Welcome to your new favorite weeknight dinner. This rich, spiced poultry dish brings authentic Indian restaurant flavors straight to your kitchen. By marinating the poultry ahead of time, you can pull this creamy tomato curry together in just 30 minutes. Skip the takeout and learn how to make this comforting meal from scratch. This homemade Butter Chicken, also known as Murgh Makhani, offers a profound depth of flavor that belies its straightforward preparation. It is one of the most beloved Indian curry recipes, renowned for its luxurious texture and aromatic spices.
What is Murgh Makhani?
Originating in Delhi, this dish is traditionally made by simmering tandoor-cooked poultry in a spiced, velvety tomato gravy. The signature flavor comes from a blend of aromatic spices, tangy tomatoes, and a luxurious finish of dairy. It is a cornerstone of Northern Indian cuisine, celebrated for its balanced sweet and savory notes. The name itself, Murgh Makhani, translates to “chicken with butter,” perfectly describing its rich character. This particular recipe captures that essence, delivering a truly authentic experience right to your table, making it a perfect candidate for a satisfying weeknight dinner.
Essential Ingredients
Crafting exceptional Butter Chicken begins with a precise selection of ingredients. Each component plays a crucial role in achieving the dish’s iconic flavor profile and creamy texture.
- The Meat: 1.5 lbs of boneless, skinless poultry thighs yield the most tender results. Thighs retain moisture and absorb the rich flavors of the marinade and sauce exceptionally well.
- The Marinade: 0.5 cup plain full-fat yogurt tenderizes the meat while carrying flavors of minced garlic, ginger, and spices. This crucial chicken marinade step ensures deeply flavored and succulent poultry.
- The Gravy Base: 14 oz of crushed tomatoes form the foundation of the sauce. Their natural acidity balances the richness and provides the classic reddish hue of the creamy tomato sauce.
- The Aromatics & Spices: Ghee (2 tbsp total), garam masala, cumin, coriander, and chili flakes provide warmth and depth. Garam masala, a signature blend, is pivotal for that authentic taste, while cumin and coriander add earthy undertones.
- The Finishing Touch: 0.5 cup heavy cream and 1 tbsp dried fenugreek leaves (kasuri methi) give the sauce its signature rich, earthy finish. Kasuri methi imparts a distinct, slightly bitter, and aromatic complexity that is irreplaceable in true Murgh Makhani.
Step-by-Step Instructions
Follow these steps carefully to create a magnificent Butter Chicken that rivals any restaurant offering. Precision in each stage ensures maximum flavor development and a perfectly textured sauce.
1. Marinating the Meat
Begin by preparing your chicken marinade. In a large bowl, combine the 0.5 cup plain full-fat yogurt, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp garam masala, 0.5 tsp turmeric, 1 tsp chili powder, 1 tbsp lemon juice, and 1 tsp salt. This blend infuses the poultry with incredible flavor and begins the tenderization process. Add the 1.5 lbs of boneless, skinless poultry thighs into the mixture, ensuring every piece is thoroughly coated. Allow this to marinate for a minimum of 30 minutes. For optimal flavor and tenderness, you can marinate the poultry for up to 4 hours in the refrigerator. This step is fundamental for achieving the succulent texture characteristic of authentic Murgh Makhani.
2. Searing for Flavor
Once the poultry is marinated, it is time to develop a beautiful crust and seal in the juices. Heat 1 tbsp of ghee in a heavy-bottomed skillet over medium-high heat. Ghee provides a rich, nutty flavor that butter cannot quite replicate and has a higher smoke point. Add the marinated poultry pieces in batches, taking care not to overcrowd the pan. Searing them for 3-4 minutes per side is sufficient. You are looking for a slight char and golden-brown color on the exterior, not fully cooked meat. This searing step adds another layer of flavor and texture to the final dish. Remove the pieces from the skillet and set them aside. The skillet retains flavorful fond, which will contribute to the sauce.
3. Building the Spiced Tomato Gravy
The heart of your Butter Chicken is its rich, aromatic gravy. In the same skillet, melt the remaining 1 tbsp of ghee over medium heat. Sauté 1 medium chopped onion for 5 minutes until it becomes soft and translucent, releasing its sweetness. Stir in 1 tbsp minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Next, add the ground spices: 1 tsp cumin, 1.5 tsp garam masala, and 1 tsp coriander powder. Toast these spices for 30 seconds, stirring constantly. This brief toasting blooms their aromas and deepens their flavor profile. Pour in the 14 oz of crushed tomatoes and 0.5 tsp chili flakes. The tomatoes form the rich base of the creamy tomato sauce. Let this mixture simmer gently on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. This patient simmering is key to a well-developed gravy.
