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Murgh Makhani (Indian Butter Chicken)

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“"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.”

Ingredients Nutrition


  1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
  2. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  3. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  4. Heat 1 tablespoon oil in a large skillet over medium heat.
  5. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
  6. Remove from skillet and set aside.
  7. Heat the remaining 2 tablespoons in the skillet.
  8. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
  9. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
  10. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
  11. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

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