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September 16, 2025
Murgh Makhani (Indian Butter Chicken) Recipe
Murgh makhani butter chicken recipe offers a simple home version of this popular dish that brings restaurant-quality flavors to your kitchen. This beloved preparation showcases tender chicken in a rich, creamy tomato-based sauce that's become one of the most popular Indian dishes worldwide. The simple home version makes this restaurant favorite accessible to home cooks without compromising on authentic taste. This popular dish demonstrates how Indian restaurant classics can be successfully recreated at home with proper techniques. The creamy, indulgent sauce makes this butter chicken perfect for special occasions or when you want to treat your family to something extraordinary.
This murgh makhani (Indian butter chicken) recipe is a simple home version of butter chicken, which is a popular dish in Indian restaurants. It is best served with naan or basmati rice.
Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
4
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Ingredients
⅓ cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ onion, chopped
1 (1 inch) piece fresh ginger
2 tablespoons water
1 clove garlic
3 tablespoons cooking oil, divided
2 teaspoons garam masala
¼ teaspoon Indian chili powder
1 cup tomato sauce
1 cup half-and-half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt
Directions
Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts (per serving)
| 474 | Calories |
| 30g | Fat |
| 13g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 12g | 58% |
| Cholesterol 179mg | 60% |
| Sodium 1141mg | 50% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 9% |
| Total Sugars 5g | |
| Protein 38g | 76% |
| Vitamin C 10mg | 11% |
| Calcium 159mg | 12% |
| Iron 3mg | 17% |
| Potassium 819mg | 17% |
* 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.
