India Murgh Makhani (Butter Chicken)
Murgh makhani, also known as butter chicken, is a globally beloved Indian dish that originated in the 1940s at the Moti Mahal restaurant in Delhi. It was created by blending leftover tandoori chicken with a rich tomato-based sauce, butter, and cream to prevent it from drying out. The result is a velvety curry with tender chicken pieces, mildly spiced and balanced with creamy sweetness. Murgh makhani is a prime example of Mughlai cuisine, influenced by royal kitchens and known for its luxurious and indulgent flavors. Traditionally enjoyed with naan or basmati rice, butter chicken continues to be a staple in Indian restaurants worldwide.
Recipe Servings: 4–6
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
45 minutes
Total Time
2 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) plain yogurt
- 1 Tbsp (15 ml) lemon juice
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) garam masala
- ½ tsp (2 g) turmeric powder
- ½ tsp (2 g) chili powder or cayenne pepper (optional, for heat)
- 1 tsp (5 g) salt
- 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 Tbsp (30 ml) vegetable oil or ghee
- 3 Tbsp (42 g) unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) garam masala
- ½ tsp (2 g) chili powder or paprika (optional, for color)
- 1 can (14 oz/400 g) crushed tomatoes
- 1 cup (240 ml) heavy cream
- Salt, to taste
- 1 Tbsp (15 g) sugar (optional, to balance acidity)
- 2 Tbsp (8 g) chopped fresh cilantro
- Cooked basmati rice or naan bread
Directions
- In a large bowl, mix yogurt, lemon juice, garlic, ginger, and spices (cumin, coriander, garam masala, turmeric, chili powder, and salt).
- Add the chicken pieces to the marinade, ensuring they are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours.
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Arrange the marinated chicken pieces on a baking sheet or skewer them for grilling.
- Cook for 10–12 minutes, turning halfway, until the chicken is slightly charred but not fully cooked. Remove and set aside.
- Heat the oil or ghee and 2 tablespoons (28 g) of butter in a large skillet over medium heat.
- Add the chopped onion and sauté for 6–8 minutes until golden and softened.
- Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add cumin, coriander, garam masala, and chili powder, stirring for 30 seconds to toast the spices.
- Pour in the crushed tomatoes and cook for 10 minutes, stirring occasionally, until the mixture thickens.
- Add the partially cooked chicken to the sauce, stirring to coat evenly.
- Stir in the heavy cream and remaining butter, simmering for 15–20 minutes over low heat until the chicken is fully cooked and tender.
- Adjust seasoning with salt and sugar, if needed.
- Garnish with chopped cilantro.
- Serve hot with basmati rice or naan bread.
Prepare the Chicken:
Prepare the Sauce:
Assembly:
Garnish and Serve:
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