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Creamy Butter Chicken (Murgh Makhani) Recipe

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★★★★★

4.2 from 54 reviews

This classic Butter Chicken recipe (Murgh Makhani) features tender, marinated chicken cooked in a rich, creamy tomato sauce infused with traditional Indian spices. Ready in just 30 minutes, it’s perfect served over white rice and garnished with fresh herbs for a delicious and satisfying meal.

Ingredients

Scale

For the Chicken Marinade

  • 2 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breast is good, too)
  • 2 tablespoons grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (Kashmeri chili powder is traditional, paprika can be used)
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice

For the Butter Chicken

  • 2 tablespoons vegetable oil, divided (or use butter or ghee)
  • 1 medium onion, chopped
  • 1 red pepper, chopped (long red cayenne or favorite variety)
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • Salt and pepper to taste
  • 1 tablespoon spicy red chili flakes (optional)
  • 14 ounces tomato sauce
  • 1 tablespoon honey
  • 1 cup heavy cream (or ½ cup milk and ½ cup cream for a lighter version)

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, combine the chopped chicken pieces with grated garlic, grated fresh ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, plain yogurt, and lemon juice. Stir well to coat the chicken thoroughly.
  2. Marinate the Chicken: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate. For deeper flavor, marinate overnight.
  3. Cook the Chicken: Heat 1 tablespoon of oil or butter in a large pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for about 5 minutes until the chicken is browned on all sides. Remove the chicken from the pan and set it aside.
  4. Sauté the Vegetables: In the same pan, add the remaining oil or butter. Add the chopped onion and red pepper, cooking for about 5 minutes until softened.
  5. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
  6. Season the Sauce: Add garam masala, cumin, red chili powder, salt, pepper, and optional spicy red chili flakes. Stir and cook the spices for 1 minute to release their aromas.
  7. Add Tomato Sauce and Honey: Mix in the tomato sauce and honey. Bring the mixture to a quick boil, then reduce the heat to low and let it simmer for 15 minutes until the sauce thickens and flavors meld.
  8. Add Cream and Chicken: Stir in the heavy cream and return the cooked chicken to the pan. Simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce is rich and slightly thickened.
  9. Serve: Serve the butter chicken hot over cooked white rice. Garnish with fresh chopped herbs such as parsley or cilantro and sprinkle with extra spicy red chili flakes and a swirl of cream if desired.

Notes

  • For a lighter version, substitute half the heavy cream with milk.
  • The dish can be prepared ahead; flavors improve after resting overnight.
  • Use ghee instead of vegetable oil or butter for a more authentic flavor.
  • Adjust chili powder and red chili flakes to your preferred spice level.
  • Chicken breasts can replace thighs but may cook slightly faster; watch cooking time accordingly.

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

Find it online: https://epicrecipebox.com/creamy-butter-chicken-murgh-makhani-recipe/