Butter Chicken (Murgh Makhani)

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian curry that’s loved worldwide. Here’s a classic recipe to make it at home:

Butter Chicken (Murgh Makhani) Recipe

Ingredients (Serves 4-6)

For the Marinade:

• 500g (1 lb) boneless chicken (thighs or breast), cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• Salt to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2-3 tomatoes, pureed (or 1 cup canned tomato puree)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 cup heavy cream
• 1/4 cup cashew paste (optional, for extra creaminess)
• 1 tablespoon honey or sugar (optional, for sweetness)
• Salt to taste
• Fresh cilantro (coriander leaves), chopped (for garnish)

Instructions

1. Marinate the Chicken:
   • In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin, coriander, lemon juice, and salt.
   • Add the chicken pieces and coat them well with the marinade.
   • Cover and refrigerate for at least 1 hour (or overnight for best results).
2. Cook the Chicken:
   • Heat a grill pan or skillet over medium heat. Cook the marinated chicken until lightly charred and cooked through (about 5-7 minutes per side). Set aside.
3. Prepare the Curry:
   • In a large pan, heat the butter and oil over medium heat.
   • Add the chopped onion and sauté until golden brown.
   • Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
   • Stir in the tomato puree and cook for 5-7 minutes until the oil separates from the mixture.
   • Add the red chili powder, garam masala, cumin, coriander, and salt. Mix well.
4. Combine Chicken and Curry:
   • Add the grilled chicken pieces to the curry and stir to coat them in the sauce.
   • Pour in the heavy cream and cashew paste (if using). Stir well and let it simmer for 10-15 minutes on low heat.
   • If the curry is too thick, add a splash of water. Adjust seasoning and add honey or sugar if desired.
5. Garnish and Serve:
   • Garnish with fresh cilantro.
   • Serve hot with naan, roti, or steamed basmati rice.

Tips

• For a smokier flavor, use a charcoal grill or add a piece of burning charcoal to the curry (dhungar method).
• Adjust the spice levels to your preference.
• If you don’t have cashew paste, you can blend soaked cashews with a little water to make a smooth paste.

Enjoy your homemade Butter Chicken! 😊