Murgh Makhani (Butter Chicken)
Local name: मुर्ग मक्खनी
In short: Chicken marinated in yogurt and spices, charred, then simmered in a smooth tomato, butter and cream sauce with fenugreek. Mild, rich and made for naan. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 575 kcal
Butter chicken is the dish that introduced many people to Indian food: tender chicken in a smooth, gently sweet tomato sauce finished with butter and cream. The chicken is marinated in yogurt and spices, then seared hot so the edges char and give a hint of tandoor smoke. It is mild enough for children and best with naan or basmati rice. The sauce keeps well, so it is a good dish to make a day ahead.
Instructions
- Mix the chicken with the yogurt, ginger-garlic paste, lemon juice, chili powder, cumin, garam masala and salt. Cover and marinate in the fridge for at least 2 hours, or overnight.
- Heat 1 tbsp oil in a wide skillet over high heat. Sear the chicken in two batches, 4 to 5 minutes each, until browned and charred in spots. It finishes cooking in the sauce, so set it aside.
- In a large saucepan, melt the butter with 1 tbsp oil over medium heat. Add the cardamom and cinnamon for 30 seconds, then the ginger-garlic paste for 1 minute, until the raw smell fades.
- Add the tomatoes, cashews, chili powder, coriander, sugar and salt. Cover and simmer for 20 minutes, stirring now and then, until the tomatoes collapse and oil rises at the edges.
- Remove the cinnamon stick and cardamom pods, then blend the sauce until completely smooth. For a silkier finish, press it through a fine sieve back into the pan.
- Add the chicken and any juices to the sauce with the water. Simmer gently for 10 to 12 minutes, until the chicken reaches 74°C (165°F) and the sauce coats a spoon.
- Stir in the cream, fenugreek leaves and garam masala. Warm through for 2 minutes without letting it boil hard, then taste and adjust the salt or add a pinch more sugar.
- Serve hot with naan or basmati rice, finished with a swirl of cream.
Tips
- No Kashmiri chili powder? Use 1 tsp sweet paprika plus a pinch of cayenne in each place it appears, to keep the color without much heat.
- If you have a grill or broiler, thread the chicken on skewers and cook 8 to 10 minutes, turning once, for a stronger smoky flavor before it goes into the sauce.
Questions and answers
Is butter chicken spicy?
No, it is one of the mildest Indian curries. Kashmiri chili adds color more than heat. For a hotter sauce, simmer a slit green chili in it or add more chili powder.
Can I make butter chicken ahead or freeze it?
Yes. The flavor improves overnight, and it keeps 4 days in the fridge. Freeze the chicken and sauce without the cream for up to 3 months, then add the cream when reheating.
What is the difference between butter chicken and chicken tikka masala?
Butter chicken has a smooth, mild, buttery tomato sauce. Tikka masala is usually spicier with a more rustic onion and tomato gravy. Both start with marinated, charred chicken, so they are easy to confuse.
How long does it take to make Murgh Makhani (Butter Chicken)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Murgh Makhani (Butter Chicken)?
About 575 kcal per serving, with 38 g of protein, 14 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 14 g |
| Fat | 41 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
