Description
This Finger Lickin’ Butter Chicken (Murgh Makhani) recipe delivers a rich and creamy restaurant-style Indian classic made with tender, marinated chicken breasts cooked in a luscious tomato and butter sauce. Perfectly balanced with spices like garam masala, coriander, and fenugreek leaves, this homemade butter chicken is simple to prepare and bursting with authentic flavors that will have you licking your fingers. Serve it over basmati rice or alongside soft naan for a comforting meal.
Ingredients
Scale
For the Chicken Marinade
- 1 lb. boneless chicken breast, cut into 1 ½ inch cubes
- 2 tablespoons tandoori masala
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ cup yogurt
For the Butter Chicken Sauce
- 1 tablespoon oil (divided use)
- 2 tablespoons ghee (clarified butter)
- 1 large onion, thinly sliced
- 1 ½ teaspoon ginger paste
- 1 ½ teaspoon garlic paste
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon chili powder
- 1 ½ teaspoon coriander powder
- 1 ½ teaspoon cumin powder
- ½ cup heavy whipping cream
- ½ teaspoon garam masala
- ¼ teaspoon dried fenugreek leaves, crushed
Instructions
- Marinate the Chicken: In a medium bowl, combine the tandoori masala, ginger paste, garlic paste, and yogurt. Whisk until smooth and adjust seasonings to your preference. Add the chicken cubes and coat thoroughly with the marinade. Cover and refrigerate for a minimum of 20 minutes, ideally 12 to 24 hours, to allow flavors to infuse.
- Prepare the Sauce Base: Heat ghee in a dutch oven or heavy-bottomed pot over medium heat. Add the thinly sliced onions and sauté gently until they are translucent and start to sweat, about 5 to 7 minutes, being careful not to brown them. Add the ginger and garlic paste and cook for 30 seconds, stirring continuously to prevent burning.
- Add Tomatoes and Spices: Pour in the crushed tomatoes, then add chili powder, coriander powder, and cumin powder. Stir well and cook for about 5 minutes. If the mixture begins to bubble vigorously, add approximately ¼ cup of water to moderate the heat and continue cooking.
- Blend the Sauce: Remove the pot from heat and transfer the tomato mixture to a blender. Blend until completely smooth, adding up to ¼ cup of water if necessary to help achieve a smooth consistency. Blend in batches if needed, always securing the lid with a kitchen towel to prevent splashing.
- Optional Make-Ahead: At this point, you can cool the sauce and refrigerate it for 24 to 48 hours or freeze it for up to 3 months. This resting time enhances flavor melding. When ready to use, bring the sauce back to room temperature before proceeding.
- Cook the Chicken: Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken pieces, discarding any excess marinade, and cook for 5 to 6 minutes, stirring occasionally to brown all sides evenly.
- Combine Chicken and Sauce: Pour the blended butter chicken sauce back into the dutch oven with the chicken. Simmer and heat through until the mixture starts to bubble gently.
- Finish the Dish: Stir in the heavy cream and garam masala. Allow the sauce to return to a simmer, then sprinkle in the crushed dried fenugreek leaves. Stir gently to combine.
- Serve: Serve the butter chicken hot over steamed basmati rice or with warm naan bread to soak up the flavorful sauce.
Notes
- This recipe replicates the delicious, restaurant-quality butter chicken you love, using easily accessible ingredients and simple steps.
- Marinating the chicken for longer enhances tenderness and flavor.
- Use ghee for authentic richness and a buttery flavor.
- Adjust chili powder based on your preferred heat level.
- The sauce can be made ahead and stored refrigerate or frozen to save time on busy days.
- Use a strong blender to achieve a ultra-smooth sauce texture.
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 420
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
