Authentic Indian Butter Chicken (Murgh Makhani) Recipe
6 hours 40 minutes
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About Authentic Indian Butter Chicken (Murgh Makhani) Recipe
Indulge in the rich, creamy delight of authentic Indian Butter Chicken, also known as Murgh Makhani. This classic North Indian dish boasts tender, succulent chicken simmered in a luscious tomato-based gravy, infused with aromatic spices and a touch of sweetness. It's a restaurant-worthy masterpiece you can easily recreate at home!This recipe guides you through every step, from perfectly marinating the chicken to creating the velvety smooth gravy. Get ready to impress your family and friends with this flavorful and unforgettable culinary experience.Whether you're a seasoned cook or a kitchen novice, this detailed recipe ensures success. Prepare for a taste of India that's sure to become a new family favorite.
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Recipe Time & More
Prep6 hours
Cook40 minutes
Total6 hours 40 minutes
Ingredients
Chicken Marinade
- 1.5 lb Chicken bone-in, skin-on thighs recommended
- 2 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tbsp Kashmiri Chili Powder for color; adjust to taste
- 1 tbsp Garam Masala
- 2 tbsp Mustard Oil
- 1/2 cup Yogurt
- 1 tsp Salt to taste
Makhni Gravy Ingredients
- 2 medium Onions roughly chopped
- 2 large Tomatoes roughly chopped
- 1 tbsp Ginger Paste
- 6-7 Garlic Cloves roughly chopped
- 3 Cardamom Pods green
- 1 inch Cinnamon Stick
- 4 Cloves
- 2 Kashmiri Chilies or 1/2 tsp kashmiri chili powder
- 1 tsp Salt to taste
- 1/2 tsp Sugar
- 2 tbsp Butter
- 1 tsp Bay Leaf
- 1 tsp Coriander Powder
- 2 tbsp Heavy Cream
- 1 tsp Dried Fenugreek Leaf dried, dried fenugreek leaves
- 1/2 cup Water as needed for adjusting consistency
Instructions
Marinate the Chicken
- Marinate the chicken with the marinade ingredients for at least 6-7 hours, or preferably overnight in the refrigerator.
Cook the Chicken
- Skewer the marinated chicken. Heat 1 teaspoon of oil in a pan or tawa. Cook the chicken skewers until browned and cooked through on all sides. Remove from heat and let cool slightly. Shred the cooked chicken into bite-sized pieces using your hands.
Prepare the Makhni Gravy
- Heat 1 tablespoon of oil in a pan. Add the chopped onions, tomatoes, ginger paste, garlic cloves, cardamom pods, cinnamon stick, and cloves. Sauté until the onions soften and the tomatoes break down. Add salt and sugar. Simmer for 2-3 minutes.
Blend the Gravy
- Add 1/2 cup water to the pan. Bring to a simmer, cover, and cook for 4-5 minutes, or until the vegetables are very soft. Allow to cool slightly, then blend the mixture until completely smooth using an immersion blender or regular blender.
Finish the Gravy
- Heat 1 tablespoon of oil and 2 tablespoons of butter in a fresh pan. Add a bay leaf, 1 teaspoon of Kashmiri chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Sauté for a minute.
Combine and Simmer
- Pour the blended Makhni gravy into the pan. Stir well to combine. Cover and simmer for 4-5 minutes. Stir in the heavy cream. Add 1/2 cup water if needed to adjust the consistency.
Add Chicken and Seasoning
- Add the shredded cooked chicken to the gravy. Stir gently to coat. Stir in the dried Kasuri Methi. Cover for 3-4 minutes to allow the flavors to meld.
Serve
- Check for seasoning, adding salt if needed. Serve hot with naan, roti, paratha, or rice.
Recipe Notes
Expert Tips for the Best Butter Chicken:
- For extra richness and depth of flavor, use bone-in, skin-on chicken thighs.
- Don't be afraid to adjust the amount of Kashmiri chili powder to achieve your desired level of spice and color. Kashmiri chili powder adds vibrant color without excessive heat.
- If you don't have fresh ginger and garlic, you can substitute with 2-3 tablespoons of store-bought ginger-garlic paste.
- Allowing the chicken to marinate for longer than 6-7 hours will result in a more flavorful and tender final dish. Overnight is ideal.
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Recipe Nutrition
Calories: 340kcalCarbohydrates: 18gProtein: 20gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 63mgSodium: 87mgPotassium: 635mgFiber: 4gSugar: 8gVitamin A: 1319IUVitamin C: 96mgCalcium: 89mgIron: 3mg
Nilanjana Bhattacharjee Mitra
Articles: 3
4 Comments
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I’m excited to try this recipe!
This looks incredible! Thank you.
This looks delightful! Thanks for the recipe.
Looks so incredible! Thank you for sharing.