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5 from 9 votes

Butter Chicken (Chicken Makhani)

Butter Chicken, also known as Murgh Makhani or Chicken Makhani, is Indian comfort food made with spiced grilled chicken cooked in a rich, creamy buttery tomato gravy and seasoned with a variety of spices. Enjoy this dish with naan and basmati rice.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 people
Author: Nisha Kapur

Equipment

Ingredients

MARINATE CHICKEN

  • 1.6 - 1.8 pounds skinless boneless chicken thighs
  • 1 tbsp ginger grated
  • 1 tbsp garlic grated
  • 2 tbsp lemon juice
  • 2 tbsp avocado oil divided, 1 tbsp for marinate + 1 tbsp for grilling
  • 1/4 tsp turmeric powder
  • 2 tbsp kashmiri red chili powder
  • 1/2 cup reduced-fat Greek yogurt
  • 1 tsp salt

PREPARE GRAVY & BLEND

  • 1 tbsp avocado oil
  • 1 tsp cumin seeds
  • 4 cloves
  • 1 bay leaf discard before blending
  • 1 cinnamon stick
  • 6 green cardamoms
  • 1 1/2 cups white onion roughly cubed
  • 1 1/2 pounds tomatoes roughly cubed
  • 10 cloves garlic
  • 1 inch piece ginger
  • 2 green chilies
  • 1 1/2 tbsp kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1/3 cup cashews
  • 1 1/2 cup water 1/2 more cup if need be
  • 2 tbsp butter

COOK BUTTER CHICKEN

  • 2 tbsp butter
  • 1 tbsp avocado oil
  • 1 tbsp garlic grated or chopped
  • 1 green chili sliced in half
  • 1 tbsp Kashmiri red chili powder
  • add blended gravy
  • add salt to taste
  • 1 tbsp Kasoori methi/dry fenugreek leaves rubbed
  • 1/3 cup heavy cream
  • 1/2 tsp garam masala
  • 1/2 tbsp sugar
  • add grilled chicken
  • 2 tbsp butter
  • 1/2 tsp red chili powder optional
  • 1/4 cup fresh cilantro chopped

Instructions

Prep

  • Wash, pat dry, and cut the boneless skinless chicken thighs into thick cubes or longer pieces. Set aside.
  • Roughly chop onions and tomatoes. Set aside ginger, garlic, and green chilies - no need to chop these ingredients.

Marinate Chicken

  • Add Kashmiri red chili powder, turmeric powder, and oil to a large bowl. Mix well.
  • Add the chicken thighs to the large bowl.
  • Squeeze lemon juice and salt. Add grated ginger and grated garlic.
  • Add Greek yogurt.
  • Mix well. Cover with plastic wrap and refrigerate for 4 hours and up to 24 hours.

Cook & Blend Sauce

  • Heat up oil in a pot. Once hot, add cumin seeds, green cardamom, cloves, cinnamon stick, and bay leaf. Saute for 30 seconds.
  • Add onions and cook for 2 minutes or until translucent.
  • Now add tomatoes, garlic, ginger, green chilies, and salt. Stir well.
  • Now add Kashmiri red chili powder, turmeric powder, and coriander powder. Stir well.
  • Add 1 1/2 cups of water and cashews.
  • This is what you should have.
  • Cover and cook for 15 minutes on low heat.
  • Once done. Discard bay leaf. Add 2 tablespoons of butter and stir well. Let the mixture cool for 15 minutes before blending. While the mixture cools - grill the chicken. Go to the Grill Chicken section.
  • Once cooled, transfer the onion-tomato mixture to a blender.
  • Blend until smooth and creamy.

Grill Chicken

  • Grab the marinated chicken from the fridge.
  • Heat up a grill cast iron skillet on low-medium heat for at least 5 minutes. Once hot, brush with avocado oil - or any high-heat oil. Add chicken pieces to a hot grill cast iron skillet. Cook on each side for 4 minutes or until you have dark grill marks. Don't move the chicken around and keep flipping it back and forth. Simply grill it once on both sides.
  • Flip and cook on the other side.
  • Once done, transfer to a bowl. You will need to cook the chicken in 2-3 batches.

Cook the Butter Chicken

  • Heat up the same pot and add a dollop of butter and 1/2 tbsp avocado oil.
  • Now add 1 tbsp grated/chopped garlic and 1 slit green chili.
  • Saute for 30 seconds.
  • Pour the sauce thru the sieve. Get as much liquid to pass through so you're left with a smooth and velvety sauce.
  • Like so.
  • Add heavy cream and dry fenugreek leaves (rub between the palm of your hands). Stir.
  • Add garam masala. Stir.
  • Now add the grilled chicken back in. Stir.
  • Add 2 more tablespoons of butter.
  • Now add 1/2 tablespoon of sugar. Don't worry, your chicken curry won't be too sweet. Stir.
  • Add chopped cilantro.
  • Garnish with 1 tablespoon of heavy cream. Serve with white basmati rice and naan. It's amazing!

Video

Nutrition

Calories: 666kcal | Carbohydrates: 22g | Protein: 56g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 290mg | Sodium: 886mg | Potassium: 1201mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3049IU | Vitamin C: 27mg | Calcium: 136mg | Iron: 5mg