Murg Makhani Indian Butter Chicken Curry

It’s one dish that’s almost always ordered when we go to an Indian restaurant.I mean, butter chicken , garlic naan with the side of chilled mango lassi is probably the standard order in most indian restaurants. This is my mothers tresured recipe.We have been making it for decades! This is the recipe I teach and serve my students who want to learn indian food, it’s the dish I make on every indian party, heck it’s the dish i make when I am sad or down. It’s my sons most requested recipe and that for me is the highest validation ever! Better than any restaurant(At least outside of North India!) If you are looking for a shortcut instant pot recipe, then visit my Instant Pot butter chicken. There are two other Indian-style chicken curries I make quite often- Kerala chicken curry with coconut milk and a chicken vindaloo from Goa. Both have been a reader favorite on the website!

What is Murg Makhani or Butter Chicken

Murg Makhani is the Hindi name for the classic Indian chicken curry called Butter Chicken. It’s served in all Indian restaurants worldwide. If you have ever tasted Indian food, you probably ate a version of this, too. If you are looking for a lighter, healthier Indian chicken curry, then you must try this chicken curry with sorrel leaves. We have been making it quite often this past month! Also! here is a recipe of famous tandoori chicken but made in under 15 minutes in the air fryer!

📋Ingredients

Here is what you will need

🐓Chicken

To make Murg Makhani or Butter chicken, i prefer Boneless Chicken - Butter Chicken is usually made with boneless chicken pieces. Thigh or Breast - Chicken Thighs take a couple of minutes longer to cook than chicken breast. You can also use chicken tenders. Both chicken tenders and breast will have a chewer texture than chicken thighs.I prefer chicken thighs because the chicken is a lot more moist. Chicken breast and tenders can get chewy if overcooked, which is a big issue especially because we will be cooking the chicken twice.

Spices

Chili Powder - The orangish-red color of Butter Chicken comes from Kashmiri chili powder and Tomato puree. Most restaurants also add red or orange food coloring to help with the look.Ground Cumin, Ground Coriander, and Turmeric are basic Indian pantry spices.

Yogurt

For the love of all things delicious, do not use runny curd. Use either thick-set yogurt or Greek yogurt. To use homemade curd, use whole milk and a little cream to make it, or strain it over the sink for 1 hour.

Cream

This is the main ingredient in butter chicken. It’s what makes the butter chicken that creamy, luscious feel. Use full-fat cream, which is at least 15% fat. Milk or even Evaporated milk won’t work.

Tomato Puree

By tomato puree, I mean canned/boxed tomato puree. Tomato puree is thick and maroonish red in color. This is not pureed Tomatoes. Pureed tomatoes will not give you the same taste, color, and texture. It will be pretty watery and have mild tomato flavor. While I am all for using fresh ingredients, this is one dish that calls for boxed/canned puree or paste. That’s also why butter chicken can be made in any season, in any country, with the most easily available ingredients. Tomato Puree is not the same thing as tomato paste. Tomato paste is a concentrated form of tomato paste that’s been reduced.

Dairy Free Butter Chicken

Even though butter chicken is named after something VERY dairy(BUTTER!) , you can make this dish dairy-free with some substitutions. First, let’s talk about what not to add. Coconut or derivatives of coconut, such as coconut oil, coconut milk, and cream, will not work here. If you want a coconut-based curry, I suggest making this Kerala chicken curry. What will work great is cashew cream. Cashew cream is extensively used in north Indian cooking and is easily the BEST substitute for the cream while making Butter Chicken.

How to make Butter Chicken (Murg Makhani)

Step 1: Marination

Most authentic recipes call for two marinades- Lime Juice marination & Yogurt Marination. The first marination is just lime juice, salt, and turmeric. This helps in changing the bonds of the chicken, making it softer, and also helps the second marination get inside. The second marinade is the regular tandoori marination, but I have omitted using chili here simply because I want to use the chili in the gravy to get the correct color and manageable heat instead. The first marination is for 5-10 minutes only. You can do this first and then prep everything else. Second marination is for at least 15 minutes. But the best is to do this overnight for 12 hours.

Step 2: Cook the Chicken

Use a heavy bottomed pan. Add a mix of oil and butter. Adding a little bit of oil to the butter will make sure the butter doesn’t burn. One by one, using a fork or tongs, place the chicken on the hot pan. Make sure to wring some of the marinade out so that the chicken chars well. Flip the chicken and set it aside. You don’t have to cook the chicken but just char it at high heat. This step can also be done in the air fryer but then you loose out on the charred bits that are left on the pan. Repeat with rest of the chicken. or do this step in the air fryer. Here is my recipe of air fryer tandoori chicken. The aim is to get some color on the chicken and also get some of those smoky charred bits.

Step 3: Make Murg Makhani Gravy

This gravy is so good that once you learn how to make it, you will be making it all the time! Start with adding more butter to the Pan you used to char the chicken.(Do not wash the pan. We want those brown bits).Add Onions and sauté till they turn translucent. Translucent onions will melt into the curry. You do not want to brown them. Next add the Kashmiri chili and saute it in for about 10 seconds till the chili gets mixed up in the fat aka butter for us. When you add chili to hot fat, it gives the maximum flavor and color.Make sure the flame is on medium low. Now add the tomato puree. Mix it up, using the spatula to get any of the brown bits that are stuck to the pan. Add the Cream and give it a nice mix. Once it starts to bubble, add honey and salt. The color will instantly change to the very known orange color of butter chicken. Add Kasoori Methi. This is dried Fenugreek leaves and is the Umami in the North Indian food. If you ever wondered why your food doesn’t taste like restaurant food, it’s because you didn’t add Kasoori Methi to it.

Step 4: Combine Chicken & Gravy

Now, all you have to do is marry the chicken and the gravy together.Add the chicken that you sautéed, along with all the juices to the gravy. Simmer it for 4-5 minutes. Taste the salt and sugar. Cut into a piece of chicken to see if its cooked. If not then simmer for a few more minutes.Switch off.Garnish with Cream and serve hot.

Storing Leftovers & Freezing

This recipe stays in the refrigerator for about 4-5 days. Like all curries, gravy based dishes, butter chicken freeze pretty well..Here is what you do Butter chicken can be stored in the freezer for up to 3 months. When you’re ready to eat it, simply remove it from the freezer and let it thaw overnight in the refrigerator or microwave. if you make this gorgeous butter chicken curry, do drop me a note or give me a rating!