Skip to main content
Butter Chicken (Murgh Makhani)
Indian

Butter Chicken (Murgh Makhani)

The iconic Delhi curry of tandoori-style chicken simmered in a velvety tomato, butter and cream gravy, gently spiced and finished with fenugreek. Created at Moti Mahal restaurant.

70 min
Total time
4
Servings
30 min
Prep
40 min
Cook
intermediatedinnergluten-free
Source: Kundan Lal Gujral, Moti Mahal (Delhi) - originators of butter chicken

Ingredients

4 servings
  • 700 g boneless chicken thighs, cut into bite-size pieces
  • 120 g plain yogurt, for marinade
  • 15 ml lemon juice
  • 30 g ginger-garlic paste, divided
  • 5 g garam masala, divided
  • 6 g Kashmiri red chili powder, divided, for color
  • 2 g ground cumin
  • 60 g unsalted butter
  • 30 ml neutral oil
  • 800 g ripe tomatoes, roughly chopped, about 6 medium
  • 40 g cashews, soaked
  • 120 ml heavy cream
  • 2 g dried fenugreek leaves (kasuri methi), crushed
  • 5 g sugar, optional, to balance
  • 8 g salt, to taste

Make it your way

Instructions

Plan my prep
  1. Step 1.Marinate the chicken with yogurt, lemon juice, half the ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon chili powder and 1 teaspoon salt. Cover and chill at least 30 minutes (ideally a few hours).
  2. Step 2.Sear the marinated chicken in a hot oiled skillet over high heat for 3 to 4 minutes per side until charred at the edges but not fully cooked through. Set aside.
  3. Step 3.For the gravy, melt 2 tablespoons butter with the oil in a pot over medium heat. Add the remaining ginger-garlic paste and cook 1 minute until fragrant.
  4. Step 4.Add the chopped tomatoes, soaked cashews, remaining chili powder, cumin and a pinch of salt. Simmer 15 to 20 minutes until the tomatoes break down completely.
  5. Step 5.Blend the mixture into a completely smooth puree, then pass through a sieve back into the pot for a silky gravy.
  6. Step 6.Bring the gravy to a gentle simmer, then stir in the remaining 2 tablespoons butter, the cream and remaining 1 teaspoon garam masala.
  7. Step 7.Add the seared chicken with its juices and simmer gently for 10 to 12 minutes until the chicken is cooked through and the sauce thickens.
  8. Step 8.Crush the kasuri methi between your palms and stir it in along with the sugar if using. Taste and adjust salt.
  9. Step 9.Finish with a swirl of cream and serve hot with naan or basmati rice.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.