Creamy Butter Chicken (Murgh Makhani) Recipe
A rich and flavorful Butter Chicken Recipe (Murgh Makhani) featuring tender chicken thighs marinated in aromatic spices, cooked in a creamy tomato sauce infused with garlic, ginger, and traditional Indian seasonings. Perfectly balanced with a touch of honey and served best with cooked white rice for an authentic Indian experience.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
For the Chicken Marinade
- 2 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breast can also be used)
- 2 tablespoons grated garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (Kashmeri chili powder is traditional, paprika is a substitute)
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup plain yogurt
- 1 tablespoon lemon juice
For Cooking Butter Chicken
- 2 tablespoons vegetable oil, divided (or use butter or ghee)
- 1 medium onion, chopped
- 1 red pepper, chopped (long red cayenne or preferred type)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- Salt and pepper to taste
- 1 tablespoon spicy red chili flakes (optional)
- 14 ounces tomato sauce
- 1 tablespoon honey
- 1 cup heavy cream (or ½ cup milk + ½ cup cream for lighter version)
Instructions
- Prepare the Chicken Marinade: In a medium bowl, combine the chopped chicken, grated garlic, grated fresh ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, plain yogurt, and lemon juice. Mix thoroughly to ensure the chicken pieces are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or overnight for more intense flavor infusion.
- Cook the Chicken: Heat 1 tablespoon of oil or butter in a large pan over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, for 5 minutes until they are browned on all sides. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of oil or butter. Add the chopped onion and red pepper. Cook for about 5 minutes until the vegetables soften and begin to caramelize.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Add Seasonings: Sprinkle in the garam masala, cumin, red chili powder, salt, pepper, and optional spicy red chili flakes. Stir well and cook for another 1 minute to toast the spices and intensify their aromas.
- Incorporate Tomatoes and Honey: Pour in the tomato sauce and stir in the honey. Bring the mixture to a quick boil, then reduce the heat to low and let it simmer gently for 15 minutes, breaking down the tomato sauce and allowing the flavors to meld.
- Add Cream and Chicken: Stir in the heavy cream and return the browned chicken to the pan. Simmer uncovered for 10 minutes, or until the chicken is cooked through and the sauce thickens to a rich consistency.
- Serve: Serve the butter chicken hot over cooked white rice. Garnish with fresh chopped herbs such as parsley or cilantro, a sprinkle of spicy red chili flakes if desired, and a swirl of extra cream for added richness.
Notes
- For a lighter sauce, substitute half of the heavy cream with milk.
- Marinating the chicken overnight enhances the flavor and tenderness.
- Adjust the red chili powder and chili flakes to control heat levels to your preference.
- Butter or ghee can be used instead of vegetable oil for a more authentic taste.
- This dish pairs wonderfully with basmati rice or warm naan bread.
Keywords: Butter Chicken, Murgh Makhani, Indian Chicken Recipe, Creamy Chicken Curry, Spicy Chicken Curry
