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Dinner Meals Cooking Time : 1 hour 15 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Authentic Indian Butter Chicken Recipe | Creamy Murgh Makhani

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Indian Butter Chicken, also known as Murgh Makhani, is one of India's most iconic and beloved curries. Originating in Delhi, this classic dish features tender pieces of chicken marinated in yogurt and aromatic spices, then cooked in a rich, creamy tomato-butter sauce. The combination of butter, cream, tomatoes, garlic, ginger, and warm Indian spices creates a velvety curry with the perfect balance of savory, mildly spiced, and slightly sweet flavors. Butter Chicken is traditionally served with naan, roti, or fragrant basmati rice, making it a comforting and satisfying meal that's loved around the world.

Cooking Method

Combine all the marinade ingredients with the chicken and refrigerate for at least 30 minutes, preferably 2–4 hours.
Grill, bake, or pan-sear the marinated chicken until lightly charred and nearly cooked through.
Melt the butter in a large skillet over medium heat.
Sauté the onion until soft, then add the garlic and ginger and cook for 1 minute.
Stir in the tomato puree, tomato paste, cumin, garam masala, sugar, and salt. Simmer for 10–15 minutes.
Add the heavy cream and stir until the sauce is smooth and creamy.
Add the cooked chicken to the sauce and simmer for 8–10 minutes until fully cooked and coated.
Adjust the seasoning to taste.
Garnish with chopped cilantro and an optional drizzle of cream or butter.
Serve hot with naan, roti, or steamed basmati rice.

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Chicken Marinade : Boneless chicken thighs or breasts – 2 lb (900 g), cut into bite-sized pieces ,, Plain yogurt – ½ cup ,, Lemon juice – 1 tbsp ,, Garlic – 4 cloves, minced

Chicken Marinade : Fresh ginger – 1 tbsp, grated ,, Garam masala – 2 tsp ,, Ground cumin – 1 tsp ,, Ground coriander – 1 tsp

Chicken Marinade : Turmeric – ½ tsp ,, Kashmiri chili powder or paprika – 1 tsp ,, Salt – 1 tsp

Butter Chicken Sauce : Butter – 4 tbsp ,, Onion – 1 medium, finely chopped ,, Garlic – 3 cloves, minced ,, Fresh ginger – 1 tbsp, grated

Butter Chicken Sauce : omato puree – 2 cups (480 ml) ,, Heavy cream – 1 cup (240 ml) ,, Tomato paste – 1 tbsp ,, Garam masala – 1 tsp

Butter Chicken Sauce : Ground cumin – 1 tsp ,, Sugar – 1 tsp ,, Salt – to taste

Garnish : Fresh cilantro, chopped ,, Butter or cream drizzle (optional)

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