Murgh Makhani (Indian Butter Chicken)

Murgh Makhani (Indian Butter Chicken)

46
DHANO923 7

"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."

Ingredients

1 h 50 m servings 474 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 1141 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  3. 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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Reviews

46
  1. 63 Ratings

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This was yummy, but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or, condensed canned milk if you want a lighter dish. In India they never use half and ...

True to it's description, this is the "simple home version" that I have been looking for without the hassles of grinding cashews, grilling the chicken, etc, etc. The best decision I made was to ...

This is a very good recipe that I will definitely make again. Next time I'll probably add less salt (1/2-3/4 t), and less Indian chili powder (1/8 t) so it's not quite as spicy. I used a combo o...

Love this recipe! this was my first foray into Indian cooking and I was pleased to say it was pretty good! I love how everything is more or less scratch, and delicious. I add a bit more garlic ...

I have had butter chicken in many Indian restaurants. This recipe is So easy and So good. I really like spice so I doubled the chilli powder. I used good Indian ingredients from the Indian Ma...

Easy recipe that resulted in a very tasty dish. I didn't make it very spicy by not adding very much chili powder. The dish was very flavourful so I didn't have to add very much salt either. I...

I loved it, especially because it leaves a spicy hot taste in the back of the throat. I changed the half and half for half of sour cream. I really liked it.

I used heavy whipping cream instead of Half-n-Half, and I increased the chili powder to 1/2t. Great easy recipe!

This was really delicious and got rave reviews from my husband! I was forced to change the recipe, only because I couldn't find some of the ingredients. Instead of FennelGreek leaves I used a fe...