Entree: India – Delhi – मुरग़ मक्खनी ➤ Murgh Makhani (Butter chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 4 bone-in chicken breasts, approx. 10 oz (280 g) each
- 1 cup (240 g) plain yogurt
- 1 tbsp (15 g) lemon juice
- 1 tbsp (9 g) ginger paste or grated fresh ginger
- 1 tbsp (9 g) garlic paste or minced garlic
- 1 tsp (5 g) chili powder (adjust to taste)
- 1 tsp (2 g) turmeric powder
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) butter
- 1 cup (240 g) tomato puree
- 1/2 cup (120 ml) heavy cream
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sugar or to taste
- 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed (optional)
- Salt to taste
- Fresh cilantro (coriander) for garnish

Instructions

1. Make a marinade by mixing 1 cup (240 g) yogurt, 1 tbsp (15 g) lemon juice, 1 tbsp (9 g) ginger, 1 tbsp (9 g) garlic, 1 tsp (5 g) chili powder, 1 tsp (2 g) turmeric and salt; coat the 4 bone-in chicken breasts and marinate at least 2 hours or overnight.
2. Preheat oven to 400°F (200°C). Remove chicken from marinade, shake off excess, and roast on a sheet pan for 25–30 minutes until just cooked through and lightly charred at edges; alternatively sear in a hot pan until cooked.
3. In a large skillet, heat 2 tbsp (30 ml) oil and 1 tbsp (15 g) butter; add 1 cup (240 g) tomato puree and cook 6–8 minutes until the raw tomato smell diminishes.
4. Stir in 1/2 cup (120 ml) heavy cream, 1 tsp (2 g) garam masala, 1 tsp (2 g) ground cumin, 1 tsp (2 g) sugar, and crushed kasuri methi if using; simmer 5 minutes to meld flavors.
5. Add roasted chicken to the sauce, simmer gently 8–10 minutes so flavors combine; finish with remaining 2 tbsp (30 g) butter and adjust salt and sugar.
6. Garnish with fresh cilantro and serve with rice or flatbreads.