Indian Butter Chicken (Murgh Makhani) Recipe
Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy curry featuring tender marinated chicken cooked in a buttery tomato-based sauce infused with traditional Indian spices. This classic dish is beloved for its velvety texture and balanced flavors, combining smoky roasted chicken with a mildly spiced, aromatic cream sauce. Perfect served with basmati rice or naan, this recipe blends comfort and elegance in every bite.
- Prep Time: 2 hours 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
For the Marinade
- 600 g boneless chicken thighs, cut into bite-sized pieces
- 150 g plain yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp vegetable oil
For Cooking Chicken
- 1 tbsp vegetable oil
- 2 tbsp butter
For the Sauce
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 400 g chopped tomatoes (fresh or tinned)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder (adjust to taste)
- 1 tsp sugar
- 75 ml double cream
- 1 tbsp kasuri methi (dried fenugreek leaves, crushed)
- Salt to taste
- Fresh coriander for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yoghurt, lemon juice, ginger-garlic paste, cumin, garam masala, chilli powder, turmeric, salt, and vegetable oil. Mix thoroughly, then add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to develop deep flavor.
- Cook the Chicken: Preheat the oven to 220°C (200°C fan). Arrange the marinated chicken on a lined baking tray and bake for 15–18 minutes until the edges are lightly charred. For a smoky flavor, you may alternatively grill or pan-fry the chicken. Set aside once cooked.
- Prepare the Base: In a large saucepan, heat butter and vegetable oil over medium heat. Add the finely chopped onions and sauté until golden brown, about 7-8 minutes. Stir in the minced garlic and grated ginger, cooking until fragrant and soft, about 2-3 minutes.
- Cook the Tomatoes: Add the chopped tomatoes to the pan. Cook for 10–12 minutes, stirring occasionally, until the tomatoes break down and release their natural sweetness, preventing sticking to the pan.
- Puree the Sauce: Use a hand blender to puree the cooked tomato mixture until smooth. Return the sauce to low heat to continue with seasoning.
- Spice the Sauce: Stir in ground coriander, cumin, garam masala, chilli powder, and sugar. Simmer gently for 5 minutes to let the spices bloom and deepen the sauce’s flavor and color.
- Add Chicken to Sauce: Incorporate the cooked chicken pieces, along with any juices from the tray, into the sauce. Stir well to coat the chicken evenly. Simmer for 10 minutes to allow flavors to meld.
- Finish the Curry: Stir in double cream and an additional knob of butter to create a silky texture. Cook gently for another 5 minutes, ensuring the sauce does not boil rapidly to maintain smoothness.
- Add Kasuri Methi and Adjust Seasoning: Crumble kasuri methi between your palms and sprinkle into the curry. Taste and adjust salt or sugar as needed. The sauce should be creamy, slightly tangy, and aromatic.
- Rest and Serve: Turn off heat and let the curry rest for 5 minutes to thicken and allow flavors to settle. Serve hot garnished with fresh coriander and optionally a drizzle of cream and a small pat of butter, alongside basmati rice or naan.
Notes
- Marinating the chicken overnight intensifies flavor and tenderizes the meat.
- Baking the chicken adds a slight char for smokiness, but pan-frying or grilling are excellent alternatives.
- Adjust the chilli powder to suit your heat preference.
- Kasuri methi adds a distinctive aroma; do not skip it for authenticity.
- Use fresh cream or double cream for the richest texture; light cream may curdle.
- Leftover curry keeps well refrigerated for up to 3 days and tastes even better next day.
- Pair with naan bread or basmati rice to soak up the luscious sauce.
Keywords: Indian Butter Chicken, Murgh Makhani, Creamy Chicken Curry, Indian Cuisine, Classic Butter Chicken, Baked Chicken Curry