Authentic Butter Chicken (Murgh Makhani) Recipe

Name: Authentic Butter Chicken (Murgh Makhani) Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 315 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup plain yogurt; 1 tbsp ginger-garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1 tsp salt; 500 g boneless chicken breast (cubed); 2 tbsp butter; 1 cup tomato purée; 1/2 cup cashew nuts (ground to a paste); 1 tsp garam masala; 1 tsp sugar; 1/2 tsp fenugreek leaves (crushed); 1/2 cup cream

315 min 4 servings Medium

All Recipes

Authentic Butter Chicken (Murgh Makhani) Recipe

Delight in the rich, creamy flavours of Murgh Makhani, a classic butter chicken recipe with a fragrant tomato-cashew gravy.

Prep

30 min

Cook

45 min

Total

315 min

Servings

Difficulty

Medium

Butter Chicken, or Murgh Makhani, is a beloved dish originating from the Indian subcontinent. Known for its rich, creamy texture and fragrant spices, it has become a staple in Indian cuisine, appreciated worldwide. The key to a good Butter Chicken lies in its marinade and gravy. The chicken is first marinated in a blend of yogurt and spices, then charred to perfection before being folded into a luxurious tomato-cashew-butter sauce. This combination of flavours creates a dish that is both comforting and indulgent. Whether you're a seasoned chef or trying your hand at Indian cooking for the first time, this recipe provides a detailed guide to achieving that restaurant-quality Butter Chicken right in your own kitchen.

Ingredients

Servings

For the Marinade

For the Sauce

Instructions

Marinate the chicken

In a large bowl, combine yogurt, ginger-garlic paste, cumin, coriander, turmeric, red chili powder, and salt. Add chicken cubes, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours or overnight.

Pro tip: Overnight marination deepens the flavours.

Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.

Cook the chicken

Place the marinated chicken on the prepared baking sheet. Bake for 20-25 minutes, turning once, until the chicken is cooked through and slightly charred.

Pro tip: Ensure chicken reaches an internal temperature of 165°F (74°C) by probing the thickest part.

Prepare the sauce

In a large pan, melt butter over medium heat. Add tomato purée and cook for 5-7 minutes until it thickens.

Pro tip: Stir continuously to avoid burning.

Add cashew paste

Stir in the cashew paste, sugar, garam masala, and fenugreek leaves. Cook for another 3 minutes, allowing the flavours to meld.

Combine chicken and sauce

Add the cooked chicken to the sauce, along with any juices from the baking sheet. Stir in cream and simmer for 10 minutes on low heat.

Pro tip: Adjust seasoning to taste before serving.

💡

Tips & Tricks

<ul><li>Marinate the chicken overnight for deeper flavour.</li><li>Use fresh spices for the best aroma and taste.</li><li>Ensure the sauce is well-blended for a smooth texture.</li><li>Adjust the spice level to your preference by altering the chili amount.</li></ul>

Serving Suggestions

Serve your Butter Chicken hot with naan or basmati rice for an authentic dining experience. It pairs well with a side of raita or a simple cucumber salad to balance its rich flavours. This dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the sauce's creamy consistency.