Authentic Murgh Makhani Recipe (Butter Chicken) – Creamy & Rich
Is there anything more comforting than the aroma of warm spices filling the kitchen? Murgh Makhani, known globally as Butter Chicken, is the crown jewel of Indian cuisine. This authentic recipe elevates the dish with tender chicken bathed in a velvety, tomato-based sauce rich with butter, cream, and aromatic spices. Perfect for a dinner party or a hearty meal.
Equipment
- Large heavy-bottomed pot or Dutch oven
- High-speed blender or immersion blender
- Skillet or Grill Pan
Ingredients
Marinade & Chicken
- 800 g Chicken Thighs skinless, boneless, cut into pieces
- 30 g lemon juice freshly squeezed
- 150 g natural yoghurt thick, plain
- 120 g tandoori paste
- 1/4 tsp sea salt for marinade
- Extra Virgin Olive Oil as needed to grease pan
Butter Sauce (Makhani Gravy)
- 2 tsp cumin seeds whole
- 2 tsp coriander seeds whole
- 2 cm cinnamon quill whole stick
- 1 black cardamom pod
- 1 tsp fenugreek seeds
- 45 g ghee
- 180 g brown onion cut into quarters
- 20 g fresh ginger cut into pieces
- 2 cloves garlic peeled
- 1 tsp sea salt adjust to taste
- 2 green chillies halved (optional)
- 400 g canned tomatoes whole peeled
- 70 g water
- 70 g cashews raw, unsalted
- 40 g unsalted butter cubed
- 10 sprigs fresh coriander leaves/stalks/roots cut
- 1 tsp garam masala
- 100 g pouring cream
Instructions
- Marinate the Chicken: Combine the chicken, lemon juice, yoghurt, tandoori paste, and salt in a large bowl. Massage thoroughly, cover, and refrigerate for at least 30 minutes (2-3 hours ideal). Tip: Prick chicken with a fork to help tenderize.
- Sauté Aromatics: Heat ghee in a large heavy pot over medium heat. Add cumin, coriander seeds, cinnamon, black cardamom, and fenugreek. Sauté 1-2 mins. Add onions, ginger, garlic, and chillies. Cook 5-7 mins until onions soften.
- Simmer Gravy Base: Stir in canned tomatoes, water, cashews, coriander sprigs (roots included!), and salt. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15-20 minutes until cashews soften.
- Blend the Sauce: Remove pot from heat. Discard cinnamon quill and black cardamom pod. Transfer mixture to a blender and blitz until smooth. For extra smooth texture, pass through a fine-mesh sieve back into the pot.
- Cook the Chicken: Heat oil in a separate skillet/grill pan. Cook chicken in batches over medium-high heat to get a nice char (it doesn't need to be fully cooked through).
- Final Simmer: Pour blended sauce back into the pot and bring to simmer. Add chicken and resting juices. Stir in butter, cream, and garam masala. Simmer 5-10 mins until chicken is cooked. Garnish with coriander and cashews.
Notes
Don't skip the coriander roots in the gravy base—they add essential depth of flavor. If you want restaurant-quality smoothness, sieving the sauce is key.