Murg Makhani (creamy Butter Chicken)

Murg Makhani, also known as Creamy Butter Chicken, is a popular dish in Malaysian Indian cuisine. This rich and flavorful dish is made with tender chicken cooked in a creamy and buttery tomato-based sauce, making it a favorite among many.

Murg Makhani (creamy Butter Chicken)

Ingredients

  • 1 kg chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions

  1. In a bowl, marinate the chicken with yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, turmeric, cumin, and coriander. Let it marinate for at least 2 hours in the refrigerator.
  2. Heat oil in a large pan over medium heat. Add the marinated chicken 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 a few minutes, then add the cooked chicken back into the pan.
  4. Pour in the heavy cream and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
  5. Season with salt and 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
380 per serving
Protein
25g
Carbohydrates
10g
Fat
28g

Supplies

Large pan Bowl for marinating

Tools

Cooking spoon Knife Cutting board

Serving suggestions

Serving suggestions: Murg Makhani pairs well with naan bread or steamed rice.

Tips & tricks

Tips: For a spicier version, increase the amount of red chili powder to suit your taste.

Cost

$20