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Murg Makhani (Chicken Butter Masala)

Chicken Butter Masala

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]

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
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
  • 800 gms Boneless, Chicken tcut into bite-sized pieces
  • 1/2 cup Plain Yogurt (Dahi)
  • 1 tbsp Lemon Juice
  • 1 tbsp Ginger-Garlic Paste
  • 1 tbsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • Salt to Taste
    • Makhani Sauce
  • 2 tbsp Butter
  • 1 tbsp Vegetable Oil
  • 1 Medium Onion (finely chopped)
  • 1 tbsp Ginger-Garlic Paste
  • 400 gm Tomato Puree or Crushed Tomatoes
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1 tbsp Honey or Sugar
  • 1 tbsp Kasuri Methi
  • 1/2 cup Cream
  • Salt to Taste
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
Read it online: https://indiafoodz.com/recipe/murg-makhani-chicken-butter-masala/