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Butter Chicken Murgh Makhani
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Butter Chicken Murgh Makhani
A rich and flavorful Indian-inspired dish with tender chicken cooked in a creamy tomato sauce. The dish is made with marinated chicken breasts cooked in a mixture of spices, herbs, and butter to create a smooth and aromatic sauce. This popular North Indian recipe is sure to delight your taste buds and leave you craving for more. Traditionally served with basmati rice or naan bread, Murgh Makhani is a staple in Indian cuisine and is perfect for special occasions or a cozy night in.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Dairy, Gluten, Spices
Ingredients
1 1/2 pounds pounds
Boneless Chicken Breasts
0 Calories
1 cup cups
Plain Yogurt
0 Calories
2 tablespoons tablespoons
Lemon Juice
0 Calories
2 tablespoons tablespoons
Ginger Paste
0 Calories
2 tablespoons tablespoons
Garlic Paste
0 Calories
1 teaspoon teaspoons
Garam Masala Powder
0 Calories
1 teaspoon teaspoons
Cumin Powder
0 Calories
1 teaspoon teaspoons
Coriander Powder
0 Calories
1/2 teaspoon teaspoons
Red Chili Powder
0 Calories
1 teaspoon teaspoons
Salt
0 Calories
4 tablespoons tablespoons
Butter
0 Calories
2 cups cups
Tomato Puree
0 Calories
1 cup cups
Heavy Cream
0 Calories
chopped chopped
Fresh Cilantro
0 Calories
4-6 pieces pieces
Naan Bread
0 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together the plain yogurt, lemon juice, ginger paste, garlic paste, garam masala powder, cumin powder, coriander powder, red chili powder, and salt. Add the boneless chicken breasts and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
3
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the tomato puree and cook for 2-3 minutes, stirring constantly. Add the heavy cream and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce thickens slightly.
4
Add the cooked chicken back to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes or until the chicken is fully coated. Season with salt to taste.
5
Serve the Butter Chicken Murgh Makhani hot, garnished with chopped fresh cilantro and a sprinkle of garam masala. Serve with basmati rice or naan bread and a side of raita (yogurt and cucumber sauce) for a well-rounded meal.
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Where cooking meets life and technology.
© 2025 Cooklaif