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–+ servings
Butter chicken in an Indian serving dish.

Butter Chicken (Murgh Makhani)

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating time: 30 minutes
Total Time: 1 hour
Calories: 21
Adjust Servings Here: 8 servings

Description

This butter chicken recipe is the best you will ever make and definitely better than any restaurant take out. Made with boneless chicken, yogurt, and easy to find spices, and done in just 20 minutes. Serve it over steam rice for a quick lunch or dinner.

Ingredients 

Butter chicken marinade

  • 2 lb (900 g) Chicken thighs or breast
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ cups (113 g) Greek yogurt
  • 1 tbsp Garlic paste or finely minced
  • 1 tbsp Ginger paste or fresh grated
  • 4 tbsp Lemon juice
  • 2 tsp Kashmiri Chill powder or Cayenne pepper or paprika for a milder flavor.
  • ½ tsp Turmeric powder
  • 3 tbsp Coriander powder
  • 2 tsp Cumin powder
  • 1 tsp Garam masala
  • 1 tbsp Fenugreek leaves or 1 tsp fenugreek powder - optional

Butter chicken sauce

  • 1 tbsp Cooking oil
  • 2 tbsp Butter or ghee
  • 2 Cardamom pods
  • 1 Cinnamon stick
  • 1 Black cardamom (optional)
  • 1 Star anise
  • 2 Bay leaves
  • 4 Curry leaves (optional)
  • 6 tbsp Tomato paste
  • 1 - 2 tbsp Honey to taste
  • ½ cup Water or broth
  • ½ cup (120 g) Heavy cream
  • 2 tbsp Cilantro

Instructions

  • Marinate the Chicken- In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, salt, pepper, garam masala, chili powder, turmeric, cumin, and coriander powder. Add the chicken pieces and coat them well in the marinade. Cover and let the chicken marinate for at least 30 minutes, preferably overnight in the refrigerator for the best flavor.
    2 lb Chicken, 1 tsp Salt, ½ tsp Black pepper, ½ cups Greek yogurt, 1 tbsp Garlic paste, 1 tbsp Ginger paste, 4 tbsp Lemon juice, 2 tsp Kashmiri Chill powder or Cayenne pepper, ½ tsp Turmeric powder, 3 tbsp Coriander powder, 2 tsp Cumin powder, 1 tsp Garam masala, 1 tbsp Fenugreek leaves
  • Cook the Chicken - Heat oil and butter/ghee in a sauté pan over medium heat. Add bay leaf, cinnamon stick, cardamom pods, and curry leaves. Let them sizzle for a few seconds to release their aroma. Add the marinated chicken pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned but not fully cooked.
    1 tbsp Cooking oil, 2 tbsp Butter, 2 Cardamom pods, 1 Cinnamon stick, 1 Black cardamom, 1 Star anise, 2 Bay leaves, 4 Curry leaves
  • Simmer the Sauce - Stir in the tomato paste, honey and mix well with the chicken. Add ½ cup water and let the sauce simmer over low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked. If needed, add a little more water to adjust the consistency.
    6 tbsp Tomato paste, 1 - 2 tbsp Honey, ½ cup Water
  • Finish with Cream - Lower the heat and pour in the heavy cream. Stir gently to combine. Let the sauce simmer for 2-3 minutes to allow the flavors to meld.
    ½ cup Heavy cream
  • Garnish and Serve - Turn off the heat and garnish with fresh chopped cilantro. Serve hot with naan, roti, or basmati rice.
    2 tbsp Cilantro

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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