Murgh Makhani (Butter Chicken)

This authentic Murgh Makhani, or Butter Chicken, delivers the ultimate comfort food experience with its velvety, aromatic sauce. The chicken is first marinated in yogurt and spices, then baked until tender before being simmered in a luxurious blend of butter, cream, and whole spices like cardamom and cloves. The result is a dish with a perfect balance of savory depth and subtle sweetness, accented by the warm notes of saffron and ginger. It is an ideal centerpiece for a festive dinner or a cozy weeknight meal, easily paired with fluffy naan bread to soak up every drop of the rich sauce. Simple yet sophisticated, this recipe brings the beloved flavors of Indian cuisine straight to your home kitchen.

Cooking Method: Baking, Frying, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 830.9

Dietary: Gluten-free

Description

This authentic Murgh Makhani, or Butter Chicken, delivers the ultimate comfort food experience with its velvety, aromatic sauce. The chicken is first marinated in yogurt and spices, then baked until tender before being simmered in a luxurious blend of butter, cream, and whole spices like cardamom and cloves. The result is a dish with a perfect balance of savory depth and subtle sweetness, accented by the warm notes of saffron and ginger. It is an ideal centerpiece for a festive dinner or a cozy weeknight meal, easily paired with fluffy naan bread to soak up every drop of the rich sauce. Simple yet sophisticated, this recipe brings the beloved flavors of Indian cuisine straight to your home kitchen.

Ingredients

1/4 pint Yogurt, plain
1 teaspoon Ginger, crushed
1 teaspoon Salt
1/4 teaspoon Red food coloring
3 pound Chicken, skinless; cut in

Directions

1
Mix yogurt, ginger, salt and red coloring and rub into chicken.
2
Let it marinate overnight.
3
Place in an ovenproof dish and brush with oil.
4
Bake in a 375 degree oven for 40-50 minutes.
5
Save the liquid, if any.
6
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute.
7
Add sour cream and chicken liquid.
8
Add crushed saffron, and cream.
9
Cover and simmer gently for 5-6 minutes.
10
Add chicken pieces and adjust seasoning.
11
Add ground almonds.
12
Dissolve cornstarch in water and add to the chicken.
13
Let it thicken.
14
Cover and simmer for 3-4 minutes.
15
Remove from heat.
16
Serve with nan.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 830.9kcal

% Daily Value *
Total Fat 41.0g64%
Saturated Fat 11.3g57%
Cholesterol 303.3mg102%
Sodium 5165.0mg216%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.0g0%
Sugars 2.3g
Protein 93.5g187%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Ideas: Naan makes a pleasant accompaniment to this dish.

Ingredient Substitution: Orange food coloring can be used in place of the red.

Source Attribution: Indian Cooking by Lalita Ahmed, 1984

Keywords: butter chicken, murgh makhani, indian curry, chicken recipe, creamy sauce, yogurt marinade, naan bread, saffron, cardamom, cloves, dinner party, comfort food, spicy chicken, tomato sauce, baked chicken, indian cuisine, family dinner, creamy chicken, spiced yogurt, easy curry, restaurant style

Read it online: https://www.chefs-mate.com/recipe/murgh-makhani-butter-chicken/