"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butter Chicken (Murgh Makhani) Recipe

  Tried it? Rate this Recipe:


Butter Chicken (Murgh Makhani) image


This recipe for Butter Chicken (Murgh Makhani), by , is from HOME IS WHERE THE AD IS ON-CALL THE FOOD IS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Prakrit Shukla


For the chicken marinade:
•28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
•1/2 cup plain yogurt
•1 1/2 tablespoons minced garlic
•1 tablespoon minced ginger (or finely grated)
•2 teaspoons garam masala
•1 teaspoon turmeric
•1 teaspoon ground cumin
•1 teaspoon red chili powder
•1 teaspoon of salt

For the sauce:
•2 tablespoons olive oil
•2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
•1 large onion, sliced or chopped
•1 1/2 tablespoons garlic, minced
•1 tablespoon ginger, minced or finely grated
•1 1/2 teaspoons ground cumin
•1 1/2 teaspoons garam masala
•1 teaspoon ground coriander
•14 oz (400 g) crushed tomatoes
•1 teaspoon red chili powder (adjust to your taste preference)
•1 1/4 teaspoons salt (or to taste)
•1 cup of heavy or thickened cream (or evaporated milk to save calories)
•1 tablespoon sugar
•1/2 teaspoon kasoori methi (or dried fenugreek leaves)

1.In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

2.Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

3.Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

4.Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

5.Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

6.Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

7.Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

8.Garnish with chopped cilantro and serve with fresh, hot basmati rice.

OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15min, 45min total
Personal Notes:
Personal Notes:
recipe contributed by Prakrit Shukla




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!