Creamy Butter Chicken (Murgh Makhani) Recipe

Introduction

Butter Chicken, or Murgh Makhani, is a rich and creamy Indian dish loved worldwide for its tender chicken simmered in a spiced tomato sauce. This recipe combines aromatic spices with a luscious cream base, perfect for a comforting meal any day of the week.

Ingredients

• 900 g boneless chicken thighs or chicken breast (2 lb)
• 2 tbsp garlic (pressed)
• 1 tbsp fresh ginger (grated)
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp turmeric
• ½ tsp cumin
• Salt and pepper (to taste)
• 120 ml plain yogurt (½ cup)
• 1 tbsp lemon juice
• 2 tbsp olive oil or butter
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 tsp garam masala
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp chili powder
• Salt and pepper (to taste)
• ½ tbsp red chili flakes (optional, for spice)
• 500 g canned tomatoes (diced, crushed, puree, or sauce; 17.6 oz)
• 2 tsp sugar or honey
• 1 tbsp butter
• 240 ml heavy cream (1 cup)
• Fresh cilantro (for garnish)

Instructions

1. Step 1: Cut the chicken into bite-sized pieces and set aside.
2. Step 2: In a bowl, combine yogurt, grated ginger, pressed garlic, garam masala, coriander, turmeric, cumin, chili powder, lemon juice, salt, and pepper. Mix thoroughly.
3. Step 3: Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
4. Step 4: Chop or slice the onion while the chicken marinates.
5. Step 5: Heat olive oil or butter in a pan over medium heat. Add the marinated chicken and cook until lightly browned. Remove and set aside.
6. Step 6: In the same pan, add butter and the chopped onions. Sauté until soft and translucent, about 5-7 minutes.
7. Step 7: Add minced garlic and grated ginger to the onions. Cook for about 1 minute until fragrant.
8. Step 8: Stir in garam masala, coriander, turmeric, cumin, chili powder, and red chili flakes. Cook for another minute to release the spices’ aromas.
9. Step 9: Pour in the canned tomatoes and add sugar or honey. Bring the mixture to a quick boil.
10. Step 10: Reduce the heat and let the sauce simmer gently for 10–15 minutes to thicken and blend the flavors.
11. Step 11: Transfer the sauce to a blender or use a hand blender to puree until smooth.
12. Step 12: Strain the pureed sauce back into the pan through a mesh strainer for a silky texture.
13. Step 13: Stir the heavy cream and 1 tablespoon butter into the sauce. Return to low heat.
14. Step 14: Add the browned chicken pieces back into the sauce. Let simmer for 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
15. Step 15: Taste and adjust seasoning with salt and pepper as needed.
16. Step 16: Garnish with a pinch of chili flakes, a swirl of cream, and fresh cilantro leaves before serving.

Tips & Variations

• Use chicken thighs for juicier meat, but breasts work well too if you prefer leaner cuts.
• For a milder version, reduce or omit red chili flakes.
• Serve with naan bread or steamed basmati rice to soak up the delicious sauce.
• Leftover sauce can be frozen without the chicken for quick meals later.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream from separating. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking for the best texture and flavor.

Is it possible to make this dish dairy-free?

Absolutely! Substitute the heavy cream with coconut cream and use oil instead of butter to make a dairy-free version that still tastes rich and creamy.

Creamy Butter Chicken (Murgh Makhani) Recipe

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★★★★★

4.6 from 140 reviews

Butter Chicken, also known as Murgh Makhani, is a rich and creamy North Indian dish featuring tender marinated chicken simmered in a spiced tomato and butter-based sauce. This recipe combines yogurt-marinated chicken thighs with a flavorful blend of spices, sautéed onions, garlic, and ginger, finished with cream and butter for a luscious texture. Perfect served with naan or rice, this classic dish offers a delicious balance of savory, mildly spicy, and creamy components that melt in your mouth.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes (including marinating time)
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 900 g Boneless chicken thighs or chicken breast (2 lb)
• 2 tbsp Garlic (pressed)
• 1 tbsp Fresh ginger (grated)
• 1 tsp Garam masala
• 1 tsp Chili powder
• 1 tsp Turmeric
• ½ tsp Cumin
• Salt and pepper (to taste)
• 120 ml Plain yogurt (½ cup)
• 1 tbsp Lemon juice

Sauce

• 2 tbsp Olive oil (or butter)
• 1 Onion (medium, chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Fresh ginger (grated)
• 2 tsp Garam masala
• 2 tsp Cumin
• 1 tsp Coriander
• 1 tsp Chili powder
• Salt and pepper (to taste)
• ½ tbsp Red chili flakes (spicy)
• 500 g Canned tomatoes (17.6 oz) (diced, crushed, puree or sauce)
• 2 tsp Sugar or honey
• 1 tbsp Butter
• 240 ml Heavy cream (1 cup)
• Cilantro, fresh (for garnish)

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, grated ginger, pressed garlic, garam masala, coriander, turmeric, cumin, chili powder, lemon juice, salt, and pepper. Mix well to create the marinade.
2. Cut the Chicken: Cut the boneless chicken thighs or breast into bite-sized pieces suitable for cooking.
3. Combine and Refrigerate: Add the chopped chicken pieces to the marinade. Mix thoroughly so all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
4. Cook the Chicken: Heat olive oil or butter in a pan over medium heat. Add the marinated chicken pieces and cook until they are lightly browned on all sides. Remove from the pan and set aside.
5. Sauté Onions: In the same pan, add butter and the chopped or sliced onions. Sauté until they become soft and translucent, about 5-7 minutes.
6. Add Aromatics: Add minced garlic and grated ginger to the onions. Cook for about 1 minute until fragrant, stirring continuously to avoid burning.
7. Add Spices: Stir in garam masala, coriander powder, turmeric powder, cumin powder, chili powder, and red chili flakes. Sauté the mixture for about a minute to release the spices’ aromas and intensify the flavors.
8. Add Tomatoes and Sweetener: Pour in the canned tomatoes and add sugar or honey. Stir well and bring the mixture to a quick boil.
9. Simmer the Sauce: Reduce the heat and let the sauce simmer gently for 10 to 15 minutes, allowing it to thicken and for the flavors to meld.
10. Blend the Sauce: Transfer the sauce to a blender or use an immersion blender to puree the sauce until smooth.
11. Strain the Sauce: Pass the blended sauce through a fine mesh strainer back into the pan to ensure a velvety smooth texture.
12. Add Cream and Butter: Stir in the heavy cream and add 1 tablespoon of butter. Mix until fully incorporated and the sauce becomes rich and creamy.
13. Simmer with Chicken: Return the browned chicken pieces to the sauce and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
14. Adjust Seasoning: Taste the sauce and adjust salt, pepper, or chili flakes as needed for desired flavor balance.
15. Garnish and Serve: Sprinkle additional chili flakes if desired, add a creamy swirl of extra cream for presentation, and garnish with fresh cilantro leaves. Serve hot with naan, roti, or steamed rice.

Notes

• Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
• Use boneless chicken thighs for juicier results, but chicken breast works well too.
• You can adjust the chili powders and flakes according to your preferred spice level.
• For a richer sauce, use butter instead of olive oil in cooking.
• Ensure to strain the sauce for a smooth, restaurant-style texture.
• Leftover butter chicken stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.

Keywords: Butter Chicken, Murgh Makhani, Indian Chicken, Creamy Chicken Curry, Marinated Chicken, Garam Masala, Spiced Tomato Sauce