cookingoIndia
🇮🇳 A TASTE OF INDIA
Butter Chicken (Murgh Makhani).
Delhi's gift to the world — tender chicken in a velvety, mildly spiced tomato and cream sauce that is deeply comforting and utterly irresistible.
- Total time
- 60 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 12 ingredients ready
Let's make it.
5 stepsMarinate the chicken
Mix chicken with yogurt, half the garam masala, kashmiri chili, salt, and lemon juice. Marinate for at least 1 hour (overnight is better).
1h marinade
Char the chicken
Cook marinated chicken in a hot pan with oil until browned on all sides with some charring. Remove and set aside. This step is crucial for flavor.
12 min
Make the makhani sauce
In the same pan, melt butter. Add onion and cook until golden. Add garlic and ginger paste, cook 2 minutes. Add remaining spices, then tomatoes. Simmer for 20 minutes.
25 min
Blend and add cream
Blend the sauce until silky smooth. Return to pan, add cream, and simmer for 5 minutes. Adjust seasoning with salt and sugar.
8 min
Add chicken and finish
Add the cooked chicken to the sauce. Simmer for 10 minutes. Finish with a few cubes of cold butter and dried fenugreek leaves (kasuri methi) for authentic flavor. Serve with naan or basmati rice.
10 min
Cooking Tips
The secret is in the charred flavors — cook the chicken in a very hot pan until you get some caramelization. This adds depth that cream and butter cannot.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 650 kcal
- protein
- 45 g
- carbs
- 22 g
- fat
- 42 g
- fiber
- 4 g
Comments (0)
Sign in to leave a comment on this recipe.
No comments yet. Be the first!