Best 3 Murgh Makhani Indian Butter Chicken Recipes

**Indulge in the Richness of Murgh Makhani: A Culinary Expedition of Authentic Indian Butter Chicken**

Murgh Makhani, often known as Butter Chicken, is a delectable dish that tantalizes taste buds with its creamy tomato-based sauce and tender chicken morsels. Originating from the vibrant streets of Punjab, India, this culinary masterpiece has captivated hearts worldwide, becoming a staple in Indian cuisine. Our curated collection of Murgh Makhani recipes offers a delightful journey through the diverse culinary expressions of this beloved dish. From traditional slow-cooked versions simmered in aromatic spices to modern takes with unique twists, our recipes cater to every palate. Whether you're a seasoned cook or a novice in the kitchen, let us guide you through the art of creating this flavorful dish that promises to leave an unforgettable impression. Dive into the vibrant world of Murgh Makhani and experience the symphony of flavors that make it a timeless classic.

Here are our top 3 tried and tested recipes!

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Murgh Makhani (Indian Butter Chicken) image

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

Ingredients

⅓ cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
¼ teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

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

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Murgh Makhani (Indian Butter Chicken) image

"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

Ingredients

1/3 cup plain nonfat yogurt
1 tablespoon tandoori spice mix
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
1/2 onion, chopped
1 piece fresh ginger (1 inch)
1 garlic clove
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon chili powder, Indian
1 cup tomato sauce
1 cup half-and-half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

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.

INDIAN-STYLE BUTTER CHICKEN (MURGH MAKHANI)

Indian-Style Butter Chicken (Murgh Makhani) image

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

Ingredients

2 teaspoons dried red chile pepper, crushed
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ teaspoons garam masala
1 ½ teaspoons salt
1 ½ teaspoons minced ginger
2 cloves garlic, crushed
5 Roma tomatoes, seeded, diced
½ cup plain yogurt
1 pound skinless, boneless chicken breast, cut into 2-inch cubes
½ cup butter
2 red bell peppers, sliced
2 onions, thinly sliced
¼ cup heavy whipping cream
2 tablespoons chopped fresh coriander

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:

Use a heavy-bottomed pot or Dutch oven: This will help distribute heat evenly and prevent the chicken from burning.
Marinate the chicken for at least 30 minutes: This will help it absorb the flavors of the spices and yogurt.
Cook the chicken over medium heat: This will help prevent it from drying out.
Add the cream and butter towards the end of cooking: This will help prevent them from curdling.
Serve Murgh Makhani with basmati rice or naan bread: This will help soak up the delicious sauce.

Conclusion:

Murgh Makhani, also known as Butter Chicken, is a classic Indian dish that is sure to please everyone. The combination of tender chicken, creamy tomato sauce, and aromatic spices creates a dish that is both flavorful and comforting. It is a great choice for a weeknight meal or a special occasion.