Murgh Makhani — Indian Butter Chicken

Butter Chicken (Murgh Makhani) is a rich, comforting classic—tender yogurt-marinated chicken folded into a velvety tomato-cream sauce fragrant with ginger, fenugreek, and warm garam masala. It’s the kind of dish that fills the kitchen with incredible aromas and brings everyone running to the table, perfect for family nights when you want something deeply satisfying without being complicated.

Ingredients

Sauce

• 4 tbsp butter, divided (chilled, cut into 4 pieces)
• 1 large onion, chopped fine
• 5 garlic cloves, minced
• 4 tsp grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced (optional, to taste)
• 1 tbsp garam masala
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric
• ½–1 tsp Kashmiri chili powder (or mild paprika for color)
• ½ tsp black pepper
• 1 cup crushed or puréed tomatoes (San Marzano–style preferred)
• 1 cup water (or as needed)
• 1 tbsp honey or jaggery (or 1 tbsp sugar)
• 1 tsp table salt (plus more to taste)
• 1 cup heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi), lightly crushed

Chicken

• 2 lbs boneless, skinless chicken thighs, trimmed
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp table salt
• 3 tbsp chopped fresh cilantro, divided

Garnish

• Additional chopped fresh cilantro
• Optional drizzle of cream

Directions

Marinate the Chicken

In a medium bowl, mix yogurt, lemon juice, garam masala, turmeric, and salt. Add chicken thighs and coat well. Cover and refrigerate at least 30 minutes or up to overnight.

Make the Sauce Base

In a large saucepan, melt 2 tbsp butter over medium heat. Add onion, garlic, ginger, and serrano (if using). Cook, stirring often, until onions are deep golden brown, about 10–12 minutes.

Add garam masala, coriander, cumin, turmeric, Kashmiri chili powder, and black pepper. Stir constantly for 1–2 minutes until fragrant.

Stir in tomatoes and 1 cup water, scraping up browned bits. Add honey and salt. Simmer 10 minutes, then stir in cream.

Off heat, blend with an immersion blender until smooth. Return to low heat and simmer gently for 5 minutes.

Add more water as needed if sauce becomes too thick.

Cook the Chicken

Adjust oven rack 6 inches from the broiler. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken on the rack.

Broil until lightly charred and chicken registers 175°F, 16–20 minutes, flipping halfway. Let rest 5 minutes, then cut into ¾-inch chunks.

Alternatively, grill or pan-sear if preferred.

Finish the Sauce

Add chicken to the sauce. Stir in kasuri methi and 2 tbsp chopped cilantro. Remove from heat and whisk in remaining 2 tbsp chilled butter until glossy.

Adjust seasoning with salt or honey as needed.

Serve

Transfer to a serving dish. Drizzle with cream if desired and sprinkle with more cilantro. Serve with basmati rice and/or naan.

Notes

Preparation

• For the deepest flavor, marinate chicken overnight, but reduce lemon juice to 1 tsp to prevent the meat from becoming mushy.
• Broiling creates a slight char that mimics tandoori-style cooking at home.
• Kashmiri chili powder adds color and mild heat; paprika works as a substitute if you prefer less spice.
• Fenugreek (kasuri methi) is essential to the classic restaurant-style flavor—don’t skip it if you can find it.

Serving Suggestions

• Serve with basmati rice, naan, roti, or even roasted potatoes.
• A side of cucumber raita helps balance the richness.
• Goes beautifully with Mango Lassi for contrast.

Variations

• For a lighter version, replace half the cream with whole milk.
• For extra heat, add an additional serrano or a pinch of cayenne.
• For a smokier finish, add ½ tsp smoked paprika or a tiny dash of liquid smoke.
• Make it vegetarian by using paneer or roasted cauliflower instead of chicken.

Make-Ahead & Storage

• The sauce can be made up to 3 days ahead. Reheat gently and whisk in fresh butter before serving.
• Leftovers keep 3–4 days refrigerated.
• Freezes well for up to 2 months; thaw overnight and reheat gently to avoid splitting.