Butter Chicken ::: Murgh Makhani

Stop. Put down the phone. You will NOT order Indian delivery ever again after making this. 


I have such fond memories of eating Indian food with my big happy nuclear (at the time) family as often as they’d take us growing up. I think it was the only International cuisine my brother and sister would eat. We’d always order lots of naan, Tandoori chicken, and chana masala.

Indian food followed me to college, my Dad would visit and we’d go to Bombay Dardar in Coconut Grove almost every time he came down from Orlando.

I never dreamed I’d be able to create Indian food at home. I also never dreamed I’d have a cooking blog and enjoy home made meals better than gourmet restaurants meals though. {I was incredible at making easy mac in college and ordering take out.}

This recipe is super easy and oh so incredibly good. And you will really never need to order Indian food delivery again. Unless you run out of all of the crazy spices of course.


Murgh Makhani     serves 4-6

adapted from BevCooks

  • 4 chicken breasts, cut into small pieces
  • 1 yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons garam masala*
  • 1 tablespoon turmeric
  • 1 teaspoon cayenne pepper or 1 jalapeño diced finely (if you use the jalapeño saute it with the onions below)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • 15 almonds, toasted then ground in a food processor
  • 4 tablespoons butter, divided
  •  1 15 oz can tomato sauce
  • 1/2 cup plain greek yogurt
  • 1/2 cup half and half
  • 2 cups cooked jasmine or basmati rice
  • fresh cilantro for garnish
  • lime wedges for garnish
In a mixing bowl combine the garlic, ginger, garam masala, turmeric, cayenne, oil, lime juice,  salt and pepper into a paste with a wooden spoon. Set aside.
Melt 2 tablespoons of the butter in a large sauce pan on medium. Once it starts to simmer, add the onion and saute 3-4 minutes. Add the spice paste and ground almonds. Toss to coat, about 1 minute.
Add the tomato sauce, yogurt, and half & half. Stir to combine and bring to a simmer. Add the chicken and the remaining 2 tablespoons of butter. Simmer on medium- low for 30 minutes.
Serve over basmati rice and garnish with cilantro and lime wedges.
*Garam Masala: there are soooo many variations. The first time I made this dish I didn’t have it, but I could find the ingredients for garam masala and it was just as good. Try this recipe to make it at home. Or order it on amazon.com!

I have also fabulous recipe for Tandoori chicken (to die for) that I will blog soon!

::: keelymarie :::

11 Replies to “Butter Chicken ::: Murgh Makhani”

    1. I think so. It won’t be as rich, but it would keep the same creamy flavors. It would definitely be a lighter version too. Would you use butter or sub there too? I’ve see a lot of butter less butter chicken recipes, but have not tried them yet. Let me know how it comes out!

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