Indian Butter Chicken (Murgh Makhani) [मुर्ग मखनी]
Indian Butter Chicken is a traditional Indian dish which features tender, marinated chicken cooked in a rich, silky, and warmly spiced tomato and cream-based sauce.
servings
Ingredients
The Chicken Marinade
- 600 g chicken thighs boneless and skinless, cut into bite-size pieces
- 1/2 cup plain Greek yogurt
- 1 Tbsp. lemon juice
- 1 Tbsp. garlic minced
- 2 tsp. ginger minced
- 2 tsp. garam masala
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. Kashmiri red chili powder adjust to taste
- 1 tsp. salt
- 2 Tbsp. vegetable oil
The Butter Chicken Sauce
- 6 Tbsp. ghee divided
- 1 yellow onion sliced
- 1 Tbsp. garlic minced
- 2 tsp. ginger minced
- 2 tsp. Garam Masala
- 1 tsp. cumin
- 400 g Strained tomatoes (Passata) canned
- 1 tsp. Kashmiri red chili powder
- 1 tsp. salt
- 1 cup heavy cream
- 1 Tbsp. sugar
- 1 tsp. Dried fenugreek leaves (Kasuri Methi)
Instructions
The Marinade
- Finely grate your 1 Tbsp. garlic and 2 tsp. ginger.
- In a large bowl, combine the 1/2 cup plain Greek yogurt, 1 Tbsp. lemon juice, 1 Tbsp. garlic, 2 tsp. ginger, 2 tsp. garam masala, 1 tsp. turmeric, 1 tsp. cumin, 1 tsp. Kashmiri red chili powder, 1 tsp. salt, and 2 Tbsp. vegetable oil.
- Cut into bite-size pieces your 600 g chicken thighs and add it to the mix and coat well.
- Cover and let marinate for at least 30 minutes, or overnight in the refrigerator for best results.
The Chicken
- Preheat your oven's broiler to high. Line a baking sheet with aluminum foil and place a wire cooking rack on top. Arrange the marinated 600 g chicken thighs pieces in a single layer on the rack. Broil for 8 to 10 minutes, flipping halfway through, until the edges catch and char slightly. The chicken doesn't need to be fully cooked yet. Set aside on a plate to keep warm.
The Sauce
- In a cooking pot, melt half of the 6 Tbsp. ghee (3 Tbsp.) over medium heat. Toss in the 1 yellow onion and cook for 5 to 7 minutes.
- Add the 1 Tbsp. garlic, 2 tsp. ginger, 1 tsp. cumin, and 2 tsp. Garam Masala. Cook until fragrant, about 30 seconds to 1 minute.
- Stir in the 400 g Strained tomatoes (Passata), 1 tsp. Kashmiri red chili powder, 1 tsp. salt. Bring the mixture to a slight simmer and cook for about 10 to 15 minutes, until the mixture turns a deep red color and thickens slightly.
- Transfer the mixture to a blender or use an immersion blender to process the sauce until incredibly smooth and silky.
The Assembly
- Lightly toast your 1 tsp. Dried fenugreek leaves (Kasuri Methi) in a separate dry pan for 30 seconds, then crush them between your palms directly into the sauce. This releases oils that dramatically enhance the signature butter chicken aroma.
- Pour the blended sauce back into the skillet over low-medium heat. Gradually stir in the 1 cup heavy cream, 1 Tbsp. sugar, and the toasted 1 tsp. Dried fenugreek leaves (Kasuri Methi).
- Add the browned chicken and any resting juices back into the sauce. Bring to a gentle simmer and cook for another 5-10 minutes until the chicken is cooked through and tender. Finally, stir in the remaining 3 Tbsp. of the 6 Tbsp. ghee and let it melt into the sauce for extra richness.
The Serving
- Serve hot with freshly cooked basmati rice and warm naan bread. Enjoy your Indian Butter Chicken [Murgh Makhani]!