Butter Chicken (Murgh Makhani)

Chicken thighs are marinated with yogurt, lemon, garam masala, cumin, turmeric, and chile before cooking in a tomato-butter sauce. Cream softens the spices and gives the finished murgh makhani its smooth texture.

Mealtime: Dinner

Cuisine: Indian

Dietary Preferences: Gluten-Free

Cooking Time: Medium (45 minutes)

Difficulty Level: Intermediate

Seasonal Preference: All-Year-Round

Nutritional Information (per serving)

Calories: 490

Protein: 28g

Carbs: 15g

Fat: 35g

Fiber: 3g

Kid-Friendly: Yes

Step by Step Instructions

1. Combine the chicken with the yogurt, lemon juice, 1 teaspoon garam masala, cumin, turmeric, Kashmiri chili powder, and kosher salt; cover and refrigerate for at least 30 minutes or up to 12 hours.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat and cook the chicken in batches for 3 to 4 minutes per side, until browned but not necessarily cooked through; transfer it to a plate.
3. Reduce the heat to medium, add 1 tablespoon butter and the onion, and cook for 8 to 10 minutes, until deeply softened.
4. Stir in the ginger-garlic paste and remaining 1 teaspoon garam masala and cook for 1 minute.
5. Add the crushed tomatoes and simmer for 10 minutes, until thickened and slightly darkened.
6. Stir in the heavy cream, return the chicken and its juices, and simmer gently for 8 to 10 minutes, until the thickest piece reaches 165°F (74°C).
7. Crush the dried fenugreek leaves between your palms and stir them in with the remaining 1 tablespoon butter.
8. Finish the Butter Chicken (Murgh Makhani) with the chopped cilantro and serve hot.

• In a large glass or stainless-steel mixing bowl, combine the chicken pieces with plain yogurt, garam masala, ginger-garlic paste, turmeric, cumin, chili powder (if using), and salt. Mix thoroughly to coat all the chicken evenly. Cover the bowl tightly with plastic wrap or a lid and refrigerate. Let the chicken marinate for at least 30 minutes, but ideally overnight, to develop deeper flavor and tenderness.
• When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 10–15 minutes. This helps ensure more even cooking. Meanwhile, heat 2 tablespoons of butter in a large heavy-bottomed pan or skillet over medium heat.
• Add the marinated chicken (including the marinade) to the pan in a single layer. Sear for 5–7 minutes, turning occasionally, until the chicken is mostly cooked and lightly browned. The goal is to build flavor through browning while partially cooking the chicken.
• Add the tomato puree to the pan, stirring well to combine with the chicken and residual marinade. Reduce the heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken as the chicken finishes cooking.
• Stir in the remaining 2 tablespoons of butter and the heavy cream. Simmer for an additional 5–7 minutes, uncovered, until the sauce is rich, silky, and slightly reduced. Adjust salt to taste. Optionally, add a pinch of dried fenugreek leaves (kasuri methi) for traditional aroma and depth.
• Remove from heat and garnish with freshly chopped cilantro. Serve hot with basmati rice, jeera (cumin) rice, or warm naan bread for a complete, authentic experience.

Variations and Serving Suggestions: For a lighter version, substitute Greek yogurt and use half-and-half instead of cream. To add more nutrition, stir in cooked green peas or blanched bell peppers near the end of cooking. Pair with cucumber raita, pickled onions, or mango chutney, and enjoy with a glass of Riesling or chilled lager to complement the richness of the dish.