Butter Chicken Curry (Murgh Makani) Recipe
This Butter Chicken Curry (Murgh Makani) recipe features tender boneless chicken thighs marinated in yogurt and spices, simmered in a rich tomato and cream sauce with a hint of butter or ghee. This classic Indian dish offers a creamy, flavorful curry perfect for serving with rice or naan, requiring a few hours of marination and slow simmering to develop its delicious depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Chicken and Marinade
- 1 kg (2 lbs) boneless chicken thighs, cut into bite-sized chunks
- 1 cup plain yoghurt
- 1 tbsp garam masala (half of 2 tbsp)
- 1 tsp ground cardamom (half of 2 tsp)
- 1 tsp ground cumin (half of 2 tsp)
- 1 tsp ground coriander (half of 2 tsp)
- 1 tsp paprika (half of 2 tsp)
- 1/2 tsp salt (half of 1 tsp)
Curry and Cooking
- 3 tbsp butter or ghee
- 2 onions, chopped
- 6 garlic cloves, minced
- Thumb size piece ginger, grated
- 800 g (28 oz) canned tomatoes
- 1 cup cream
- 1 tsp garam masala (remaining half)
- 1 tsp ground cardamom (remaining half)
- 1 tsp ground cumin (remaining half)
- 1 tsp ground coriander (remaining half)
- 1 tsp paprika (remaining half)
- 1/2 tsp salt (remaining half)
- 2 tsp sugar
- 1-2 tbsp butter (optional, adds richness)
- Salt and black pepper, to taste
Instructions
- Slice the chicken: Cut the chicken thighs into approximately 2 cm (1 inch) cubes to ensure even cooking and better absorption of flavors.
- Marinate the chicken: In a medium bowl, combine the chicken pieces with plain yoghurt and half of the garam masala, cardamom, cumin, coriander, paprika, and salt. Mix thoroughly to coat the chicken evenly, cover with plastic wrap, and refrigerate for at least 2 hours, ideally up to 24 hours for maximum flavor infusion.
- Prepare the base: Heat butter or ghee in a large pot over medium-high heat. Add the chopped onions and sauté until they become soft and turn golden brown, about 5-7 minutes.
- Add aromatics and remaining spices: Stir in the minced garlic, grated ginger, and the remaining spices from the marinade. Cook for about 30 seconds until fragrant, being careful not to burn the spices.
- Add chicken and marinade: Add the marinated chicken along with any remaining marinade into the pot. Stir well to combine with the onion and spice mixture.
- Add tomatoes and simmer: Pour in the canned tomatoes, reduce the heat to low-medium, partially cover the pot, and let the curry simmer gently for 30 to 45 minutes, until the chicken is fully cooked and tender.
- Finish with cream: Stir in the cream and continue cooking for another 10 minutes to enrich the sauce, ensuring it becomes creamy and well blended with the chicken and spices.
- Stir in butter and season: Incorporate 1-2 tablespoons of butter for extra richness (optional). Season the curry with additional salt and black pepper to taste.
- Serve: Serve the Butter Chicken hot, accompanied by your preferred side such as basmati rice, naan bread, or steamed vegetables.
Notes
- Marinating the chicken longer enhances the flavor and tenderness, making the curry richer.
- Adjust the sugar quantity based on the acidity of canned tomatoes to balance the sauce perfectly.
- Butter addition at the end is optional but highly recommended for an authentic creamy texture and taste.
- If you prefer a spicier curry, add chili powder or fresh chilies to the marinade or curry base.
- Use full-fat cream for best results to achieve the traditional richness of Butter Chicken.
