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Murgh Makhani (Indian Butter Chicken)

Rated as 4.84 out of 5 Stars

"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice."
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Ingredients

1 h 50 m servings 474 cals
Original recipe yields 4 servings

Directions

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  1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

Nutrition Facts


Per Serving: 474 calories; 30.4 g fat; 12.9 g carbohydrates; 38.1 g protein; 179 mg cholesterol; 1141 mg sodium. Full nutrition

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Reviews

Read all reviews 74
  1. 105 Ratings

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Most helpful positive review

True to it's description, this is the "simple home version" that I have been looking for without the hassles of grinding cashews, grilling the chicken, etc, etc. The best decision I made was to ...

Most helpful critical review

This was yummy, but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or, condensed canned milk if you want a lighter dish. In India they never use half and ...

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This was yummy, but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or, condensed canned milk if you want a lighter dish. In India they never use half and ...

True to it's description, this is the "simple home version" that I have been looking for without the hassles of grinding cashews, grilling the chicken, etc, etc. The best decision I made was to ...

This is a very good recipe that I will definitely make again. Next time I'll probably add less salt (1/2-3/4 t), and less Indian chili powder (1/8 t) so it's not quite as spicy. I used a combo o...

Love this recipe! this was my first foray into Indian cooking and I was pleased to say it was pretty good! I love how everything is more or less scratch, and delicious. I add a bit more garlic ...

I have had butter chicken in many Indian restaurants. This recipe is So easy and So good. I really like spice so I doubled the chilli powder. I used good Indian ingredients from the Indian Ma...

Easy recipe that resulted in a very tasty dish. I didn't make it very spicy by not adding very much chili powder. The dish was very flavourful so I didn't have to add very much salt either. I...

This is such a delicious recipe! I made a couple of adjustments, only because I decided to make this last-minute and didn't have fenugreek or Indian chili powder. Also I used coconut milk instea...

very good. I used lentils instead of chicken since I'm vegetarian and I thought it was delicious.

This was really delicious and got rave reviews from my husband! I was forced to change the recipe, only because I couldn't find some of the ingredients. Instead of FennelGreek leaves I used a fe...