Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani), just thinking about it makes me drool! Who needs an introduction to this delicious restaurant-style Butter Chicken aka Murgh Makhani? It is a rich, creamy, spicy tomato-based curry that perfectly compliments any type of Naan or Basmati Rice.

Vegetarians use grilled Paneer instead of Chicken and if you are Vegan, make it with grilled TOFU, and it still tastes delicious. 

The secret for making this mouth-watering Butter Chicken is to have some patience and do not skip any steps. Each step in this recipe is very crucial, so PLEASE make sure to follow each step. I am not going to lie and say that it is super quick to make, instead, it is time-consuming but it will be worth the wait. I PROMISE you won’t regret it.

Most of the Indian curries taste better the next day as it takes time for the spices to do its magic. It freezes really well too. Make a double batch of Makhani sauce and freeze it. When needed thaw the sauce in the microwave and add some grilled chicken pieces. There you have it quick and delicious Butter Chicken ready in less than 20 minutes for a busy weeknight meal. It will be a lot faster than the take out from the restaurant.

What is Makhani Sauce?

Murgh means “chicken” and Makhani means “butter”. Makhani is a rich, silky, buttery gravy that is made with onion, tomatoes, cashews, and basic Indian spices. Cashew adds richness, sweetness, and creaminess to the curry, while the spices add flavors and aroma to the curry.

I have added few additional vegetables to make the curry healthier.

Difference between Butter Chicken (Murgh Makhani) and Chicken Tikka Masala.

I know you are thinking that they both look quite similar, but trust me there is huge difference between two. When it comes to flavors, they both have different complexities. Butter chicken is butter and tomato-based, hence it is on the milder side with little sweeter taste. Whereas Chicken Tikka Masala has a more complex flavor with different layers of spices. Chicken is often cooked in Tandoor that adds a smoky flavor to the dish. Chicken Tikka Masala is spicier than the Butter Chicken

I have made this recipe several times, but today I have a special reason to make it. Having a baby is such an exciting time for any parent, but it can also be overwhelming. No matter how much your friends and family explain to you about the mid-night wake-ups, the sudden crying, the nursing, and the diapering, it is not something that you would understand until you experience it yourself. With all these on-going changes, it is very easy to lose focus from your own health and well-being. So today I get a chance to take some Homemade Indian Food to this wonderful couple with who I work with.

Let’s begin making this super delicious Butter Chicken!! Serve this finger-licking Murgh Makhani with some Jeera Rice.

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Print Recipe

Butter Chicken (Murgh Makhani)

It is a rich, creamy, spicy tomato-based curry that perfectly compliments any type of Naan or Basmati Rice.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 6

Ingredients

For Marination

• 2 lbs. Boneless, skinless Chicken breast cut into bite size pieces
• ½ Cups Plain full-fat Yogurt
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tsp Salt
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• ½ cup Cilantro, finely chopped
• 1 tbsp Olive Oil
• 1 tsp Sugar

For Makhani Sauce

• 1 tbsp Ghee
• ½ Unsalted Butter
• 1 Green pepper, diced
• 1 Red Pepper, diced
• 1 Onion, diced
• 3 Tomatoes, diced
• ½ tsp Turmeric Powder
• 1 tbsp Red Chili Powder
• 1 tbsp Coriander Powder
• ½ tbsp Garam Masala
• ½ tbsp Honey
• ½ tbsp Dried Fenugreek Leaves
• 7 Dried Whole Red Chili
• ½ cup Cashews
• ¾ cup Heavy Whipping Cream

Instructions

• Begin by soaking cashews and dried red chili’s in warm water for at least 20 mins. (Tip: Prep Chicken and Vegetables while its soaking)
  
• Prepare your Chicken for the curry. Marinate chicken pieces with all the spices. Cover it and let it marinate for at least 30-40 mins. More the better. (Overnight if time permits)
  
• While your chicken is marinating, prep your vegetables. Vegetables will get pureed so big chunks will be fine.
  
• Heat oil in large sauce pan, once the oil is sizzling add chicken pieces and cook them about 3-4 mins on each side on a high heat to get some chard (chicken will be further cooked in the sauce).
  
• Pour some butter and ghee in large sauce pan. Cook all the vegetables with soaked cashews and dried red chili for 5-7 mins on a medium heat. Add tomatoes and cook for another 3-5 mins or until tomatoes are mushy.
  
• Add all the spices and mix everything until well combined. Add some water if it starts sticking to the pan or if it gets dry. At this point taste the sauce and add additional salt or chili powder if needed. Let it simmer on a low heat for additional 5 mins, while stirring occasionally.
  
• Cool it down completely and blend it in the blender until smooth. You may need to add couple tablespoons of water to help blend smooth (up to 1 cup). Depending on how big your blender is, you may have to work in batches.
  
• Pour the puree sauce back into the pan. Stir honey, butter and heavy cream through the sauce.
  
• Add chicken pieces in the sauce and and let it cook for additional 9-10 mins on a low heat or until chicken is cooked through and sauce is bubbling.
  
• Garnish with crushed kasoori methi (dried fenugreek leaves) and cilantro. Serve this delicious Butter Chicken with some warm Naan and Basmati Rice.
  

Notes

• Vegetarians use grilled PANEER instead of Chicken and if you are Vegan, make it with grilled TOFU, and it still tastes delicious.
• Marination: Adjust spices according to your taste. Marinate for at least 30 mins. If time permits, marinate overnight.
• Freezing: Makhani sauce freeze really well. Make double batch and freeze it for couple of months. When needed thaw it and warm it up in the microwave and add chicken pieces.
• Vegetables: Use vegetables of your choices. Traditional recipe only uses onions and tomatoes. Peppers do add amazing flavor to the curry.
• Blending Sauce: Any type of blender will do the job. Use water to help blend it smooth. If you end up using too much water to blend, the sauce will get thin. Add spoonful of cornstarch mixed in warm water. Sauce will get thick.