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Butter Chicken Recipe (Murgh Makhani)

This authentic Butter Chicken recipe yields a creamy, flavourful, and restaurant-quality dish. Serve with basmati rice or naan.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marination 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade:
  • 1.5 lbs 680g boneless, skinless chicken, cut into 1-inch pieces
  • 2 tbsp lemon juice
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • For the Second Marinade:
  • 1/2 cup thick plain yogurt Greek yogurt or hung curd
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • For the Makhani Sauce:
  • 2 tbsp unsalted butter
  • 1 tbsp oil
  • 1 tbsp ginger-garlic paste
  • 1 14.5 oz can crushed tomatoes (or 3-4 ripe tomatoes, puréed)
  • 1/4 cup raw cashews soaked in hot water
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp sugar or to taste
  • 1/2 cup water or as needed
  • Salt to taste
For Finishing:
  • 1/2 cup heavy cream
  • 1/2 tsp garam masala
  • 1/4 tsp Kasuri Methi dried fenugreek leaves
  • Fresh cilantro chopped, for garnish

Method
 

  1. First Marination: In a bowl, combine chicken pieces with lemon juice, 1 tsp chili powder, and 1/2 tsp salt. Mix well and rest for 15-20 minutes.
  2. Second Marination: Add the yogurt, 1 tbsp ginger-garlic paste, turmeric, and 1/2 tsp garam masala to the chicken. Mix until fully coated. Cover and refrigerate for at least 30 minutes or overnight.
  3. Cook Chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side until lightly charred. Set aside.
  4. Make Sauce Base: Blend the soaked (and drained) cashews with the crushed tomatoes until completely smooth.
  5. Start Sauce: In a large pot, melt 2 tbsp butter over medium heat. Add 1 tbsp ginger-garlic paste and sauté for 30 seconds. Stir in 1 tsp chili powder, cumin, and coriander, and cook for another 30 seconds.
  6. Simmer Sauce: Pour in the tomato-cashew purée, 1/2 cup water, sugar, and salt. Bring to a simmer, then partially cover and cook for 10-15 minutes, stirring often, until thick.
  7. Combine: Add the cooked chicken to the sauce. Simmer for 5-10 minutes until chicken is cooked through.
  8. Finish: Crush the Kasuri Methi between your palms and add it to the pot, along with 1/2 tsp garam masala. Turn off the heat and stir in the heavy cream.
  9. Serve: Garnish with fresh cilantro and serve hot.

Notes

Heat Level: This dish is mild. For a spicier version, add a slit green chili along with the ginger-garlic paste.
Yogurt: Ensure your yogurt is thick. If it's runny, strain it through a cheesecloth for 30 minutes.
Tomatoes: Fresh, ripe tomatoes can be used. Blanch, peel, and purée 3-4 large tomatoes.
Nut-Free: To make it nut-free, omit the cashews and add an extra 2-3 tablespoons of cream at the end.