Makhani Murgh (butter Chicken)

Makhani Murgh, also known as Butter Chicken, is a classic Punjabi dish known for its rich and creamy tomato-based sauce. This indulgent dish is a favorite in Indian cuisine and is perfect for a special dinner or celebration.

Makhani Murgh (butter Chicken)

Ingredients

  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (240ml) plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 1 cup (240ml) tomato puree
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60g) unsalted butter
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, ginger, and garlic. Add the chicken pieces and marinate for at least 1 hour, or overnight in the refrigerator.
  2. Heat the vegetable oil in a large pan over medium heat. Add the marinated chicken pieces and cook until browned and cooked through. Remove the chicken from the pan and set aside.
  3. In the same pan, melt the butter and add the tomato puree. Cook for 5 minutes, then stir in the heavy cream. Simmer for 10 minutes, stirring occasionally.
  4. Add the cooked chicken to the sauce and simmer for an additional 5-10 minutes. Season with salt to taste.
  5. Garnish with fresh cilantro leaves before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pan Bowl for marinating

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the Makhani Murgh with steamed basmati rice or naan bread for a complete meal.

Tips & tricks

For a smokier flavor, you can grill the marinated chicken before adding it to the sauce.

Cost

$20