
 1 tbsp kasuri methi (dried fenugreek leaves)
 Salt to taste
For Finishing
 2 tbsp butter (for richness)
 Fresh cilantro, chopped
 Extra cream for garnish
Marinate the Chicken
1

  1. In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, and spices.

  2. Add chicken pieces and mix thoroughly. Cover and refrigerate for at least 1 hour, ideally overnight.

Cook the Chicken
2

  1. Heat a grill pan or skillet with a splash of oil over medium-high heat.

  2. Sear the marinated chicken pieces in batches until lightly charred and just cooked through (about 4–5 minutes per side).

  3. Set aside. Do not overcrowd the pan.

Make the Makhani Sauce
3

  1. In a large pan, melt butter with oil over medium heat.

  2. Add chopped onion and cook until translucent and golden.

  3. Stir in ginger-garlic paste and cook for 1–2 minutes.

  4. Add garam masala, coriander, turmeric, chili powder, and tomato paste. Toast the spices briefly.

  5. Pour in tomato purée and simmer for 10–12 minutes, stirring occasionally until thickened and oil begins to separate.

  6. Stir in cream, sugar, and kasuri methi. Simmer for another 5 minutes.

Combine & Finish
4

  1. Add the cooked chicken into the sauce. Simmer for 8–10 minutes to meld flavors and reheat.

  2. Finish with a final tablespoon of butter, and stir until glossy.

  3. Taste and adjust salt or cream as needed.

To Serve
5

  • Spoon into bowls and garnish with cilantro and a swirl of cream

  • Serve with:

    • Buttered naan

    • Steamed basmati rice

    • Jeera rice

    • Pickled onions or cucumber raita

Variations
6

  • Add a splash of honey for extra sweetness

  • Make it spicier with green chilies or red chili oil

  • Substitute paneer for a vegetarian version (Paneer Makhani)

Pairing Suggestions
7

  • Drinks: Mango lassi, cold Kingfisher beer, or dry Riesling

  • Non-Alcoholic: Spiced chai, mint lemonade, or sweet lime soda

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Ingredients

For the Chicken Marinade
 1 ½ lbs boneless chicken thighs (or breast), cut into bite-sized pieces
 ½ cup plain yogurt
 1 tbsp lemon juice
 1 tbsp ginger-garlic paste
 1 tsp ground cumin
 1 tsp garam masala
 1 tsp Kashmiri chili powder (or paprika for mild heat)
 Salt to taste
For the Sauce
 2 tbsp unsalted butter
 1 tbsp oil
 1 small onion, finely chopped
 1 ½ tsp ginger-garlic paste
 2 tsp garam masala
 1 tsp ground coriander
 ½ tsp turmeric
 1 tsp chili powder (adjust to taste)
 1 tbsp tomato paste
 1 ½ cups tomato purée (or crushed tomatoes)
 ¾ cup heavy cream
 1 tbsp sugar (optional, to balance acidity)
 1 tbsp kasuri methi (dried fenugreek leaves)
 Salt to taste
For Finishing
 2 tbsp butter (for richness)
 Fresh cilantro, chopped
 Extra cream for garnish
Butter Chicken (Murgh Makhani)
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