Creamy Butter Chicken (Murgh Makhani) Recipe

Introduction

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish featuring tender chicken cooked in a spiced tomato and butter sauce. This recipe blends aromatic spices with silky cream for a comforting and flavorful meal perfect for any occasion.

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 (spicy)
• 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 pieces suitable for cooking.
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 well to create the marinade.
3. Step 3: Add the chicken pieces to the marinade, mixing thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
4. Step 4: Chop or slice the onion finely.
5. Step 5: Heat oil in a pan over medium heat. Add the marinated chicken and cook until it is lightly browned on all sides. Remove and set aside.
6. Step 6: In the same pan, add butter and sauté the chopped onions until soft and translucent.
7. Step 7: Add minced garlic and grated ginger to the onions. Cook for about one minute until fragrant.
8. Step 8: Stir in garam masala, coriander, turmeric, cumin, chili powder, and red chili flakes. Sauté the spices for about one minute to release their aromas.
9. Step 9: Add the canned tomatoes and sugar or honey to the pan. Stir well to combine.
10. Step 10: Bring the mixture to a quick boil, then reduce the heat and let it simmer gently for 10 to 15 minutes.
11. Step 11: Transfer the sauce to a blender or use a hand blender to puree until smooth.
12. Step 12: Strain the blended sauce through a mesh strainer back into the pan for a silky texture.
13. Step 13: Stir in the heavy cream and add 1 tablespoon of butter. Mix until the butter melts and the sauce is creamy.
14. Step 14: Return the cooked chicken into the sauce. Let it simmer gently for 10 minutes until the chicken is fully cooked and the sauce thickens slightly.
15. Step 15: Taste the sauce and adjust seasoning with salt, pepper, or additional chili flakes as desired.
16. Step 16: Garnish with a pinch of chili flakes, a drizzle of cream, and fresh cilantro leaves before serving.

Tips & Variations

• For extra depth of flavor, marinate the chicken overnight.
• Use boneless thigh meat for more tender and juicy chicken.
• Adjust chili flakes to control the heat level to your preference.
• Serve with basmati rice or warm naan bread for a complete meal.
• To make it dairy-free, substitute heavy cream with coconut cream and use oil instead of butter.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if the sauce thickens too much. Butter chicken can also be frozen 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 remain juicier and more flavorful after cooking. If using breast, avoid overcooking to keep it tender.

Is it necessary to strain the sauce?

Straining the sauce gives it a smooth, velvety texture typical of restaurant-style butter chicken, but you can skip this step if you prefer a chunkier sauce.

Creamy Butter Chicken (Murgh Makhani) Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish featuring tender marinated chicken simmered in a spiced tomato and cream sauce. This recipe combines aromatic spices with a smooth, buttery gravy that is perfect for serving with rice or naan. Marinating the chicken ensures deep flavors and a succulent texture.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes (including marination)
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Marinade

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

For the Sauce

• 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 powder
• 1 tsp Chili powder
• ½ tbsp Red chili flakes (spicy)
• Salt and pepper to taste
• 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)
• Fresh cilantro leaves (for garnish)

Instructions

1. Prepare the Marinade: In a large bowl, combine yogurt, grated ginger, pressed garlic, garam masala, coriander powder, turmeric powder, cumin, chili powder, lemon juice, salt, and pepper. Mix thoroughly to create a smooth marinade.
2. Cut the Chicken: Cut the boneless chicken into bite-sized pieces for even cooking and better absorption of the marinade flavors.
3. Marinate the Chicken: Add the chicken pieces to the marinade and mix well to coat each piece. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
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. Once browned, remove the chicken from the pan and set aside.
5. Sauté the Onions: In the same pan, add butter and chopped onions. Cook them until soft and translucent, stirring occasionally to avoid burning.
6. Add Aromatics: Add the minced garlic and grated ginger to the onions. Sauté for about one minute until fragrant, being careful not to burn the garlic.
7. Add Spices: Stir in garam masala, coriander powder, turmeric powder, cumin powder, chili powder, and red chili flakes. Cook the spices for about one minute to release their essential oils and enhance their flavors.
8. Add Tomatoes and Sweetener: Pour in the canned tomatoes and add sugar or honey. Stir well to combine 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 the flavors to meld.
10. Blend the Sauce: Transfer the sauce to a blender or use an immersion blender to process until very smooth, ensuring a creamy texture.
11. Strain the Sauce: Pour the blended sauce through a fine mesh strainer back into the pan to remove any remaining solids for maximum smoothness.
12. Finish the Sauce: Stir in the heavy cream and butter. Mix well to incorporate, creating a rich, creamy gravy.
13. Add Chicken to Sauce: Return the browned chicken pieces to the sauce. Simmer gently for 10 minutes or until the chicken is fully cooked through and the sauce has thickened slightly.
14. Adjust Seasoning: Taste the sauce and add more salt, pepper, or chili flakes if desired to suit your preference.
15. Garnish and Serve: Sprinkle a pinch of chili flakes, drizzle with a swirl of cream if desired, and garnish with fresh cilantro leaves before serving hot with rice or naan.

Notes

• For best flavor, marinate the chicken overnight.
• You can use chicken breast for a leaner option or thighs for juiciness.
• Adjust the chili powder and flakes to your heat preference.
• If you prefer a thinner sauce, add a splash of water or chicken broth when simmering.
• This recipe can be made gluten-free by ensuring all spices and canned tomatoes are gluten-free.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Butter Chicken pairs beautifully with basmati rice or warm naan bread.

Keywords: Butter Chicken, Murgh Makhani, Indian Chicken Curry, Creamy Chicken Curry, Indian Butter Chicken Recipe