🍛 Best Creamy Indian Butter Chicken (Murgh Makhani)

Butter Chicken, or Murgh Makhani, is one of the most beloved Indian dishes worldwide — and for good reason. This dish features tender, marinated chicken cooked in a luxuriously creamy, mildly spiced tomato-based sauce. With its rich aroma, warm spices, and velvety texture, Butter Chicken is the ultimate comfort food and an excellent introduction to Indian cuisine.

Whether you’re serving it with naan, basmati rice, or even over cauliflower rice for a lighter twist, this easy homemade version tastes even better than takeout — and it’s surprisingly simple to make at home. Great for cozy dinners, gatherings, and meal prep!

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🛒 Ingredients (Serves 4)

For the Chicken Marinade:

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
  
• 1/2 cup plain yogurt
  
• 1 tbsp lemon juice
  
• 1 tsp ground turmeric
  
• 1 tsp ground cumin
  
• 1 tsp ground coriander
  
• 1 tsp garam masala
  
• 1 tsp paprika
  
• 1 tsp salt
  

For the Butter Chicken Sauce:

• 2 tbsp butter
  
• 1 tbsp oil
  
• 1 large onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 tsp fresh ginger, grated
  
• 1½ tsp garam masala
  
• 1 tsp chili powder (or Kashmiri chili for color)
  
• 1/2 tsp ground cumin
  
• 1½ cups tomato puree or crushed tomatoes
  
• 1/2 cup heavy cream
  
• 1 tbsp sugar (optional)
  
• Salt to taste
  
• 1 tbsp dried fenugreek leaves (kasuri methi), optional
  
• Fresh cilantro, chopped (for garnish)
  

👨‍🍳 Instructions

1. Marinate the Chicken

In a bowl, combine all marinade ingredients and mix well. Add chicken, coat thoroughly, and let marinate for at least 30 minutes, preferably 1 hour or overnight.

2. Sear the Chicken

Heat 1 tbsp oil in a pan over medium-high heat. Sear the chicken pieces (in batches if needed) until browned on all sides. They don’t need to be fully cooked. Set aside.

3. Make the Sauce

In the same pan, melt butter. Add chopped onion and sauté until golden brown. Add garlic and ginger; cook for 1 minute. Stir in garam masala, chili powder, and cumin. Add tomato puree, season with salt, and simmer for 10–12 minutes until thickened.

4. Blend for Smooth Texture (Optional)

For a silky texture, blend the sauce using an immersion blender or transfer to a blender and return to the pan.

5. Simmer the Chicken

Return the chicken to the pan. Stir in cream and sugar. Simmer for 10–15 minutes until chicken is fully cooked and tender. Add fenugreek leaves if using.

6. Serve

Garnish with chopped cilantro and a swirl of cream. Serve with steamed rice, naan, or roti.

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🧊 Storage Notes

• Fridge: Store in an airtight container for up to 4 days.
  
• Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently.
  
• Reheating Tip: Add a splash of cream or water while reheating to maintain the creamy texture.