Murgh Makhani (Butter Chicken)

  • Total time - 1.5 hours (including marination)
  • Preparation - 20 minutes (plus marination)
  • Cooking time - 40 minutes
  • Servings: 4
  • Country: India
Rich, creamy Butter Chicken (Murgh Makhani) in a bowl, garnished with cream and cilantro leaves.

The key to authentic Murgh Makhani is a buttery and creamy gravy. For a rich flavor, slow-simmering the gravy is crucial, as is balancing the acidity of the tomatoes with sugar. The butter and cream added at the end give the dish its signature velvety texture.

Ingredients

For the Chicken Marinade

  • 500 g chicken breasts or thighs, cubed
  • 0.5 cup plain yogurt
  • 1 teaspoon ginger-garlic paste
  • 0.5 teaspoon red chili powder
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon garam masala
  • salt

For the Gravy

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1 piece onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 cup tomato puree or passata
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
  • 1 teaspoon garam masala
  • 0.25 cup fresh cooking cream
  • fresh cilantro, for garnish

Instructions

Step 1: Marinating the chicken

Cut the chicken into cubes. In a bowl, mix all marinade ingredients and thoroughly coat the chicken. Marinate for at least one hour, ideally overnight.

Step 2: Cooking the chicken

Heat some oil in a large pan. Add the marinated chicken pieces and cook them until they are cooked through and slightly charred. Set them aside.

Step 3: Preparing the gravy

In the same pan, melt 2 tablespoons of butter. Add the onion and fry until soft. Add the ginger-garlic paste and fry for another minute.

Step 4: Combining flavors

Add the tomato puree, sugar, and garam masala. Simmer over medium heat until the gravy has reduced and the oil begins to separate.

Step 5: Slow simmering

Add the cooked chicken pieces to the gravy. If the gravy is too thick, add a little water. Simmer on low heat for about 15-20 minutes to allow the flavors to meld.

Step 6: Finishing

Finally, stir in the crushed kasuri methi, the cream, and the remaining butter. Do not boil the gravy after adding the cream. Serve hot, garnished with fresh cilantro, with naan or rice.