4. Simmering and Finishing
For a completely smooth texture, you may optionally blend the sauce with an immersion blender directly in the skillet, or carefully transfer it to a blender and process until silken. Return the smooth sauce to the skillet. Once smooth, stir in the 0.5 cup heavy cream, which contributes to the characteristic creaminess of Butter Chicken, and 1 tbsp dried fenugreek leaves, also known as kasuri methi. The kasuri methi adds an earthy, slightly bitter, and distinct aroma that is absolutely essential for authentic Murgh Makhani. Return the seared poultry to the skillet, ensuring each piece is submerged in the luxurious sauce. Let everything simmer together for 8-10 minutes until the poultry is fully cooked through, tender, and has absorbed the rich flavors of the gravy. Taste and adjust seasoning if necessary, though the careful balance of spices should be perfect.
Serving Suggestions
The presentation of your homemade Butter Chicken is the final touch to an exquisite meal. Garnish the dish with a final swirl of cream and 0.25 cup of freshly chopped cilantro, which adds a fresh, vibrant contrast to the rich curry. Serve piping hot alongside warm garlic naan and basmati rice. The soft, pillowy naan is ideal for scooping up every last bit of the savory, luxurious sauce, while fluffy basmati rice provides a perfect absorbent bed for the curry. This combination creates a truly fulfilling and authentic Indian dining experience, perfect for a special occasion or a comforting weeknight dinner.
Storage and Reheating
Leftover Butter Chicken is often even more flavorful the next day as the spices continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stovetop over low heat. If the sauce has thickened too much in the fridge, add a splash of water or a touch of milk or cream to achieve the desired consistency, stirring occasionally until heated through. Avoid boiling vigorously, as this can cause the cream to separate.
Mastering homemade Butter Chicken means bringing one of the world’s most beloved Indian curry recipes directly into your home kitchen. This recipe, featuring a rich creamy tomato sauce, succulent poultry, and the distinctive aroma of garam masala and kasuri methi, proves that authentic flavors are entirely achievable. Enjoy the process of creating this flavorful masterpiece. Follow our culinary journey on Facebook.
Classic Murgh Makhani (Indian Creamy Tomato Curry)
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless) cut into bite-sized pieces
- 0.5 cup Plain yogurt full fat preferred
- 2 tbsp Garlic minced, divided (1 tbsp for marinade, 1 tbsp for sauce)
- 2 tbsp Ginger grated, divided (1 tbsp for marinade, 1 tbsp for sauce)
- 2.5 tsp Garam masala divided (1 tsp for marinade, 1.5 tsp for sauce)
- 0.5 tsp Turmeric powder
- 1 tsp Kashmiri chili powder or paprika
- 1 tbsp Lemon juice freshly squeezed
- 1 tsp Salt plus more to taste
- 2 tbsp Ghee or unsalted butter, divided
- 1 whole Yellow onion medium, finely chopped
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 14 oz Crushed tomatoes canned
- 0.5 tsp Chili flakes adjust to heat preference
- 0.5 cup Heavy cream plus extra for garnish
- 1 tbsp Kasuri methi (dried fenugreek leaves) crushed in palms before adding
- 0.25 cup Fresh cilantro chopped, for garnish
Instructions
- In a large bowl, whisk together the yogurt, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp garam masala, turmeric, chili powder, lemon juice, and salt. Add the poultry pieces, coating them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
- Heat 1 tbsp of ghee in a large skillet or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the marinated pieces for 3-4 minutes per side until charred on the edges. Remove the meat from the pan and set aside on a plate.
- Reduce the heat to medium. Melt the remaining 1 tbsp of ghee in the same skillet. Add the chopped onion and sauté for 5 minutes until soft and golden brown. Stir in the remaining 1 tbsp of minced garlic and 1 tbsp of grated ginger, cooking for 1 minute until fragrant.
- Sprinkle the cumin, remaining 1.5 tsp garam masala, and coriander powder into the pan. Stir constantly for 30 seconds to toast the spices.
- Pour in the crushed tomatoes and chili flakes, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, lower the heat, and cook for 10-15 minutes until the gravy thickens and darkens slightly.
- For a silkier texture, use an immersion blender to carefully puree the gravy directly in the pan until smooth. (This step is optional but highly recommended).
- Stir the heavy cream and crushed kasuri methi into the gravy. Return the browned meat and any resting juices back to the skillet. Simmer gently for 8-10 minutes until the meat is cooked through and tender.
- Remove from heat. Garnish with a swirl of extra heavy cream and the chopped fresh cilantro. Serve immediately with warm naan and basmati rice.
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