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How to Make Butter Chicken (Murgh Makhani) - A Step-by-Step Guide

Butter chicken, also known as Murgh Makhani, is a classic Indian dish that has gained popularity all over the world. This rich and creamy tomato-based curry is made with tender pieces of chicken cooked in a flavorful and aromatic sauce. The dish originated in Delhi, India, and is a staple in many Indian restaurants.

One of the reasons butter chicken has become so popular is because of its delicious and comforting flavors. The creamy sauce is made with a combination of tomatoes, cream,...

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Ingredients

  • 2 teaspoons garam masala
  • 2 teaspoons tandoori masala powder
  • 2 teaspoons Madras curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cayenne pepper
  • salt and ground black pepper to taste
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 tablespoons butter, divided
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh ginger
  • 1 cup tomato puree
  • 1 cup half-and-half
  • ¼ cup plain yogurt
  • ⅓ cup cashews
  • 1 bunch fresh cilantro, stems removed

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4

  • Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
  • Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  • Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
  • Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  • Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  • Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

    • Nutrition

    552 cal.

    • Total Fat: 38g
    • Saturated Fat: 16g
    • Cholesterol: 142mg
    • Sodium: 542mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 33g
    • Vitamin C: 20mg
    • Calcium: 175mg
    • Iron: 5mg
    • Potassium: 870mg

    Categories

    Indian recipes
    Curry recipes
    Chicken recipes
    Dinner recipes
    Spicy recipes