Classic Butter Chicken (Murgh Makhani)
Traditional dish · Indian
A quintessential North Indian dish featuring tender chicken pieces simmered in a rich, creamy, and mildly spiced tomato-based gravy, finished with butter and cream.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Plain yogurt1/2 cup
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Saltto taste
- Butter4 tbsp
- Onion, finely chopped1 medium
- Tomatoes, pureed2 cups
- Cashews, soaked and ground to a paste1/4 cup
- Heavy cream1/2 cup
- Fenugreek leaves (kasuri methi), crushed1 tbsp
- Water1/2 cup
- Cilantro, fresh, choppedfor garnish
Steps
- 1
Cut chicken into bite-sized pieces. In a bowl, combine chicken with yogurt, ginger paste, garlic paste, garam masala, turmeric, red chili powder, and salt. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- 2
Heat 2 tbsp of butter in a large pan or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove chicken and set aside.
- 3
Add the remaining 2 tbsp of butter to the same pan. Add the finely chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- 4
Stir in the pureed tomatoes and cook for 10-15 minutes, stirring occasionally, until the oil starts to separate from the sauce.
- 5
Add the cashew paste and cook for another 2-3 minutes, stirring constantly to prevent sticking.
- 6
Pour in the water and bring the mixture to a simmer. Return the browned chicken to the pan. Cover and cook on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
- 7
Stir in the heavy cream and crushed fenugreek leaves. Simmer for another 5 minutes, but do not boil.
- 8
Adjust salt if needed. Garnish with fresh cilantro and serve hot with naan or rice.
