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Butter Chicken Recipe, Traditionally Known as Murgh Makhani
Today I’m going to share with you my Butter Chicken recipe! Butter Chicken is a delicious Indian meal, also known as Murgh Makhani, that is perfect for family dinner night on a budget!
Butter chicken is one of the most popular Indian dishes, and it’s not hard to see why. The combination of rich, creamy chicken and fragrant spices is simply irresistible. While there are many different recipes for Butter Chicken, this is my personal favorite. This recipe for Butter Chicken is easy to follow and yields delicious results.
The rich, creamy sauce and tender chicken make it a favorite. If you’re looking for a delicious Butter Chicken Recipe, look no further! Whether you’re serving it over rice or alongside naan bread, Butter Chicken is sure to satisfy even the heartiest appetite. So go ahead and give it a try – I promise you won’t be disappointed!
Easy Butter Chicken Recipe
If you haven't tried butter chicken yet, I'm here to tell you you're missing out! This dish is one of my absolute favorites, and I think your family is going to love it too. Here's why:First of all, butter chicken is incredibly flavorful. The perfect blend of spices and creamy sauce is guaranteed to satisfy your taste buds. And secondly, it's pretty easy to make. Just follow my recipe and you'll have a delicious meal on the table in no time.So what are you waiting for? Give butter chicken recipe a try! You won't be disappointed.
Recipe Video
Recipe Ingredients
Garam Masala (make it or buy already ground):
- 1 large Bay leaf
- ½ Cinnamon Sticks
- 10 Whole Green Cardamom Pods
- 1 teaspoon whole black peppercorn
- 1 tablespoon Whole Cumin Seeds
- 1 tablespoon Coriander Seeds
- 1 Whole Small Nutmeg
- 1 teaspoon Whole Clove
Marinade for the Chicken:
- 2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces
- 1 cup Plain Whole Milk Yogurt
- Juice of one Lemon
- 1 ½ teaspoon Turmeric
- 1 ½ teaspoon Garam Masala
For the Sauce:
- 2 ounces Butter
- 1 Large Onion diced
- 1 Small Jalapeno Pepper cut into small dice
- 1 tablespoon Garlic finely diced
- 1 teaspoon of Red Kashmiri Chili Powder
- ½ teaspoon Turmeric
- 1 Large Can Peeled and Seeded Tomatoes
- ¾ cup Chicken Stock
- ½ cup Heavy Whipping Cream
- 1 teaspoon Fresh Ginger grated
- 1 ½ teaspoon Garam Masala
- 1 ½ teaspoon Salt
Sauté the Chicken:
- 2 ounces Butter plus 2 ounces at the end
- 1 cup Cashews
- 1 tablespoon Dried Fenugreek Leaves
- 2 tablespoons Cilantro freshly chopped
Recipe Instructions
Garam Masala (make it or buy already ground):
- Using a coffee grinder, process all ingredients until finely ground
Marinate the Chicken:
- Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.
For the Sauce:
- In a sauce pan, heat the butter and sauté the onion until light golden brown. Add the Jalapeno, Chili powder, garlic and when fragrant add all remaining ingredients. Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered. Using an immersion blender or a regular blender, process until very smooth. Stain to a double mech strainer and adjust seasoning to your liking.
Sauté the Chicken:
- In a large frying pan, heat a couple ounces butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.
- Add the strain sauce on top and cook for another 10 minutes or until all the chicken is cooked.At the end add the fenugreek, cilantro and at the last minute add more butter.
Notes
For the Woll Non-Sick Fry Pan: click here
For the Reduction / Saucier Pan: click here
For the Double Mesh Strainer: click here
For the Laser Thermometer: click here
For a Signed copy of Chef Jean-Pierre's Cookbook: click here
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This was so good! Even my kids enjoyed it! I ended up marinating the chicken overnight and it was amazingly tender and delicious!
All of the recipes I have made from your site have turn out perfect! Everyone I cook for thinks I’m a great cook thanks to you!
Thank you for sharing your talent ND knowledge!
DELICIOUSSSSSS. Made this for my husband birthday and he loved, and noting is left, the combination of the species gave a wonderful flavor. The sauce is give and extra flavour/
Thanks chef Pierre/
Thank you Chef Jean-Pierre for sharing this recipe. This is one of my all-time favorite chicken dishes and your version is the best I’ve had. I made a doubled batch when my family was over for the holidays and I watched it disappear so fast. I had to hide a bit in the back of my fridge to make sure I had leftovers. Thank you for the YouTube video as well. It helps a lot with getting the confidence to cook the dish right!
Made this yesterday it was absolutely incredible thank you Chef. We are dairy free so I used thick coconut milk instead of the cream – which meant the chicken was not as soft as it would have been through marinating – but the flavours were simply fantastic 🙂
Thank you Nicole! Coconut milk is a great idea!
This recipe was sent to me by my Indian fiancé, and when I tasted it right after finishing the whole recipe it made my mouth melt. The combination of flavours is SO tasty, and although I had to alter the recipe a little bit (couldn’t get fenugreek or the kashmiri chilli powder) it’s one of the best dishes I have ever tried
🙏🙏🙏❤️