Authentic Butter Chicken (Murgh Makhani) - Better Than Your Local Restaurant!
- Andrea
- 2 days ago
- 4 min read
Recipe by Andrea
Indulge in the ultimate Indian comfort food! This creamy, velvety Butter Chicken is surprisingly easy to make, packed with health-boosting spices, and ready in just 30 minutes.
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The Story Behind The authentic Butter Chicken (Murgh Makhani)
Craving the perfect Butter Chicken? In this post, I’m sharing my family’s secret for authentic Murgh Makhani—the creamy, buttery, and flavorful dish that defines Indian cuisine. Forget takeout! I’ll show you how to get that signature velvety sauce and tender chicken right in your own kitchen. Whether you're a beginner or a pro, these tips will elevate your curry game.
In our CoffeeMilk Family kitchen, we believe that food should not only taste amazing but also nourish your body. That is why we focus on fresh ingredients and traditional spices.
Beyond the Taste: Health Benefits of Indian Spices
While Butter Chicken is known for its rich flavor, the ingredients we use—like Cashews and Kasuri Methi—are traditional "superfoods" in Indian cooking.
The Power of Kasuri Methi (Dried Fenugreek)
Kasuri Methi is the "secret soul" of this dish. Beyond its earthy aroma, it is highly valued in Ayurveda for aiding digestion and helping to regulate blood sugar levels. It is also a great source of fiber and iron.
Why We Use Cashew Nuts
Instead of using heavy thickeners or flour, we use raw cashew nuts to create that signature "Makhani" thickness. Cashews provide heart-healthy fats and essential minerals like Magnesium and Copper, which support energy production and bone health.
Garlic: Immune Support
By grating fresh garlic into the marinade, we preserve the Allicin—npreserve the Allicin—a natural compound known for its anti-inflammatory and antioxidant properties.T his not only adds a punch of flavor but also supports your body's natural defenses.
Watch the Full Recipe Video
Embedding the video helps you understand the texture and the cooking process better. Plus, it’s a great way to follow along in real-time!
Frequently Asked Questions (FAQ)
1. Can I make Butter Chicken without cream?
Yes, you can! While heavy cream gives the dish its classic richness, you can substitute it with full-fat coconut milk for a slightly different but delicious flavor. Another great healthy alternative is to increase the amount of cashew paste, which provides a natural creaminess without the dairy fat.
2. What is the difference between Butter Chicken and Tikka Masala?
Though they look similar, the main difference lies in the sauce and spice level. Butter Chicken (Murgh Makhani) has a smoother, creamier, and milder tomato-based sauce with plenty of butter. Chicken Tikka Masala usually has a more intense spice profile and a thicker sauce that often contains chopped onions and peppers for more texture.
3. How do I store and reheat Butter Chicken?
Butter Chicken actually tastes even better the next day as the spices continue to develop! You can store it in an airtight container in the fridge for up to 3 days. When reheating, do it slowly on the stovetop over low heat. If the sauce has thickened too much in the fridge, simply add a splash of water or milk to bring back that velvety consistency.
Warmly, Your Andrea from CoffeeMilk Family
This 30-minute Butter Chicken combines incredibly tender marinated chicken with a velvety, restaurant-style makhani sauce. By using raw cashews and aromatic spices like Kasuri Methi, we create a rich texture that is both wholesome and authentic. It’s the perfect simple dinner that brings the true flavors of India straight to your home table.
Servings: 4 | Prep Time:35 min | Cooking Time: 20 min | Total Time: 55 min
Ingredients
For the Marinade:
400 g Chicken breast
2 tbsp Greek Yoghurt or Joghurt of your choice
2 Garlic, grated
1 tsp Kitchen King Masala
1 tsp Garam Masala
1 tsp Tumeric Powder
1 tsp coriander Poweder
1/2 tbsp Kasuri Methi or fresh Coriander
1-2 tbsp Oil
For the Sauce:
2 canned Tomatoes
3 Onions medium-sized
Cashews one small bowl
For Tempering:
1 1/2 tsp cumin seeds
1,5 tsp Garam Masala
1 - 1,5 tsp Kitchen King Masala
2 tbsp coriander powder
Cream, a splash for the final touch
Butter, a small knob for that authentic shine
Instruction:
1. The Perfect Marinade: Start by mixing the chicken with yogurt and all the marinade spices. Use a grater for the garlic to ensure the flavor blend perfectly without large chunks. Let it marinate for at least 15-30 minutes.
2. The Magic Sauce: This is our favorite time-saver: Put the canned tomatoes, onions, and cashews into a blender with a little bit of water. Grind it until it's completely smooth and velvety.
3. Cooking the Base: Heat oil in a pan and add the cumin seeds. Once they sizzle, pour in your blended sauce. Add all the spices for tempering: Kitchen King Masala, Garam Masala, Coriander Powder. Let it boil until the "raw" smell of the onions is gone. This is crucial for achieving that deep, restaurant-style flavor.
4. Searing the Chicken: In a separate pan, flash-fry the marinated chicken. Pro-Tip: Don't overcook it here! Just sear it until it is no longer raw on the outside. It will finish cooking in the sauce, which keeps it the "softest ever."
5. The Final Touch: Add the chicken to the sauce. Turn the heat to low. Stir in a little bit of cream and an extra pinch of Kasuri Methi or fresh Coriander. Let it rest for a few minutes while you prepare your side dish.
Serving Suggestion
We love to serve this Butter Chicken with fluffy Basmati Rice. Use 2.5 cups of rice to 5 cups of water for the perfect consistency. It also pairs wonderfully with homemade Naan bread to soak up every drop of that golden sauce!
Tips for Success
The Cashew Secret: Cashews provide that rich, restaurant-style thickness naturally. Don't skip them!
Soft Chicken: Taking the chicken out of the pan early and letting it "steep" in the warm sauce prevents it from becoming dry or rubbery.
Homemade Masalas: Use our original homemade Spices by IndoGerman Kitchen .
Homemade spices makes a world of difference in the aroma.
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