Butter Chicken (Murgh Makhani)

This Butter Chicken (Murgh Makhani) recipe is your ticket to a delightful Indian culinary experience right in your kitchen. Its creamy, rich sauce and tender chicken pieces make it an ideal dish for family dinners, special occasions, or even a cozy weeknight treat. The vibrant color and aromatic spices are sure to impress anyone who tries it. Serve this dish with fluffy basmati rice or warm garlic naan for a complete meal that will transport you to an Indian restaurant without leaving home.

Why You’ll Love This Recipe

• Incredible Flavor: The combination of spices creates a rich taste that’s both comforting and exotic.
• Easy to Make: With straightforward steps, you can whip up this dish even on a busy weeknight.
• Versatile Serving Options: Perfect with rice or naan, making it suitable for any occasion.
• Impressive Presentation: The bold orange-red color makes it visually stunning on the dinner table.
• Leftover Friendly: Butter Chicken tastes even better the next day, so enjoy the leftovers!

Tools and Preparation

To create the perfect Butter Chicken, having the right tools is essential. Each tool plays a vital role in ensuring that your dish turns out delicious.

Essential Tools and Equipment

• Cast iron skillet
• Blender
• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Importance of Each Tool

• Cast iron skillet: Provides even heat distribution for perfectly cooked chicken.
• Blender: Ensures that the sauce is smooth and creamy, which is key to the dish’s texture.
• Large mixing bowl: Ideal for marinating the chicken thoroughly, allowing flavors to penetrate deeply.

Ingredients

For the Marinade

• 2 lbs chicken thighs (cubed)
• ½ cup dahi (see notes)
• 1/2 lemon (juiced)
• 2 tablespoon ginger garlic paste
• 1 green chili (finely chopped, optional)
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon salt

For the Sauce

• 4 tablespoon butter (divided)
• 1 small yellow onion (chopped)
• 1 star anise
• 1 black cardamom pod
• 4-5 green cardamom pods
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 1 tablespoon ginger garlic paste
• ½ teaspoon garam masala
• 1 teaspoon ground coriander
• ⅛ teaspoon ground cloves
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon tomato paste
• 14 oz canned tomatoes
• 1 teaspoon sugar
• salt (to taste)

Optional Additions

• 5-8 cashews (optional)

Finishing Touches

• ¼ cup heavy cream
• 1 teaspoon kasuri methi
• cilantro, red onion, heavy cream (to garnish)

How to Make Butter Chicken (Murgh Makhani)

Step 1: Prepare the Chicken

Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.

Step 2: Marinate the Chicken

In a large bowl, mix together the marinade ingredients: dahi, lemon juice, ginger garlic paste, finely chopped green chilis, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt. Toss in the cubed chicken until fully coated. Cover with plastic wrap and marinate for at least 30 minutes or up to 24 hours.

Step 3: Infuse Spices in Butter

Crush the green cardamom pods using a mortar and pestle or by pressing them under a knife. Discard the green shells. Melt two tablespoons of butter in a pot over medium heat. Add star anise, black cardamom pod seeds, cinnamon stick, cumin seeds, and allow them to infuse for one minute.

Step 4: Sauté Onions and Spices

Add chopped onions and ginger garlic paste into the pot. Sauté until onions start to brown. Then add garam masala, coriander, cloves, and Kashmiri chili powder. Stir well for one minute until spices bloom but do not burn.

Step 5: Combine Tomatoes and Simmer Sauce

Stir in tomato paste, canned crushed tomatoes, optional cashews, sugar, and salt to taste. Reduce heat to low-medium and let simmer for about 5-10 minutes until thickened.

Step 6: Cook Chicken Separately

While sauce simmers, heat a cast iron skillet on high heat with one tablespoon of ghee or neutral oil. Add marinated chicken; cook each side for 3-4 minutes until browned and reaches an internal temperature of 165 ºF. Set aside after cooking.

Step 7: Blend Sauce Until Smooth

Remove black cardamom pod, star anise, and cinnamon stick from sauce pot. Transfer contents into a blender along with remaining butter; blend until completely smooth. If too thick add hot water gradually until desired consistency is achieved.

Step 8: Combine Sauce with Chicken

Return sauce to pan over low heat; add cooked chicken along with juices from cooking. Stir well to coat chicken in sauce; simmer for another 5 minutes until fat begins separating again.

Step 9: Add Cream and Finish Off

Slowly pour in heavy cream while stirring continuously; simmer for another 2-3 minutes until thickened further. Taste test here for spice adjustments.

Step 10: Garnish and Serve

Remove from heat; finish off with kasuri methi crushed between hands before adding directly into curry. Garnish with heavy cream drizzle, cilantro leaves, diced red onions. Serve hot alongside rice or garlic naan for best experience!

How to Serve Butter Chicken (Murgh Makhani)

Serving Butter Chicken is an art that enhances the overall dining experience. This creamy, rich dish pairs beautifully with various sides and garnishes to elevate its flavors.

With Basmati Rice

• Basmati rice is fragrant and fluffy, making it the perfect companion for soaking up the delicious sauce of Butter Chicken.

