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Best Homemade Butter Chicken: Classic Murgh Makhani Recipe

Classic Murgh Makhani (Indian Creamy Curry)

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 2 lbs Chicken thighs (boneless, skinless) cut into bite-sized pieces
  • 0.5 cup Plain yogurt whole milk preferred
  • 2 tbsp Garam masala divided
  • 1 tbsp Cumin
  • 1 tsp Turmeric
  • 3 tbsp Ghee divided; or clarified butter
  • 1 large Onion finely diced
  • 4 cloves Garlic minced
  • 1 tbsp Ginger freshly grated
  • 28 oz Tomato puree
  • 0.75 cup Heavy cream
  • 1 tbsp Kasuri methi crushed fenugreek leaves
  • 0.25 cup Fresh cilantro chopped, for garnish
  • 2 cups Basmati rice cooked, for serving
  • 4 pieces Naan bread for serving

Instructions
 

  • In a large bowl, whisk together the yogurt, 1 tablespoon of garam masala, cumin, and turmeric. Add the meat, stirring to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or overnight.
  • Heat 1 tablespoon of ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated pieces in batches, browning them on all sides. Remove from the pot and set aside.
  • Reduce heat to medium. Add the remaining 2 tablespoons of ghee to the pot. Stir in the diced onion and cook until softened, about 5 to 7 minutes.
  • Add the minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in the remaining 1 tablespoon of garam masala.
  • Pour in the tomato puree, stirring to combine. Bring the mixture to a gentle simmer, cover, and let it cook for 15 minutes to allow the flavors to meld.
  • Return the browned meat and any rested juices to the pot. Simmer uncovered for 10 minutes, or until cooked through.
  • Stir in the heavy cream and crushed kasuri methi. Let simmer for 2 to 3 minutes until heated through. Remove from heat.
  • Garnish with fresh chopped cilantro. Serve warm alongside basmati rice and warm naan bread.