Butter Chicken (Murgh Makhani) is a rich, creamy, and indulgent dish that’s a staple of Indian cuisine. Originating in the vibrant kitchens of Delhi, this flavorful dish features tender pieces of marinated chicken simmered in a luxurious, velvety tomato-based sauce infused with spices like cumin, garam masala, and chili powder. The sauce, enriched with butter and cream, gives it a smooth, slightly tangy taste with a subtle kick of heat. Garnished with fresh cilantro and often served alongside naan or fragrant basmati rice, butter chicken is the perfect balance of warmth, spice, and indulgence.

Butter Chicken (Murgh Makhani)

Ingredients

• 500g boneless chicken (cut into bite-sized pieces)
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 tablespoons ginger-garlic paste
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 tablespoon oil or butter
• 1 large onion (finely chopped)
• 2-3 tomatoes (pureed)
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 cup heavy cream
• 2 tablespoons butter
• Fresh cilantro for garnish
• Salt to taste

Instructions

1. In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, and turmeric.
2. Add the chicken pieces to this mixture and marinate for at least 1 hour (overnight is preferable).
3. Heat oil or butter in a pan and sauté the onions until golden brown.
4. Add the cumin, coriander powder, and pureed tomatoes. Cook until the oil separates from the mixture.
5. Add the marinated chicken and cook for 10-12 minutes, or until fully cooked.
6. Stir in the cream and butter, allowing the sauce to thicken for 5 minutes.
7. Garnish with fresh cilantro and serve with naan or basmati rice.

Nutrition Facts (Per Serving)

• Calories: 450
• Protein: 25g
• Fat: 32g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 720mg
• Sugar: 4g