Best 6 Butter Chicken Murgh Makhani Recipes
**Butter Chicken (Murgh Makhani): A Journey Through Flavors**
Embark on a culinary voyage to the heart of North Indian cuisine with Butter Chicken (Murgh Makhani), a dish that tantalizes taste buds with its rich, creamy texture and symphony of aromatic spices. This beloved dish, originating from the bustling streets of Punjab, has captivated palates worldwide, becoming a staple in Indian restaurants and home kitchens alike.
Our collection of Butter Chicken (Murgh Makhani) recipes offers a diverse selection of culinary interpretations, each with its unique nuances and flavors. From traditional preparations that stay true to the classic recipe to innovative twists that add a modern touch, these recipes cater to a range of preferences and skill levels.
Dive into the depths of flavor with our classic Butter Chicken recipe, which guides you step-by-step through the process of creating this iconic dish. Indulge in the velvety tomato and cashew-based sauce, delicately spiced with aromatic garam masala, ginger, and garlic.
For those seeking a healthier alternative, our Low-Calorie Butter Chicken recipe offers a guilt-free indulgence without compromising on taste. This version uses leaner cuts of chicken and swaps out heavy cream for yogurt, resulting in a lighter yet equally satisfying dish.
Experience a burst of freshness with our unique Green Butter Chicken recipe. Vibrant spinach and cilantro lend their verdant hues and flavors to this innovative take on the classic. The resulting sauce is a delightful balance of tanginess and creaminess, sure to leave a lasting impression.
If you're short on time or new to Indian cooking, our Quick and Easy Butter Chicken recipe has you covered. This simplified version uses pre-made tikka masala sauce, allowing you to whip up a delicious Butter Chicken in under 30 minutes.
No matter your culinary expertise or taste preferences, our collection of Butter Chicken recipes offers something for everyone. Embark on this flavorful journey and discover the magic of this beloved dish, leaving your taste buds enchanted and your heart yearning for more.
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Provided by DHANO923
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g
MAKHANI MURGH (BUTTER CHICKEN)
This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.
Provided by LUNACITY
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
- Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
- Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.
Nutrition Facts : Calories 675.9 calories, Carbohydrate 33.7 g, Cholesterol 165.9 mg, Fat 46.9 g, Fiber 10.7 g, Protein 33 g, SaturatedFat 20.8 g, Sodium 1182.2 mg, Sugar 0.6 g
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
- Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
- Remove from skillet and set aside.
- Heat the remaining 2 tablespoons in the skillet.
- Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
- Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
- Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
- Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
MURGH MAKHANI - MOGHUL BUTTER CHICKEN
A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."
Provided by French Tart
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
- For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
- Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
- Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.
BUTTER CHICKEN - (MURGH MAKHANI)
Yay! In my never-ending quest for THE perfect butter chicken recipe, I've finally come up with something close enough to put the search on the back burner for a lonnng time. This is an Indian dish very popular at restaurants and is somewhat similar to chicken tikka masala, but richer. Don't let the butter content put you off. You only live once, might as well make your tongue happy! Serve over fragrant basmati rice laced with green peas and with pakoras, raita and palak paneer and you'll be in heaven! Adjust the heat level with the red chilli powder. Prep/cook times are approximate and do not include marination. My grateful appreciation to the chefs who pointed out my errors in typing up this recipe. They're fixed now. :)
Provided by Sandi From CA
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
- Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
- Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
- Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
- Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
- Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
- TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.
Nutrition Facts : Calories 617.9, Fat 45.8, SaturatedFat 22.2, Cholesterol 207.6, Sodium 317.2, Carbohydrate 7.9, Fiber 2.2, Sugar 2.8, Protein 43.7
INDIAN-STYLE BUTTER CHICKEN (MURGH MAKHANI)
This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 3
Number Of Ingredients 16
Steps:
- Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
- Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
- Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Nutrition Facts : Calories 659.5 calories, Carbohydrate 34.3 g, Cholesterol 189 mg, Fat 43 g, Fiber 8 g, Protein 37.2 g, SaturatedFat 25.6 g, Sodium 1506.7 mg, Sugar 19.1 g
Tips:
- For tender chicken, marinate it in yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent the butter chicken from sticking.
- Clarify the butter by simmering it over low heat until the milk solids separate and float to the top. This will result in a richer, more flavorful sauce.
- Add the tomato puree, ginger-garlic paste, and spices to the butter and cook until fragrant, about 5 minutes. This will help develop the flavors of the sauce.
- Add the chicken to the pot and cook until browned on all sides. This will help seal in the juices and prevent the chicken from drying out.
- Add the water or chicken broth and bring to a simmer. Cover the pot and cook for about 20 minutes, or until the chicken is cooked through.
- Stir in the cream or yogurt and garam masala. Simmer for an additional 5 minutes, or until the sauce has thickened.
- Garnish with cilantro and serve with rice, naan, or roti.
Conclusion:
Butter chicken, also known as murgh makhani, is a classic Indian dish that is enjoyed by people all over the world. It is a rich, creamy, and flavorful dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little bit of time, you can easily make this delicious dish at home. So next time you're looking for a new recipe to try, give butter chicken a try. You won't be disappointed!
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