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.
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.
Key move
Bloom the spices properly in ghee to unlock their full aromatic potential and build a flavorful base for the sauce.
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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.
Ghee is shimmering and hot
ADD
Add chopped onion (1 large) and sauté until golden brown, about 5-7 minutes.
Onions are translucent and golden brown
ADD
Add minced garlic (6 cloves) and grated ginger (2 tbsp), and sauté for another minute until fragrant.
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.
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.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
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.
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.
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.
Kasuri methi is incorporated into the sauce
GARNISH
Garnish with fresh cilantro (optional) and serve hot with naan bread or rice.
Dish is garnished and ready to serve
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