Butter Chicken Curry (Murgh Makhani)
Creamy and flavorful Butter Chicken Curry made with tender chicken, rich tomato gravy, butter, cream, and aromatic Indian spices. Easy homemade restaurant-style Murgh Makhani recipe perfect with naan or rice.
Servings: 1 servings
Calories: 350kcal
Ingredients
- For the Chicken Marinade
- 500 g boneless chicken cut into cubes
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- For the Curry Sauce
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion finely chopped
- 2 tsp ginger-garlic paste
- 400 g tomato puree
- 1/2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup heavy cream
- 1 tsp kasuri methi
- Fresh coriander for garnish
Instructions
- Step 1
- Mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Cover and refrigerate for at least 2 hours.
- Step 2
- Heat oil in a pan and cook the chicken until lightly golden. Remove and set aside.
- Step 3
- In the same pan, melt butter and cook onions until soft. Add ginger-garlic paste and cook for 1 minute.
- Step 4
- Add tomato puree, chili powder, cumin powder, coriander powder, and salt. Cook for 10–12 minutes until the sauce thickens slightly.
- Step 5
- Add the chicken back to the pan and simmer for 15–20 minutes.
- Step 6
- Stir in cream and kasuri methi. Mix well and cook for 2 more minutes.
- Step 7
- Garnish with coriander and serve hot with naan or rice.
Notes
Marinating the chicken overnight gives the best flavor and softer texture.
Crush kasuri methi between your palms before adding it for better aroma.