Indian-Style Butter Chicken (Murgh Makhani) Recipe - Allrecipes.com
Indian-Style Butter Chicken (Murgh Makhani) Recipe
  • READY IN ABOUT hrs

Indian-Style Butter Chicken (Murgh Makhani)

Recipe by  

"This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 servings Change Servings

Directions

  1. Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
  2. Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
  3. Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 1 hr 10 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2008

As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in restaurants by the addition of cornstarch or other thickener. No Indian cook I know does so. While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions. I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right. Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here.

 
Most Helpful Critical Review
Feb 22, 2008

This is nothing like authentic butter chicken. Several wrong ingredients are used and are prepared incorrectly. It really is so completely different that it should not be called butter chicken at all. Most annoyingly of all, the prep time stated is grossly inaccurate unless you are superwoman.

 

20 Ratings

Mar 23, 2010

This is not a bad place to start. I used 2 more tomatoes, less onion (half of one), 1 more garlic, and fresh fenugreek leaves. I skipped the yogurt and used fat free half and half. A pound of chicken is also a bit much. I used one good sized breast. Also, use whole caradmom/cloves/cinnamon. Where is the turmeric?

 
Sep 04, 2007

This dish tasted fabulous. Just the right amount of spice, and lots of flavour. Your house will smell wonderful when cooking this dish. Served with naan bread on the side to soak up the sauce - which there is plenty of. This did not turn out like the traditional butter chicken in Indian restaurants. Sauce was not thick, however the dish is delicious nonetheless.

 
Jan 14, 2011

Great recipe. I doubled the garlic and didnt use red peppers.

 
Nov 02, 2009

I don't know what butter chicken is supposed to taste like, but this was a real hit. While it was cooking, it really smelled like Indian food. We live in Puerto Rico and don't have any ethnic restaurants near us, so it was like going out for dinner! I will definitely make this again. (I did have to leave out the cloves because I couldn't find them in the stores).

 
Mar 17, 2009

This was an excellent recipe. Easy to prepare and very tasty. The only substitution I made was using cayenne pepper for the crushed red pepper. I can't imagine it tasting all that different with the crushed red peppers versus the cayenne pepper. This is a definate keeper. My hubby loved it as well as children. Not too bad if I don't say so myself.

 
Oct 05, 2008

It was pretty good, but not what I thought it was going to be! I was looking for the butter chicken taste from my favorite Indian restaurant. This isn't it, but it IS good.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 660 kcal
  • 33%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 43 g
  • 66%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 37.2 g
  • 74%
  • Sodium
  • 1507 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Indian Butter Chicken (Murgh Makhani)

See how to make a homemade version of Indian butter chicken.

Chicken Makhani (Indian Butter Chicken)

See how to make a simple, flavorful Indian recipe in just minutes.

Indian Butter Chicken (Makhani Chicken)

See how to make an authentic Indian butter chicken recipe.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States