Print

Rich Butter Chicken (Murgh Makhani) with Fresh Cilantro Garnish

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luxurious Indian classic, butter chicken (murgh makhani) features tender pieces of marinated chicken simmered in a creamy, spiced tomato sauce, finished with a touch of butter and fresh cilantro for garnish.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • For the sauce:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 1/2 cups tomato purée
  • 1/2 cup heavy cream
  • 1 tablespoon sugar (optional)
  • Salt, to taste
  • 1 tablespoon butter (to finish)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, mix yogurt, lemon juice, ginger paste, garlic paste, cumin, garam masala, and chili powder. Add chicken, coat well, cover, and marinate for at least 1 hour (preferably overnight).
  2. Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and bake for 15–20 minutes or until cooked through. Set aside.
  3. In a large skillet or saucepan, heat 2 tablespoons butter and 1 tablespoon oil over medium heat. Add chopped onions and sauté until soft and golden.
  4. Add minced garlic and ginger paste; cook for 1–2 minutes.
  5. Stir in cumin, coriander, turmeric, chili powder, and garam masala. Cook spices for 30 seconds.
  6. Add tomato purée and simmer for 10 minutes, stirring occasionally.
  7. Stir in cream and sugar (if using), then add cooked chicken pieces. Simmer for another 10 minutes, allowing flavors to meld.
  8. Stir in 1 tablespoon butter just before serving for a rich finish.
  9. Garnish with chopped fresh cilantro and serve hot with naan or basmati rice.

Notes

  • Marinate chicken overnight for deeper flavor.
  • Use kasuri methi (dried fenugreek leaves) for authentic aroma—add 1 tsp with the cream.
  • Adjust spice level by increasing or decreasing chili powder.
  • Can substitute chicken breasts but thighs are juicier.

Nutrition

Find it online: https://tastyera.com/rich-butter-chicken-murgh-makhani-with-fresh-cilantro-garnish/