Entree: India – मुरग मक्खनी ➤ Murgh Makhani (Butter Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) garam masala
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) Kashmiri or sweet paprika
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 1/2 cup (120 ml) heavy cream
- 1 tsp (2 g) salt, or to taste
- 1/2 tsp (1 g) cayenne pepper (optional, to taste)
- 1 tbsp (1 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) garam masala
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) Kashmiri or sweet paprika
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 1/2 cup (120 ml) heavy cream
- 1 tsp (2 g) salt, or to taste
- 1/2 tsp (1 g) cayenne pepper (optional, to taste)
- 1 tbsp (1 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the chicken in yogurt, lemon juice, 1/2 tbsp (7.5 ml) garam masala, turmeric, cumin, and paprika for at least 1 hour or overnight; heat oil in a skillet and brown marinated chicken in batches just until sealed (it need not be fully cooked), remove and set aside; in the same pan melt butter, sauté onion until golden, add garlic and ginger and cook 1 minute, stir in remaining garam masala and paprika, then add crushed tomatoes and simmer 8–10 minutes to deepen flavor.
2. Return chicken and any juices to the sauce, add cream and simmer gently 8–12 minutes until chicken is cooked through and sauce is glossy; stir in kasuri methi (if using), adjust salt and heat, garnish with cilantro and serve with basmati rice or naan.

1. Marinate the chicken in yogurt, lemon juice, 1/2 tbsp garam masala, turmeric, cumin, and paprika for at least 1 hour or overnight; heat oil in a skillet and brown marinated chicken in batches just until sealed (it need not be fully cooked), remove and set aside; in the same pan melt butter, sauté onion until golden, add garlic and ginger and cook 1 minute, stir in remaining garam masala and paprika, then add crushed tomatoes and simmer 8–10 minutes to deepen flavor.
2. Return chicken and any juices to the sauce, add cream and simmer gently 8–12 minutes until chicken is cooked through and sauce is glossy; stir in kasuri methi (if using), adjust salt and heat, garnish with cilantro and serve with basmati rice or naan.