Butter Chicken Butter Masala (Murgh Makhani) is an iconic North Indian dish featuring tender, yogurt-marinated chicken simmered in a rich, velvety, tomato-based gravy. It is known for its luxurious texture, vibrant color, and perfectly balanced sweet, tangy, and mildly spiced flavors. [1, 2, 3]
Murg Makhani (Chicken Butter Masala)
Description
Chicken Butter Masala (Murgh Makhani) is an iconic North Indian dish featuring tender, yogurt-marinated chicken simmered in a rich, velvety, tomato-based gravy. It is known for its luxurious texture, vibrant color, and perfectly balanced sweet, tangy, and mildly spiced flavors.
For Chicken Marinade
Makhani Sauce
Instructions
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Marinate the Chicken
- Combine all marinade ingredients in a large bowl and mix well.
- Add the chicken pieces, ensuring they are fully coated.
- Cover and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor.
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Sear the Chicken
- Heat 1 Tbsp of oil and 1 Tbsp of butter in a large skillet or Dutch oven over medium-high heat.
- Add the chicken pieces in a single layer (do not crowd the pan, work in batches if needed) and cook until nicely browned, about 3 to 5 minutes per side.
- Optional restaurant trick: Finish the chicken under a high-heat oven broiler for 2 to 4 minutes to get that signature tandoori char. Set aside.
-
Prepare the Gravy
- In the same pan or skillet, melt the remaining butter over medium heat. Add the chopped onions and sauté until translucent and soft (5 to 7 minutes).
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the tomato puree, Kashmiri chili powder, cumin, and garam masala. Cook this mixture for about 5 to 8 minutes until the raw tomato flavor disappears and the oil starts separating.
- For an ultra-smooth, silky restaurant texture: Let the sauce cool slightly, blend it in a high-speed blender until completely smooth, and pour it back into the pan.
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Simmer and Finish
- Lower the heat to a gentle simmer. Add the seared chicken (along with any resting juices) back into the sauce.
- Pour in the heavy cream and honey, and crush the kasuri methi between your palms before dropping it in.
- Let the curry simmer on low for 8 to 10 minutes so the chicken absorbs the flavors and the sauce thickens.
- Taste, adjust salt if needed, and serve hot.
