Description
Finger Lickin’ Butter Chicken (Murgh Makhani) is a rich and creamy Indian dish featuring marinated chicken cooked in a fragrant tomato-based sauce enriched with butter, cream, and aromatic spices. This recipe replicates restaurant-style butter chicken at home, delivering tender, flavorful chicken simmered in a luscious sauce perfect for serving with basmati rice or naan.
Ingredients
Scale
For the Chicken Marinade
- 1 lb. boneless chicken breast, cut into 1 ½ inch cubes
- 2 tablespoons tandoori masala
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ cup yogurt
- 1 tablespoon oil
For the Sauce
- 2 tablespoons ghee (clarified butter)
- 1 large onion, thinly sliced
- 1 ½ teaspoon ginger paste
- 1 ½ teaspoon garlic paste
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon chili powder
- 1 ½ teaspoon coriander powder
- 1 ½ teaspoon cumin powder
- ½ cup heavy whipping cream
- ½ teaspoon garam masala
- ¼ teaspoon dried fenugreek leaves (crushed between fingers)
Instructions
- Marinate the Chicken: In a medium bowl, combine tandoori masala, 1 teaspoon ginger paste, 1 teaspoon garlic paste, and yogurt. Whisk until smooth and season to taste. Add chicken cubes, mix well, then cover and marinate in the refrigerator for at least 20 minutes, ideally 12-24 hours.
- Prepare the Sauce Base: Heat ghee in a dutch oven or heavy-bottomed pot over medium heat. Add sliced onions and sauté for 5-7 minutes until translucent without browning. Add 1 ½ teaspoons ginger paste and 1 ½ teaspoons garlic paste, cooking for 30 seconds while stirring to prevent burning.
- Add Tomatoes and Spices: Pour in crushed tomatoes, then add chili powder, coriander powder, and cumin powder. Cook for 5 minutes, stirring occasionally. If the sauce begins to bubble rapidly, add about ¼ cup water to regulate.
- Blend the Sauce: Remove the pot from heat and transfer the sauce to a blender. Blend until smooth, adding up to ¼ cup water if needed for consistency. Blend in batches if necessary. Use a kitchen towel to hold the blender lid securely.
- Make Ahead Option: You may cool and refrigerate the blended sauce for 24-48 hours or freeze up to 3 months to deepen flavor. Reheat to room temperature before continuing.
- Cook the Chicken: Heat remaining 1 tablespoon oil in the dutch oven over medium heat. Drain excess marinade from chicken and add to the pot. Cook for 5-6 minutes, stirring to brown all sides evenly.
- Combine Chicken with Sauce: Pour the blended sauce over the chicken and heat through until the mixture begins to bubble gently.
- Finish the Dish: Stir in heavy cream and garam masala. When the sauce returns to a simmer, sprinkle crushed fenugreek leaves, stir gently, and remove from heat.
- Serve: Serve hot butter chicken over basmati rice or with naan bread for an authentic meal experience.
Notes
- This recipe replicates restaurant-style butter chicken, providing a rich and authentic flavor using straightforward ingredients.
- Marinating chicken for longer (up to 24 hours) enhances tenderness and depth of flavor.
- Be careful not to brown the onions during sautéing to maintain a balanced flavor and color in the sauce.
- The blended sauce can be prepared ahead and stored chilled or frozen to save time on cooking day.
- Use high-quality ghee and fresh spices for best results.
- Adjust chili powder and spice levels according to your preference for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
