Indian Buttery Chicken (Murgh Makhani)
★★★★★ 5.0 from 376 reviews
By Biteful Kitchen
A creamy, luxurious Indian favorite with tender chicken simmered in a silky tomato-butter sauce. Fragrant with garam masala, ginger, and garlic — this dish is pure comfort served over basmati rice or with warm naan.
Quick Facts
• Prep Time: 20 minutes
• Marinating Time: 30 minutes (minimum)
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4
Ingredients
For the Chicken Marinade:
• 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
• ¾ cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon salt
For the Sauce:
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 (14 oz) can tomato puree
• 1 cup heavy cream
• ½ teaspoon sugar (optional, for balance)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
Directions
1. In a bowl, whisk yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken pieces and coat evenly. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
2. Heat oil in a large skillet over medium heat. Add marinated chicken and cook 2–3 minutes per side until browned (it doesn’t need to be cooked through). Remove and set aside.
3. In the same pan, melt butter. Add onions and cook 5 minutes until golden. Add garlic, ginger, and all spices. Sauté 1 minute until fragrant.
4. Stir in tomato puree, bring to a simmer, and cook uncovered for 10 minutes to thicken slightly.
5. Stir in heavy cream, sugar, and salt. Return chicken to the pan. Simmer gently 15 minutes, stirring occasionally, until chicken is tender and the sauce is rich and creamy.
6. Garnish with fresh cilantro. Serve with basmati rice, garlic naan, or warm pita.
Chef’s Tips
• Marinate overnight for deeper flavor and tenderness.
• Use chicken thighs instead of breasts for juicier results.
• Add a pinch of dried fenugreek leaves (kasuri methi) for authentic aroma.
Nutrition (per serving)
Approx. 440 calories, 33g protein, 29g fat, 11g carbohydratesIndian Buttery Chicken (Murgh Makhani)
★★★★★ 5.0 from 376 reviews
By Biteful Kitchen
A creamy, luxurious Indian favorite with tender chicken simmered in a silky tomato-butter sauce. Fragrant with garam masala, ginger, and garlic — this dish is pure comfort served over basmati rice or with warm naan.
Quick Facts
• Prep Time: 20 minutes
• Marinating Time: 30 minutes (minimum)
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4
Ingredients
For the Chicken Marinade:
• 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
• ¾ cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon salt
For the Sauce:
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 (14 oz) can tomato puree
• 1 cup heavy cream
• ½ teaspoon sugar (optional, for balance)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
Directions
1. In a bowl, whisk yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken pieces and coat evenly. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
2. Heat oil in a large skillet over medium heat. Add marinated chicken and cook 2–3 minutes per side until browned (it doesn’t need to be cooked through). Remove and set aside.
3. In the same pan, melt butter. Add onions and cook 5 minutes until golden. Add garlic, ginger, and all spices. Sauté 1 minute until fragrant.
4. Stir in tomato puree, bring to a simmer, and cook uncovered for 10 minutes to thicken slightly.
5. Stir in heavy cream, sugar, and salt. Return chicken to the pan. Simmer gently 15 minutes, stirring occasionally, until chicken is tender and the sauce is rich and creamy.
6. Garnish with fresh cilantro. Serve with basmati rice, garlic naan, or warm pita.
Chef’s Tips
• Marinate overnight for deeper flavor and tenderness.
• Use chicken thighs instead of breasts for juicier results.
• Add a pinch of dried fenugreek leaves (kasuri methi) for authentic aroma.
Nutrition (per serving)
Approx. 440 calories, 33g protein, 29g fat, 11g carbohydrates
