Murgh Makhani (Indian Butter Chicken)
Ingredients
- 1 ½ lbboneless
skinless chicken thighs pieces), cut into 1 inch (2.5 centimeter
- 1 tbspfreshly squeezed lemon juice
- 1 tspkashmiri red chili powder
- ½ tspsalt
- ⅓ cwhole milk greek yogurt
- 1 ½ tspkasuri methi
kasoori methi, dried fenugreek leaves
- 1 tspgaram masala
- ½ tspturmeric
- 1 ½ tbspmustard oil or vegetable oil
- 1 ½ tbspgrated ginger
- 1 ½ tbspgrated garlic
- 8cashews or blanched almonds
- 4 tbspunsalted butter or ghee
- 4green cardamom pods
crushed
- 1black cardamom pod
crushed
- 4black peppercorns
- 3whole cloves
- 1cinnamon stick)
2 inches (5 centimeters
- 1 tspfenugreek seeds
methi
- 2 inchesfresh ginger
grated
- 4 clovesgarlic
peeled and grated
- 1fresh green chilies
minced, stem and seeds discarded
- 1 tbsptomato paste
- 14 ozpureed tomatoes
- 2 tspkashmiri red chili powder
- 1 tspsalt
- 1 tbspgranulated sugar or honey
- 1 chot water
plus more as needed
- 2 tspkasuri methi
dried fenugreek leaves
- 1 tspgaram masala
- ⅓ cheavy cream
- heavy cream
- fresh cilantro
chopped
- steamed basmati rice
- naan
Directions
To prepare the chicken:
- 1
Place the chicken pieces in a large bowl and toss with the lemon juice, Kashmiri red chili powder (1 teaspoon), and salt. Cover and refrigerate for 20 minutes.
- 2
Add the yogurt, kasuri methi (1 1/2 teaspoons), garam masala, turmeric, oil, ginger, and garlic to the chicken and toss, lightly massaging, to evenly coat. Cover and refrigerate at least 3 hours and up to overnight.
- 3
If using bamboo skewers, soak in water for 20 minutes to 1 hour.
- 4
Preheat a grill to 400˚F (200˚C). Arrange the marinated chicken on skewers.
- 5
Grease the grill and cook the skewers in a single layer, not touching, until golden and lightly charred, about 3 minutes. Flip and cook for another 3 minutes, or until just golden and lightly charred on the other side. The chicken does not need to be fully cooked at this point as the pieces will simmer further in the sauce. Set aside.
To make the butter chicken:
- 1
Place the cashews or almonds in a small bowl and cover with hot water. Set aside for 20 minutes. Remove from the water and blend or crush in a mortar and pestle until smooth.
- 2
In a large pan or pot, melt the butter over medium heat.
- 3
Once melted, add the green cardamom, black cardamom, peppercorns, cloves, and cinnamon stick.
- 4
Cook until starting to become fragrant, about 2 minutes, then stir in the fenugreek seeds.
- 5
Once the seeds begin to sizzle, stir in the ginger, garlic, and green chilies. Cook just until fragrant the moisture from the pastes evaporate.
- 6
Stir in the tomato paste, then the pureed tomatoes, Kashmiri red chili powder, and salt.
- 7
Cook until the tomato mixture is reduced to a thick paste, 15-20 minutes.
- 8
Pour in the water and add the cashew/almond paste. Reduce heat to medium low and simmer for 15 minutes.
- 9
Stir in the sugar and kasuri methi. Adjust seasoning to taste, adding a little more salt if desired.
- 10
Add the grilled chicken pieces, stirring to coat. Cover and simmer for about 5-8 minutes, until cooked through. If the sauce is too thick, stir in a little more hot water. Additional seasonings may be needed.
- 11
Remove the cover, reduce heat to low, and stir in garam masala and heavy cream. Simmer lightly just until heated through, about 2 minutes, then remove the pan from heat.
- 12
Discard the cinnamon stick and other whole spices.
- 13
Serve the Butter Chicken immediately with a drizzle of additional heavy cream, a sprinkling of chopped cilantro leaves, and alongside rice and/or naan.
Murgh Makhani (Indian Butter Chicken)
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About this Recipe
Craving the rich, comforting flavors of authentic Indian cuisine? This Murgh Makhani, often known as Indian Butter Chicken, delivers that beloved restaurant experience right in your home kitchen.
What makes this Murgh Makhani truly special is the thoughtful preparation of both its core components. You'll first marinate and grill tender chicken pieces, infusing them with aromatic spices like garam masala and turmeric, along with the bright tang of lemon and yogurt. This perfectly cooked chicken then meets a luxurious, deeply flavored tomato-based curry, built on a foundation of whole spices, fragrant ginger and garlic, and enriched with cashews for an unparalleled creamy texture.
Prepare for a culinary journey with every spoonful. This Murgh Makhani offers incredibly tender chicken, enveloped in a velvety, vibrant orange curry that dances with a complex symphony of flavors. You'll taste the sweet earthiness of pureed tomatoes balanced by a hint of sweetness from sugar or honey, the warming notes of cinnamon and cardamom, and the subtle, slightly bitter fragrance of kasuri methi. The heavy cream adds a lushness that coats your palate, making each bite truly satisfying. It’s a dish that feels both indulgent and incredibly comforting, perfect for a special meal or a cozy night in.
Customization & Variations
- Feel free to swap the boneless, skinless chicken thighs for boneless, skinless chicken breast if you prefer leaner meat.
- For a deeper, richer flavor, you can use ghee instead of unsalted butter in the curry base.
- If you don't have cashews or blanched almonds on hand, you can omit them, though they contribute to the curry's signature creamy body.
- You can adjust the level of heat by increasing or decreasing the minced fresh green chilies.
This Murgh Makhani is a showstopper, ideal for family dinners, entertaining guests, or simply elevating a weeknight meal. Serve it generously with fluffy steamed basmati rice to soak up every drop of that luscious curry, and warm naan bread for scooping. A sprinkle of fresh chopped cilantro adds a final flourish of color and freshness.