For a richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking. Adjust the number of serrano peppers to control the spiciness level. Garnish with fresh cilantro for added freshness.
Makhani Murgh (Butter Chicken)
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING2 People
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VIEWS21
Experience the rich and creamy indulgence of Butter Chicken, a beloved Indian classic. This recipe simplifies the traditional method without sacrificing flavor, delivering a restaurant-quality dish in under an hour. Tender chicken simmered in a luscious tomato-based sauce, infused with aromatic spices and finished with butter and cream. Serve it with warm naan and fragrant basmati rice for a truly unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol166 mg
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Fiber11 g
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Protein33 g
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Saturated Fat21 g
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Sodium1182 mg
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Sugar1 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Sear the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides. Remove from skillet and set aside. (Approx. 5 minutes)
02
Step
2 mins
Prepare the Spice Bundle: Wrap the cardamom pods, cloves, peppercorns, and cinnamon stick securely in a cheesecloth. Tie with kitchen twine or secure with a rubber band.
03
Step
20 mins
Blend the Base: In a blender, combine the serrano peppers, ginger paste, and garlic paste. Blend until a smooth paste forms. Add the crushed tomatoes and blend again until well combined.
04
Step
15 mins
Simmer the Sauce: Transfer the tomato mixture to a saucepan. Add the water, paprika, and the prepared spice bundle. Bring to a boil, then reduce heat to low and simmer uncovered until the sauce has reduced by about half. (Approx. 20 minutes)
05
Step
4 mins
Cook the Chicken: Add the browned chicken to the simmering sauce. Stir to coat the chicken evenly. Cover the saucepan and continue to simmer until the chicken is cooked through and no longer pink. (Approx. 15 minutes)
06
StepFinish and Serve: Stir in the salt and dried fenugreek leaves. Continue to simmer for another 5 minutes. Remove and discard the spice bundle. Stir in the softened butter and cream. Simmer until the butter is completely melted and the sauce is smooth and creamy. (Approx. 3-4 minutes). Serve hot with naan bread and basmati rice.
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Please Rate
Marcelle Kub
Jun 3, 2025My family loved this. Even my picky eaters enjoyed it! I will definitely be making this again.
Rodrigo Mayer
Jun 1, 2025I was a little hesitant to make this at home, but it turned out perfectly. The spice bundle really makes a difference.
Helen Bruenhyatt
May 27, 2025This recipe is amazing! It's so easy to follow and tastes just like my favorite Indian restaurant.