Butter Chicken (Murgh Makhani)

March 30, 2026 Prep: 30min Cook: 35min 6 servings Medium
Butter Chicken (Murgh Makhani)

Butter Chicken is arguably the most popular Indian curry worldwide. Created in Delhi in the 1950s, this dish features smoky tandoori chicken in a velvety, mildly spiced tomato and cream sauce.

Ingredients

  • 750g boneless chicken thighs, cubed
  • 200ml yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 2 teaspoons cumin powder
  • 2 teaspoons chili powder
  • 400g canned crushed tomatoes
  • 100g cashews, soaked
  • 60g butter
  • 2 tablespoons oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon fenugreek leaves (kasuri methi)
  • 150ml heavy cream
  • Salt to taste
  • Fresh cilantro for garnish
  • Basmati rice or naan for serving

Nutrition Facts

420
Calories
32g
Protein
18g
Carbs
26g
Fat

Instructions

  1. 1
    Marinate chicken in yogurt, lemon juice, half the garam masala, turmeric, cumin, and chili powder for at least 1 hour.
  2. 2
    Cook marinated chicken under a hot broiler or on a grill until slightly charred, about 8 minutes. Set aside.
  3. 3
    Blend soaked cashews with a splash of water until smooth to make cashew cream.
  4. 4
    Heat butter and oil in a large pan. Sauté onion until soft, add garlic and ginger, cook 2 minutes.
  5. 5
    Add crushed tomatoes and remaining spices. Simmer for 15 minutes until sauce thickens.
  6. 6
    Blend the sauce until smooth, then return to the pan. Stir in cashew cream.
  7. 7
    Add charred chicken pieces and simmer for 10 minutes. Stir in heavy cream and fenugreek leaves.
  8. 8
    Season with salt. Garnish with cilantro and a swirl of cream. Serve with basmati rice or warm naan.
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