Murgh Makhani - Classic Butter Chicken
Murgh Makhani - Classic Butter Chicken
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Category
Dinner
Cuisine
Indian
Author:
Robert Moreland
Servings
6
Prep Time
2 hours
Cook Time
90 minutes
This recipe is for the classic Butter Chicken, known in Hindi as Murgh Makhani (meaning "chicken with butter"). It is a hallmark of Mughlai and Punjabi cuisine, revered for its irresistible combination of smoky, marinated chicken enveloped in a velvety, subtly sweet, and rich tomato-cream sauce.
A Taste of History
The dish has surprisingly recent and humble origins, tracing back to the tumultuous period of the Partition of India in 1947. The most widely accepted story credits Kundan Lal Gujral, a chef and co-owner of the now-famous Moti Mahal restaurant, which he re-established in Delhi after migrating from Peshawar.
Gujral had previously pioneered the creation of Tandoori Chicken. To avoid wasting unsold Tandoori Chicken that would dry out hanging over the clay oven (tandoor), he ingeniously created a rich, buttery gravy. He simply tossed the leftover chicken pieces into a sauce made of tomatoes, butter (makhan), and cream, bringing the dry pieces back to life. The result—a delicate, creamy curry—was an instant success, providing comfort food to refugees and quickly becoming a Delhi staple before gaining global fame.
The Role of Garam Masala
The aromatic backbone of this dish, and many others in North Indian cuisine, is Garam Masala.
What it is: The term garam means 'hot' or 'warming,' and masala means 'spice blend.' It is a blend of ground, aromatic spices that, according to traditional Ayurvedic belief, are said to warm the body and boost metabolism.
Its Function: Unlike chili powder (which provides heat), Garam Masala is typically added near the end of the cooking process—or sprinkled on as a garnish—to preserve its volatile oils and provide a final burst of sweet, pungent, and savory aroma. Common ingredients include cardamom, cinnamon, cloves, cumin, coriander, and nutmeg. In this recipe, it is essential for contributing the deep, complex, and warming layer of flavor that defines authentic Butter Chicken.
Served best with fluffy naan (perfect for scooping up the luscious gravy) or steamed basmati rice, this Butter Chicken is a timeless centerpiece of Indian dining.
Ingredients
For the Marinade
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3/4 inch piece of ginger, roughly chopped
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3 Garlic cloves, roughly chopped
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1/2 cup blanched almonds (ground)
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2/3 cup thick plain yoghurt
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1/2 teaspoon chili powder
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1 teaspoon garam masala
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4 cardamom pods, lightly crushed
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14 oz diced tomatoes
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1/4 teaspoon salt
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2 lb 4 oz skinless, boneless chicken thigh fillets, cut into fairly large pieces
For the Base
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5 tablespoons ghee or clarified butter
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1 large onion, thinly sliced
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6 tablespoons finely chopped coriander (cilantro) leaves
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4 tablespoons thick (double/heavy) cream
Directions
Prepare the Marinade
- Create Ginger-Garlic Paste: Blend the ginger and garlic together to form a paste using a food processor or a pestle and mortar. Alternatively, crush the garlic and finely grate the ginger, mixing them together.
- Grind Almonds: Grind the blanched almonds in a food processor or finely chop them with a knife.
Mix Marinade: Put the ginger-garlic paste and ground almonds in a bowl with the yoghurt, chili powder, cloves, cinnamon, garam masala, cardamom pods, tomatoes, and salt. Blend thoroughly.
- Marinate Chicken: Add the chicken pieces and stir to coat thoroughly.
Chill: Cover and marinate for 2 hours, or overnight, in the fridge.
Cook the Base
Preheat Oven: Preheat the oven to 350° F
Sauté Onion: Heat the ghee or clarified butter in a karhal or deep, heavy-based frying pan. Add the onion and fry until softened and browned.
Add Chicken: Add the marinated chicken mixture to the pan and fry for 2 minutes.
Assemble and Bake
Transfer: Mix in the fresh coriander. Put the mixture into a shallow baking dish, then pour in the cream and stir with a fork.
Bake: Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil.
Rest: Leave to rest for 10 minutes before serving. The oil will rise to the surface during this time.
Finish and Serve
Brown Top (Optional): Just before serving, place the dish under a hot grill (broiler) for about 2 minutes to brown the top.
- Serve: Before serving, slightly tip the dish and spoon off any extra oil.
