Murgh makhani (Butter chicken)
Murgh makhani, better known as butter chicken, is a creamy Indian main course of marinated chicken thighs simmered in a rich tomato and butter sauce. The Thermomix TM7 grinds whole cumin and coriander seeds fresh, blends the sauce velvety smooth and stirs it hands-free, delivering restaurant-quality curry at home with minimal effort.
About this recipe
Butter chicken Thermomix TM7 style brings the golden glamour of a North Indian curry house straight into your kitchen. This murgh makhani recipe starts with boneless chicken thighs marinated in natural yoghurt, tandoori paste and fresh lemon juice, then simmers them in a velvety sauce built on butter, tomato and freshly ground cumin and coriander seeds. What makes this dish a triumph in the all-in-one kitchen machine is the layering of flavour without the usual faff: the TM7 grinds the whole spices moments before they hit the pan, releasing an aroma that pre-ground spices simply cannot match, then blends the sauce until it is restaurant-silky with no lumps and no sieving. It is the ideal quick weeknight dinner when you crave takeaway-quality curry but want to control the salt and butter yourself, yet it is equally at home at a festive weekend table with naan and rice. If you have been searching for butter chicken recipes that deliver tender chicken and a glossy, gently spiced sauce every single time, this is the one to save.
Preparation tips
- For the deepest flavour, marinate the chicken thighs in the yoghurt, tandoori paste and lemon juice for at least a few hours, or overnight if you can plan ahead, so the tangy spices penetrate right into the meat.
- Grind the cumin and coriander seeds just before making the sauce rather than using pre-ground versions; the TM7 bowl releases their oils in seconds and the difference in aroma in the finished murgh makhani is remarkable.
- Serve the butter chicken with steamed basmati rice or warm naan and a spoonful of extra natural yoghurt; leftover sauce also freezes beautifully, so consider doubling the batch for an easy second meal.
Recipe variations
- Make a lactose-free version by replacing the butter with a plant-based block butter and swapping the yoghurt for a coconut-based yoghurt; the sauce stays glossy and the gentle spice of the tandoori paste still shines through.
- For a vegetarian variation, replace the chicken thighs with firm paneer or cauliflower florets and shorten the simmering time; the ground cumin and coriander sauce works beautifully with both and it becomes a festive meat-free curry.
Thermomix TM7 Benefits
- Fresh spice grinding - The TM7 grinds whole cumin and coriander seeds into aromatic powder for a more fragrant butter chicken sauce. [Multi-Functionality]. [Multi-Function]
- Hands-free simmering - The Thermomix stirs the tomato and butter sauce automatically so it never catches while the chicken thighs cook through. [Hands-Free]
- Silky sauce blending - The TM7 blends the finished murgh makhani sauce into a velvety, restaurant-style texture without sieving. [Time Saving]. [Time Savings]
- Precise marinade mixing - The Thermomix combines yoghurt, tandoori paste and lemon juice evenly so every chicken thigh is fully coated. [Precise Control]. [Precision Control]
- Gentle butter melting - The TM7 melts the unsalted butter at a controlled low heat, keeping the sauce glossy without any browning. [Temperature Control]
Ingredients
- skinless, boneless chicken thighs
- freshly squeezed lemon juice
- natural yoghurt
- tandoori paste
- sea salt
- extra virgin olive oil
- cumin seeds
- coriander seeds
- cinnamon quill
- black cardamom pod