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Easy Butter Chicken Recipe | Murgh Makhani Recipe | Chicken Makhani

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Recipe Information

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Video-Specific Recipe

Butter Chicken

Cultural Context

Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.

IndianINmain
45 min
medium
4 servings
Servings4
1.5 lbs chicken
4 tablespoons butter
1 cup cream
2 cups tomatoes (diced)
1 large onion (chopped)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
2 tablespoons spices (garam masala, cumin, coriander, etc.)

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

1

Marinate chicken in yogurt and spices for at least an hour.

2

Heat butter in a pan and sauté onions until golden.

3

Add garlic and ginger, cooking until fragrant.

4

Stir in tomatoes and simmer until soft.

5

Blend the mixture into a smooth sauce.

6

Return the sauce to the pan, add cream, and simmer.

7

Add marinated chicken and cook until done.

Cooking Techniques

marinatingsautéingblendingsimmering

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-free

Allergens

dairy

Also Known As

Murgh Makhani

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