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Creamy Butter Chicken Murgh Makhani

Creamy Butter Chicken Murgh Makhani - featured image
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A rich and buttery Indian classic featuring tender chicken thighs simmered in a creamy tomato sauce with fragrant spices, perfect for cozy dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain full-fat yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 4 tablespoons unsalted butter, plus extra for finishing
  • 1 medium yellow onion, finely chopped
  • 1 1/2 cups pureed canned tomatoes or fresh ripe tomatoes blended smooth
  • 3/4 cup heavy cream
  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves), optional
  • Salt to taste
  • Handful fresh cilantro, chopped for garnish
  • 1 small green chili, slit (optional)

Instructions

  1. In a bowl, combine chicken pieces, yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, and garam masala. Mix well to coat every piece. Cover and let rest for at least 15 minutes or overnight in the fridge for deeper flavor.
  2. Blend tomatoes into a smooth puree. For an ultra-smooth sauce, strain through a fine mesh sieve. Set aside.
  3. Heat 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Add chopped onions and cook for 5-7 minutes until golden and translucent, stirring often.
  4. Pour the tomato puree into the onions. Stir and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until oil starts to separate from the sauce.
  5. In a separate pan, melt remaining butter over medium-high heat. Add marinated chicken pieces and cook until they turn white on the outside but are not fully cooked through.
  6. Transfer chicken to the tomato sauce and simmer for 10 minutes until cooked through and tender.
  7. Lower heat and stir in heavy cream and crushed kasuri methi. Cook gently for 3-5 minutes without boiling hard to prevent cream from splitting.
  8. Taste and add salt as needed. Garnish with fresh chopped cilantro and slit green chili.
  9. Serve hot with warm naan, basmati rice, or your favorite flatbread.

Notes

Marinate chicken well for tenderness and flavor. Cook onions low and slow for depth. Add cream at the end on low heat to avoid curdling. If sauce is too thick, add a splash of water or milk. Use chicken thighs for juiciness. For dairy-free, substitute butter with coconut oil and cream with coconut milk.

Nutrition

Keywords: butter chicken, murgh makhani, creamy chicken, Indian recipe, easy dinner, cozy meals, chicken thighs, comfort food

Find it online: https://emmaoven.com/creamy-butter-chicken-murgh-makhani-recipe-for-easy-cozy-dinners/