Murgh Makhani - Butter Chicken
Murg Makhani, also known as Butter Chicken, is one of the most popular Indian dishes around the world. The velvety texture and the blending of the sour and sweet flavors with the warmth of the spices give the dish its name.
If you visit an Indian restaurant and see Murgh Makhani on the menu, it is Butter Chicken (Murgh = chicken, Makhani = buttery).
Thanks to my Punjabi friends, I grew up eating this typical Punjabi dish. Smoky, spicy chicken grilled in the tandoor with the heavenly aroma of garam masala and fenugreek, dipped in a creamy sauce with an orange hue from red tomato and chili powder - that's how I remember this dish!
I'm so excited to share this super simple recipe with you that will allow you to make restaurant quality Indian Murgh Makhani at home in less than 45 minutes!
Why is the dish called Butter Chicken?
Butter Chicken originated sometime in the 1950s in Delhi, the capital of India. During that time, chefs Kundan Lal Gurjal and Kundan Lal Jaggi ran a restaurant called Moti Mahal in the city.
The curry was made "by accident" by mixing leftover tandoori chicken into a buttery tomato sauce (makhan). It is unlikely that they had even the slightest idea what they had stumbled upon, namely an internationally popular delicacy. But it is an irrefutable truth of the world that the best things in life are often discovered quite by accident.
The Kundans' restaurant quickly became a famous attraction in Delhi, and it wasn't long before Butter Chicken spread around the world and was enjoyed by people from all walks of life. In 1974, a recipe for 'Murgh Makhani' was published (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English term "Butter Chicken" curry appeared in print for the first time as a house specialty at the Gaylord Indian Restaurant in Manhattan, USA.
What is the difference between Butter Chicken and Chicken Tikka Masala?
These two Indian recipes have similar ingredients, but they have distinctly different flavors.
Butter Chicken is a classic Indian restaurant/dhaba (street food) dish that is cooked in a tomato-based butter sauce until the chicken is tender. Compared to Chicken Tikka Masala, Butter Chicken is a sweet and mild curry.
Chicken Tikka Masala, on the other hand, is more of a British dish than an Indian dish. Meanwhile, it is even an English national dish. Chicken Tikka Masala is made by marinating chicken in warm spices, mixing it in yogurt and then grilling it in a tandoor (clay oven). The cooked chicken is then simmered in a creamy, spicy, hot onion and tomato based sauce.
Ingredients
400 g chicken breast fillet (without skin), cut into 2 x 3 cm pieces
1 tablespoon lemon juice
1 tsp Kashmiri chili powder
2 tbsp. butter
½ tsp salt
For the marinade
140 g Greek yogurt
2 tsp ginger paste
2 tsp garlic paste
½ tsp Kashmiri chili powder
½ tsp Garam Masala
1 tsp salt
2 tsp mustard oil
For grilling
2 tbsp. butter, melted
For the Makhani gravy
2 tbsp. butter
2 green cardamom pods
2 cloves
2 black peppercorns
2 ½ cm cinnamon stick
1 tsp ginger paste
1 tsp garlic paste
200 g strained tomatoes
½ tsp Kashmiri chili powder
salt to taste
1 tbsp. honey
½ tsp dried fenugreek leaves (kasoori methi)
120 g cooking cream
½ cup water
Instructions
For the marinade
Prick the chicken pieces all around with a fork. Put them in a large bowl and add the chili powder, lemon juice and salt and mix well. Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes.
For the marinade, mix the ginger and garlic paste, Kashmiri chili powder, garam masala, salt and mustard oil in a bowl. Add the yogurt and mix everything well. Pour the marinade over the chicken mixture and toss. Cover and marinate in the refrigerator for at least 2-3 hours or overnight.
Preheat the oven to 200°C (grill) / 180 °C (convection oven). In the meantime, place a baking paper on the baking sheet. Remove the meat from the marinade and wipe off as much marinade as possible. Spread the meat on the baking sheet and cook under the broiler for about 10 to 12 minutes, until it is almost cooked and browned in some places.
Brush with the butter and grill for an additional 2 minutes. Remove and set asid
For the Makhani-gravy
Heat the butter in a non-stick skillet. Sauté the green cardamom, cloves, peppercorns, and cinnamon in it, stirring, until the spices darken, about 1 minute..
Add the ginger and garlic paste and continue to sauté for about minutes. Add the strained tomatoes, Kashmiri chili powder and half a cup of water and mix well.
Bring the mixture to a boil. Then reduce the heat and simmer for 10 minutes. Sprinkle kasoori methi (dried fenugreek leaves), stir in and simmer for about 5 minutes.
Add the honey, salt, and cream and simmer for 2 minutes.
Add the cooked tandoori chicken pieces and simmer for about 3 minutes.
Serve Murgh Makhani hot with Naan or Paratha.
Tips
Rub the dried fenugreek leaves between your palms to make a coarse powder. This helps release the aroma of the herb and it mixes well with the curry.
The sweetness of the honey reduces the acidityof the tomatoes and creates a well balance balanced gravy.
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