02/08/2026
🍗 Butter Chicken (Murgh Makhani) – Serves 4
Ingredients
For the Chicken Marinade
1 lb (450–500 g) boneless chicken (thighs preferred, breast ok)
½ cup thick yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder (Kashmiri for color, low heat)
½ tsp turmeric
1 tsp garam masala
1 tbsp lemon juice
1 tbsp oil
Salt to taste
For the Butter Masala Sauce
3 tbsp butter (divided)
1 tbsp oil
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1½ cups tomato puree (fresh or canned)
1 tsp Kashmiri chili powder
1 tsp coriander powder
½ tsp garam masala
1 cup heavy cream (or ¾ cup + milk)
1 tsp sugar or honey (optional, balances acidity)
Salt to taste
1 tsp kasuri methi (dried fenugreek leaves), crushed
Fresh cream & cilantro for garnish
Method
1️⃣ Marinate the Chicken
Mix all marinade ingredients.
Add chicken, coat well.
Rest at least 30 minutes (2–8 hours = best flavor).
2️⃣ Cook the Chicken
You can do any one:
Pan: Shallow-fry on medium-high till lightly charred
Oven: Bake at 400°F (200°C) for 15–18 mins
Air fryer: 380°F for 12–14 mins
👉 Chicken should be 80–90% cooked. Set aside.
3️⃣ Make the Butter Masala
Heat oil + 1 tbsp butter in a pan.
Add onions, sauté till golden.
Add ginger-garlic paste; cook till raw smell disappears.
Add tomato puree + chili powder + coriander + salt.
Cook on medium, stirring, till oil separates (very important).
4️⃣ Finish the Curry
Lower heat.
Add cream slowly, stirring.
Add sugar (optional) and garam masala.
Add cooked chicken + resting juices.
Simmer 8–10 minutes till chicken is tender.
5️⃣ Final Touch
Add 2 tbsp butter + crushed kasuri methi.
Mix gently and turn off heat.
🍽️ Serve With
Butter naan, garlic naan, or tandoori roti
Steamed basmati rice or jeera rice
