How to Make Murgh Makhani (Indian Butter Chicken)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start cooking basmati rice in a rice cooker as it takes longer than the dish itself.

Chop one large onion: cut off the tip, halve it through the root end, peel it, then cut into quarters and finely chop.

Prep 4 teaspoons of fresh ginger by peeling with a spoon and grating with a rasp-style grater.

Mince one serrano pepper, removing seeds and ribs for less heat, and add to the bowl with onions and ginger.

Trim and press 5 cloves of garlic using a garlic press, then add to the bowl with the other vegetables.

Measure out spices: 1 tablespoon garam masala, 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, and 0.5 teaspoon ground black pepper.

Melt 2 tablespoons of butter in a saucepan over medium heat, then add the chopped vegetables and sauté for 8-10 minutes until softened and slightly browned.

Add the spices to the softened vegetables and cook for about 3 minutes to develop the flavors.

Add 1.5 cups of water and 0.5 cup of tomato paste to the saucepan, whisking to combine and scrape any brown bits from the pan.

Stir in 1 tablespoon of sugar and 1 teaspoon of salt, then bring to a simmer before turning off the heat.

Add 1 cup of cream to the sauce and blend with an immersion blender until smooth, ensuring the holes are submerged to avoid splatter.

Return the sauce to medium heat and whisk in 2 more tablespoons of butter before covering to keep warm.

Trim any fat from 2 pounds of boneless skinless chicken thighs and season with 1 teaspoon of salt.

Toss the chicken with 0.5 cup of Greek yogurt to coat evenly.

Prepare the broiler by placing the oven rack about 6 inches from the broiler element.

Place the chicken on a wire rack set over a rimmed baking sheet lined with foil for easy cleanup.

Broil the chicken for 16-20 minutes, flipping halfway through, until the internal temperature reaches 175 degrees.

Let the chicken rest for 5 minutes before cutting into bite-sized pieces.

Reheat the sauce over medium heat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens