Creamy Butter Chicken, also known as Murgh Makhani, is a classic Indian dish loved for its rich, velvety sauce and tender chicken. Marinated with aromatic spices and yogurt, the chicken is perfectly cooked in a luscious, buttery tomato-based sauce. This restaurant-quality dish can be made easily at home and pairs wonderfully with naan or steamed basmati rice.
Ingredients
Chicken Marinade:
- 2–3 lbs boneless skinless chicken thighs, fat trimmed and cut into bite-sized pieces
- ¼ cup plain Greek yogurt
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 ½ teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- 1 teaspoon sea salt
Sauce:
- 2 tablespoons oil (vegetable, canola, or avocado)
- 2 tablespoons ghee (or butter)
- 5 cloves garlic, minced
- 1 ½ teaspoons cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz tomato sauce
- 1 teaspoon red chili powder
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 ½ teaspoons sea salt
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- ½ teaspoon dried fenugreek (or crushed kasoori methi)
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the Chicken : In a large bowl, combine chicken pieces with Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix until the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
- Cook the Chicken : Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook, turning occasionally, until golden brown on all sides (approximately 5–7 minutes). Remove the chicken from the skillet and set it aside.
- Prepare the Sauce : In the same skillet, heat the remaining oil and ghee over medium heat. Add garlic and sauté until fragrant. Stir in cumin, garam masala, and ground coriander, cooking for about 30 seconds to bloom the spices. Add the tomato sauce, red chili powder, cayenne pepper (if using), and salt. Simmer for 10 minutes, stirring occasionally.
- Combine and Simmer : Lower the heat and whisk in the heavy cream (or coconut milk) until the sauce becomes smooth and velvety.Add the chicken back to the skillet, stirring to coat it with the sauce. Sprinkle in the dried fenugreek and let it simmer for an additional 10 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve : Garnish with fresh cilantro if desired. Serve hot with naan or steamed basmati rice for a complete meal.
Conclusion
This Creamy Butter Chicken is the epitome of comfort food, offering a perfect balance of bold flavors and a creamy, indulgent texture. Simple to prepare but decadently rich, it’s ideal for both casual weeknight meals and special celebrations. After tasting this dish, it’s sure to earn a permanent spot in your recipe collection.
Creamy Butter Chicken: A Decadent Dish for Flavor Lovers
CreamyButter Chicken is a rich and flavorful Indian-inspired dish featuringmarinated chicken cooked in a buttery tomato sauce, spiced to perfection.
Ingredients
Chicken Marinade:
- 2 –3 lbs boneless skinless chicken thighs fat trimmed and cut into bite-sized pieces
- ¼ cup plain Greek yogurt
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 ½ teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- 1 teaspoon sea salt
Sauce:
- 2 tablespoons oil vegetable, canola, or avocado
- 2 tablespoons ghee or butter
- 5 cloves garlic minced
- 1 ½ teaspoons cumin
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz tomato sauce
- 1 teaspoon red chili powder
- ½ teaspoon cayenne pepper optional, for extra heat
- 1 ½ teaspoons sea salt
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- ½ teaspoon dried fenugreek or crushed kasoori methi
- Fresh cilantro optional, for garnish
Instructions
- Marinate the Chicken : In a large bowl, combine chicken pieces with Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix until the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
- Cook the Chicken : Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook, turning occasionally, until golden brown on all sides (approximately 5–7 minutes). Remove the chicken from the skillet and set it aside.
- Prepare the Sauce : In the same skillet, heat the remaining oil and ghee over medium heat. Add garlic and sauté until fragrant. Stir in cumin, garam masala, and ground coriander, cooking for about 30 seconds to bloom the spices. Add the tomato sauce, red chili powder, cayenne pepper (if using), and salt. Simmer for 10 minutes, stirring occasionally.
- Combine and Simmer : Lower the heat and whisk in the heavy cream (or coconut milk) until the sauce becomes smooth and velvety. Add the chicken back to the skillet, stirring to coat it with the sauce. Sprinkle in the dried fenugreek and let it simmer for an additional 10 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve : Garnish with fresh cilantro if desired. Serve hot with naan or steamed basmati rice for a complete meal.