With Garlic Naan

• Homemade garlic naan adds a delightful touch, allowing you to scoop up the curry while enhancing the meal with its buttery flavor.

With Raita

• A refreshing yogurt-based raita can balance the spices in Butter Chicken and provide a cooling effect on the palate.

With Pickles

• Indian pickles add a tangy crunch that contrasts nicely with the creaminess of the curry, providing extra flavor dimensions.

Garnished with Fresh Herbs

• Fresh cilantro and finely chopped red onions as garnishes not only enhance visual appeal but also add freshness to every bite.

Paired with Salad

• A simple cucumber or mixed green salad dressed with lemon juice complements the richness of the curry, adding a light touch.

How to Perfect Butter Chicken (Murgh Makhani)

Perfecting Butter Chicken requires attention to detail. Follow these tips for an authentic and delicious dish.

• Marinate Longer: Allowing chicken to marinate for several hours or overnight enhances flavor and tenderness.
• Use High-Quality Spices: Freshly ground spices yield better flavor than pre-ground ones, significantly improving your Butter Chicken.
• Do Not Overcook Chicken: Aim for an internal temperature of 165 ºF to keep it juicy and tender without being dry.
• Blend Sauce Smoothly: For that iconic creamy texture, ensure your sauce is blended until completely smooth; this makes a big difference in mouthfeel.
• Adjust Creaminess: Add more or less heavy cream based on your preference for richness; this is your chance to customize.
• Taste as You Go: Always taste your sauce before serving. Adjust seasoning as needed to achieve your desired flavor profile.

Best Side Dishes for Butter Chicken (Murgh Makhani)

Pairing side dishes with Butter Chicken can enhance your meal. Here are some great options:

1. Jeera Rice
   Fragrant cumin-infused rice that complements the spices in Butter Chicken beautifully.

2. Aloo Gobi
   A delightful mix of spiced potatoes and cauliflower that adds variety and texture to your plate.

3. Palak Paneer
   Creamy spinach with Indian cheese provides a nutritious option that pairs well with the main dish.

4. Chana Masala
   Hearty chickpeas cooked in flavorful spices offer a protein-rich accompaniment that’s satisfying.

5. Vegetable Samosas
   Crispy pastry filled with seasoned vegetables make for a perfect starter before indulging in Butter Chicken.

6. Onion Bhaji
   Delightful onion fritters that are crispy on the outside and soft inside; they add crunch alongside your curry.

7. Methi Thepla
   These spiced flatbreads made from fenugreek leaves add an aromatic touch that complements rich curries well.

8. Paneer Tikka
   Grilled marinated paneer provides a smoky flavor that contrasts nicely with the creamy texture of Butter Chicken.

Common Mistakes to Avoid

Making Butter Chicken (Murgh Makhani) can be simple, but a few common mistakes can affect your dish’s flavor and texture. Here are some pitfalls to watch out for:

• Skipping the marinade: Marinating the chicken for at least 30 minutes is crucial as it enhances flavor and tenderness.
• Overcooking the spices: Cooking spices for too long can lead to bitterness. Bloom them for just one minute to keep their flavors vibrant.
• Not using ghee or butter: For authentic taste, use ghee or butter instead of oil. This adds richness that is essential in Butter Chicken.
• Blending the sauce too early: Letting the sauce simmer and thicken before blending develops a deeper flavor. Don’t rush this step!
• Rushing the simmering process: Allow the sauce to simmer gently; this helps meld all the flavors beautifully, creating a creamy texture.
• Neglecting garnishes: Garnishing with cilantro and cream not only enhances appearance but also enriches the overall flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow it to cool completely before sealing to prevent moisture buildup.

Freezing Butter Chicken (Murgh Makhani)

• Freeze in an airtight container for up to 3 months.
• Make sure to leave some space at the top of the container as it may expand.

Reheating Butter Chicken (Murgh Makhani)

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until hot.
• Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between until heated through.
• Stovetop: Warm over medium heat in a saucepan, stirring occasionally until hot. Add a splash of water if needed for consistency.

Frequently Asked Questions

Here are some common questions about Butter Chicken (Murgh Makhani) that may help you perfect your dish.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast; however, thighs tend to remain juicier and more flavorful in this recipe.

What can I serve with Butter Chicken?

Butter Chicken pairs wonderfully with basmati rice or homemade garlic naan, making a complete meal.

How spicy is Butter Chicken (Murgh Makhani)?

The spice level can be adjusted by varying the amount of Kashmiri chili powder and green chilies used in the recipe.

Can I make Butter Chicken vegetarian?

Certainly! Substitute chicken with paneer or tofu for a delicious vegetarian version that retains similar flavors.

How do I achieve the creamy texture?

Adding heavy cream at the end gives Butter Chicken its signature creamy texture. Make sure not to skip this step!

Final Thoughts

This Butter Chicken (Murgh Makhani) recipe is not only comforting but also incredibly versatile. You can easily customize it by adjusting spice levels or adding vegetables like peas or bell peppers. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress friends and family alike. Don’t hesitate—try making this delightful curry today!