Easy Chicken Makhani (Butter Chicken, Murgh Makhani)

Difficulty
medium

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(3 Ratings)

Preparation time
45 mins

Cooking time
30 mins

Serves
8

Tender cubes of chicken, first marinated and grilled, then slow-cooked in a creamy, tomato based sauce.

Easy Chicken Makhani (Butter Chicken, Murgh Makhani), 5.0 out of 5 based on 3 ratings

Ingredients

For chicken:

  • Boneless chicken breasts or thighs, cut into small cubes
  • Yogurt
  • Grated ginger
  • Salt
  • Garam masala
  • Chili powder

For Makhani sauce:

  • 3 oz butter
  • Vegetable oil
  • 3 bay leaves
  • 10 green cardamons
  • 10 cloves
  • 1 tsp peppercorns
  • 2 cinnamon
  • 3 tsp ginger and garlic paste
  • 1 pint tomato puree
  • 1 tsp chili powder
  • 2 tsp garam masala
  • 1 tsp salt
  • 2 cups water
  • 1 tsp sugar
  • 1/2 tsp crushed saffron
  • 1/2 tsp powdered kasoori methi (fenugreek) leaves
  • 10-15 almonds or cashews
  • 2 cups fresh cream

Preparation

For Chicken:

1.  Cut boneless chicken breasts/thighs into small cubes.  Mix yogurt, grated ginger, salt, garam masala, red chili powder and red coloring. Marinate chicken in this mix for 6-8 hours or overnight.

2. 
Pre-heat oven to 400 F.
Place chicken pieces on baking tray and bake for 15 mins.  Collect chicken juices on a tray below

3. Remove chicken pieces, baste with butter. Bake for another 5 minutes.

For Makhani sauce:

1.  Grind 10-15 almonds/cashews into a thick, smooth paste with water.

2.  Add sugar, crushed saffron, and powdered kasoori methi (fenugreek) leaves. Add fresh cream.

6 Comments add one

  1. mcsaeteurn says:

    I haven’t made Indian food before. I will have to try this sometime. It looks delicious.

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  2. nai saeteurn says:

    It looks so delicious! I am going to try it next weekend.

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  3. Abheek says:

    Thanks – hope you liked it!

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    • Samson says:

      This was delightful! My huasbnd has requested I make this again rather soon. :) I could not find garam masala, so I used wikipedia’s suggestions of: (quote) The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). (from wikipedia)(end quote).Turned out really, REALLY well! The house smelled so very good! Also, I used boneless, skinless breasts that were frozen solid and they turned out wonderfully on 8 hours on low. (one of the things I love most about the crockpot is that lack of preplanning (thawing meat, for instance) does not hurt the finished product.) :)

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  4. Abhishek says:

    Same person comientmng as above…went ahead and put in a diced russet about 2 hours before serving. Made the sauce thicker. It was very, very good!!! Several hours later the scent is still lingering in the air – in a good way. Also put in about 1/2 cup frozen peas and approx 2 T half and half b/c my fage yogurt had gone past it’s expiration. My husband, who is NOT into spicy food, requested a second helping and is taking the leftovers to work tomorrow. Used organic chicken breasts instead of thighs. Did not have garam masala so substituted 1/4 tsp each cinnamon, nutmeg, cumin, cloves, and black pepper. The only thing I will do differently next time is double the recipe so there is more left over! Also…used basmati rice, not jasmine as earlier posted. So, even after the multiple “I used this instead of that” I still feel it’s the same recipe and IT IS AMAZING!!!!

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  5. Bakil says:

    This was an awesome rpceie! I’ve traveled India before the spices were right on. Yes you can substitute real ginger but not many people have fresh ginger at home. It had a very mild spice so kids will love it too. One can aways up the spice or cool it down more by adding more yogurt or have a riata fors side dish. I used Greek-style yogurt which really thickened up the sauce. Quitter…the Makhani you have had in Indian restaurants were probably cooked hours before it was plated infront of you. This makhani taste better the next day when all the spices really bloom. I have 5 slow cookers in the house. It’s been a couple of years since I’ve really used any of them. Thanks for the inspiration!

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