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Butter Chicken Recipe (Murgh Makhani)
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4.95 from 50 votes

Butter Chicken Recipe (aka Murgh Makhani)

This butter chicken recipe is an Indian curry made with a rich and creamy curry sauce that's smooth as butter with the perfect blend of warming spices.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, curry, recipe, spicy
Servings: 6
Calories: 558kcal
Author: Mike Hultquist

Ingredients

FOR THE CHICKEN MARINADE

  • 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
  • 2 tablespoons grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice

FOR THE BUTTER CHICKEN

  • 2 tablespoons vegetable oil (or use butter or ghee)
  • 1 medium onion chopped
  • 1 red pepper chopped (I used a long red cayenne, but use your favorite)
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • Salt and pepper to taste
  • 1 tablespoon spicy red chili flakes optional
  • 14 ounces tomato sauce
  • 1 tablespoon honey
  • 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version

FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan

    Instructions

    FOR THE CHICKEN MARINADE

    • Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
    • Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.

    FOR THE BUTTER CHICKEN

    • Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
    • Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
    • Add the garlic and ginger and cook 1 minute, until they become fragrant.
    • Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
    • Stir in the tomato sauce and honey. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
    • Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
    • Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

    Video

    Notes

    Calories are estimated without rice or naan.
    For Extra Smooth Butter Chicken Sauce: Before adding the chicken to simmer, transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like. Strain the sauce back into the pan. Then add the chicken.

    Nutrition

    Calories: 558kcal | Carbohydrates: 11g | Protein: 27g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 215mg | Sodium: 217mg | Potassium: 634mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2130IU | Vitamin C: 35.3mg | Calcium: 102mg | Iron: 2.6mg