Murgh Makhani (Butter Chicken)

A classic Indian dish featuring tender chicken pieces simmered in a rich, creamy tomato sauce with aromatic spices.

Total time: 60 min

Servings: 4

Calories: 490 per serving

Protein: 35g | Carbs: 20g | Fat: 28g

Ingredients

• 500g boneless chicken thighs, cut into 2-inch pieces
• 150g plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground turmeric
• Salt to taste
• 3 tablespoons ghee or unsalted butter
• 2 medium onions, finely chopped
• 3 large tomatoes, pureed
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 150ml heavy cream
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• Cooked basmati rice or naan, for serving

Instructions

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, and salt. Marinate the chicken pieces in this mixture for at least 1 hour, or overnight for better flavor.
2. Heat 1 tablespoon of ghee or butter in a large pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining ghee or butter and sauté the onions until they are golden brown.
4. Add the tomato puree, stirring to combine. Let it cook for about 10 minutes, or until the oil begins to separate from the tomato mixture.
5. Stir in the garam masala and cumin, then return the chicken to the pan.
6. Reduce the heat to low, cover and simmer until the chicken is cooked through, about 20 minutes.
7. Stir in the cream and kasoori methi, and let it cook for another 5 minutes.
8. Garnish with fresh cilantro before serving. Serve hot with basmati rice or naan.