Go Back

Butter Chicken Recipe (Murgh Makhani)

Creamy butter chicken with tandoori-style marinated chicken in a smooth tomato, butter and cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 700 g boneless chicken thighs cut into pieces
  • 0.5 cup plain yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 2 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp salt plus more for the sauce
  • 3 tbsp butter divided
  • 1 tbsp oil
  • 1 medium onion chopped
  • 4 medium tomatoes chopped
  • 1 tsp coriander powder
  • 1 tsp sugar
  • 0.5 cup heavy cream
  • 1 tsp kasuri methi (dried fenugreek) crushed
  • 1/2 cup water
  • 1/2 tsp salt for the sauce

Method
 

  1. Mix the chicken with yogurt, ginger garlic paste, lemon juice, chili powder, garam masala and salt. Marinate for 1 hour.
  2. Heat the oil and 1 tbsp butter. Sear the chicken in batches until browned. Set aside.
  3. In the same pan, add 1 tbsp butter and the onion. Cook until soft, 6 minutes. Add tomatoes, coriander powder and salt. Cook 15 minutes until soft.
  4. Blend the sauce smooth and return it to the pan. Add the sugar and 0.5 cup water.
  5. Add the chicken and simmer for 15 minutes.
  6. Turn off the heat. Stir in the cream, the remaining 1 tbsp butter and crushed kasuri methi.
  7. Serve with naan or rice.

Notes

Add a pinch of sugar if the tomatoes are sour.