Low Sodium Butter Chicken Murgh Makhani

Total time5 hr 10 min

Prep time25 min

Cook time45 min

Charred, spice-marinated chicken thighs get simmered in a silky, deep orange-red tomato sauce built from garlic, ginger, and warming spices like garam masala, cumin, and coriander. Broiling the chicken first locks in those smoky, blistered edges before it goes into the pot to soak up every bit of that rich, velvety base. A touch of cream and a pinch of crushed fenugreek leaves at the end give the sauce its signature restaurant-style depth and glossy finish. Ladled over basmati rice or scooped up with warm naan, this one delivers all the comfort of takeout butter chicken from your own kitchen. It's an easy dish to portion out and season exactly to your own taste, making it a solid pick for anyone tracking sodium closely. Fresh cilantro on top adds a bright, herby finish that balances the richness beautifully.

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Ingredients

4 servings

For the marinade

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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½ cup whole-milk yogurt
1 tbsp fresh lemon juice
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp kashmiri chili powder or mild paprika
½ tsp garam masala
½ tsp turmeric
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

3 tbsp unsalted butter, divided
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp kashmiri chili powder or mild paprika
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 can (28 oz) whole peeled tomatoes
1 tsp sugar
1 cup heavy cream
1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms

For finishing

1 tbsp unsalted butter
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh cilantro, roughly chopped (optional)

Instructions

1
In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, Kashmiri chili powder, garam masala, turmeric, and salt. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight.
2
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Arrange the marinated chicken in a single layer on a rimmed baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer at the thickest piece. Set aside.

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