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Indian Butter Chicken (Murg Makhani) Recipe

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4.9 from 112 reviews

Indian Butter Chicken, also known as Murg Makhani, is a rich and creamy tomato-based curry made with marinated and oven-roasted chicken breasts simmered in a luscious buttery gravy infused with aromatic spices, fenugreek leaves, and cream. This classic North Indian dish offers a perfect balance of smoky, tangy, and mildly spiced flavors, making it a beloved comfort food.

Ingredients

Scale

For the Chicken Marinade:

  • 300 grams or 2 thick chicken breasts
  • 1/2 cup yogurt
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 2 tbsp hot oil
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tbsp regular salted butter (15 grams)

For the Butter Chicken Gravy:

  • 6–7 tbsp (roughly 85 grams) regular salted butter
  • 1 1/2 cup (200 grams) thinly sliced red onions
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 4 cups (500 grams) roughly chopped tomatoes
  • Salt to taste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 cup water + additional 2/3 cup water for deglazing + remaining water as needed
  • 1/4 cup cream
  • 1/4 cup kasoori methi (dried fenugreek leaves)

Instructions

  1. Tandoori Chicken Marinade: In a bowl, mix together yogurt, salt, chilli powder, roasted cumin powder, turmeric powder, hot oil, grated ginger, grated garlic, and 1 tbsp melted butter. Add chicken breasts making sure they are fully coated with the marinade. Cover the bowl with cling wrap and refrigerate for 50-60 minutes to allow flavors to absorb.
  2. Prepare Butter Chicken Gravy: In a pan or wok, melt 3 tbsp butter over medium-low flame. Add thinly sliced onions, grated ginger, and grated garlic. Stir continuously until onions caramelize and turn light brown. When onions begin sticking to the pan, add another 3 tbsp butter and continue to cook until well browned. Add chopped tomatoes, salt, and chilli powder. Mix well, cover the pan, and cook on medium-low flame for 5-7 minutes until tomatoes soften.
  3. Simmer Gravy: Remove the lid, add 2/3 cup water to deglaze the pan and mix well. Use the back of a wooden spoon to press down tomato pieces. Add coriander powder and garam masala. Cover and cook for 2-3 minutes on medium-low flame. Remove lid and continue cooking until the mixture thickens and oil separates from the edges. Remove from heat and let the gravy cool for 15-20 minutes.
  4. Oven-Roast Chicken: Preheat oven to 220°C (428°F). Lightly brush melted butter (1/2 tbsp) on a foil-lined baking sheet. Place marinated chicken breasts along with the marinade on the sheet. Drizzle remaining 1/2 tbsp melted butter over the chicken. Bake for 25 minutes. After baking, shred the chicken finely and mix it well with the remaining marinade and juices. Return the shredded chicken to the oven and cook for an additional 5-7 minutes.
  5. Blend Gravy: Blend the cooled onion-tomato gravy until smooth. Return the blended gravy to the pan, add the remaining water, and simmer over medium heat for 2-3 minutes.
  6. Assemble Butter Chicken: Add shredded chicken into the simmering gravy. If the gravy thickens too much, reduce heat to low. Stir in kasoori methi, cream, and the remaining 1 tbsp butter. Mix well and cook for 1-2 more minutes to combine flavors. Serve hot with naan, roti, or rice.

Notes

  • Note 1: Roasted cumin powder adds a smoky depth to the marinade. Roast cumin seeds on low heat until aromatic and grind finely.
  • Note 2: Use hot oil (like mustard or vegetable oil) for marination to help the spices bloom.
  • Note 3: Butter is key for the rich flavor in both marinade and gravy. Use salted butter as indicated for seasoning.

Keywords: Butter Chicken, Murg Makhani, Indian Chicken Curry, Creamy Chicken Curry, Oven Roasted Chicken, Indian Butter Chicken Recipe

Find it online: https://annakocht.com/indian-butter-chicken-murg-makhani-recipe/