Butter Chicken (Murgh Makhani)
The pride of Delhi — tender tandoori-spiced chicken in a velvety, buttery tomato and cashew gravy, finished with cream.
Butter Chicken, or Murgh Makhani, is the crown jewel of Indian cuisine. Born in the 1950s in Delhi, this legendary dish marries tender, tandoori-spiced chicken with a rich, velvet-smooth tomato and cashew gravy, finished with a generous swirl of cream and butter. Savor the authentic restaurant taste in your own kitchen.
Ingredients
For the Marinade
- ✦800g boneless chicken thighs, cubed
- ✦150g thick Greek yogurt
- ✦2 tbsp ginger-garlic paste
- ✦1 tbsp Kashmiri chilli powder
- ✦1 tsp each: turmeric, cumin, garam masala
- ✦1 tbsp lemon juice & 1 tsp salt
For the Velvet Sauce
- ✦50g butter (divided) & 1 tbsp oil
- ✦1 large white onion, finely chopped
- ✦2 tbsp ginger-garlic paste
- ✦1 tsp each: cumin, coriander, garam masala
- ✦1 tbsp Kashmiri chilli powder
- ✦400g canned tomato puree
- ✦50g cashew paste & 1 tbsp sugar
- ✦100ml heavy cream & 1 tbsp kasuri methi
Step-by-Step Instructions
Marinate the Chicken
Whisk yogurt and spices. Add chicken and refrigerate for 4+ hours.
Sear the Chicken
Sear chicken in batches until charred.
Build Sauce Base
Sauté onion and spices.
Simmer Gravy
Add tomato and cashew paste. Simmer.
Finish with Cream
Add chicken and cream.
👨🍳 Chef's Tips
- ✦Use chicken thighs for juiciness.
🥗 Nutrition Facts
Per Serving
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