Butter Chicken (Murgh Makhani)ਬਟਰ ਚਿਕਨ
⏱ Prep 35m🍳 Cook 30m🍽 Serves 4🌿 Non-veg
Video: amateurprochef (YouTube)
Butter chicken (murgh makhani) is Punjab’s gift to the world — tandoori-style chicken folded into a velvety tomato gravy rich with butter, cream and a hint of fenugreek. Mildly spiced, faintly sweet and endlessly comforting with naan.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Boneless chicken, cubed700 g
- ▪Yogurt1/2 cup
- ▪Ginger-garlic paste2 tbsp
- ▪Tomatoes, ripe6
- ▪Cashews12
- ▪Butter4 tbsp
- ▪Fresh cream1/2 cup
- ▪Kashmiri chilli powder1.5 tbsp
- ▪Garam masala1 tsp
- ▪Kasuri methi (dried fenugreek)1 tbsp
- ▪Sugar & saltto taste
🌍 Cooking abroad? Substitutions
- No tandoor/grill? Pan-sear the marinated chicken on high heat for the charred edges.
- Cashews give the gravy its body; blanched almonds or a splash more cream work too.
- Kasuri methi is the signature aroma — every Indian store carries it; don’t skip.
Method
- 1Marinate the chicken in yogurt, half the ginger-garlic paste, chilli powder and salt for 30 minutes, then grill/pan-sear until charred at the edges and nearly cooked.
- 2Simmer the tomatoes with cashews, the rest of the ginger-garlic and a cup of water until soft; blend to a smooth puree and strain for silkiness.
- 3Melt butter, add the tomato-cashew puree, chilli powder and salt; cook until it thickens and the butter floats.
- 4Fold in the grilled chicken, a little sugar and garam masala; simmer 10 minutes.
- 5Stir in cream and crushed kasuri methi, warm through, and finish with a knob of butter. Serve with naan or jeera rice.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.