Butter Chicken (Murgh Makhani) – The Royal Indian Chicken Curry

 

Beginning

Butter Chicken (Murgh Makhani) is one of the few dishes that defines Indian food over the world. Every taste is rich, creamy, mildly spicy, and soothing. You can always find Butter Chicken on the menu, whether you’re eating at a five-star hotel or a tiny dhaba.

In the 1950s, the Moti Mahal restaurant in Delhi came up with the dish. It came about because of new ideas: leftover tandoori chicken was cooked in a creamy tomato-based gravy with butter and cream to preserve it moist and tasty. That mistake turned into a worldwide hit.

There are hundreds of different kinds of this dish now, but the basic idea is still the same: juicy chicken in a silky, buttery, spicy sauce that goes well with naan, roti, or rice.

With just a few easy ingredients, let’s learn how to cook this famous Indian dish in your own kitchen.

What is Murgh Makhani, or Butter Chicken?

“Murgh” signifies chicken and “Makhani” implies buttery. In other words, “Buttery Chicken” is what Butter Chicken means.

This North Indian meal has chunks of roasted or grilled chicken cooked in a tomato-based curry with butter, cream, and spices that smell good. Butter Chicken is not like spicy curries since it has a gentle flavor and a smooth texture. This makes it great for everyone, even youngsters.

The sauce is just right—not too spicy or sweet—and the chicken is so soft that it takes in all the flavors perfectly.

What you need

This is all you need to serve four to five people.

For the Chicken Marinade

• 500 grams of boneless chicken (thighs are best)
• ½ cup of yogurt (curd)
• 1 tbsp of lemon juice
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of red chili powder
• ½ tsp of turmeric powder
• 1 teaspoon of garam masala
• Salt to taste
• 1 tablespoon of oil or butter
• For the base of the gravy
• 3 tablespoons of butter
• Five to six medium-sized tomatoes, roughly chopped
• 1 big onion, chopped
• 6 to 7 cloves of garlic
• A chunk of ginger that is 1 inch long
• Two green chilies (optional)
• 12 to 15 cashew nuts
• ½ cup of fresh cream
• 1 teaspoon of Kashmiri red chili powder (for color)
• 1 tsp of garam masala
• 1 teaspoon of crushed fenugreek leaves (kasuri methi)
• Salt, to taste

As needed, water

Recipe in Steps

Let’s make your kitchen smell like an Indian restaurant.

Step 1: Let the chicken sit in the marinade

Put yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a big bowl and mix them together. Add pieces of chicken and make sure they are well covered.

Cover and put in the fridge for at least an hour (overnight is better for taste).

Tip: Let the chicken marinate for a longer time to make it softer and soak up all the spices.

Step 2: Cook or grill the chicken

In the past, people cooked chicken in a tandoor (clay oven), but you may make it at home:

• Pan-fry: Put 1 tablespoon of oil or butter in a pan and cook the chicken over medium heat until it is golden brown.
• In the oven, bake for 20 minutes at 200°C (392°F).
• Works good in an air fryer too; just brush it with butter.

For a smokey flavor, cook until the food is slightly scorched. Set aside.

Step 3: Get the Tomato-Cashew Base Ready

• Put 1 tablespoon of butter in a pan. Put in the green chilies, ginger, garlic, onions, and cashews. Sauté until the onions are tender and golden.
• Add the diced tomatoes and heat them until they are very soft. If you need to, add ½ cup of water.
• Blend the contents into a homogeneous paste after it has cooled. (Optional but encouraged) Strain it to make it more creamier.

Step 4: Make the gravy

Put 2 tablespoons of butter in the same pan. Put the blended tomato-cashew paste in a pan and cook it on low heat for 10 to 12 minutes, stirring it every so often.

Add garam masala, Kashmiri red chili powder, and salt. Stir until the gravy thickens and the oil comes out of the sides.

Step 5: Add the chicken and let it simmer

Put the chicken pieces that have already been cooked into the gravy. Make sure that every piece is covered in sauce by mixing well.

Add ½ cup of water (or more, depending on how thick you want it) and let it simmer for 10 minutes on low heat.

Step 6: Add fenugreek and cream

Put kasuri methi in your hands and crush it. Add it to the gravy. Add the cream and let it simmer for 2 to 3 minutes.

Your butter chicken should now have a thick, shiny, orange sauce with a creamy finish.

Step 7: The Last Touch

Put a little piece of butter on top before serving. This gives it the gloss and richness that are typical of restaurants.

How to Serve

Butter chicken goes well with:

• Naan with butter
• Naan with garlic
• Rice with cumin (jeera rice)
• Basmati rice without anything
• Lachha paratha

Before serving, add a swirl of cream and fresh coriander on top.

Tips from the pros

• Kashmiri chili powder will give it color without making it too hot.
• Don’t forget the cashews; they make the gravy thick and tasty.
• If the tomatoes are excessively sour, add 1/2 teaspoon of sugar or honey to balance the tang.
• Don’t cook chicken too long; it should be soft and juicy.

The dhungar method adds a smoky flavor: put a hot charcoal in a small bowl within the curry, pour with ghee, and cover for 2 minutes.

Nutrition (Per Serving Approx.)