Description
This Homemade Butter Chicken (Murgh Makhani) brings the favorite flavors of an Indian restaurant right to your kitchen, completely gluten-free. Tender chunks of chicken are marinated in spiced yogurt and then simmered in a luxuriously creamy, tomato-based sauce finished with butter. It is rich, aromatic, and mild enough for the whole family to enjoy.
Ingredients
— The Chicken Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup plain Greek yogurt (full fat)
1 tablespoon ginger-garlic paste (or minced fresh ginger and garlic)
1 tablespoon lemon juice
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon Kashmiri chili powder (or mild paprika)
½ teaspoon salt
— The Butter Sauce (Makhani) —
4 tablespoons unsalted butter (or ghee), divided
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 ½ cups tomato puree (passata) or crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sugar or honey (to balance the acidity)
½ cup heavy cream (or full-fat coconut milk for dairy-free)
1 tablespoon dried fenugreek leaves (Kasuri Methi) – essential for authentic flavor
Salt to taste
Fresh cilantro for garnish
Instructions
1. Marinate Chicken: In a large bowl, mix the chicken with the yogurt, ginger-garlic paste, lemon juice, turmeric, garam masala, chili powder, and salt. Cover and refrigerate for at least 30 minutes (or overnight for best results).
2. Sear Chicken: Heat 1 tablespoon of butter in a large deep skillet or pot over medium-high heat. Add the chicken pieces (shake off excess marinade) and sear until browned on all sides, about 3-4 minutes. Remove chicken from the pan and set aside. (It doesn’t need to be fully cooked yet).
3. Make Base: In the same pan, melt another 2 tablespoons of butter. Add the chopped onions and sauté until soft and golden brown (about 5-6 minutes). Stir in the ginger-garlic paste, coriander, and cumin, cooking for 1 minute until fragrant.
4. Simmer Sauce: Pour in the tomato puree, sugar, and any remaining marinade. scrapes the bottom of the pan to release any browned bits. Simmer on low heat for 10–15 minutes until the sauce thickens and the oil starts to separate.
5. Finish Sauce: Lower the heat. Stir in the heavy cream and the dried fenugreek leaves (crush them between your palms before adding to release flavor).
6. Combine: Return the cooked chicken (and any juices) to the pan. Simmer gently for another 5–8 minutes until the chicken is cooked through and tender.
7. Serve: Stir in the final tablespoon of butter for a glossy finish. Garnish with fresh cilantro and serve hot over steamed Basmati rice.
Notes
Chicken Thighs: Thighs remain much more tender and juicy in curries than chicken breasts. If using breasts, reduce the simmering time to prevent drying out.
Kasuri Methi (Fenugreek): This is the secret ingredient that makes homemade butter chicken taste like the restaurant version. Do not skip it; it’s usually found in the spice aisle or Asian grocers.
Dairy-Free / Paleo: Substitute the butter with ghee or coconut oil, and use full-fat canned coconut milk instead of heavy cream.
Serving: Serve with fluffy Basmati rice or gluten-free Naan bread to soak up the sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 680
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
- Cholesterol: 145