Description
Learn how to make easy Butter Chicken (Murgh Makhani) at home with this restaurant-quality recipe. Featuring tender chicken in a creamy, spiced tomato sauce, this dish is perfect for a family meal. Ready in just over an hour, it’s packed with authentic Indian flavors and simple ingredients.
Ingredients
Scale
For the Chicken Marinade:
- 500g boneless chicken (thighs or breast), cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- 1 tbsp ginger-garlic paste
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 tsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 2 large tomatoes, pureed (or 1 cup canned tomato puree)
- 1/2 cup heavy cream
- 1/4 cup water (adjust as needed)
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken
- In a bowl, mix yogurt, lemon juice, turmeric, garam masala, cumin, coriander, chili powder, salt, and ginger-garlic paste.
- Add chicken, coat evenly, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Cook the Chicken
- Heat 1 tbsp oil in a large pan over medium-high heat.
- Add marinated chicken and cook for 5-7 minutes until browned and partially cooked.
- Remove and set aside.
- Prepare the Sauce
- In the same pan, melt butter over medium heat.
- Sauté onions until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Stir in cumin, coriander, garam masala, chili powder, and turmeric. Cook for 30 seconds.
- Add tomato puree and cook for 10-12 minutes until thickened.
- Season with salt and sugar if needed.
- Combine and Simmer
- Return chicken to the pan, stirring to coat in the sauce.
- Add heavy cream and simmer for 5 minutes.
- Sprinkle fenugreek leaves and adjust consistency with water.
- Serve
- Garnish with cilantro.
- Serve hot with basmati rice, naan, or roti.
Notes
- Healthier Option: Use Greek yogurt or coconut milk instead of heavy cream.
- Spicier Version: Increase chili powder or add green chilies.
- Vegetarian Alternative: Swap chicken with paneer, tofu, or mixed vegetables.
- Dairy-Free Option: Use dairy-free butter and coconut milk.
- Prep Time: 15 minutes
- marinate time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: indian
Keywords: Butter Chicken, Murgh Makhani, Indian Chicken Recipe, Creamy Chicken Curry, Easy Butter Chicken Recipe