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–+ servings
image of realistic top down mise en place shot showing fresh chicken thighs plain full fat yogurt heavy cream butter ghee tomato paste garam masala fresh garlic fresh ginger onion lemon juice ground cumin turmeric chili powder ground coriander kasuri methi sugar salt oil serrano chiles cilantro cashews coconut milk coconut cream paprika cardamom arranged on white marble kitchen counter with healthy clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Homemade Butter Chicken (Murgh Makhani)

This creamy, restaurant-quality butter chicken recipe delivers rich, authentic Indian flavors without requiring a tandoor oven. Marinated chicken thighs simmer in a velvety tomato-butter sauce for the ultimate comfort dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain full-fat yogurt
  • 1 tbsp ginger-garlic paste or freshly grated
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp Kashmiri chili powder or paprika for milder flavor
  • 1 tbsp lemon juice freshly squeezed
For the Curry Sauce (Makhani Gravy)
  • 4 tbsp unsalted butter divided
  • 1 large onion finely diced
  • 2 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sugar optional, to balance acidity
  • 2 cups tomato passata or puree
  • 1 cup heavy cream
  • 2 tbsp Kasuri Methi dried fenugreek leaves, crushed
  • to taste salt
  • fresh cilantro for garnish

Equipment

  • Large Skillet or Sizzle Pan
  • Mixing bowl
  • - Measuring spoons

Method
 

  1. Combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, grated ginger, and garlic in a large bowl. Whisk until smooth. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight for best results.
  2. Heat a large skillet or sizzle pan over medium-high heat. Add oil and sear marinated chicken in batches, creating a brown char on the outside. Do not overcook. Remove and set aside.
  3. In the same pan, add 2 tbsp butter. Sauté diced onions until soft and translucent. Scrape up flavorful browned bits from the bottom.
  4. Add fresh garlic and ginger to the onions. Cook for 1 minute until fragrant. Stir in garam masala, cumin, and coriander. Cook for 30 seconds to bloom the spices.
  5. Pour in tomato passata or puree. Add sugar and salt. Simmer on low heat for 10-15 minutes until the sauce thickens and darkens slightly.
  6. Stir in heavy cream and remaining 2 tbsp butter. The sauce will transform to a bright orange color. Crush Kasuri Methi between your palms and sprinkle over the sauce.
  7. Return cooked chicken to the sauce. Simmer for 5-8 minutes until chicken is cooked through and sauce clings to every piece. Garnish with fresh cilantro and serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 12gProtein: 28gFat: 42gSaturated Fat: 22gCholesterol: 165mgSodium: 480mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 1800IUVitamin C: 8mgCalcium: 120mgIron: 2.5mg

Notes

For a dairy-free version, substitute coconut oil for butter and full-fat coconut milk for heavy cream. The flavors will be slightly different but still delicious. Leftovers taste even better the next day as the spices meld together.
Serve with steamed basmati rice, garlic naan, and a fresh cucumber-onion salad for a complete meal.
Adjust spice levels to taste - add more chili powder for heat or more cream for milder flavor.
Tried this recipe?Let us know how it was!
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