Description
Indian Butter Chicken (Murg Makhani) is a rich, creamy, and flavorful dish made with tender tandoori-marinated chicken cooked in a luscious tomato and butter-based gravy infused with aromatic spices and cream. This classic North Indian recipe features perfectly caramelized onions, freshly grated ginger and garlic, and the subtle bitterness of kasoori methi (dried fenugreek leaves) to create a comforting, restaurant-style meal at home.
Ingredients
Chicken Marinade
- 300 grams (2 thick) chicken breasts
- 1/2 cup yogurt
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp turmeric powder
- 2 tbsp hot oil
- 1 tsp grated ginger
- 1 tsp grated garlic
Butter Chicken Gravy
- 6-7 tbsp (85 grams) regular salted butter, divided
- 1 1/2 cup (200 grams) thinly sliced red onions
- 1 tsp grated ginger
- 1 tsp grated garlic
- 4 cups (500 grams) roughly chopped tomatoes
- Salt, to taste
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 cup water, divided
- 1/4 cup cream
- 1/4 cup kasoori methi (dried fenugreek leaves)
Instructions
- Tandoori Chicken Marinade: In a bowl, combine yogurt, salt, chilli powder, roasted cumin powder, turmeric powder, hot oil, grated ginger, and grated garlic. Add chicken breasts and mix well to coat them fully. Cover with cling wrap and refrigerate for 50-60 minutes to marinate and absorb flavors.
- Prepare Butter Chicken Gravy: Heat 3 tbsp butter in a pan or wok over medium-low flame. Add thinly sliced onions, grated ginger, and garlic. Stir continuously until onions are caramelized and lightly browned, taking care not to burn. When onions begin sticking to the pan, add another 3 tbsp butter and keep cooking until onions are well browned.
- Add Tomatoes and Spices: Add chopped tomatoes, salt, and chilli powder to the browned onions. Mix well, cover, and cook on medium-low flame for 5-7 minutes until tomatoes soften.
- Simmer Gravy: Remove lid, add 2/3 cup water to deglaze the pan, and mash tomatoes with the back of a spoon. Stir in coriander powder and garam masala. Cover and cook for 2-3 minutes on medium-low flame. Remove lid and continue cooking until the mixture thickens and butter/oil separates from the sides. Remove from stove and let cool for 15-20 minutes.
- Roast Tandoori Chicken: Preheat oven to 220°C (428°F). Brush 1/2 tbsp melted butter on a foil-lined baking sheet. Place marinated chicken breasts on the sheet, spreading marinade evenly over the chicken. Pour remaining 1/2 tbsp melted butter on top. Bake in the oven for 25 minutes.
- Shred Chicken: Remove chicken from oven, shred the cooked chicken with forks as shown in the reference video, mix well with the juices and marinade in the tray. Return to oven and cook for an additional 5-7 minutes.
- Blend Gravy: Blend the cooled onion-tomato gravy until smooth. Return the blended mixture to the pan. Add remaining water and simmer on medium flame for 2-3 minutes.
- Assemble Butter Chicken: Add shredded chicken to the gravy and cook on low flame, stirring gently. When gravy thickens too much, reduce flame further. Add kasoori methi, cream, and remaining 1 tbsp butter. Mix well and cook for 1-2 minutes until flavors combine and chicken is heated through.
- Serve: Serve the rich, creamy butter chicken hot with naan, roti, or rice.
Notes
- Roasted cumin powder adds a smoky depth; roast cumin seeds lightly before grinding.
- Use hot oil like mustard or vegetable oil for marinating to help tenderize and flavor chicken.
- Butter enhances richness; ensure to use salted butter for authentic taste.
- Cook onions slowly on low flame to caramelize properly without burning.
- Kasoori methi (dried fenugreek leaves) gives the butter chicken its distinctive flavor; do not skip.
