Butter Chicken (Murgh Makhani)

This Butter Chicken (Murgh Makhani) recipe brings the rich, creamy flavors of Indian cuisine right to your home kitchen. It is perfect for family dinners, special occasions, or simply when you’re craving something delicious and comforting. This dish stands out with its vibrant color and aromatic spices, offering a satisfying experience that rivals any restaurant’s chicken makhani.

Why You’ll Love This Recipe

• Creamy Texture: The combination of butter and heavy cream creates a dreamy sauce that envelops the chicken in flavor.
• Rich Flavor: A blend of spices like garam masala and Kashmiri chili powder brings bold tastes to every bite.
• Versatile Dish: Perfectly pairs with basmati rice or homemade garlic naan for a complete meal.
• Easy to Prepare: With simple ingredients and straightforward steps, you can whip up this dish on a weeknight.
• Marinade Magic: Marinating the chicken enhances flavor and tenderness, making each bite juicy and delicious.

Tools and Preparation

To make this Butter Chicken (Murgh Makhani), you’ll need some essential tools that will help simplify your cooking process.

Essential Tools and Equipment

• Cast iron skillet
• Blender
• Mixing bowls
• Measuring spoons
• Knife
• Cutting board

Importance of Each Tool

• Cast iron skillet: Retains heat well, allowing for even cooking of the chicken for perfect browning.
• Blender: Ensures a smooth sauce by easily blending the cooked ingredients into a creamy consistency.
• Mixing bowls: Useful for marinating the chicken and mixing ingredients without making a mess.

Ingredients

This Butter Chicken features a delightful array of ingredients that come together beautifully.

For the Marinade

• 2 lbs chicken thighs (cubed)
• ½ cup dahi (see notes)
• 1/2 lemon (juiced)
• 2 tablespoons ginger garlic paste
• 1 green chili (finely chopped, optional)
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon salt

For the Sauce

• 4 tablespoons butter (divided)
• 1 small yellow onion (chopped)
• 1 star anise
• 1 black cardamom pod
• 4-5 green cardamom pods
• 1 cinnamon stick
• 1/2 teaspoon cumin seeds
• 1 tablespoon ginger garlic paste
• ½ teaspoon garam masala
• 1 teaspoon ground coriander
• ⅛ teaspoon ground cloves
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon tomato paste
• 14 oz canned tomatoes
• 1 teaspoon sugar
• Salt (to taste)
• 5-8 cashews (optional)

For Finishing Touches

• ¼ cup heavy cream
• 1 teaspoon kasuri methi
• Cilantro, red onion, heavy cream (to garnish)

How to Make Butter Chicken (Murgh Makhani)

Step 1: Prepare the Chicken

Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.

Step 2: Marinate the Chicken

In a large bowl, mix together the items for the marinade – dahi, lemon juice, ginger garlic paste, green chilis, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt. Once combined, add the chicken into the bowl and toss until fully coated. Cover with plastic wrap and marinate for at least 30 minutes or up to 24 hours.

Step 3: Crush Spices

Crush the green cardamom pods using a mortar and pestle or under a knife’s flat edge. Remove and discard the black seeds inside.

Step 4: Infuse Spices in Butter

Melt two tablespoons of butter in a pot over medium heat. Add star anise, black cardamom pod, crushed green cardamom seeds, cinnamon stick, and cumin seeds. Let these spices infuse in the melted butter for about one minute.

Step 5: Sauté Onions & Ginger Garlic Paste

Add chopped onions along with ginger garlic paste to the pot. Sauté until onions are browned.

Step 6: Add Ground Spices

Stir in garam masala, coriander, cloves, and Kashmiri chili powder. Cook for one minute to allow spices to bloom but be careful not to let them burn.

Step 7: Add Tomato Products

Incorporate tomato paste, canned tomatoes, cashews if using, sugar, and salt to taste. Stir well to combine all ingredients.

Step 8: Simmer Sauce

Lower heat to medium-low. Allow sauce to simmer for about 5-10 minutes until it thickens significantly while releasing fat on sides.

Step 9: Cook Chicken

In another pan on high heat, add one tablespoon of ghee or neutral oil. Cook marinated chicken pieces on each side for about 3-4 minutes until browned and reaches an internal temperature of 165ºF. Set aside after cooking.

Step 10: Blend Sauce

Remove black cardamom pod, star anise, and cinnamon stick from sauce pot. Transfer sauce contents to blender with remaining butter. Blend until smooth; adjust consistency by adding water as needed.

Step 11: Finish Cooking

Return sauce back to pan over low heat. Add cooked chicken with juices; stir well. Simmer again for about five minutes until fat separates again.

Step 12: Add Cream & Kasuri Methi

Slowly pour in heavy cream while stirring continuously. Simmer for another 2-3 minutes until thickened. Adjust seasoning as needed before removing from heat.

Step 13: Garnish & Serve

Finish off with kasuri methi by crushing it between your hands before adding it directly into curry. Garnish with heavy cream, cilantro, and diced red onions before serving hot alongside basmati rice or garlic naan.

Enjoy your homemade Butter Chicken (Murgh Makhani)!

