Creamy Butter Chicken (Murgh Makhani) Recipe
Introduction
Butter chicken, or Murgh Makhani, is a rich and creamy Indian dish featuring tender chicken cooked in a flavorful tomato-based sauce. Its perfect balance of spices and creaminess makes it a favorite comfort food worldwide. This recipe will guide you through making an authentic, luscious butter chicken at home.
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)
- Cilantro, fresh (for garnish)
Instructions
- Step 1: Cut the chicken into bite-sized pieces and set aside.
- Step 2: In a bowl, combine plain yogurt, grated ginger, pressed garlic, garam masala, coriander, turmeric, cumin, chili powder, lemon juice, salt, and pepper. Mix well to create the marinade.
- Step 3: Add the chicken pieces to the marinade, mixing thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Step 4: Chop or slice the onion finely.
- Step 5: Heat olive oil or butter in a pan over medium heat. Add the marinated chicken and cook until lightly browned on all sides. Remove the chicken and set aside.
- Step 6: In the same pan, add butter and the chopped onions. Sauté until soft and translucent, about 5–7 minutes.
- Step 7: Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Step 8: Stir in garam masala, coriander, turmeric, cumin, chili powder, and red chili flakes. Cook for another minute to release the spices’ aromas.
- Step 9: Pour in the canned tomatoes and add sugar or honey. Bring the mixture to a quick boil, then reduce the heat and simmer gently for 10–15 minutes.
- Step 10: Transfer the sauce to a blender or use a hand blender to puree until smooth. Strain the sauce back into the pan through a mesh strainer for an extra smooth texture.
- Step 11: Stir in the heavy cream and 1 tablespoon of butter until well combined and creamy.
- Step 12: Add the browned chicken pieces into the sauce. Simmer for another 10 minutes until the chicken is cooked through and the sauce thickens.
- Step 13: Taste and adjust seasoning with salt and pepper if needed.
- Step 14: Garnish with fresh cilantro leaves and a pinch of chili flakes. Serve hot with rice or naan bread.
Tips & Variations
- For extra tenderness, marinate the chicken overnight to allow the flavors to penetrate deeply.
- Substitute heavy cream with coconut milk for a dairy-free version with a subtle coconut flavor.
- Use bone-in chicken pieces for a richer and more flavorful dish, adjusting cooking time accordingly.
- Adjust chili flakes and powder to your preferred spice level for milder or spicier results.
Storage
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the dish for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but thighs tend to stay more moist and tender during cooking, making the dish richer.
What should I serve with butter chicken?
Butter chicken pairs wonderfully with basmati rice, naan bread, roti, or even a simple cucumber salad to balance the rich flavors.
Print
Creamy Butter Chicken (Murgh Makhani) Recipe
- Total Time: 2 hours 50 minutes (including 2 hours marinating time)
- Yield: 4 to 6 servings 1x
Description
Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish featuring tender pieces of chicken marinated in yogurt and spices, cooked in a smooth tomato-based sauce with butter and cream. This comforting, flavorful classic is perfect for a hearty dinner and pairs wonderfully with naan or basmati rice.
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
Cooking the Sauce and Chicken
- 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
- Marinade Preparation: In a large bowl, combine the plain yogurt, grated ginger, pressed garlic, garam masala, coriander, turmeric powder, cumin, chili powder, lemon juice, salt, and pepper. Mix thoroughly to create the marinade.
- Chicken Preparation: Cut the chicken into bite-sized pieces. Add these pieces to the marinade and mix well to ensure all chicken pieces are coated evenly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow maximum flavor absorption.
- Onion Preparation: Chop or slice the onion finely and set aside.
- Cooking 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 the chicken from the pan and set aside.
- Sauté Onions and Aromatics: In the same pan, add butter and the chopped onions. Sauté the onions until they become soft and translucent, about 5-7 minutes. Then add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Spices: Stir in the garam masala, cumin, coriander, turmeric, chili powder, and red chili flakes. Sauté the mixture for about one minute to elevate the spices’ aroma and flavors.
- Add Tomatoes and Sweetener: Pour in the canned tomatoes and add sugar or honey to balance the acidity. Bring the mixture to a quick boil, then reduce heat and let it simmer gently for 10 to 15 minutes to develop the sauce.
- Blend the Sauce: Transfer the sauce to a blender or use a hand blender directly in the pan and blend until smooth. Return the sauce to the pan by straining it through a fine mesh sieve to remove any solids, ensuring a silky texture.
- Enrich the Sauce: Stir in the heavy cream and butter until fully incorporated, creating a rich and creamy sauce base.
- Simmer Chicken in Sauce: Add the browned chicken pieces back into the sauce. Let it simmer gently for 10 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
- Adjust Seasoning: Taste the butter chicken and adjust salt, pepper, or chili flakes as needed to suit your preference.
- Garnish and Serve: Finish by sprinkling extra chili flakes for heat, drizzle a swirl of cream for richness, and garnish with freshly chopped cilantro leaves. Serve hot with basmati rice or naan bread.
Notes
- Marinating the chicken overnight enhances the flavors and tenderness.
- If you prefer less heat, reduce or omit red chili flakes.
- You can substitute heavy cream with coconut milk for a dairy-free version, but it will alter the taste slightly.
- Use boneless chicken thighs for juicier results compared to chicken breast.
- Butter Chicken sauce can be made ahead and refrigerated or frozen for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Butter chicken, Murgh Makhani, Indian chicken curry, creamy chicken curry, boneless chicken recipe, easy Indian dinner
