Butter Chicken

Prepare time: 90 min

Cook: 60 min

Ready in: 2 hr 50 min

Here’s a classic Butter Chicken (Murgh Makhani) recipe — creamy, flavorful, and restaurant-style!

Ingredients

• For the Chicken Marinade
• 500 g boneless chicken (thighs or breast), cut into bite-size pieces
• ½ cup plain yogurt (curd)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• ½ tsp turmeric
• Salt to taste
• 1 tbsp oil

For the Gravy

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies (optional, slit)
• 1 tsp red chili powder (or Kashmiri chili for color)
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 cup fresh cream (or ½ cup cream + ½ cup milk for lighter version)
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed
• Salt to taste
• Fresh coriander leaves for garnish

Directions

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and oil.
2. Add chicken pieces, coat well, and marinate for at least 1 hour (preferably overnight in the fridge).

Step 2: Cook the Chicken

1. Grill, bake, or pan-fry the marinated chicken until lightly charred and cooked through.
   (You can also cook it in the oven at 200°C for 15–20 minutes or in a pan over medium heat.)
2. Set aside.

Step 3: Make the Gravy

1. Heat butter and oil in a pan. Add onions and sauté until golden brown.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Add tomato puree and cook until the oil separates (about 8–10 minutes).
4. Stir in chili powder, coriander powder, cumin powder, and salt.
5. Add a splash of water if it gets too thick.

Step 4: Combine and Finish

1. Add the cooked chicken to the gravy and simmer for 5 minutes.
2. Stir in cream, crushed kasuri methi, and garam masala.
3. Simmer gently for another 5 minutes until creamy and fragrant.

Step 5: Serve

Garnish with butter or cream swirls and chopped coriander.
Serve hot with naan, roti, or basmati rice. 🍽️heat.