Authentic Murgh Makhani Recipe – The Indian Butter Chicken Recipe
You have probably tried Murgh Makhani, or butter chicken, at least once in your life. It is one of the most popular and well-known dishes in Indian cuisine, and for a good reason. It is a dish that combines tender pieces of chicken marinated in yogurt and spices with a velvety sauce made with tomatoes, cream, butter, and more spices. It is a dish that is indulgent, comforting, and satisfying.
But did you know that you can make this amazing dish of Murgh Makhanni at home with simple ingredients and minimal effort? Yes, you can!
In this post, I will show you how to make the best Murgh Makhani recipe from scratch, using authentic techniques and flavors. You will learn how to marinate the chicken for maximum juiciness and flavor, how to cook it under the broiler to get that charred effect similar to a tandoor oven, how to make the sauce with the right balance of sweetness, tanginess, and spiciness, and how to serve it with rice, naan bread, or roti.
Murgh Makhani Recipe, Indian Butter Chicken Recipe.
This Murgh Makhani recipe is not only delicious but also easy to make. You don’t need any special equipment or ingredients, just a blender, a baking sheet, and a large pot. You can also make it ahead of time and reheat it when you are ready to serve. It is a perfect dish for a cozy family dinner or a special occasion.
Murgh Makhani is best served with basmati rice or any type of Indian bread such as naan bread or roti. You can also serve it with some raita (yogurt sauce) or mango chutney for some contrast.
Murgh Makhani "Indian Butter Chicken" is a dish that will make you fall in love with Indian food all over again. It is a dish that is rich in taste but not too heavy on the stomach. It is a dish that is easy to make but looks impressive on the table. It is a dish that is perfect for any occasion and any season.
Let’s get started and make the ultimate Murgh Makhani recipe!
Murgh Makhani is a dish that originated in Delhi in the 1950s as a way to use up leftover tandoori chicken. The chef of a famous restaurant decided to create a sauce with butter, tomatoes, cream, and spices to coat the dry chicken pieces and make them moist and flavorful. The dish was an instant hit and soon became a staple in Indian restaurants all over the world.
Another Name for Murgh Makhani literally means “butter chicken” in Hindi. It is also known as chicken makhani or chicken butter masala. It is a dish that consists of two main components: the chicken and the gravy / sauce.
The chicken is marinated in yogurt and spices. The yogurt helps to tenderize the chicken and infuse it with flavor. The spices give it a vibrant color and aroma.
The chicken is then cooked under the broiler until it is charred on the outside but still juicy on the inside. This mimics the effect of a tandoor oven, which is a traditional clay oven used in Indian cooking. The high heat creates a smoky flavor and a crispy texture on the chicken.
The sauce is made with butter, onion, garlic, ginger, cumin seeds, cinnamon stick, tomato paste, diced tomatoes, chicken broth, cream, tomato paste, ground almonds (or cashews), cilantro leaves (or kasuri methi), and more spices. The butter adds richness and smoothness to the sauce. The onion adds sweetness and body. The garlic and ginger add freshness and zing. The cumin seeds add crunch and nuttiness. The cinnamon stick adds warmth and fragrance. The tomato paste adds depth and color. The diced tomatoes add acidity and freshness. The chicken broth adds moisture and flavor. The cream adds creaminess and mellows out the spiciness. The tomato paste adds thickness and tanginess. The ground almonds (or cashews) add texture and nuttiness. The cilantro leaves (or kasuri methi) add brightness and herbaceousness.
Murgh Makhani is best served with basmati rice (long grain rice) or any type of Indian bread such as naan bread or roti, or butter naan or rumali roti (the thinnest chapati like a handkerchief). You can also serve it with some raita (yogurt sauce) or mango chutney for some contrast.
Murgh Makhani is a dish that will make you fall in love with Indian food all over again. It is a dish that is rich in taste but not too heavy on the stomach. It is a dish that is easy to make but looks impressive on the table. It is a dish that is perfect for any occasion and any season.
Try this Murgh Makhani recipe today and enjoy the ultimate Indian butter chicken at home!
- 1 1/2 cup Yogurt (Use Plain Yogurt)
- 2 tbsp Lemon juice
- 1 1/2 tbsp Garam masala (Avoid using too much, as this is mixture of several spices. Adding too much will make the chicken recipe more spicy.)
- 1 1/2 tbsp Ground turmeric
- 2 tbsp Ground cumin
- 1 tbsp Paprika
- 1 tbsp Chili powder (You can use as per your taste.)
- 2 tsp Salt
- 4 clove Garlic (Freshly Minced Garlic cloves, will give more flavor.)
- 2 tbsp Ginger (Fresh Ginger, grated or finely chopped)
- 2 lb Chicken Thighs (Boneless, skinless chicken thighs, cut into bite-sized pieces)
- 1/4 cup Unsalted Butter
- 2 tbsp Vegetable oil
- 1 Onion (Large, Chopped)
- 4 clove Garlic (Fresh garlic cloves, minced)
- 2 tbsp Ginger (Fresh ginger, grated or finely chopped)
- 1 tbsp Cumin seeds
- 1 Cinnamon stick
- 3 tbsp Tomato paste
- 1 can Tomatoes ((14-ounce) can diced tomatoes)
- 2/3 cup Chicken broth
- 1/2 cup Heavy cream
- 2 tsp Salt (Or use Salt to Taste)
- 3 tbsp Almonds (Ground Almonds (or Cashews))
- 1/4 cup Cilantro leaves (Chopped (or use kasuri methi))
In a large bowl, whisk together the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, chili powder, salt, garlic, and ginger. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes or an hour or up to overnight.
Preheat the oven to broil and line a baking sheet with foil. Arrange the chicken pieces in a single layer on the prepared baking sheet and discard the excess marinade. Broil for about 15 minutes, turning once halfway through, until the chicken is charred on the edges but still juicy inside.
In a large pot over the medium heat, melt the butter with the oil. Add the onion and cook, stirring occasionally, until soft and golden, about 15 minutes. Add the garlic, ginger, cumin seeds, and cinnamon stick and cook for another 5 minutes, stirring frequently.
Stir in the tomato paste and cook for a minute. Then add the diced tomatoes, stir for about a minute.
Add chicken broth slowly and bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally.
Carefully transfer the sauce to a blender and blend until smooth.
Return the sauce to the pot and bring to a simmer over low heat. Stir in the cream, salt, ground almonds (or cashews), and half of the cilantro leaves (or kasuri methi).
Add the chicken pieces to the sauce and simmer for another 10 minutes or until heated through and slightly thickened.
Sprinkle the remaining cilantro leaves (or kasuri methi) over the dish and serve hot with the Rice or the Indian breads, Or even regular bread/buns.
Servings 4
- Amount Per Serving
- Calories 700kcal
- % Daily Value *
- Total Fat 46g71%
- Saturated Fat 22g111%
- Total Carbohydrate 25g9%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 49g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes:
- You can use chicken breasts instead of thighs if you prefer leaner meat, but they may dry out faster under the broiler.
- You can use Greek yogurt instead of plain yogurt for a thicker marinade.
- You can use coconut milk instead of heavy cream for a dairy-free option.
- You can use cashews instead of almonds for a nuttier flavor.
- You can use kasuri methi (dried fenugreek leaves) instead of cilantro for a more authentic flavor.