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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Butter Chicken, or Murgh Makhani, is a rich and creamy dish with tender chicken pieces marinated in yogurt and spices, then simmered in a luscious tomato-based sauce. The secret to its authentic flavor lies in the addition of Kasuri Methi, which adds a subtle earthy aroma. The sauce is silky smooth, thanks to blending, and perfectly balanced with a hint of sweetness from sugar. Serve it with basmati rice and naan for a complete meal.
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Combine all the marinade ingredients with the chicken in a bowl and let it sit for at least 30 minutes or overnight.
Heat oil and butter in a large skillet over medium-high heat.
Add the chicken pieces in a single layer and cook for 3–4 minutes on each side until browned and slightly charred. Remove chicken from the pan and set aside.
Melt butter in the same skillet over medium heat.
Add chopped onions and cook for 5–6 minutes until soft and translucent.
Stir in garlic, ginger, cumin, garam masala, and coriander. Cook for about 1 minute until fragrant.
Pour in the tomato puree and simmer for 10 minutes, stirring occasionally, until the tomatoes darken in color.
Pour the sauce into a blender and blend until completely smooth. Pour it back into the skillet.
Stir heavy cream, sugar, and the remaining butter into the sauce.
Return the chicken and any resting juices back into the skillet. Simmer on low heat for 8–10 minutes until the chicken is cooked through and the sauce thickens.
Rub Kasuri Methi between your palms to crush it, then stir it into the sauce right at the end.
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Marinate the chicken overnight for deeper flavor.
Use Kashmiri chili powder for a vibrant color without too much heat.
Blending the sauce gives it a restaurant-style smooth texture.
Kasuri Methi is key for authentic flavor; don't skip it if possible.
Can I use chicken breasts instead of thighs?
Yes, but thighs are preferred for their juiciness and tenderness.
What can I substitute for Kasuri Methi?
You can use a small pinch of ground fenugreek seeds, but the flavor won't be identical.
Can I make this dairy-free?
Yes, substitute yogurt with coconut yogurt and cream with coconut cream.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Do I have to blend the sauce?
No, blending is optional, but it gives a smoother texture.
A passionate home cook and community-focused creator dedicated to bringing people together through the universal language of incredible food. With a diverse professional background rooted in informal teaching, digital skill support, and customer service, I thrive on making complex ideas—and complex recipes—accessible, approachable, and highly engaging for everyone.
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