How to Serve Butter Chicken (Murgh Makhani)

Butter Chicken is a versatile dish that pairs wonderfully with various sides and garnishes. The creamy, flavorful sauce makes it perfect for soaking up with bread or rice. Here are some delightful serving suggestions to enhance your Butter Chicken experience.

With Basmati Rice

• Fluffy basmati rice complements the rich sauce perfectly, allowing each bite to be filled with flavor.

With Garlic Naan

• Soft, warm garlic naan is ideal for scooping up the creamy Butter Chicken, adding a delicious garlicky taste.

With Raita

• A cool cucumber raita balances the heat of the curry, offering a refreshing side that enhances the meal.

With Mixed Green Salad

• A light salad with fresh greens and a tangy dressing adds a crisp contrast to the dish’s richness.

With Pickles

• Indian pickles bring an extra kick and tanginess that pairs well with the creamy texture of Butter Chicken.

With Papadam

• Crunchy papadam provides a delightful textural contrast and can be enjoyed as an appetizer or side.

How to Perfect Butter Chicken (Murgh Makhani)

Creating the perfect Butter Chicken requires attention to detail and some handy tips. Follow these suggestions for an exceptional dish every time.

• Marinate Thoroughly: Allowing the chicken to marinate for 24 hours enhances its flavor and tenderness.
• Use Kashmiri Chili Powder: This specific chili powder gives Butter Chicken its vibrant color without excessive heat.
• Blend for Smoothness: Blending the sauce ensures a silky texture, which is essential for this creamy curry.
• Simmer Slowly: Letting the sauce simmer allows flavors to meld beautifully, resulting in a richer taste.
• Adjust Creaminess: Feel free to add more heavy cream if you prefer an even creamier sauce.
• Taste as You Go: Always taste before serving; adjust spices and seasoning according to your preference.

Best Side Dishes for Butter Chicken (Murgh Makhani)

Pairing your Butter Chicken with the right side dishes can elevate your meal. Here are some excellent options that complement this iconic Indian curry well.

1. Jeera Rice: Flavored with cumin seeds, this fragrant rice adds aroma and depth to your meal.
2. Aloo Gobi: A spiced cauliflower and potato dish that offers hearty flavors without overshadowing the main attraction.
3. Saag Paneer: Creamy spinach with paneer provides a rich vegetarian option that balances out your plate.
4. Chana Masala: Chickpeas cooked in spices offer protein-packed goodness alongside Butter Chicken.
5. Vegetable Biryani: Aromatic basmati rice mixed with vegetables provides a colorful and flavorful accompaniment.
6. Onion Bhaji: Crispy fried onion fritters make a delicious starter or snack before enjoying your main course.

Common Mistakes to Avoid

Making Butter Chicken (Murgh Makhani) can be simple, but a few common mistakes can hinder your results. Here are some pitfalls to watch for:

• Skipping the Marinade Time: Marinating the chicken is crucial for flavor. Don’t rush this step; allow at least 30 minutes, or up to 24 hours for deeper taste.
• Overcooking the Chicken: Cooking the chicken too long will make it dry. Aim for an internal temperature of 165 ºF and remove it promptly from heat.
• Neglecting Spice Balance: Each spice plays a role in flavor. Be careful not to skip or overuse spices like garam masala or Kashmiri chili powder; balance is key.
• Using Low-Quality Ingredients: Quality ingredients yield better flavors. Use fresh spices and high-quality butter for the best Butter Chicken experience.
• Not Blending the Sauce Well: A smooth sauce is essential. Blend until completely smooth, adjusting thickness with water if needed for a perfect consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Butter Chicken in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Butter Chicken (Murgh Makhani)

• Allow the dish to cool completely before freezing.
• Use freezer-safe containers and store for up to 3 months.

Reheating Butter Chicken (Murgh Makhani)

• Oven: Preheat to 350°F and cover the dish with foil. Heat for about 20-25 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway.
• Stovetop: Heat in a pan over low heat, stirring occasionally until warmed through; add a splash of water if necessary.

Frequently Asked Questions

Here are some common questions about preparing Butter Chicken (Murgh Makhani):

What is Butter Chicken (Murgh Makhani)?

Butter Chicken (Murgh Makhani) is a rich, creamy Indian curry made with marinated chicken simmered in a spiced tomato sauce.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may result in a less juicy texture compared to thighs.

How spicy is Butter Chicken (Murgh Makhani)?

The spice level can be adjusted by using more or fewer green chilies and Kashmiri chili powder based on your preference.

What should I serve with Butter Chicken?

This dish pairs wonderfully with basmati rice or garlic naan for dipping into the creamy sauce.

Can I make Butter Chicken vegetarian?

Absolutely! Substitute chicken with paneer or tofu and follow the same recipe for delicious vegetarian Butter Chicken.

Final Thoughts

This Butter Chicken (Murgh Makhani) recipe offers an incredible blend of flavors that will transport you straight to India. It’s versatile enough to customize with your favorite spices or add veggies. Whether you’re cooking for yourself or entertaining guests, this comforting dish is sure to impress everyone at your table. Give it a try!