Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mughlai / North Indian
Ingredients: 600 g boneless chicken thighs (cut into 1.5-inch bite-sized cubes); 150 g hung curd (Greek yogurt) (whisked until smooth); 1.5 tbsp ginger-garlic paste (freshly ground); 1.5 tbsp Kashmiri red chilli powder (gives vibrant red color without harsh heat); 1 tsp garam masala (freshly blended); 1 tbsp lemon juice (freshly squeezed); 1 tbsp mustard oil (smoked slightly for authentic tandoor aroma); 1 tsp salt (adjust to taste); 40 g unsalted butter (divided into two batches); 1 tbsp cooking oil (prevents butter from browning too quickly); 500 g ripe plum tomatoes (roughly chopped and pureed); 25 g whole cashew nuts (soaked in warm water for 15 mins); 1 tbsp ginger-garlic paste (fresh); 4 whole green cardamom pods (lightly bruised); 1 inch cinnamon stick (whole); 3 whole cloves (fragrant); 1 tbsp Kashmiri red chilli powder (for silky gravy color); 1.5 tsp kasuri methi (dried fenugreek leaves) (lightly toasted and crushed between palms); 1 tsp honey or sugar (to balance tomato acidity); 80 ml fresh heavy cream (dairy cream for final silkiness)

4.9 (1,420 ratings)

• Cuisine: Mughlai / North Indian

Tender chicken marinated in aromatic yogurt and spices, grilled to smoky perfection and simmered in a velvety, rich tomato, butter, and cashew gravy scented with kasuri methi.

⏱️ Prep Time 20 min

🍳 Cook Time 35 min

⌛ Total Time 55 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Medium

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For the Chicken Marinade

600 g boneless chicken thighs— cut into 1.5-inch bite-sized cubes
150 g hung curd (Greek yogurt)— whisked until smooth
1 1/2 tbsp ginger-garlic paste— freshly ground
1 1/2 tbsp Kashmiri red chilli powder— gives vibrant red color without harsh heat
1 tsp garam masala— freshly blended
1 tbsp lemon juice— freshly squeezed
1 tbsp mustard oil— smoked slightly for authentic tandoor aroma
1 tsp salt— adjust to taste

For the Makhani Gravy

40 g unsalted butter— divided into two batches
1 tbsp cooking oil— prevents butter from browning too quickly
500 g ripe plum tomatoes— roughly chopped and pureed
25 g whole cashew nuts— soaked in warm water for 15 mins
1 tbsp ginger-garlic paste— fresh
4 whole green cardamom pods— lightly bruised
1 inch cinnamon stick— whole
3 whole cloves— fragrant
1 tbsp Kashmiri red chilli powder— for silky gravy color
1 1/2 tsp kasuri methi (dried fenugreek leaves)— lightly toasted and crushed between palms
1 tsp honey or sugar— to balance tomato acidity
80 ml fresh heavy cream— dairy cream for final silkiness

For the Chicken Marinade

• 600 g boneless chicken thighs — cut into 1.5-inch bite-sized cubes
• 150 g hung curd (Greek yogurt) — whisked until smooth
• 1.5 tbsp ginger-garlic paste — freshly ground
• 1.5 tbsp Kashmiri red chilli powder — gives vibrant red color without harsh heat
• 1 tsp garam masala — freshly blended
• 1 tbsp lemon juice — freshly squeezed
• 1 tbsp mustard oil — smoked slightly for authentic tandoor aroma
• 1 tsp salt — adjust to taste

For the Makhani Gravy

• 40 g unsalted butter — divided into two batches
• 1 tbsp cooking oil — prevents butter from browning too quickly
• 500 g ripe plum tomatoes — roughly chopped and pureed
• 25 g whole cashew nuts — soaked in warm water for 15 mins
• 1 tbsp ginger-garlic paste — fresh
• 4 whole green cardamom pods — lightly bruised
• 1 inch cinnamon stick — whole
• 3 whole cloves — fragrant
• 1 tbsp Kashmiri red chilli powder — for silky gravy color
• 1.5 tsp kasuri methi (dried fenugreek leaves) — lightly toasted and crushed between palms
• 1 tsp honey or sugar — to balance tomato acidity
• 80 ml fresh heavy cream — dairy cream for final silkiness

🔥

Cooking Instructions

01

Marinate the Chicken
⏱️ 30m

In a mixing bowl, thoroughly whisk hung yogurt, ginger-garlic paste, Kashmiri red chilli powder, garam masala, lemon juice, mustard oil, and salt. Coat chicken pieces evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

✓ Visual Cue: The chicken pieces should be glossy and thoroughly coated in spiced yogurt
02

Char the Chicken
⏱️ 10m

Heat 1 tbsp oil in a heavy grill pan or skillet over medium-high heat. Place chicken pieces in a single layer without overcrowding. Sear for 4-5 minutes per side until nicely charred on edges and 80% cooked through. Remove and set aside.

✓ Visual Cue: Look for distinct charred brown speckles replicating tandoor smoking
03

Prepare Tomato-Cashew Puree Base
⏱️ 15m

In a pot, combine chopped tomatoes, soaked cashews, cardamom pods, cinnamon, cloves, ginger-garlic paste, and 1/2 cup water. Simmer covered for 12-15 minutes until tomatoes soften completely. Let cool slightly, remove whole cinnamon stick, and blend into an ultra-smooth velvety puree. Strain through a fine mesh sieve.

✓ Visual Cue: Straining yields the signature silk-smooth restaurant finish
04

Simmer the Makhani Gravy
⏱️ 10m

Melt 20g butter with 1 tsp oil in a wide pan over medium flame. Add Kashmiri red chilli powder and immediately pour in the strained tomato-cashew puree. Cook on medium heat for 8-10 minutes, stirring occasionally until gravy thickens and oil begins separating on sides.

✓ Visual Cue: Gravy turns deep ruby-orange and glossy around the perimeter
05

Combine and Finish with Cream & Kasuri Methi
⏱️ 7m

Slide the seared chicken pieces into the bubbling makhani sauce along with any resting juices. Simmer gently for 5 minutes until chicken is completely tender. Stir in honey, remaining 20g butter, crushed kasuri methi, and fresh cream. Turn off the heat and rest 2 minutes before serving.

✓ Visual Cue: A gorgeous swirling sheen appears on top with an irresistible herbal butter aroma

💡

Chef's Authentic Tips

Always use dark meat (boneless chicken thighs) rather than breast meat so the chicken remains juicy during grilling and simmering.
Rubbing kasuri methi between your palms releases the fragrant essential oils right as it touches the hot sauce.
Straining the tomato-cashew puree is the true secret behind restaurant-quality silky makhani gravy.

🔄

Smart Substitutions

For a vegetarian twist, replace chicken with 400g cubed paneer or roasted button mushrooms.
Heavy cream can be replaced with full-fat coconut cream for a dairy-light adaptation.

🍽️

Serving Suggestions & Pairings

✓ Serve steaming hot with freshly baked garlic butter naan, tandoori roti, or jeera basmati rice.
✓ Garnish with a swirl of fresh cream and crisp pickled julienned ginger.

📊

Estimated Nutrition

Per Serving

Calories 480

Protein 36g

Carbs 14g

Fat 32g

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