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Creamy Butter Chicken Recipe Easy Homemade Murgh Makhani to Crave

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A rich and creamy butter chicken recipe featuring tender chicken thighs simmered in a luscious tomato-based sauce with fragrant spices and butter. Perfect for cozy dinners and impressing guests with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (full-fat preferred)
  • 1 tablespoon ginger-garlic paste (or finely minced fresh ginger and garlic)
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 cups canned crushed tomatoes
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon fenugreek leaves (kasuri methi), crushed (optional)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro for garnish
  • Optional: 1 tablespoon honey or sugar (to balance acidity if needed)
  • Optional: 1-2 green chilies, slit (for extra heat)

Instructions

  1. Marinate the chicken: In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Add chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  2. Cook the chicken: Heat 1 tablespoon butter in a skillet over medium-high heat. Add marinated chicken in a single layer without overcrowding. Cook until mostly cooked and slightly browned, about 5-7 minutes. Remove and set aside.
  3. Prepare the sauce base: In the same pan, add remaining 2 tablespoons butter. Sauté chopped onions until golden brown, about 8-10 minutes. Add ginger-garlic paste and cook 1-2 minutes until fragrant.
  4. Add spices and tomatoes: Stir in red chili powder, garam masala, cumin, and coriander. Cook spices for 30 seconds. Pour in crushed tomatoes, stir well, and simmer for 15-20 minutes over low heat until sauce thickens. Add water or chicken stock if too thick.
  5. Finish the sauce: Add fenugreek leaves and salt to taste. Slowly stir in cream to create creamy texture. Add honey or sugar if tomatoes are too acidic. Return cooked chicken to pan, coat with sauce, and simmer on low for 10 minutes.
  6. Garnish and serve: Sprinkle chopped cilantro on top. Serve hot with basmati rice, naan, or flatbread. Optionally, add a dollop of cream on top.

Notes

Marinate chicken overnight for best flavor and tenderness. Slowly add cream over low heat to prevent curdling. Use chicken thighs for juicier results. Fenugreek leaves add authentic aroma but are optional. For dairy-free, substitute butter with ghee or coconut oil and heavy cream with coconut cream.

Nutrition

Keywords: butter chicken, murgh makhani, creamy chicken, Indian recipe, easy dinner, comfort food, chicken thighs, homemade butter chicken

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