Classic Butter Chicken (Murgh Makhani) Recipe

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Serves: 4

🧾 Ingredients

For the Chicken Marinade:

• 500g boneless chicken (preferably thighs), cut into bite-sized pieces

• 1/2 cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

For the Butter Sauce:

• 2 tbsp butter

• 1 tbsp oil

• 1 medium onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2-3 medium tomatoes, pureed

• 1 tsp red chili powder (adjust to taste)

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• Salt to taste

• 1/2 cup fresh cream

• 1 tbsp kasuri methi (dried fenugreek leaves)

• 1 tbsp sugar (optional)

• Fresh coriander leaves for garnish

👨🍳 Instructions

1. Marinate the Chicken

• In a bowl, combine all marinade ingredients.

• Coat the chicken well, cover, and refrigerate for at least 1 hour (overnight for best results).

2. Cook the Chicken

• Heat a pan or grill, add a little oil, and cook the marinated chicken on medium heat until it's cooked through and slightly charred. Set aside.

3. Make the Butter Sauce

• In the same pan, heat butter and oil.

• Add chopped onions and sauté until golden.

• Add ginger-garlic paste and cook for 1–2 minutes until the raw smell goes away.

• Add the tomato puree, red chili powder, turmeric, coriander, cumin, and salt. Cook until the oil separates (about 10 minutes).

• Add cream and sugar. Mix well.

• Crush kasuri methi between your palms and stir it in.

4. Combine Chicken & Sauce

• Add the cooked chicken to the sauce. Simmer for 10 minutes so it absorbs the flavors.

• Adjust salt and cream as needed.

🫓 Serve With:

• Steamed Basmati Rice

• Butter Naan or Garlic Naan

• Roti or Jeera Rice

🌟 Tips:

• Use boneless thigh pieces for juicier chicken.

• For a smoky flavor, use the dhungar method (charcoal smoking).

• Make it richer with a bit more cream or butter!