How to Make Murgh Makhani (Indian Butter Chicken)

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Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken).

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47 Comments

  1. 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.

  3. 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.

  6. I just made this last night and holy smokes is it amazing. I didn't realize the path to a delicious curry was so short and simple. I had leftovers again for lunch today and it's even better. One quick note – my supermarket didn't have cream! So I bought half and half instead (I despise making substitutions, fyi), and was concerned how it might turn out…but yeah, it was amazing and I'll probably continue to make it with half and half since it has a third the fat (3 grams vs 10 grams per 2 Tbsp) and I didn't feel like it was missing anything.

  7. ~~ 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.

  11. 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

  15. 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!

  21. 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..

  40. OMG. I have made many butter chicken recipes. My daughter loves it, her husband doesn't like spicy or curry. I replaced the Serrano pepper with some sweet red pepper. This was FABULOUS 😍 Everyone cleaned their plates and asked we have again soon. DYI, I brunoise mirepoix and add to rice before cooking to add more vegetables 😋

  41. 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.

  43. 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.

  44. We tried it for the first time last night. OMFG it was delicious. It's now on our permanent weeknight menu. The kids liked it, my wife adored it, success. I think I'll try and find fenogreco next time, there's a spice shop at the downtown market that might carry it.

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