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Butter Chicken (Murgh Makhani) – Authentic & Creamy

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Prep Time 15 minutes
Cook Time 30 minutes
Marinating time 6 hours
Total Time 6 hours 45 minutes
Servings 4

Ingredients
  

  • For the Chicken Marinade
  • 1 lb 450 g boneless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 2 cloves garlic minced
  • 1- inch piece ginger grated
  • For the Butter Chicken Sauce
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 can 14 oz / 400 g tomato puree
  • ½ cup heavy cream or coconut cream
  • 1 tsp salt adjust to taste
  • ½ tsp sugar optional, balances acidity
  • Fresh cilantro for garnish
  • Optional Add-Ins
  • ½ cup cashew cream for extra richness
  • 1 tsp fenugreek leaves kasuri methi for authentic flavor
  • 1 tsp paprika for vibrant color

Instructions
 

  • Marinate the Chicken
  • Mix yogurt, lemon juice, salt, garam masala, turmeric, chili powder, cumin, garlic, and ginger.
  • Add chicken pieces and coat evenly.
  • Cover and refrigerate 1–6 hours (longer for more flavor).
  • Cook the Chicken
  • Heat 1 tbsp butter or oil in a skillet over medium heat.
  • Sear chicken until lightly browned (not fully cooked). Remove and set aside.
  • Prepare the Sauce
  • In the same skillet, melt remaining butter and add oil.
  • Sauté onions until soft and golden.
  • Add garlic and ginger; cook 1–2 minutes until fragrant.
  • Stir in cumin, coriander, chili powder, turmeric, and garam masala; toast 30 seconds.
  • Add tomato puree, salt, and sugar; simmer 10–12 minutes until slightly thickened.
  • Combine Chicken and Sauce
  • Add seared chicken; simmer 10–15 minutes until cooked through.
  • Stir in heavy cream or coconut cream; adjust seasoning.
  • Garnish and Serve
  • Garnish with fresh cilantro and optional drizzle of cream or butter.
  • Serve hot with naan, roti, or steamed basmati rice.
  • Tips for the Best Butter Chicken
  • Use chicken thighs for juicier meat.
  • Marinate for tenderness and flavor.
  • Toast spices to enhance aroma.
  • Adjust cream for desired richness.
  • For smoky flavor, grill chicken before adding to sauce.