Famous Butter Chicken Recipe (Murgh Makhani)
This Famous Butter Chicken Recipe (Murgh Makhani) is a rich, creamy, and comforting take on a beloved classic. It combines tender chicken morsels marinated in yogurt and warm spices, finished in a velvety tomato-cashew sauce with butter and cream. The result is a dish that feels luxurious yet approachable—perfect for weeknights or special gatherings.
Why this version works
This rendition balances tangy yogurt with sweet tomatoes and the nutty depth of cashews. Whole spices like cinnamon, cardamom, and cloves infuse the sauce with warm aromatics, while fresh ginger, garlic, and jalapeño introduce brightness and a gentle kick. The butter and cream create the signature silky finish that makes this Famous Butter Chicken Recipe (Murgh Makhani) so irresistible.
Ingredients
- 1 piece cinnamon stick 1 inch piece
- 2 whole green cardamom pods
- 2 cloves
- piece fresh ginger 2 inch peeled
- 4 garlic cloves peeled
- 1 jalapeno seeds removed, roughly chopped
- 1 lb chicken breasts boneless, skinless, cubed
- ½ cup whole milk yogurt plain
- 1 ½ cup tomatoes canned, crushed
- ¼ cup cashews unsalted, roasted
- 1 tbsp sunflower oil or any vegetable oil
- 4 tbsp butter unsalted
- ¼ cup heavy whipping cream
- 1 tbsp dry fenugreek leaves crushed
- 1 tsp salt or as desired
- 1 tbsp sugar
Make-Ahead and Prep Tips
Trim and cube the chicken so it’s uniform in size for even cooking. If you prefer a milder sauce, remove the jalapeño seeds as listed. Roast the cashews ahead of time if they are not already roasted; they blend more easily when cool. Measure out the spices and have the butter and cream ready—this dish comes together quickly once the sauce starts.
Step-by-step Directions
- Marinate the chicken: In a medium bowl combine the 1 lb chicken breasts boneless, skinless, cubed with ½ cup whole milk yogurt plain and 1 tsp salt or as desired. Stir until the chicken pieces are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Prepare the spice blend: While the chicken marinates, place 1 piece cinnamon stick 1 inch piece, 2 whole green cardamom pods, and 2 cloves on a cutting board. Lightly bruise the cardamom pods with the flat side of a knife to release their oils. Keep these whole spices ready for tempering the sauce.
- Make the aromatics paste: In a small blender or food processor, combine piece fresh ginger 2 inch peeled, 4 garlic cloves peeled, and 1 jalapeno seeds removed, roughly chopped. Blend to a smooth paste, adding a splash of water if needed to help it come together. Set aside.
- Blend the tomato-cashew base: In the same blender (no need to rinse), combine 1 ½ cup tomatoes canned, crushed and ¼ cup cashews unsalted, roasted. Blend until fully smooth and set aside. This creates a creamy, slightly sweet base that thickens the sauce without flour or corn starch.
- Brown the chicken: Heat 1 tbsp sunflower oil or any vegetable oil in a large skillet over medium-high heat. Working in a single layer, add the marinated chicken pieces and sear until they develop light golden color on the outside, about 3–5 minutes per side depending on piece size. You do not need to fully cook the chicken through at this stage. Transfer the seared chicken to a plate and set aside.
- Temper whole spices: In the same skillet, reduce heat to medium and add 1 tbsp butter unsalted. Once it melts and foams slightly, add the whole cinnamon stick, bruised cardamom pods, and cloves. Sauté for 30–45 seconds until fragrant, careful not to burn the butter.
- Sauté the aromatics: Add the ginger-garlic-jalapeño paste to the skillet with the tempered whole spices. Cook for 1–2 minutes, stirring constantly, until the raw edge of the paste softens and becomes aromatic.
- Add the tomato-cashew puree: Pour the blended tomato and cashew mixture into the skillet. Stir to combine and bring the mixture to a gentle simmer. Scrape any browned bits from the bottom of the pan to incorporate that flavor into the sauce.
