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A vivid plate of creamy Indian Butter Chicken featuring tender chicken pieces coated in a rich, orange-hued tomato-based sauce, topped with a swirl of cream and garnished with fresh coriander. The dish is served on a white ceramic plate, with a side of fluffy basmati rice and warm naan bread visible in the background, creating a warm inviting presentation.

Creamy Indian Butter Chicken (Murgh Makhani) – Easy & Delicious!

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Discover the rich and creamy flavors of authentic Indian Butter Chicken (Murgh Makhani) with this easy homemade recipe. Perfectly tender chicken simmered in a luscious tomato gravy infused with butter and aromatic spices, this dish offers a restaurant-quality experience right in your own kitchen. Ideal for family dinners, special occasions, or flavorful meal prep, this butter chicken recipe guarantees a satisfying and delicious meal every time.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds or ground cumin
  • 1 tsp chili powder (adjust to taste)
  • 4 tbsp butter (preferably unsalted)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (14 oz) tomato sauce or pureed tomatoes
  • 1/2 cup heavy cream or coconut cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large bowl, combine the chicken pieces with plain yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix well and marinate for at least 30 minutes, preferably overnight.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons of butter. Add the marinated chicken and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
  3. In the same skillet, add more butter if needed. Sauté chopped onions until translucent. Add garlic and ginger, and cook for another minute until fragrant. Stir in tomato sauce and simmer for 10 minutes.
  4. Return cooked chicken to the skillet, stirring to coat in the sauce. Lower heat and stir in heavy cream or coconut cream. Simmer for another 10 minutes until the sauce thickens and flavors meld. Adjust salt as needed.
  5. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Notes

  • Marinate the chicken for deeper flavor and tender results.
  • Adjust spice levels by varying chili powder according to taste.
  • For a vegetarian version, substitute chicken with paneer, cauliflower, or chickpeas.
  • For best results, use fresh ingredients and high-quality spices.
  • Author: Serena Miller
  • Prep Time: 30 minutes (plus marinating time)
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Cooking, Simmering
  • Cuisine: Indian
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal Kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Find it online: https://deliciousdailyrecipes.com/creamy-indian-butter-chicken-murgh-makhani-easy-delicious/