Creamy Butter Chicken (Murgh Makhani) Recipe

Picture this: a warm, velvety sauce swirling gently around tender, juicy pieces of chicken, all infused with a symphony of fragrant spices that tease your senses. The rich aroma of garlic, ginger, and buttery tomato fills your kitchen, making your mouth water even before the first bite. This Creamy Butter Chicken (Murgh Makhani) Recipe isn’t just a meal; it’s an experience that brings comfort and celebration to the table, perfect for when you want something quick, easy, and utterly impressive.

Why You’ll Love This Creamy Butter Chicken (Murgh Makhani) Recipe

• Ready in 30 minutes: Whip up this restaurant-quality dish in just half an hour, perfect for busy weeknights or spontaneous dinner parties.
• Uses simple ingredients: Most ingredients are pantry staples or easy to find, making this recipe as approachable as it is delicious.
• Perfect for beginners: Clear steps and foolproof techniques mean even novice cooks can master the flavors and textures.
• Impressive presentation: Its rich, vibrant sauce and inviting colors make it a showstopper on any dinner table.
• Customizable: Whether you prefer a mild, creamy taste or crave an extra kick, this recipe adapts beautifully to your preferences.

Why This Creamy Butter Chicken (Murgh Makhani) Recipe Works

This recipe shines because it balances deeply marinated chicken with a luscious, slow-simmered sauce that melds all the spices perfectly. Marinating the chicken in yogurt, garlic, and lemon juice tenderizes it while infusing every bite with vibrant flavor. The trick to the sauce’s creaminess comes from adding heavy cream towards the end, softening the bold spices and creating a rich, silky texture. Finally, cooking the chicken separately before combining it with the sauce ensures it stays juicy and perfectly cooked, elevating this dish from ordinary to unforgettable.

Ingredients You’ll Need

These simple, wholesome ingredients come together effortlessly to craft a luxurious, comforting dish that fills your kitchen with a mouthwatering aroma. Each element plays a vital role in layering flavor and texture.

• Boneless chicken thighs (or breasts): Tender, juicy chicken pieces that soak up the marinade beautifully.
• Garlic and fresh ginger: Aromatic essentials that punch up flavor instantly.
• Garam masala, chili powder, turmeric, cumin: Signature spices that create the classic Murgh Makhani taste.
• Plain yogurt: Adds a creamy tang and tenderizes the chicken.
• Lemon juice: Brightens and balances the spices.
• Vegetable oil (or butter/ghee): For cooking and that rich buttery mouthfeel.
• Onion and red pepper: Add sweetness, depth, and color.
• Tomato sauce: Forms the luscious base with natural sweetness.
• Honey: Softens acidity and adds subtle warmth.
• Heavy cream (or milk and cream): Rounds out the flavors with dreamy richness.

Ingredient Substitutions & Tips

• Chicken thighs: Use boneless chicken breasts for a leaner option, though thighs remain juicier.
• Vegetable oil: Swap with melted ghee or unsalted butter for a more authentic buttery flavor.
• Heavy cream: Use half-and-half or coconut cream for a lighter or dairy-free twist.
• Tomato sauce: Substitute with crushed tomatoes if you prefer a chunkier texture.

How to Make Creamy Butter Chicken (Murgh Makhani) Recipe

Step 1: Marinate the Chicken

Start by adding your chopped boneless chicken thighs into a bowl. Mix in grated garlic, fresh ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, plain yogurt, and lemon juice. Stir gently until the chicken is fully coated in this fragrant marinade. Cover and let it rest in the fridge for at least 30 minutes. If time allows, an overnight soak will deepen the flavors wonderfully.

💡 Pro Tip: A longer marinade time means the chicken will be extra tender and bursting with spice.

Step 2: Brown the Chicken

Heat a tablespoon of vegetable oil or butter over medium-high heat in a large pan. Add the marinated chicken pieces and cook, stirring occasionally, until golden brown on the outside—about 5 minutes. Once browned, remove the chicken and set aside. This step locks in juiciness and adds a savory depth to the final dish.

💡 Pro Tip: Don’t overcrowd the pan; cook the chicken in batches if needed for perfect browning.

Step 3: Sauté the Vegetables

In the same pan, add the remaining oil or butter and toss in the chopped onion and red pepper. Cook them for about 5 minutes, stirring occasionally, until they soften and release their natural sweetness. The colors and aromas here start building the backbone of your sauce.

💡 Pro Tip: Using a mix of peppers adds a lovely subtle heat and brightness.

Step 4: Add Garlic, Ginger, and Spices

Now stir in minced garlic and freshly grated ginger, cooking just until fragrant—about one minute. Sprinkle in garam masala, cumin, red chili powder, salt, pepper, and optional spicy red chili flakes. Stir well and cook the spices for a minute to awaken their aromatic oils and intensify the sauce’s flavor.

💡 Pro Tip: Toasting the spices briefly releases deeper and richer flavor profiles.

Step 5: Simmer the Tomato Sauce Base

Pour in the tomato sauce and stir in a tablespoon of honey to balance acidity with a touch of natural sweetness. Bring this mixture to a lively boil, then lower the heat to a gentle simmer. Allow it to bubble softly for about 15 minutes, letting the sauce thicken and the flavors meld into a velvety base.

