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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/creamy-butter-chicken-murgh-makhani-recipe/