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Butter Chicken (Murgh Makhani)

North Indian · Main

A classic North Indian masterpiece featuring tender pieces of marinated chicken bathed in a rich, velvety tomato and butter-based gravy, infused with aromatic spices.

IntermediateHigh protein
The EZdish collectionAI-created recipe
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Butter Chicken (Murgh Makhani) — recipe cover
50 minA little patience, a lot of flavor
Prep time20 min
Cook time30 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Mix chicken with yogurt, ginger-garlic paste, Kashmiri chili powder, and salt

    In a large bowl, mix chicken with yogurt, ginger-garlic paste, Kashmiri chili powder, and salt. Marinate for at least 30 minutes.

    30 min

  2. Grill the marinated chicken

    Grill the marinated chicken in a preheated oven at 400°F (204°C) for 15-20 minutes until cooked through and slightly charred.

    20 min

  3. Melt 2 tablespoons of butter

    Melt 2 tablespoons of butter in a pan. Add the tomato puree and sugar. Simmer on medium heat for 10-12 minutes until the sauce thickens and oil begins to separate.

    12 min

  4. Stir in the heavy cream and grilled chicken pieces

    Stir in the heavy cream and grilled chicken pieces. Add garam masala and crushed kasuri methi. Simmer for another 5 minutes.

    5 min

  5. Finish by swirling

    Finish by swirling in the remaining tablespoon of butter before serving hot with naan or basmati rice.

A little kitchen wisdom

For the most authentic flavor, use Kashmiri red chili powder—it provides a vibrant red color without being overly spicy. If you have time, marinate the chicken for at least 4 hours or overnight.

What you'll need

Large bowlBaking trayHeavy-bottomed panBlender (if making own puree)
Keep the good going

For now. And for later.

Make it ahead

The marinade can be applied 24 hours in advance. The sauce can be made 2 days ahead and stored in the fridge.

Store & enjoy

Store in an airtight container. Tastes even better the next day. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much.

Allergens

Contains milk.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Butter Chicken (Murgh Makhani)
Step 1 of 5

Mix chicken with yogurt, ginger-garlic paste, Kashmiri chili powder, and salt

In a large bowl, mix chicken with yogurt, ginger-garlic paste, Kashmiri chili powder, and salt. Marinate for at least 30 minutes.

30 min