Dinner

Authentic Indian Butter Chicken (Murgh Makhani)

By Kkuek Culinary Team  |  Prep & Cook Time: 1 Hr 15 Mins

Authentic Indian Butter Chicken (Murgh Makhani)
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Butter Chicken, known natively as Murgh Makhani, is a jewel of Punjabi cuisine that has conquered the globe. Unlike its bolder cousin, Tikka Masala, Butter Chicken is defined by a luxurious, silky, deeply mild sauce heavily enriched with butter (makhani) and heavy cream. The chicken is first deeply marinated in a spiced yogurt mixture to tenderize it, then charred to replicate the smoky flavor of a tandoor oven. The sauce itself is a labor of love, built on a foundation of slowly simmered tomatoes, aromatic ginger and garlic, and warm spices, finished with a signature dusting of dried fenugreek leaves (kasuri methi) that provides an unmistakable, earthy restaurant-quality aroma.
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The Ingredients

  • For the Chicken Marinade:
  • 1.5 lbs boneless, skinless chicken thighs (do not use breast meat), cut into bite-sized pieces
  • 1/2 cup plain full-fat yogurt
  • 1 tbsp garlic paste (or very finely minced garlic)
  • 1 tbsp ginger paste (or very finely grated ginger)
  • 1 tbsp Kashmiri chili powder (mild heat, intense red color)
  • 1 tsp Garam Masala
  • 1 tsp ground turmeric
  • 1 tsp kosher salt
  • 1 tbsp lemon juice
  • For the Makhani (Butter) Sauce:
  • 4 tbsp (1/2 stick) unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp cumin seeds
  • 1 large can (28 oz) crushed tomatoes or tomato puree
  • 1 tsp Garam Masala
  • 1 tsp ground coriander
  • 1/2 cup heavy whipping cream
  • 1 tbsp dried fenugreek leaves (Kasuri Methi) - Crucial for authentic flavor
  • 1 tbsp honey or sugar (to balance the acidity of the tomatoes)
  • Fresh cilantro leaves for garnish

Step-by-Step Instructions

  1. Marinate the chicken: In a large mixing bowl, combine the yogurt, garlic paste, ginger paste, Kashmiri chili powder, garam masala, turmeric, salt, and lemon juice. Add the chicken thigh pieces and toss vigorously until every piece is coated in the thick, vibrant red marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight. The lactic acid in the yogurt tenderizes the meat.
  2. Char the chicken: Preheat your oven's broiler to its highest setting. Line a baking sheet with aluminum foil and place a wire roasting rack on top. Arrange the marinated chicken pieces in a single layer on the rack. Broil for 10-12 minutes, turning once, until the chicken is mostly cooked through and the edges are heavily charred and blackened in spots. This mimics the smoky flavor of a traditional clay tandoor. Remove from the oven and set aside.
  3. Build the aromatic base: Heat a large, heavy-bottomed Dutch oven or deep skillet over medium heat. Melt 2 tablespoons of the butter. Add the cumin seeds and let them sizzle for 10 seconds until fragrant. Add the finely chopped onion and sauté for 8-10 minutes until completely softened and beginning to brown.
  4. Simmer the sauce: Add the garlic paste and ginger paste to the onions, cooking for 1 minute until highly fragrant. Pour in the entire can of crushed tomatoes. Stir in the garam masala and coriander. Bring the mixture to a gentle simmer, cover the pot, and let it cook for 15-20 minutes. The oil should start to separate from the sauce, and the raw tomato flavor will sweeten and deepen.
  5. Blend for silkiness (Optional but recommended): For a truly restaurant-style, velvety smooth texture, use an immersion blender to carefully puree the hot tomato sauce directly in the pot until completely smooth.
  6. The Butter and Cream finish: Reduce the heat to the lowest setting. Stir the remaining 2 tablespoons of butter and the honey into the hot sauce until melted. Slowly pour in the heavy whipping cream, stirring continuously to create a brilliant, pale-orange, incredibly rich sauce.
  7. Add the chicken and fenugreek: Transfer the charred chicken pieces (and any accumulated resting juices) directly into the simmering sauce. Take the dried fenugreek leaves (Kasuri Methi) and crush them aggressively between the palms of your hands directly into the pot, releasing their dusty, earthy aroma.
  8. Final simmer and serve: Let the chicken simmer gently in the luxurious sauce for 8-10 minutes to finish cooking the meat and marry all the complex flavors. Taste and adjust salt if necessary. Garnish the top with a swirl of extra cream and fresh cilantro leaves. Serve piping hot with fluffy basmati rice and warm, garlic-brushed naan bread.