
Butter Chicken (Murgh Makhani) Recipe
Butter chicken murgh makhani creates delicious, flavorful, and easy-to-prepare home cooking that the entire family loves for its authentic curry experience. This beloved preparation demonstrates how restaurant-quality Indian cuisine can be successfully recreated in home kitchens with proper techniques and ingredients. The delicious and flavorful nature comes from traditional spice combinations while the easy preparation makes this curry accessible to busy families. This family-loved status shows how certain recipes become household favorites through their perfect balance of authentic flavors and approachable cooking methods. The home cooking success proves that professional-quality results are achievable when traditional techniques are properly followed.

This butter chicken recipe is so delicious, flavorful, and easy to prepare at home. My entire family loves this curry. Serve over warm basmati rice along with some naan bread for a delicious Indian meal.
Ingredients
2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed
Directions
Gather the ingredients.
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Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
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Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
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Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
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Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
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Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
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Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
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Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.
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Tips
If you have trouble finding tandoori masala, it is a blend of paprika, cumin, coriander, garlic, ginger, and cardamom.
Nutrition Facts (per serving)
552 | Calories |
38g | Fat |
22g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 552 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 16g | 79% |
Cholesterol 142mg | 47% |
Sodium 542mg | 24% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Protein 33g | 66% |
Vitamin C 20mg | 22% |
Calcium 175mg | 13% |
Iron 5mg | 26% |
Potassium 870mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.