Butter Chicken (Murgh Makhani) is an iconic dish that originated in Delhi, featuring tender, yogurt-marinated chicken roasted to perfection and simmered in a luxuriously rich, creamy tomato-butter gravy. Infused with aromatic spices such as garam masala, Kashmiri red chili, and fragrant kasuri methi (dried fenugreek leaves), this beloved North Indian classic offers a perfect balance of smoky, mildly spiced, and buttery flavors. It is traditionally enjoyed with fluffy basmati rice, butter naan, or garlic naan, making it one of India’s most celebrated culinary treasures.
Butter Chicken (Murgh Makhani)
Description
Butter Chicken (Murgh Makhani) is an iconic dish that originated in Delhi, featuring tender, yogurt-marinated chicken roasted to perfection and simmered in a luxuriously rich, creamy tomato-butter gravy. Infused with aromatic spices such as garam masala, Kashmiri red chili, and fragrant kasuri methi (dried fenugreek leaves), this beloved North Indian classic offers a perfect balance of smoky, mildly spiced, and buttery flavors. It is traditionally enjoyed with fluffy basmati rice, butter naan, or garlic naan, making it one of India's most celebrated culinary treasures.
Ingredients
Chicken Marination
Makhani (Butter) Sauce Preparation
Instructions
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In a bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, salt, and Kashmiri chili. Add the chicken pieces, toss to coat, and marinate for at least 1 hour (ideally overnight) in the fridge.
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Preheat your oven to 200°C (400°F) or preheat a grill/stovetop skillet. Roast or cook the chicken pieces until cooked through and slightly charred in spots (about 15-20 minutes).
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In a large pan, melt 2 tablespoons of butter and the oil over medium heat. Add the chopped onions and sauté until translucent. Stir in the ginger-garlic paste, cumin, and Kashmiri chili, stirring for about 30 seconds until fragrant.
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Add the tomato paste or crushed tomatoes, sugar, and salt. Cook for 5 to 6 minutes until the tomatoes darken and release their oils.
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Blend the Sauce (Optional): For that signature silky, smooth restaurant texture, blend the tomato mixture using an immersion blender until completely smooth.
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Pour in the cream and the remaining 2 tablespoons of butter. Stir well, then add the cooked chicken and any juices from the pan. Let it simmer on low for 10 minutes so the flavors meld.
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Turn off the heat and crush the kasuri methi between your palms before stirring it into the sauce. Adjust seasoning with salt if necessary.
