Murgh Makhani Recipe - Tasty Indian Butter Chicken

One of my favorite version of butter chicken, made in India. It’s made with yogurt, spices, and chicken, so tasty and delicious!

Preparation: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Quantity: 4 servings
492 calories per serving


  • 1.5 pounds of boneless, skinless chicken thighs.
  • 1/3 cup plain nonfat yogurt.
  • 1 tablespoon tandoori masala powder.
  • ½ onion, chopped.
  • 3 tablespoon cooking oil.
  • 1 piece of fresh ginger.
  • 1 tablespoon clove garlic.
  • 2 tablespoons water.
  • 2 teaspoons garam masala.
  • ¼ teaspoon Indian chili powder.
  • 2 tablespoon butter.
  • 1 cup tomato sauce.
  • 1 teaspoon dried fenugreek leaves.
  • A pinch of salt.

How to prepare the Murgh Makhani:

  1. In a large bowl, stir the yogurt with tandoori masala until thoroughly combined.
  2. Cut the chicken thighs into 1-inch pieces, add it and toss to coat evenly.
  3. Marinate it in the refrigerator for 1 hour.
  4. Heat 1-teaspoon of the oil in a skillet over medium heat, and put the chicken and cook it until lightly brown on all sides, then set aside.
  5. Fry the onion in 2-teaspoons of oil.
  6. Sprinkle the garam masala and Indian chili powder over the mixture and cook for 1 minute more.
  7. Pour the tomato sauce into the mix.
  8. Reduce the heat and cook for another 5 minutes.
  9. Put the chicken and bring to a boil.
  10. Add fenugreek leaves, the butter, and salt to the mixture.
  11. Simmer the mixture uncovered on a low heat for 15 to 20 minutes.
  12. Served with naan, Indian bread, or with basmati rice.

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Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I've been writing articles for more than 12 years and I like sharing my knowledge. I'm currently writing for many websites and newspapers. I always keep myself very informed to give you the best information. All my years as a computer scientist made me become an incredible researcher. You can contact me on our forum or by email at [email protected].