Description
Enjoy restaurant-style Butter Chicken (Murgh Makhani) at home! This rich and creamy curry features tender grilled chicken simmered in a luscious butter-infused tomato sauce, perfectly balanced with warm Indian spices. Serve this flavorful North Indian dish with naan or basmati rice for the ultimate comfort meal!
Ingredients
Units
Scale
For the Chicken Marinade:
- 500g boneless chicken (cubed)
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 tablespoon oil
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 cup heavy cream
- 1/4 cup cashew paste (optional for extra creaminess)
- 1/2 teaspoon sugar (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
-
Marinate the Chicken:
- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and oil with the chicken.
- Let it marinate for at least 1 hour (overnight for best results).
-
Cook the Chicken:
- Heat a grill pan or skillet, add a little oil, and cook the marinated chicken until slightly charred and fully cooked.
- Set aside.
-
Prepare the Sauce:
- In a pan, melt butter and sauté chopped onions until golden brown.
- Add ginger-garlic paste and cook until fragrant.
-
Cook the Tomato Base:
- Pour in tomato puree and cook until oil starts to separate.
- Stir in red chili powder, turmeric, cumin, coriander, and garam masala.
-
Simmer & Finish:
- Add the cooked chicken, mix well, and let it simmer for 10 minutes.
- Stir in heavy cream and cashew paste for extra richness.
-
Garnish & Serve:
- Sprinkle fresh cilantro on top.
- Serve hot with naan or basmati rice.
Notes
- For an authentic smoky flavor, place a hot coal in a small bowl inside the curry, drizzle with oil, cover, and let it sit for 2 minutes.
- Adjust the spice level by increasing or decreasing chili powder.
- Substitute cashew paste with almond paste or skip for a lighter version.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilled
- Cuisine: Indian
