Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani) is a classic Pakistani butter chicken that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Chicken thighs, boneless and skinless, Yogurt, Ginger-garlic paste, Garam masala, Kashmiri red chili powder, Tomato puree, Butter, Heavy cream, Kasuri methi (dried fenugreek leaves) and Salt to taste, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Pakistani cooking, be sure to also explore our recipe for Aloo Keema.
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Ingredients
- Chicken thighs, boneless and skinless
- Yogurt
- Ginger-garlic paste
- Garam masala
- Kashmiri red chili powder
- Tomato puree
- Butter
- Heavy cream
- Kasuri methi (dried fenugreek leaves)
- Sugar
- Salt to taste
Step-by-Step Instructions
5 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Marinate chicken thighs in a mixture of yogurt, ginger-garlic paste, garam masala, and Kashmiri red chili powder.
In a pan, melt butter and sauté the marinated chicken until browned.
Add tomato puree and cook until the oil separates. Stir in heavy cream.
Sprinkle kasuri methi, sugar, and salt. Simmer until the chicken is fully cooked.
Serve this creamy butter chicken over rice or with naan for an authentic Pakistani/Indian experience.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Butter Chicken (Murgh Makhani) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown chicken thighs, boneless and skinless in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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