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Creamy Butter Chicken (Murgh Makhani) with Basmati Rice & Warm Naan
by Unknown
Prep: 20 minCook: 30 minTotal: 50 min4 servings0 forks
Tender chicken simmers in a silky tomato-butter sauce with warm spices, finished with a swirl of cream. Serve it over fluffy basmati rice with warm naan for scooping — restaurant comfort at home.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs — cut into 1.5-inch pieces
- 3/4 cup plain whole-milk yogurt — for the marinade
- 1 tbsp lemon juice
- 1 tbsp grated fresh ginger
- 3 cloves garlic — minced (marinade)
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika — or Kashmiri chili powder for deeper color
- 1 tsp kosher salt
- 3 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 large yellow onion — finely diced
- 4 cloves garlic — minced (sauce)
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper — adjust to taste
- 1 cup heavy cream
- 1 tsp honey — balances the tomato acidity
- 1/2 tsp crushed dried fenugreek leaves (kasuri methi) — optional but recommended
- 2 cups cooked basmati rice — for serving
- 4 pieces warm naan — for serving
- Fresh cilantro leaves — for garnish
Instructions
- 1Marinate the chicken: In a large bowl, stir together the yogurt, lemon juice, ginger, 3 cloves minced garlic, garam masala, cumin, paprika, and salt. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes (up to 8 hours for deeper flavor).
- 2Sear the chicken: Heat the oil in a large, heavy skillet or Dutch oven over medium-high heat. Shake excess marinade off the chicken and sear in a single layer until browned on both sides, about 6-8 minutes total (it will not be cooked through yet). Transfer to a plate.
- 3Build the sauce base: In the same pan, melt the butter over medium heat. Add the onion and cook, stirring, until soft and golden at the edges, 6-8 minutes. Stir in the remaining 4 cloves garlic, grated ginger, and tomato paste; cook 1 minute until fragrant.
- 4Add tomatoes and spices: Pour in the crushed tomatoes, then add 1 tbsp garam masala, 1 tsp cumin, turmeric, cayenne, and salt. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened.
- 5Blend until silky (optional but worth it): Use an immersion blender (or carefully transfer to a countertop blender) and blend the sauce until smooth.
- 6Finish the curry: Return the sauce to the pan over medium-low heat. Stir in the heavy cream, honey, and crushed fenugreek leaves. Return the chicken (plus any juices) to the pan and simmer 10-12 minutes, until the chicken is cooked through and the sauce is velvety. Taste and adjust salt and cayenne.
- 7Serve: Spoon over fluffy basmati rice, garnish with cilantro, and serve with warm naan for scooping up every last bit of sauce.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.