Butter Chicken (Murgh Makhani)
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Born in 1950s Delhi at the legendary Moti Mahal restaurant, Butter Chicken changed Indian cuisine forever and arguably the world's takeout menus too. Tender chicken simmers in a velvety tomato-cream sauce perfumed with garam masala, fenugreek, and ginger, producing a dish that is simultaneously rich, gently spiced, and utterly addictive. It is the gateway dish that made a billion non-Indians fall in love with Indian food.
Time & Quantities
Method & Ingredients
Required Equipment: Large bowl, large skillet or Dutch oven, wooden spoon, blender (optional)
Cooking Method: Stovetop - Sauteing
Ingredients
- 1.5 lbs chicken thighs (boneless / skinless / cut into chunks)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala (divided)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp oil
- 3 tbsp butter
- 1 large onion (finely diced)
- 4 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tbsp honey
- 1 tsp fenugreek leaves (dried / kasuri methi)
- salt to taste
- fresh cilantro for garnish
Instructions
- Marinate chicken: mix yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, and chili powder. Add chicken, coat well, and marinate at least 30 minutes - overnight is where the magic really happens.
- Heat oil in a large skillet over high heat. Sear marinated chicken in batches until charred on edges, about 5-6 minutes. Set aside - don't crowd the pan or you will steam instead of sear, and nobody wants sad chicken.
- In the same pan, melt butter over medium heat. Saute onion until golden, about 8 minutes. Add garlic and ginger, cook 2 minutes until fragrant.
- Add remaining 1 tsp garam masala, stir 30 seconds. Add crushed tomatoes and simmer 10 minutes, stirring occasionally.
- Blend the sauce until smooth (carefully - hot liquid in a blender is one of cooking's great surprises). Return to pan.
- Stir in cream and honey. Add seared chicken, simmer on low 15 minutes until sauce thickens and chicken is cooked through.
- Finish with crushed fenugreek leaves - this is the secret ingredient that makes it taste like the real thing.
- Taste, adjust salt, and serve garnished with fresh cilantro.
Storage & Make-Ahead
Storage Advice: Refrigerate up to 4 days. Sauce thickens when cold - add a splash of water when reheating over low heat.
Make-Ahead & Freezing Tips: Freeze sauce and chicken together for up to 3 months. Thaw overnight in fridge. Cream-based sauces may separate slightly on reheating - whisk gently to recombine.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 520
- Protein: 38g
- Fat: 34g (Saturated: 17g)
- Carbohydrates: 14g (Fiber: 2g / Sugar: 8g)
- Vitamin A: 22% DV
- Vitamin C: 18% DV
- Calcium: 12% DV
- Iron: 14% DV
Allergen Information: Contains dairy (yogurt / cream / butter). Gluten-free.
Dietary Information: Gluten-free as written. Not suitable for dairy-free or vegan diets. Adjustable spice level.
Serving & Variations
Serving Suggestions: Serve over fragrant basmati rice with warm naan for scooping. A small bowl of sliced cucumber in yogurt on the side cuts through the richness beautifully.
Wine or Drink Pairing: A fruity off-dry Riesling from Alsace (Trimbach or Hugel) balances the spice and cream perfectly. For something bolder, a Viognier from the Rhone Valley echoes the aromatic spices with equal confidence.
Possible Recipe Variations: Beestrot Signature: Finish with a tablespoon of smoked butter instead of regular for a subtle tandoor-like smokiness without the clay oven. Variations: Paneer Makhani - replace chicken with cubed paneer for a vegetarian version. Lamb Makhani - use bone-in lamb pieces for a deeper and earthier sauce. Spicy Makhani - double the chili powder and add a slit green chili for heat seekers.
Additional Notes: Kasuri methi (dried fenugreek leaves) is the non-negotiable secret to authentic flavor - worth hunting down at an Indian grocery store.