- Simmer and season: Stir in 1 tbsp sugar and adjust the salt by adding any remaining portion of the 1 tsp salt or as desired. Allow the sauce to simmer on low heat for 8–10 minutes, stirring occasionally, until it reduces slightly and thickens.
- Return chicken to the sauce: Add the seared chicken pieces back into the skillet, submerging them in the sauce. Cover the pan and simmer on low for 8–10 minutes or until the chicken is cooked through and tender. Check one piece to ensure there is no pink in the center.
- Finish with butter, cream, and fenugreek: Once the chicken is cooked, stir in the remaining 3 tbsp butter unsalted (so total butter used is 4 tbsp), ¼ cup heavy whipping cream, and 1 tbsp dry fenugreek leaves crushed. Stir gently until the butter melts and the sauce becomes glossy and well combined. Taste and adjust seasoning, adding a touch more salt or sugar if needed.
- Rest briefly and serve: Remove the whole cinnamon stick, cardamom pods, and cloves before serving if you prefer. Let the curry sit off the heat for 3–5 minutes to allow flavors to meld. Serve the dish hot over rice, with flatbread, or alongside your favorite accompaniments.
Serving Suggestions
This Famous Butter Chicken Recipe (Murgh Makhani) pairs beautifully with steamed basmati rice, warm naan, or a simple cucumber and tomato salad to cut through the richness. Garnish with a small drizzle of cream and a sprinkle of crushed fenugreek leaves for an appealing final touch.
Variations and Substitutions
- Make it smokier: For a subtle smoky note, char the seared chicken briefly on high heat or briefly char the tomatoes before blending.
- Nut-free option: If nuts are a concern, substitute ¼ cup cashews with an equal amount of silken tofu blended into the tomatoes to add body, keeping the quantities the same.
- Lower-fat swap: Use half-and-half instead of heavy whipping cream and reduce the butter to 2 tbsp for a lighter finish; flavor will be slightly less rich but still satisfying.
- Spice level: Keep or remove jalapeño seeds to adjust heat. For more warmth, add a pinch of red chili powder or cayenne to taste.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if it thickens. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Final Notes
This Famous Butter Chicken Recipe (Murgh Makhani) is designed to be clear, dependable, and faithful to the ingredients and measurements provided. The step-by-step directions keep the original order and amounts intact while clarifying techniques for consistent results. With its creamy tomato base, warm whole spices, and tender chicken, it delivers a restaurant-style experience right at home.
Famous Butter Chicken Recipe (Murgh Makhani)
Ingredients
Equipment
Method
- Make the paste: In a spice or coffee grinder, blend the cinnamon stick, cardamom pods, cloves, peeled ginger, garlic cloves, and jalapeno until a smooth paste forms; set aside.
- Make the marinade: In a medium mixing bowl, combine the cubed chicken and the plain yogurt; stir to coat.
- Add the prepared spice paste to the yogurt-marinated chicken and mix well; set aside to marinate briefly while you prepare the puree.
- Make the puree: In a blender, puree the crushed canned tomatoes with the roasted cashews until smooth; set aside.
- Heat the oil and butter in a medium saucepan over medium heat until the butter melts.
- Add the marinated chicken (including any paste) to the pan and cook over medium heat for about 10 minutes, stirring every couple of minutes until the chicken is cooked through and no longer pink.
- Stir in the tomato-cashew puree, lower the heat to a simmer, cover, and cook for 10 minutes to allow flavors to meld.
- Stir in the heavy cream, crushed fenugreek leaves, salt, and sugar; mix to combine.
- Cover and cook for another 5 minutes, or until the butter begins to float on top of the sauce and the sauce is slightly thickened.
- Serve the butter chicken hot.
Notes
- Use plain whole-milk yogurt for a richer sauce.
- Adjust salt and sugar to taste.
- Crushing fenugreek leaves just before adding boosts flavor.
- Roasted cashews add creaminess; soak first if your blender is weak.
