Butter Chicken — Murgh Makhani
Experience the luxurious flavors of North India with this rich and creamy butter chicken recipe. Perfectly balanced spices and a velvety tomato sauce make this dish an unforgettable culinary journey.
30 min active, one pot
Butter Chicken — Murgh Makhani
Experience the luxurious flavors of North India with this rich and creamy butter chicken recipe. Perfectly balanced spices and a velvety tomato sauce make this dish an unforgettable culinary journey.
30 min active, one pot
Key move
Bloom the spices properly in ghee to unlock their full aromatic potential and build a flavorful base for the sauce.
Cook mode keeps your place
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The Setup
- Dutch Oven6-quart
- Measuring Cups
- Measuring Spoons
The Mise en Place
5 of 14Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/3)
Sauce is too acidic.
Add a pinch of sugar or a tablespoon of cream to balance the acidity.
Sauce is too thick.
Add a splash of water or chicken broth to thin the sauce.
Chef's Notes
Marinate chicken for at least 30 mins, or overnight for deeper flavor. Ensure it's fully thawed if frozen.
Toast your spices briefly before grinding to enhance their aroma and flavor profile.
Serve hot with fluffy basmati rice, naan bread, and a sprinkle of fresh cilantro.
The sauce can be made 1-2 days ahead and refrigerated. Reheat gently before adding chicken.
Watch the Technique
Video source: YouTube
The Method
HEAT
Heat ghee (½ cups) in a large pot or Dutch oven over medium heat.
Overheating: If the ghee begins to smoke, it is too hot; remove from heat immediately to prevent burning.
Ghee is shimmering and hot
ADD
Add chopped onion (1 large) and sauté until golden brown, about 5-7 minutes.
Uneven browning: If onions brown too fast, lower the heat; burnt onions will introduce a bitter, acrid flavor to the sauce base.
Onions are translucent and golden brown
ADD
Add minced garlic (6 cloves) and grated ginger (2 tbsp), and sauté for another minute until fragrant.
Burnt aromatics: Garlic and ginger scorch rapidly; if they darken beyond a light tan, they will turn bitter and ruin the sauce profile.
Garlic and ginger are fragrant
ADD
Time-sensitiveAdd garam masala (2 tsp), Kashmiri chili powder (1 tsp), and turmeric powder (½ tsp). Sauté for 30 seconds, stirring constantly, until fragrant.
Spice scorching: Spices burn rapidly in hot fat; if they turn dark brown or black, they will taste bitter and must be discarded.
Spices are fragrant and toasted
POUR
Pour in crushed tomatoes (28 oz) and add salt (1 tsp) and sugar (1 tsp) (if using). Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
Splattering: Thickening tomato sauce can bubble aggressively; use a splatter screen or partially cover to avoid mess.
Sauce has reduced and thickened
ADD
Add the chicken pieces to the sauce and stir to coat. Cook for another 10-15 minutes, or until the chicken is cooked through.
Overcooked chicken: Chicken breast can become dry and chalky if boiled too long; maintain a gentle simmer.
Chicken is cooked through and no longer pink
STIR
Stir in heavy cream (1 cup) and butter (4 tbsp). Simmer for 5 minutes, stirring occasionally, until the sauce is smooth and creamy.
Dairy curdling: High heat causes the cream to separate or curdle. Ensure the heat is low before incorporating.
Sauce is smooth and creamy
CRUSH
Crush the kasuri methi (1 tbsp) (dried fenugreek leaves) between your palms and sprinkle over the butter (4 tbsp) chicken. Stir well.
Bitter leaves: Avoid adding large, uncrushed pieces as they can have a tough texture and overly pungent flavor.
Kasuri methi is incorporated into the sauce
GARNISH
Garnish with fresh cilantro (optional) and serve hot with naan bread or rice.
Over-garnishing: Too much cilantro can mask the delicate spices of the makhani sauce.
Dish is garnished and ready to serve
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