Butter Chicken Masala (Murgh Makhani)
This is one of the easiest and best butter chicken masala recipes out there. It takes minutes to make and is packed with all of the flavor a makhani sauce comes with. Enjoy it with soft naan or some white basmati rice.
Servings: 4
Calories: 511kcal
Equipment
- Large pot/wok
- spatula
- Cutting Board and Knife
Ingredients
- 3 boneless skinless chicken breasts, cut into small cubes I prefer tenders or breast, but more traditional recipes use dark meat Roughly 1.5 pounds of chicken breast
- 12 oz heavy whipping cream (more or less)
- 15 oz canned tomato puree (or tomato sauce for a thinner gravy)
- 1 tablespoon fresh garlic, grated
- 1 teaspoon fresh ginger, grated
- 2 tablespoon butter chicken masala- my recommendations include MDH Brand, Shan Brand, or S&K Masala (use more or less depending on spice level preference)
- 3 tablespoon butter, salted or unsalted (can add more or less)
- 1 teaspoon turmeric powder
- 1.5 tablespoons kasoori methi leaves, finely grounded (more or less depending on preference) dried fenugreek leaves
- 1 teaspoon sugar (more or less-the measurement depends on tomato puree brand)
- 1 tablespoon dry coriander powder
- oil
- red chili powder
- salt (amount will vary based on salted or unsalted butter usage)
- handful chopped cilantro for garnishment and flavor
Instructions
- Heat a pan on medium heat and add butter. Add chopped raw chicken and 1 tablespoon of butter chicken masala. Mix and cook with no lid.
- Cook for about 5 minutes or until the chicken is no longer pink. Some water might form in the pan and that is okay.
- Add garlic, ginger, turmeric, dry coriander powder, and red chili powder. Mix and cook for about a minute.
- Add tomato puree and cook the chicken and puree until it has simmered well together.
- Add heavy whipping cream, mix, and let it come to a simmer again.
- Now add the remaining butter chicken masala, sugar, and the finely grounded kasoori methi/fenugreek leaves.
- Mix it well.
- Cover the pot and simmer on medium/low heat for about 5 minutes. Taste test and add salt according to your liking. At this point adjust sugar and red chili powder measurement as well.
- Garnish with a handful of cilantro. Let it rest for at least 5 minutes (uncovered) before serving.
- TIP: the longer it cools the thicker the sauce will get it.
Video
Notes
- Use more or less heavy cream based on your preference. The color of the curry will change according to how much is used.
- I prefer chicken breast or tenders over dark meat for this recipe.
- Salt should be added at the end according to taste since a few of the ingredients are already salted
- Fenugreek Leaves/Kasoori Methi can be found at Indian Grocery stores or Amazon. It is dried green leaves. Please do not substitute fresh fenugreek leaves/methi or fenugreek seeds for this.
Nutrition
Serving: 8oz | Calories: 511kcal | Carbohydrates: 16g | Protein: 41g | Fat: 31g | Saturated Fat: 19g | Monounsaturated Fat: 1g | Cholesterol: 154mg | Sodium: 82mg | Potassium: 228mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2IU | Calcium: 1mg | Iron: 5mg