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Halal Butter Chicken

Halal butter chicken, or “murgh makhani,” is a creamy, tomato-based Indian curry with tender chicken, offering authentic flavors and comfort when paired with naan or basmati rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main
Cuisine: Indian
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Chicken Marinade:

  • 500 grams of halal chicken (boneless thighs or breasts), cut into bite-sized pieces
  • 1 cup of plain halal yogurt
  • 2 tablespoons of lemon juice
  • 1 tablespoon of ginger-garlic paste
  • 1 teaspoon of red chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of turmeric powder
  • Salt to taste

For the Gravy:

  • 3 tablespoons of halal unsalted butter
  • 1 large onion, finely chopped
  • 3 large tomatoes, pureed
  • 1 tablespoon of ginger-garlic paste
  • 1 teaspoon of garam masala
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 cup of halal-certified heavy cream
  • 2 tablespoons of honey (optional, for sweetness)
  • Fresh cilantro leaves for garnish

Instructions

Marinate the Chicken:

  • In a bowl, combine yogurt, lemon juice, ginger-garlic paste, chili powder, cumin, turmeric, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Cook the Chicken:

  • Heat a skillet over medium-high heat and lightly grease it. Sear the marinated chicken pieces until cooked through and slightly charred. Set aside.

Prepare the Gravy:

  • In the same skillet, melt butter and sauté the onions until golden brown. Add the ginger-garlic paste and cook until aromatic.
  • Add the tomato puree and cook for 10 minutes, stirring occasionally, until the oil begins to separate from the mixture.

Add Spices and Cream:

  • Stir in garam masala, ground coriander, cumin, and paprika. Let the spices cook for 1–2 minutes to release their aroma.
  • Slowly add the cream and mix well, simmering the gravy until it thickens slightly.

Combine and Simmer:

  • Add the cooked chicken pieces to the gravy and simmer for 10 minutes to let the flavors meld together. Adjust seasoning with salt and honey, if desired.

Serve:

  • Garnish with fresh cilantro leaves and a drizzle of cream. Serve hot with naan, roti, or steamed basmati rice.

Notes