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Authentic Homemade Butter Chicken Recipe (Murgh Makhani)

Authentic Murgh Makhani

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1.5 lbs Chicken Thighs boneless, skinless, cut into pieces
  • 1/2 cup Plain Yogurt whole milk preferred
  • 1 tbsp Garlic Paste divided
  • 1 tbsp Ginger Paste divided
  • 2 tsp Garam Masala divided
  • 1 tbsp Kashmiri Chili Powder divided
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Lemon Juice freshly squeezed
  • 4 tbsp Butter unsalted, divided
  • 1 cup Onion finely diced
  • 14 oz Tomato Puree canned
  • 1/2 cup Heavy Cream
  • 1 tbsp Dried Fenugreek Leaves also known as kasuri methi
  • 2 tbsp Fresh Cilantro chopped, for garnish

Instructions
 

  • In a bowl, mix yogurt, half the garlic paste, half the ginger paste, 1 tsp garam masala, 1/2 tbsp chili powder, turmeric, lemon juice, and chicken. Marinate for 30 minutes.
  • Heat 1 tbsp of butter in a large skillet over medium-high heat. Brown the chicken pieces for 5-6 minutes until cooked through. Remove and set aside.
  • In the same skillet, melt the remaining 3 tbsp of butter. Add diced onion and cook until translucent. Stir in remaining garlic and ginger pastes, cooking for 1 minute.
  • Pour in tomato puree, remaining 1 tsp garam masala, and remaining 1/2 tbsp chili powder. Simmer for 10-15 minutes until the sauce thickens.
  • Return the cooked chicken to the skillet. Stir in heavy cream and crushed fenugreek leaves. Simmer for 5 minutes.
  • Garnish with chopped fresh cilantro and serve hot with basmati rice or naan.