Murgh Makhani – Indian Butter Chicken

Anita Chipalkatty

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Print Recipe Pin Recipe

Ingredients

⅓ cup non-fat yogurt
1 tbsp tandoori masala powder
1½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
½ onion chopped
1 inch piece of fresh ginger
1 clove garlic
2 tbsp water
3 tbsp cooking oil divided
2 tsp garam masala
¼ tsp chili powder
1 cup tomato sauce
1 cup half and half
2 tbsp butter
1 tsp dried fenugreek leaves
1 tsp salt

Instructions

Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in the refrigerator for 1 hour. Drain and discard any excess marinade.
Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from the skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook for another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.