I marinate chicken in spiced yogurt, then simmer it in a creamy, buttery tomato sauce—creating a rich, luscious curry that’s perfect for serving with rice or naan.

Indian Butter Chicken (Murgh Makhani)

Why I’ll Love This Recipe

I adore how this dish combines tender, flavor-packed chicken with a velvety tomato-cream sauce that’s aromatic and satisfying. It strikes an ideal balance of rich, tangy, and subtly spiced, transporting me straight to Delhi-style comfort food in every bite

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Boneless chicken thighs or breasts, cut into bite-size pieces
  • Plain yogurt
  • Lemon juice
  • Ginger-garlic paste
  • Spices: garam masala, ground cumin, coriander powder, turmeric, red chili powder (or Kashmiri chili)
  • Butter or ghee
  • Oil
  • Onion, finely chopped
  • Crushed/diced tomatoes or tomato puree
  • Heavy cream
  • Kasuri methi (dried fenugreek leaves)
  • Salt, sugar (optional), cilantro for garnish

directions

  1. Marinate chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, turmeric, chili powder, and salt. Let it rest for 30 minutes to several hours—overnight yields deeper flavor
  2. Cook chicken by grilling, broiling, oven-roasting, or pan-frying until nearly cooked with lightly charred edges—this imparts classic smoky flavor .
  3. In a pan, melt butter or ghee with a bit of oil, then sauté onion, ginger, and garlic until soft. Add spices: cumin, coriander, garam masala, chili powder—cook until fragrant (~1 min)
  4. Stir in tomatoes (and blended cashews or almonds if using), simmer to thicken.
  5. Add cream and partly cooked chicken, stirring to coat. Cook until the sauce is silky and chicken is fully cooked (5–10 min) .
  6. Finish with dried fenugreek leaves and a touch of sugar to balance acidity. Garnish with cilantro and extra butter if desired .

Servings and timing

  • Serves: 4–6
  • Prep time: ~15 min (plus marinating time)
  • Cook time: ~30–40 min (including chicken cooking and sauce making)
  • Total time: ~1 hr (longer if marinating)

Variations

  • Protein swap: Use paneer or tofu for a vegetarian version.
  • Nutty texture: Blend cashews or almonds into the sauce.
  • Spice level: Amp it up with extra chili or cayenne pepper.
  • Greens: Stir in baby spinach or kale for a nutrient boost.
  • Dairy-free: Replace cream with coconut milk and butter with oil or vegan ghee.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently simmer with a splash of cream or water. This dish can also be frozen for up to 2 months—thaw overnight before reheating.

FAQs

Can I skip marinating the chicken?

Technically yes, but marinating—even for 30 minutes—makes the chicken far juicier and more flavorful

Why use fenugreek (kasuri methi)?

It adds an authentic, slightly tangy aroma and deepens the curry’s flavor profile. But if unavailable, you can omit it without losing much functionality .

How do I make the sauce smoother?

Blending the sauce (with or without cashews) gives ultra-silky texture. Straining it is optional but helps achieve that restaurant-like finish.

Can I prepare it ahead?

Yes—I often marinate the chicken and make the sauce ahead, then combine and simmer everything just before serving for best flavor and texture.

What should I serve with it?

Classic pairings include steamed basmati rice, garlic naan, roti, or even cauliflower rice for a lighter option.

Conclusion

I absolutely love this Indian Butter Chicken for its rich, creamy sauce and tender, flavorful chicken. It’s indulgent yet approachable, easily customizable, and always warms me from the inside out. Whether for weeknight comfort or impressing guests, it’s my go-to curry that’s always a hit.

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Indian Butter Chicken (Murgh Makhani)

Indian Butter Chicken (Murgh Makhani)


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  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

Succulent chicken simmered in a rich, creamy tomato-based sauce with warming spices—an indulgent curry that’s both comforting and luxurious.


Ingredients

1 ½ lb boneless chicken thighs or breasts, cut into bite‑sized pieces

2 Tbsp vegetable oil or ghee

3 Tbsp unsalted butter

1 large onion, finely chopped

3 cloves garlic, minced

1 Tbsp fresh ginger, grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder (adjust to taste)

½ tsp turmeric

½ tsp garam masala

1 (14 oz) can tomato puree or crushed tomatoes

½ cup heavy cream

½ cup whole milk or coconut milk

2 Tbsp fresh cilantro, chopped

Salt, to taste

Optional garnish: extra butter, cilantro, a pinch of fenugreek leaves


Instructions

Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces and sear until golden (2–3 min per side). Remove and set aside.

Reduce heat to medium; add butter, onion, garlic, and ginger. Sauté until onion is soft and fragrant (4–5 min).

Stir in cumin, coriander, chili powder, turmeric, and garam masala. Cook 1 minute until spices bloom.

Pour in tomato puree, stirring to combine. Simmer 8–10 minutes until the sauce thickens and slightly darkens.

Return chicken to the pan, stirring to coat. Simmer 8–10 minutes, until chicken is cooked through.

Reduce heat to low; stir in heavy cream and milk. Cook gently for 2–3 minutes, adding salt to taste.

If desired, swirl in a small knob of butter and sprinkle with fresh cilantro and a pinch of fenugreek before serving.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course

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