Butter Chicken (Murgh Makhani)

AuthorJulia ForesekCategory, DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
For the Chicken Marinade:
 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
 1/2 cup plain yogurt
 1 tablespoon lemon juice
 1 tablespoon ginger-garlic paste
 1 teaspoon chili powder
 1 teaspoon turmeric powder
 1 teaspoon garam masala
 Salt to taste
For the Sauce:
 2 tablespoons butter
 1 large onion, finely chopped
 1 tablespoon ginger-garlic paste
 1 can (14 oz) tomato puree
 1-2 green chilies, slit (adjust to taste)
 1 teaspoon chili powder (adjust to taste)
 1 teaspoon garam masala
 1/2 teaspoon turmeric powder
 1-2 tablespoons sugar (adjust to taste)
 1 cup heavy cream
 Salt to taste
 Fresh cilantro, chopped, for garnish
 Additional butter for serving
1

Marinate the Chicken:

Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight, in the refrigerator.

2

Grill the Chicken:

Preheat your grill, grill pan, or broiler. Cook the marinated chicken until it's charred and cooked through, about 10-15 minutes. Set aside.

3

Prepare the Sauce:

In a large pan, melt butter over medium heat. Add onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until aromatic.
Stir in tomato puree, chili powder, garam masala, and turmeric. Cook until the sauce thickens and the butter separates from the sides.
Add grilled chicken pieces to the sauce, mix well, and cook for 5-7 minutes.
Stir in sugar, salt, and heavy cream. Cook for an additional 5-10 minutes on low heat until the chicken is tender and the sauce reaches the desired consistency.

4

Garnish and Serve:

Garnish with fresh cilantro and a dollop of butter. Serve hot with naan, roti, or rice.

Ingredients

For the Chicken Marinade:
 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
 1/2 cup plain yogurt
 1 tablespoon lemon juice
 1 tablespoon ginger-garlic paste
 1 teaspoon chili powder
 1 teaspoon turmeric powder
 1 teaspoon garam masala
 Salt to taste
For the Sauce:
 2 tablespoons butter
 1 large onion, finely chopped
 1 tablespoon ginger-garlic paste
 1 can (14 oz) tomato puree
 1-2 green chilies, slit (adjust to taste)
 1 teaspoon chili powder (adjust to taste)
 1 teaspoon garam masala
 1/2 teaspoon turmeric powder
 1-2 tablespoons sugar (adjust to taste)
 1 cup heavy cream
 Salt to taste
 Fresh cilantro, chopped, for garnish
 Additional butter for serving

Directions

1

Marinate the Chicken:

Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight, in the refrigerator.

2

Grill the Chicken:

Preheat your grill, grill pan, or broiler. Cook the marinated chicken until it's charred and cooked through, about 10-15 minutes. Set aside.

3

Prepare the Sauce:

In a large pan, melt butter over medium heat. Add onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until aromatic.
Stir in tomato puree, chili powder, garam masala, and turmeric. Cook until the sauce thickens and the butter separates from the sides.
Add grilled chicken pieces to the sauce, mix well, and cook for 5-7 minutes.
Stir in sugar, salt, and heavy cream. Cook for an additional 5-10 minutes on low heat until the chicken is tender and the sauce reaches the desired consistency.

4

Garnish and Serve:

Garnish with fresh cilantro and a dollop of butter. Serve hot with naan, roti, or rice.

Notes

Butter Chicken (Murgh Makhani)
IngredientsDirections
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