Authentic Butter Chicken (Murgh Makhani)
Ingredients
- • 800 g boneless chicken thighs
- • 120 ml plain yogurt
- • 30 ml lemon juice
- • 10 g garam masala
- • 5 g ground cumin
- • 10 g paprika
- • 2.5 g cayenne pepper
- • 15 g ginger paste
- • 15 g garlic paste
- • 60 g butter
- • 150 g onion, finely chopped
- • 400 g canned crushed tomatoes
- • 240 ml heavy cream
- • 5 g sugar
- • 6 g salt
- • 5 g dried fenugreek leaves (kasuri methi)
- • 15 g fresh cilantro, chopped
Instructions
- 1
Cut chicken into bite-sized pieces. In a bowl, combine yogurt, lemon juice, 1 tsp garam masala, cumin, 1 tsp paprika, cayenne, ginger paste, garlic paste, and 1/2 tsp salt. Add chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
- 2
Heat 2 tablespoons butter in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook in batches until browned on all sides, about 6-8 minutes. Transfer to a plate.
- 3
In the same skillet, add remaining 2 tablespoons butter. Add onions and cook until golden brown, about 5-6 minutes.
- 4
Add crushed tomatoes, remaining garam masala, paprika, and sugar. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
- 5
Pour the tomato mixture into a blender and blend until smooth. Return to the skillet.
- 6
Add the reserved marinade and cream to the sauce. Bring to a gentle simmer over medium-low heat.
- 7
Return chicken and any juices to the sauce. Simmer for 10-15 minutes until chicken is cooked through and sauce has thickened. Adjust salt to taste.
- 8
Crush the dried fenugreek leaves between your palms and stir into the curry. Simmer for 2 more minutes.
- 9
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This butter chicken recipe brings restaurant-quality flavors to your kitchen with its perfectly balanced spices and silky tomato-cream sauce. Serve with warm naan or basmati rice, and don't skip the kasuri methi—it adds that authentic touch that makes all the difference!"