💡 Pro Tip: Slow simmering creates that signature silky texture you crave.

Step 6: Finish with Cream and Chicken

Reduce the heat further, then pour the heavy cream into the sauce, stirring gently to combine. Return the browned chicken to the pan, letting everything mingle together over low heat for 10 minutes. The sauce will thicken slightly, and the chicken cooks through beautifully, soaking up all the creamy spice goodness.

💡 Pro Tip: For a lighter version, half cream and half milk works wonderfully without sacrificing flavor.

Step 7: Serve and Enjoy

Serve your luscious creamy butter chicken piping hot over fluffy white rice. Garnish with freshly chopped cilantro or parsley and a swirl of extra cream or sprinkle of chili flakes for an irresistible finishing touch.

💡 Pro Tip: Warm your serving dishes beforehand to keep this dreamy dish hot from first bite to last.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overcooking the chicken: Can lead to dryness; brown it quickly and finish cooking in the sauce for juicier results.
• Skipping the marinade: You’ll miss out on that deeply infused flavor and tender texture.
• Not simmering the sauce long enough: Results in a thin, less flavorful sauce instead of a rich, creamy one.
• Adding cream too early: It might curdle if subjected to high heat, so add it toward the end.
• Using pre-ground spices only: Freshly toasted or whole spices yield more vibrant and layered taste.
• Overcrowding the pan when browning chicken: Leads to steaming rather than searing, losing that golden crust.

Delicious Variations to Try

Once you’ve mastered the classic version, these twists will keep your taste buds dancing.

Spicy Butter Chicken

Turn up the heat by adding extra chili flakes, a dash of cayenne pepper, or fresh green chilies during cooking. It’s perfect for those who crave a fiery kick.

Butter Chicken with Cashew Cream

Swap out the heavy cream for cashew cream to add a nutty richness and make this dish dairy-free yet equally indulgent.

Butter Chicken with Coconut Milk

Replace cream with coconut milk for a tropical twist that pairs beautifully with the spices and offers a lighter, silky texture.

Smoky Butter Chicken

Add a pinch of smoked paprika or cook over a charcoal grill to infuse a subtle smoky note reminiscent of tandoor cooking.

Butter Chicken Wraps

Wrap the luscious chicken in soft naan or tortillas with a dollop of yogurt and fresh herbs for a delicious handheld meal.

Vegetarian “Butter Chicken”

Use paneer or tofu cubes instead of chicken, marinated and cooked the same way for a vegetarian option that doesn’t skimp on flavor.

How to Serve Creamy Butter Chicken (Murgh Makhani) Recipe

Garnishes

Fresh cilantro or parsley finely chopped adds brightness and a pop of color. A gentle swirl of cream or a sprinkle of red chili flakes amps up the elegance and flavor. For extra flair, toasted fenugreek leaves (kasuri methi) provide that authentic aromatic touch.

Side Dishes

Pair with fragrant basmati rice or warm naan bread to soak up every last drop of the luscious sauce. For a refreshing contrast, serve alongside cucumber raita or a crisp kachumber salad.

Creative Ways to Present

Serve butterfly-style in rustic bowls decorated with herb sprigs and swirl cream designs. Or plate with a side of turmeric-infused rice molded into neat domes for a restaurant-quality look.

Make Ahead and Storage

Storing Leftovers

Let the butter chicken cool completely before transferring to airtight containers. Refrigerate and enjoy within 3-4 days for best taste and texture.

Freezing

This recipe freezes beautifully! Portion into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm on the stovetop over low heat, stirring occasionally, or gently microwave until heated through. Add a splash of water or cream if the sauce has thickened too much during storage.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine for a leaner option, but thighs stay juicier and more flavorful.

Is this recipe spicy?

It’s mildly spiced by default, but you can adjust the chili powder and flakes to suit your heat preference.

Can I make this dairy-free?

Absolutely! Substitute heavy cream with coconut milk or cashew cream, and use ghee or oil instead of butter.

Do I need to marinate the chicken?

Marinating enhances tenderness and depth of flavor, so it’s highly recommended. Even 30 minutes makes a difference.

What can I serve with butter chicken?

Classic sides include basmati rice, naan bread, raita, or fresh salads like cucumber kachumber.

Can I prepare this recipe ahead of time?

Yes, it stores well in the fridge and freezes beautifully for future meals.

How spicy is Kashmeri chili powder?

It provides a mild heat and vibrant red color, milder than cayenne, making it perfect for this dish.

Can I use store-bought garam masala?

Definitely! Just ensure it’s fresh for the best aroma and flavor.

Final Thoughts

This Creamy Butter Chicken (Murgh Makhani) Recipe is a celebration of flavors and textures, perfect for bringing rich, comforting warmth to your kitchen. It’s the kind of dish that invites you to savor every bite and share moments around the table with loved ones. Whether you’re new to Indian cooking or a seasoned enthusiast, this recipe offers an irresistibly creamy, spice-kissed journey that’s as rewarding to make as it is to eat.

Have you tried this Creamy Butter Chicken (Murgh Makhani) Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😋

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