Description

Butter Chicken (Murgh Makhani) is a classic North Indian dish featuring tender chicken thighs marinated in yogurt and aromatic spices, simmered in a rich, creamy tomato sauce. Perfectly spiced and easy to prepare at home, this restaurant-style recipe pairs beautifully with basmati rice. Ideal for lovers of Indian cuisine and comforting curries.

Ingredients

1/2 cup plain full-fat yoghurt
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
1/2 tsp chilli powder or cayenne pepper
1 tsp ground cumin
1 tbsp freshly grated ginger
2 cloves garlic, crushed
1.5 lb / 750 g chicken thigh fillets, cut into bite-sized pieces
2 tbsp (30 g) ghee or butter, or 1 tbsp vegetable oil
1 cup tomato passata (tomato puree)
1 cup heavy/thickened cream
1 tbsp sugar
1 1/4 tsp salt

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Instructions

Optional: For a smoother sauce, blitz the marinade ingredients (except chicken) in a food processor until smooth.
Marinate Chicken: Mix the marinade ingredients with the chicken. Cover and refrigerate for at least 3 hours or up to 24 hours.
Cook Chicken: Heat ghee in a large fry pan over high heat. Add the marinated chicken (do not wipe off marinade). Cook for about 3 minutes until chicken is white all over.
Make Sauce: Add tomato passata, cream, sugar, and salt. Pour in any leftover marinade from the bowl. Lower heat and simmer for 20 minutes.
Serve: Garnish with coriander or cilantro. Serve hot with basmati rice.

Notes

Chicken thigh is preferred for tenderness and flavor.
Adjust chili powder to your spice preference.
Can be stored refrigerated for up to 3 days or frozen for up to 1 month.