Traditional Indian Recipe: Butter Chicken (Murgh Makhani)

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Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that features tender pieces of chicken cooked in a rich and creamy tomato-based sauce. This dish is a favorite in Indian restaurants worldwide and is known for its luscious texture and flavorful spices. Here’s a detailed guide to making authentic Butter Chicken at

Traditional Indian Recipe: Butter Chicken (Murgh Makhani)
Servings
1×

Ingredients

Instructions

  1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt.

  2. Add the chicken pieces to the marinade, ensuring each piece is well-coated.

  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.

  4. Preheat your grill or oven to high heat.

  5. Thread the marinated chicken pieces onto skewers.

  6. Grill the chicken for about 5-7 minutes on each side, or until fully cooked and slightly charred. Alternatively, you can bake the chicken in a preheated oven at 220°C (430°F) for 15-20 minutes, turning once halfway through.

  7. Remove the chicken from the skewers and set aside.

  8. Heat the butter and oil in a large pan over medium heat.

  9. Add the chopped onions and sauté until golden brown.

  10. Stir in the minced garlic and ginger, and cook for another 2-3 minutes until fragrant.

  11. Add the ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and paprika. Cook the spices for 1-2 minutes, stirring continuously to prevent burning.

  12. Pour in the crushed tomatoes and cook for about 10 minutes, allowing the sauce to thicken and the flavors to meld together.

  13. Reduce the heat to low and stir in the heavy cream. Add sugar and salt to taste.

  14. Simmer the sauce for another 5 minutes, stirring occasionally.

  15. Add the grilled chicken pieces to the sauce.

  16. Cook for an additional 5-7 minutes, ensuring the chicken is well-coated with the sauce and heated through.

  17. Garnish with freshly chopped coriander leaves.

  18. Serve hot with steamed basmati rice, naan, or roti.