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Creamy Butter Chicken (Murgh Makhani) Recipe

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★★★★★

4.7 from 90 reviews

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish featuring tender marinated chicken simmered in a spiced tomato and cream sauce. This recipe combines aromatic spices with a smooth, buttery gravy that is perfect for serving with rice or naan. Marinating the chicken ensures deep flavors and a succulent texture.

Ingredients

Scale

For the Marinade

  • 900 g Boneless chicken thighs or chicken breast (2 lb)
  • 120 ml Plain yogurt (½ cup)
  • 2 tbsp Garlic (pressed)
  • 1 tbsp Fresh ginger (grated)
  • 1 tsp Garam masala
  • 1 tsp Chili powder
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • 1 tbsp Lemon juice
  • Salt and pepper to taste

For the Sauce

  • 2 tbsp Olive oil or butter
  • 1 medium Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Fresh ginger (grated)
  • 2 tsp Garam masala
  • 2 tsp Cumin
  • 1 tsp Coriander powder
  • 1 tsp Chili powder
  • ½ tbsp Red chili flakes (spicy)
  • Salt and pepper to taste
  • 500 g Canned tomatoes (17.6 oz; diced, crushed, puree, or sauce)
  • 2 tsp Sugar or honey
  • 1 tbsp Butter
  • 240 ml Heavy cream (1 cup)
  • Fresh cilantro leaves (for garnish)

Instructions

  1. Prepare the Marinade: In a large bowl, combine yogurt, grated ginger, pressed garlic, garam masala, coriander powder, turmeric powder, cumin, chili powder, lemon juice, salt, and pepper. Mix thoroughly to create a smooth marinade.
  2. Cut the Chicken: Cut the boneless chicken into bite-sized pieces for even cooking and better absorption of the marinade flavors.
  3. Marinate the Chicken: Add the chicken pieces to the marinade and mix well to coat each piece. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
  4. Cook the Chicken: Heat olive oil or butter in a pan over medium heat. Add the marinated chicken pieces and cook until they are lightly browned on all sides. Once browned, remove the chicken from the pan and set aside.
  5. Sauté the Onions: In the same pan, add butter and chopped onions. Cook them until soft and translucent, stirring occasionally to avoid burning.
  6. Add Aromatics: Add the minced garlic and grated ginger to the onions. Sauté for about one minute until fragrant, being careful not to burn the garlic.
  7. Add Spices: Stir in garam masala, coriander powder, turmeric powder, cumin powder, chili powder, and red chili flakes. Cook the spices for about one minute to release their essential oils and enhance their flavors.
  8. Add Tomatoes and Sweetener: Pour in the canned tomatoes and add sugar or honey. Stir well to combine and bring the mixture to a quick boil.
  9. Simmer the Sauce: Reduce the heat and let the sauce simmer gently for 10 to 15 minutes, allowing it to thicken and the flavors to meld.
  10. Blend the Sauce: Transfer the sauce to a blender or use an immersion blender to process until very smooth, ensuring a creamy texture.
  11. Strain the Sauce: Pour the blended sauce through a fine mesh strainer back into the pan to remove any remaining solids for maximum smoothness.
  12. Finish the Sauce: Stir in the heavy cream and butter. Mix well to incorporate, creating a rich, creamy gravy.
  13. Add Chicken to Sauce: Return the browned chicken pieces to the sauce. Simmer gently for 10 minutes or until the chicken is fully cooked through and the sauce has thickened slightly.
  14. Adjust Seasoning: Taste the sauce and add more salt, pepper, or chili flakes if desired to suit your preference.
  15. Garnish and Serve: Sprinkle a pinch of chili flakes, drizzle with a swirl of cream if desired, and garnish with fresh cilantro leaves before serving hot with rice or naan.

Notes

  • For best flavor, marinate the chicken overnight.
  • You can use chicken breast for a leaner option or thighs for juiciness.
  • Adjust the chili powder and flakes to your heat preference.
  • If you prefer a thinner sauce, add a splash of water or chicken broth when simmering.
  • This recipe can be made gluten-free by ensuring all spices and canned tomatoes are gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Butter Chicken pairs beautifully with basmati rice or warm naan bread.

Keywords: Butter Chicken, Murgh Makhani, Indian Chicken Curry, Creamy Chicken Curry, Indian Butter Chicken Recipe

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