Description
Butter Chicken Recipe: Silky Murg Makhani Made Easy — perfect for a protein-rich breakfast or weekend brunch and meal prep. Makes 6 servings in 55 minutes with 16 simple ingredients.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs, cut into 3–4 cm (1–1½ in) pieces
- 180 g (3/4 cup) full-fat plain yogurt
- 1 tbsp (15 ml) lemon juice
- 2 tsp (8 g) garam masala
- 1 tsp (3 g) ground coriander
- 1 tsp (2 g) turmeric
- 1 tsp (5 g) kosher salt
- 1 medium onion, finely chopped (150 g / 1 cup)
- 40 g (1.5 tbsp) ginger-garlic paste
- 700 g (24 oz) canned crushed tomatoes or 600 g roughly chopped fresh tomatoes
- 60 g (4 tbsp) unsalted butter
- 15 ml (1 tbsp) neutral oil or ghee
- 120 ml (1/2 cup) heavy cream
- 1 tsp (1 g) dried kasuri methi
- 1 tsp (4 g) sugar or honey
- Additional kosher salt to taste
Instructions
- Marinate the chicken by combining yogurt, lemon juice, spices, and salt. Coat chicken and refrigerate for 20–30 minutes.
- Sear the chicken in a heated skillet with oil for 2–3 minutes per side until golden-brown, then remove.
- Build the sauce by sautéing onions in butter until translucent, then add ginger-garlic paste.
- Cook the crushed tomatoes with sugar and simmer, then blend until smooth.
- Finish by adding the chicken back to the sauce and simmering until cooked through.
- Enrich the sauce off heat with cream and kasuri methi, let rest before serving.
Notes
- Refrigerator Storage: Transfer the fully cooled murg makhani into airtight glass containers within 2 hours of cooking to stay within safe food-handling guidelines. Stored between 1–4 °C (34–39 °F), the dish keeps for 4 days. The sauce thickens as it chills, so expect it to look stiffer than when freshly made—this is completely normal and corrects upon reheating.
- Freezer Storage: Ladle cooled portions into freezer-safe bags or rigid containers, leaving 2 cm of headspace for expansion. Label each with the date and contents. Frozen murg makhani maintains excellent quality for up to 3 months. Thaw overnight in the refrigerator rather than at room temperature to preserve texture and ensure safe defrosting below 4 °C (40 °F).
- Oven Reheat: Preheat your oven to 165 °C (325 °F). Transfer the refrigerated portion into an oven-safe dish, add 2 tablespoons of water, and cover tightly with foil. Heat for 18 minutes until the internal temperature reaches 74 °C (165 °F). This gentle method prevents the cream sauce from splitting and keeps the chicken pieces tender throughout.
- Microwave Reheat: Place a single 300 g portion in a microwave-safe bowl and add 1 tablespoon of water to prevent drying. Cover with a damp paper towel and heat at 70% power in 90-second intervals, stirring between each, for a total of about 3–4 minutes. Stirring redistributes heat evenly and keeps the creamy sauce smooth rather than grainy.
- Air Fryer Reheat: Preheat your air fryer to 160 °C (320 °F). Place the chicken pieces in a single layer in an oven-safe ramekin that fits your basket, pour sauce over them, and cover with foil. Reheat for 8 minutes, remove the foil, and continue for 2 more minutes to lightly caramelize the edges. This method adds a pleasant charred flavor.
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 generous
- Calories: 378 calories
- Sugar: 7g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 20 g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg