Authentic Indian Butter Chicken (Murgh Makhani)
This authentic Butter Chicken (Murgh Makhani) recipe features tender, marinated chicken pieces roasted to perfection and simmered in a silky, aromatic tomato-cashew gravy. Infused with traditional whole spices, ginger-garlic paste, kasuri methi (dried fenugreek leaves), and rich fresh cream, this classic restaurant-style gravy delivers a rich, creamy, and mildly spiced dish that pairs perfectly with garlic naan, roti, or steamed basmati rice.
Ingredients
- For the Chicken Marination:
- Boneless Chicken: 500g (cut into bite-sized pieces)
- Yogurt / Curd: 3 tbsp (whisked)
- Ginger-Garlic Paste: 1 tbsp
- Red Chili Powder: 1 tbsp (preferably Kashmiri for color)
- Garam Masala Powder: ½ tbsp
- Turmeric Powder: ¼ tsp
- Lemon Juice: 1 tbsp
- Kasuri Methi (Dried Fenugreek): 1 tsp (crushed)
- Red Food Color (Optional): A pinch
- Salt: To taste (~1 tsp)
- Oil / Melted Butter: 1 tbsp
- For Whole Spices & Gravy Base:
- Butter: 3–4 tbsp
- Cooking Oil: 1 tbsp
- Whole Spices:
- Cinnamon stick (Chai/Cakke): 1 small piece
- Green Cardamom (Elaichi): 3–4 pods
- Star Anise (Chakra Phool): 1
- Mace (Javitri): 1 small piece
- Cloves (Lavang): 3–4
- Onions: 2 medium (rough chopped)
- Tomatoes: 4 large (ripe, rough chopped)
- Cashew Nuts: 10–12 whole cashews
- Ginger-Garlic Paste: 1 tbsp
- Green Chilies: 1–2 (slit)
- Fresh Coriander: A small handful (chopped)
- Water: 1 to 1.5 cups (for boiling and adjusting consistency)
- For Gravy Finishing & Seasoning:
- Red Chili Powder: 1 tsp
- Garam Masala: ½ tsp
- Sugar or Honey: 1 tsp (to balance tomato acidity)
- Fresh Cream: 3–4 tbsp
- Kasuri Methi: 1 tbsp (roasted and crushed)
- Salt: To taste
Instructions
- Marinate the Chicken
Marinate for at least 2 hours for tender meat.In a large bowl, combine the boneless chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, crushed kasuri methi, lemon juice, salt, oil, and red food color (if using).Mix thoroughly so every piece of chicken is well-coated in the marinade.Cover and refrigerate for 2 hours (or overnight for best results).
- Cook / Roast the Chicken
Heat a grill pan or heavy skillet over medium-high heat with 1 tablespoon of butter or oil.Place the marinated chicken pieces in a single layer and cook for about 15–20 minutes (or bake in a preheated oven at 200°C / 400°F for 20–25 minutes), turning occasionally until the chicken is cooked through and charred at the edges.Remove from heat and set aside.
- Prepare the Gravy Base
In a heavy pan or kadai, melt 2 tablespoons of butter with 1 tablespoon of oil.Add the whole spices (cinnamon, green cardamom, star anise, mace, cloves) and sauté for 30 seconds until fragrant.Add the chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn translucent and soft.Stir in the chopped tomatoes, cashew nuts, a pinch of salt, and a little fresh coriander.
- Step 4
Pour in ~1 cup of water, cover with a lid, and let it simmer for 10–15 minutes until the tomatoes are completely soft and mushy.
- Blend and Strain the Sauce
Turn off the heat and allow the cooked tomato-onion mixture to cool down completely .Remove whole spices if preferred, transfer the mixture to a blender, and blend into a smooth puree .Pass the blended mixture through a fine-mesh strainer into a clean pan to achieve a silky, smooth Makhani gravy consistency.
- Simmer and Finish the Butter Chicken
Place the strained gravy over medium heat. Add red chili powder, garam masala, salt, and sugar/honey to taste .Add the cooked roasted chicken pieces into the bubbling gravy and mix well.Simmer on low heat for 5–7 minutes so the chicken absorbs the gravy flavors.Stir in 3–4 tablespoons of fresh cream, crushed kasuri methi, and an extra pat of butter.
- Step 7
Garnish with chopped coriander and a drizzle of fresh cream before serving hot.