How to Make Murgh Makhani (Indian Butter Chicken) 

The butter chicken looks fine it used thighs, it's well brown from the yogurt and broiling, it's seasoned well but always taste for salt, it's garnish with cilantro (coriander) the sauce looks okay but there are things missing that is crucial for butter chicken the cashew nuts for richness, Kashmiri chili powder for color, and fenugreek leaves (kasoori methi) that takes the butter chicken to the next level. I also like to marinade the chicken thighs with not only the yogurt but mix it with garlic, ginger, garam masala, Kashmiri chili powder for more added flavor in the marinade and to let it rest overnight. And I used either crushed tomatoes or San Marzano tomatoes for the sauce as long as it's good quality. I also served it with basmati rice and naan which is delicious. Not a bad butter chicken maybe this recipe is easier for anyone wanting to make it for the first time.

This recipe is quick and easy, but it is not correct, and will not taste like restaurant quality butter chicken, though it may be an improvement if you're comparing it to the grocery store version in a jar. There are so many ingredients and steps that are left out, I guess to make it accessible, but I'm telling you that it's worth it to take the extra steps. If you take the time and source the right ingredients, butter chicken can be one of those magical, addictive dishes that you crave, and not just a change from "spaghetti night".

You NEED to use Deggi Merch, or Kashmiri chili powder, or some other substitute, and you NEED to finish with Kasoor Methi aka dried fenugreek leaves as some have mentioned.

My advice is to find a better recipe, make it the right way at least once, and then you can cheat all you want to so it doesn't take an hour and half to make every time, but find a better recipe.

One word. Inauthentic.

~~ Ingredients ~~

1 onion chopped fine

4 tsp ginger grated

1 serrano pepper chopped fine

5 cloves garlic minced or pressed

1 tbsp garam masala

1 tsp ground coriander

½ tsp ground cumin

½ tsp ground black pepper

4 tbsp butter

1 1/2 cup water

½ cup tomato paste

1 tbsp sugar

2 tsp table salt (1 for sauce, 1 for chicken)

1 cup cream

2 lb chicken thighs (about 8 thighs)

½ cup thick Greek yogurt

2-4 tbsp cilantro

~~ Recipe ~~

1) Heat 2 tbsp butter to pan over medium heat. Add onion, serrano, ginger, garlic. Cook until onion is slightly browned 8-10 min.

2) Add spices to pan, cook ~3 mins.

3) Add tomato paste and water, whisk in and scrape fond.

4) Add sugar and salt, return to simmer.

5) Turn heat off, add cream, and blend using immersion blender, blend until smooth.

6) Return to simmer and whisk in 2 tbsp butter.

7) Season chicken with salt and toss in yogurt.

8) Spread on baking sheet lined with foil, broil for 16-20 mins, flipping half-way through.

9) Let chicken rest ~5 mins, then cut into small pieces.

10) Add chicken and ~2 tbsp cilantro to sauce and stir to coat.

credit to tatersinc for typing out the ingredient list. I added the recipe for completeness. Cheers.

I add a little lemon juice to the chicken before broiling.

1 onion chopped fine
4 tsp ginger grated
1 serrano pepper chopped fine
5 cloves garlic minced or pressed
1 tbsp garam masala
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground black pepper
4 tbsp butter
1 1/2 cup water
½ cup tomato paste
1 tbsp sugar
2 tsp table salt (1 for sauce, 1 for chicken)
1 cup cream
2 lb chicken thighs (about 8 thighs)
½ cup thick Greek yogurt
2-4 tbsp cilantro

I can’t believe there isn’t a single spice in that yoghurt

Excellent tasting and simple recipe. I grilled chicken reverse sear style because I was too lazy to use the oven. My understanding, Indian recipes and spice mixtures vary widely from North to South, I wouldn’t change a thing!

Hi, ma'am

Why not season the chicken as well? I’ve seen that done before and it seems appropriate. Does that result in too much seasoning?

As a person of Indian ethnicity I am very particular that I pronounce words of another language or culture correctly. It is pronounced “Murgh” is pronounced with a “moo” sound NOT with a “purr” sound..

I love the simplicity, but I must say that it seems several ingredients were omitted. Furthermore, the final color is telling in its lack of depth.

The small can of tomato paste is more than 1/2 a cup. Small can is 6oz and half a cup is 4oz. Please clarify

When she said basmati rice and rice cooker I just knew this was the time to click off

Thank you. I tried it, and it tastes great. The only problem is the meal is too heavy. Way too much butter and cream. I guess I can't serve this meal too often.

I cannot wait to make this dish. Thank you to the commenters about adding fenugreek, although I have no idea what that is. And would jalapeno approximate the serrano pepper?

White people please stick to your cream of wheat and deviled eggs, this recipe is totally wrong so stop f*cking up our food and work on your own 😳

❤ Hi on low or high broiler please 😋💔🌹🌸🌷🍃🍂🍁🌾🌼🌻

Lost me at Serrano pepper. That’s not butter chicken. Kashmiri Chili will have the spice you need.

Please don't destroy murgh makhani…..

Please people's just buy ginger+garlic paste at your Asian grocer. Use it in Indian cuisine, use it in soups, use it in marinades, use it with tomatoe sauce. Many uses for ginger+garlic paste just buy a bottle, it should not cost you above $5 for 250 ml, read the bottles amount and compare if you don't understand the measurements. Quicker, cheaper, easier go get some GG paste.

Even though you normally explain your steps beautifully, why did you say in this case that the yogurt might over tenderize these thighs? I’m thinking of trying this recipe so… Just curious. I’ve only used yogurt to tenderize meat a couple of times in the past. It’s never produced that much of a difference, in my opinion.

Disagree about the fragrant but not spicy…When I get it at restaurant, I get the spicy version. I think that's more authentic. Correct me if I'm wrong.

You can also fry a little bit of the tomato paste with the spices for deeper flavor too.