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Murgh Makhani (Butter Chicken)

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Submitted by shorti01

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

YIELD

4 servings

PREP

10 min

COOK

60 min

READY

70 min

This butter chicken starts with an overnight yogurt marinade that tenderizes the chicken and infuses it with ginger and warm spice. After baking, the pieces go into a sauce built from whole cardamom, cinnamon, and cloves fried in butter until fragrant.

What sets this version apart is the saffron. Crushed threads bloom in the sour cream and heavy cream base, giving the sauce a golden color and a floral depth you won’t get from turmeric alone. Ground almonds stirred in at the end add body and a subtle nuttiness that rounds out each bite.

The overnight marinade is key here. Yogurt’s acidity breaks down the chicken’s surface proteins, so the meat stays juicy even after a longer bake. Don’t rush it.

Kitchen Tips

  • Save every drop of liquid from baking the chicken. Those pan juices carry concentrated flavor that enriches the cream sauce.
  • Crush the saffron between your fingers before adding it. This releases more color and aroma than dropping in whole threads.
  • The cornstarch slurry at the end should go in gradually. You want a sauce that coats the back of a spoon, not a thick paste.

Variations

  • Swap sour cream for full-fat Greek yogurt for a tangier, slightly lighter sauce.
  • Add a tablespoon of tomato paste with the cream for a more classic restaurant-style color and sweetness.
  • Stir in a handful of dried fenugreek leaves (kasuri methi) right before serving for that signature smoky, bitter note.

Ingredients

¼ 118
PINT ML PLAIN YOGURT *
1 5
TEASPOON ML GINGER
crushed
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML FOOD COLORING
red *
3 1.4
POUNDS KG CHICKEN
skinless, cut in pieces
1
X VEGETABLE OIL
to taste *
2 57.8
OUNCES ML/G BUTTER
1 1
EACH EACH CINNAMON STICK
one inch *
6 6
EACH CLOVES *
6 6
EACH EACH CARDAMOM SEED
green *
1 1
EACH BAY LEAF *
¼ 118
PINT ML SOUR CREAM *
¼ 1.3
TEASPOON ML SAFFRON THREAD
crushed *
¼ 118
PINT ML CREAM *
1
X SALT
to taste *
2 10
TEASPOONS ML ALMONDS
ground
¼ 1.3
TEASPOON ML CORNSTARCH
1 15
TABLESPOON ML WATER

Directions

Mix yogurt, ginger, salt and red coloring and rub into chicken.

Let it marinate overnight.

Place in an ovenproof dish and brush with oil.

Bake in a 375℉ (190℃) oven for 40 to 50 minutes.

Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute.

Add sour cream and chicken liquid. Add crushed saffron, and cream.

Cover and simmer gently for 5 to 6 minutes.

Add chicken pieces and adjust seasoning.

Add ground almonds.

Dissolve cornstarch in water and add to the chicken.

Let it thicken.

Cover and simmer for 3 to 4 minutes. Remove from heat.

Serve with nan.

Serving Ideas : Nan makes a pleasant accompaniment to this dish.

NOTES : Orange food coloring can be used in place of the red.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 753 44% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 333mg 111%
Sodium 963mg 40%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 198g
Vitamin A 11% Vitamin C 0%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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