Description
Indian Butter Chicken (Murgh Makhani) is a rich and creamy curry made with tender marinated chicken simmered in a velvety tomato-butter sauce infused with warm spices and finished with cream. This comforting, restaurant-style dish is easy to prepare at home and pairs perfectly with basmati rice or naan.
Ingredients
1 ½ lbs boneless chicken thighs or breasts, cut into chunks
½ cup plain full-fat yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste (or 1 tsp each minced ginger and garlic)
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp chili powder or paprika
Salt to taste
2 tbsp butter
1 tbsp oil (optional)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp grated ginger
1 ½ tsp garam masala
1 tsp ground cumin
1 tsp chili powder or paprika
1 (14 oz) can crushed tomatoes or tomato puree
1 cup heavy cream (or coconut cream)
1 tbsp sugar (optional)
Fresh cilantro for garnish
Instructions
- In a large bowl, combine chicken, yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, turmeric, chili powder, and salt. Cover and marinate for at least 1 hour or up to overnight.
- Heat oil in a skillet over medium-high heat. Sear marinated chicken in batches for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same pan, melt butter (add a little oil if needed). Sauté chopped onion for about 5 minutes until soft and golden.
- Add garlic, ginger, garam masala, cumin, and chili powder. Cook for 30–60 seconds until fragrant.
- Stir in crushed tomatoes and simmer for 8–10 minutes until thickened and oil begins to separate.
- Blend the sauce with an immersion blender for a smoother texture if desired, then return to the pan.
- Stir in cream and sugar. Simmer gently for 5 minutes.
- Add cooked chicken back to the pan and simmer for 5–10 minutes until fully coated and flavorful.
- Garnish with fresh cilantro and serve warm.
Notes
Marinating enhances flavor and tenderness, but even 30–60 minutes makes a difference.
For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
Adjust spice level by adding cayenne or fresh green chilies.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently on the stovetop, adding a splash of cream or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 165 mg
