Per serving · Approximate values estimated by AI
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.
Ingredients
- Chicken thighs1.5 lbs, boneless, skinless
- Yogurt1/2 cup
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Lemon juice1 tbsp
- Saltto taste
- Butter4 tbsp
- Ghee2 tbsp
- Onion1 large, finely chopped
- Tomatoes28 oz can crushed
- Cashews1/4 cup, soaked in warm water
- Green cardamom pods3-4
- Cloves2-3
- Cinnamon stick1 inch
- Bay leaf1
- Heavy cream1/2 cup
- Fenugreek leaves (Kasuri Methi)1 tbsp, dried
- Water1/2 cup
- Black pepperto taste
Steps
- 1
Cut chicken into bite-sized pieces. In a bowl, combine chicken with yogurt, ginger paste, garlic paste, garam masala, turmeric powder, red chili powder, lemon juice, and salt. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 2
Heat 1 tbsp of ghee and 1 tbsp of butter in a pan over medium-high heat. Sear the marinated chicken pieces in batches until lightly browned. Set aside.
- 3
In the same pan, add the remaining ghee and butter. Add green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.
- 4
Add the finely chopped onion and sauté until golden brown.
- 5
Add the crushed tomatoes and cook for 10-15 minutes, stirring occasionally, until the oil starts to separate from the masala.
- 6
Remove the whole spices (cardamom, cloves, cinnamon, bay leaf). Let the mixture cool slightly. Blend the tomato-onion mixture with the soaked cashews until smooth. You can use an immersion blender or transfer to a regular blender.
- 7
Return the blended sauce to the pan. Add water and bring to a simmer. Cook for 5-7 minutes.
- 8
Add the seared chicken pieces back into the sauce. Simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- 9
Stir in the heavy cream, dried fenugreek leaves (crushed between your palms), and adjust salt and black pepper to taste. Simmer for another 2-3 minutes.
- 10
Serve hot, garnished with a swirl of cream and fresh cilantro.
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