Print

Butter Chicken Recipe Easy Homemade Murgh Makhani Best Ever

butter chicken recipe - featured image
Print Recipe

A rich and creamy Indian classic, this butter chicken recipe features tender chicken simmered in a buttery tomato sauce with a perfect blend of spices. Easy to make at home and perfect for any occasion.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain yogurt (preferably whole milk)
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cups pureed fresh tomatoes or canned tomato puree
  • 3/4 cup heavy cream
  • 1 tablespoon dried and crushed fenugreek leaves (kasuri methi), optional but recommended
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • 1 teaspoon sugar or honey
  • A handful fresh cilantro, chopped for garnish
  • Optional: 1 green chili, finely chopped

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, chili powder, turmeric, and garam masala. Mix well to coat. Cover and rest at room temperature for 15 minutes or refrigerate up to 2 hours.
  2. Prepare the tomato puree by blending fresh tomatoes or canned puree until smooth. Set aside.
  3. Heat 2 tablespoons butter in a pan over medium heat. Add cumin seeds and wait for crackling. Add chopped onions and sauté until golden brown, about 7-8 minutes.
  4. Add tomato puree, coriander powder, smoked paprika, salt, and sugar. Stir and simmer gently on low heat for 12-15 minutes until oil separates and sauce thickens.
  5. In a separate pan, melt remaining 2 tablespoons butter over medium-high heat. Add marinated chicken in a single layer and brown for 5-6 minutes without fully cooking.
  6. Transfer browned chicken to the tomato sauce. Stir gently to coat. Pour in heavy cream and sprinkle crushed fenugreek leaves. Simmer on low heat for 8-10 minutes until chicken is cooked and sauce is velvety.
  7. Taste and adjust salt or spice. Add chopped green chili if desired. Garnish with fresh cilantro before serving.

Notes

Marinate chicken for at least 15 minutes for tenderness; longer marinating enhances flavor. Avoid overcrowding the pan when browning chicken to prevent steaming. Slow simmer the sauce to develop depth and sweetness. Use fresh spices for best flavor. Fenugreek leaves add authentic aroma and slight bitterness—don’t skip if possible. Stir gently after adding cream to avoid curdling. Adjust creaminess by adding more or less cream or substituting with Greek yogurt off heat. If sauce is too thick, add water or chicken stock to loosen.

Nutrition

Keywords: butter chicken, murgh makhani, Indian recipe, creamy chicken, easy dinner, homemade butter chicken, Indian curry

Find it online: https://tempotaste.com/butter-chicken-recipe-easy-homemade-murgh-makhani-best-ever/