Creamy Butter Chicken
Murgh Makhani
"
This dish was always a celebration growing up—even the name sounded fancy to me as a child. But the secret is, it's not hard to make. Once you smell the butter, tomato, and spices coming together, you'll know exactly why this one's a classic.
"
Prep time:20 mins
Cook time:35 mins
Total time:55 mins
Protein
34g
Carbs
12g
Fat
42g
Calories
560 kcal
Servings:
4
Gluten Free
Ingredients
chicken thighs1.50 lbs
(boneless, skinless, cut into chunks)
plain yogurt0.50 cup
(whole milk preferred)
garlic3 cloves
(minced)
fresh ginger1 tbsp
(grated)
butter3 tbsp
(unsalted)
onion1 large
(finely chopped)
tomato puree1.25 cups
(plain, unseasoned)
heavy cream0.50 cup
saltto taste
fresh cilantro0.25 cup
(chopped, for garnish)
Directions
Marinate the Chicken
- In a large bowl, mix together the yogurt, turmeric, cumin, half the red chili powder, half the garam masala, garlic, ginger, and a good pinch of salt.
- Add the chicken pieces and use your hands or a spoon to coat each piece evenly in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes. For best results, marinate overnight.
Cook the Chicken
- Heat 1 tbsp of the butter in a large nonstick skillet or sauté pan over medium-high heat.
- Add the marinated chicken in a single layer. Don't crowd the pan—cook in batches if needed.
- Sear the chicken pieces for 2–3 minutes on each side until lightly browned. They do not need to be cooked through at this stage.
- Transfer the seared chicken to a plate and set aside.
Make the Sauce
- Reduce heat to medium and add the remaining 2 tbsp of butter to the same pan.
- Once melted, add the finely chopped onions and sauté for 6–8 minutes, stirring often, until soft and golden.
- Stir in the remaining red chili powder, garam masala, and a little more salt. Toast the spices for 30 seconds to bloom their flavor.
- Pour in the tomato puree and mix well. Let the sauce simmer for 10 minutes, uncovered, until thickened and the oil starts to separate at the edges.
Chef's tip: To make this dish dairy-free, swap butter for oil and use full-fat coconut cream instead of heavy cream.
Finish the Dish
- Return the chicken (along with any juices) to the pan and stir gently to coat in the sauce.
- Reduce heat to low and cover the pan. Simmer for 10–12 minutes, until the chicken is cooked through and tender.
- Stir in the heavy cream and crushed kasuri methi. Let the sauce simmer for 2 more minutes until glossy and rich.
- Taste and adjust seasoning if needed. Garnish with chopped cilantro before serving.
Chef's tip: Kashmiri chili gives the dish its beautiful reddish-orange color without overwhelming heat—perfect for a family-friendly version.
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