Butter Chicken (Murgh Makhani)

India's beloved creamy tomato-based chicken curry with aromatic spices, served with naan and basmati rice.

Nutrition per serving

• 600gChicken breast, cubed
• 3 tbspButter
• 400gCanned tomatoes
• ½ cupHeavy cream
• 2 tspGaram masala
• 1 tspKashmiri chili powder
• 2 tbspGinger-garlic paste
• 1 tbspFenugreek leaves (kasuri methi)

1. 1

   Marinate chicken in yogurt, garam masala, chili powder, and salt for 15 minutes.

2. 2

   Sear chicken in butter until golden on all sides. Remove and set aside.

3. 3

   In the same pan, sauté ginger-garlic paste until fragrant. Add canned tomatoes and simmer 15 minutes.

4. 4

   Blend the sauce until smooth, return to pan. Add cream, butter, and fenugreek leaves.

5. 5

   Add chicken back in and simmer gently for 10 minutes until the sauce thickens.

6. 6

   Serve hot with naan bread and basmati rice, garnished with cream and cilantro.

💡 Tips for Butter Chicken (Murgh Makhani)

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Pound chicken to even thickness for uniform cooking.

Frequently Asked Questions

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