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Murgh Makhani (Indian Butter Chicken)

4

110 min

Murgh Makhani (Indian Butter Chicken)

Murgh Makhani (Indian Butter Chicken) Photo 1

Time

110 min

Serving

4 persons

Calories

474

Rating

4.00★ (132)

Cuisine

Indian
Author: Victoria Bailey
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Ingredients

  • plain nonfat yogurt: 0.33333 cup
  • tandoori masala powder: 1 Tbsp
  • boneless, skinless chicken thighs: 1.5 pound (cut into 1-inch pieces)
  • onion: 0.5 piece (chopped)
  • ginger: 1 piece (1 inch piece, fresh)
  • garlic: 1 clove
  • water: 2 Tbsp
  • cooking oil: 3 Tbsp (divided)
  • Garam Masala: 2 tsp
  • Indian chili powder: 0.25 tsp
  • tomato sauce: 1 cup
  • half and half: 1 cup
  • butter: 2 Tbsp
  • fenugreek leaves: 1 tsp (dried)
  • salt: 1 tsp

Metric Conversion

Stages of cooking

Murgh Makhani (Indian Butter Chicken) Photo 21
Murgh Makhani (Indian Butter Chicken) Photo 32
Murgh Makhani (Indian Butter Chicken) Photo 4 3
  1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
    Murgh Makhani (Indian Butter Chicken) Photo 2
  2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
    Murgh Makhani (Indian Butter Chicken) Photo 3
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
    Murgh Makhani (Indian Butter Chicken) Photo 4

History of the Murgh Makhani (Indian Butter Chicken)

Murgh Makhani, also known as Indian Butter Chicken, has a rich history. It is believed to have originated in the kitchens of the Mughal Emperors in the 16th century. The dish was traditionally made with bone-in chicken pieces that were marinated overnight in a blend of spices and then cooked in a tandoor oven. The chicken was then simmered in a rich tomato-based gravy that was infused with butter and cream. Over time, the recipe has evolved, and boneless chicken is now used in most recipes.

Tips and Tricks for Murgh Makhani (Indian Butter Chicken) Recipe

To make a delicious Murgh Makhani, it's important to marinate the chicken for at least an hour to infuse it with flavors. Additionally, using tandoori masala powder ensures that the chicken has a rich and authentic flavor.

When cooking the onion paste, make sure the moisture is mostly evaporated before adding the garam masala and chili powder. This ensures that the spices are well-cooked and will release their aroma and flavor.

To enhance the flavor of the dish, use dried fenugreek leaves, also known as kasuri methi. This herb has a slightly sweet and bitter taste that complements the creamy sauce of the Murgh Makhani.

Tips for presenting the dish

To present the Murgh Makhani, garnish it with fresh cilantro and a drizzle of cream. Serve it with naan or basmati rice, and enjoy the rich and creamy flavors of this delicious Indian Butter Chicken.

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