Murgh Makhani (Indian Butter Chicken)

Murgh Makhani (Indian Butter Chicken) created by Karen Elizabeth

"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
  • Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  • Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
  • Remove from skillet and set aside.
  • Heat the remaining 2 tablespoons in the skillet.
  • Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
  • Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
  • Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
  • Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
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RECIPE MADE WITH LOVE BY

@Lavender Lynn
Contributor
@Lavender Lynn
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""This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare."
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  1. tatianalol15
    that good thanks
    Reply
  2. jenniferakelley79
    I made this a couple of months ago and meant to write a review so better late than never! This recipe is amazing, I bought yogurt from our local Indian market and used their chili powder however I'm glad I tasted the chili powder first because it was overwhelmingly hot so I mixed a very small portion of it with regular chili powder and it worked out perfectly. I made a few changes here and there to put my own spin on it however this is a keeper!!! And don't leave out the fenugreek leaves they really make the dish!
    Reply
  3. Karen Elizabeth
    Murgh Makhani (Indian Butter Chicken) Created by Karen Elizabeth
    Reply
  4. Karen Elizabeth
    A really nice butter chicken! Minor changes ... lacking fenugreek leaves I added fenugreek seeds, a little earlier in the cooking process. I used chicken fillets rather than thighs, chopped into bite-size pieces, I used cream, and I didnt make the onion mixture into a paste, because I do prefer a sauce with a more robust texture. These changes didnt in anyway alter the wonderful taste and aroma of this classic dish, we enjoyed a marvellous dinner, and DH is enjoying what was left, for lunch! Total keeper, Lynn, thank you, made for ZWT8
    Reply
  5. Lavender Lynn
    "This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.
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