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A white bowl filled with creamy Indian Butter Chicken served over white rice and garnished with cilantro and red onion.

Creamy Classic Butter Chicken (Murgh Makhani)

Indulge in the rich, velvety flavors of this classic Indian butter chicken, featuring tender marinated chicken simmered in a luscious tomato-based sauce with aromatic spices and a hint of butter.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 g Boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 cup Plain full-fat yogurt
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Kashmiri red chili powder or paprika for less heat
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1 tbsp Lemon juice
  • 1/2 tsp Salt
For the Butter Chicken Sauce
  • 2 tbsp Ghee or unsalted butter
  • 1 large Yellow onion finely chopped
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Kashmiri red chili powder or paprika
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1 can (400g) Crushed tomatoes
  • 1/2 cup Chicken broth or water
  • 2 tbsp Tomato paste
  • 2 tbsp Unsalted butter
  • 1/4 cup Cashews soaked in hot water for 15 minutes (optional, for extra creaminess)
  • 1/2 tsp Kasoori methi (dried fenugreek leaves) crushed between palms
  • 1/2 cup Heavy cream or coconut cream for dairy-free
  • 1 tsp Sugar or to taste
  • to taste Salt
For Garnish and Serving
  • Fresh cilantro chopped
  • Naan bread
  • Basmati rice

Equipment

  • Large Mixing Bowl
  • Large heavy-bottomed pot or Dutch oven
  • Blender or immersion blender
  • Cutting Board
  • Knife

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine the chicken pieces with all marinade ingredients (yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, garam masala, lemon juice, salt). Mix well to ensure every piece is coated.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Cook the Marinated Chicken
  1. Heat 1 tablespoon of ghee or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until browned and slightly charred. The chicken does not need to be cooked through at this stage.
  3. Remove the chicken from the pot and set aside.
Prepare the Butter Chicken Sauce
  1. Reduce heat to medium. Add the remaining 1 tablespoon of ghee or butter to the same pot.
  2. Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
  3. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  4. Add the Kashmiri red chili powder, turmeric powder, garam masala, ground cumin, and ground coriander. Sauté for 1-2 minutes, stirring constantly, until the spices are fragrant. Add a splash of water if the spices start to stick.
  5. Pour in the crushed tomatoes, chicken broth, and tomato paste. Add the soaked cashews (if using). Bring the mixture to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Remove the pot from heat. Carefully transfer the sauce mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth. If using a regular blender, be cautious with hot liquids and blend in batches.
  7. Return the smooth sauce to the pot over medium-low heat.
Combine and Finish
  1. Add the browned chicken pieces back into the smooth sauce. Stir well to coat.
  2. Add the 2 tablespoons of unsalted butter and the crushed Kasoori methi. Stir until the butter has melted and is incorporated.
  3. Pour in the heavy cream and sugar. Stir gently and let it simmer for another 5-7 minutes, allowing the chicken to finish cooking through and the flavors to deepen. Do not boil vigorously after adding cream.
  4. Taste and adjust seasoning with salt and additional sugar if needed.
Serve
  1. Garnish with fresh chopped cilantro.
  2. Serve hot with freshly made naan bread and fluffy basmati rice.

Notes

For a deeper smoky flavor, you can char the marinated chicken on a grill or under a broiler before adding it to the sauce. If you don't have ginger-garlic paste, use 1 tbsp minced fresh ginger and 1 tbsp minced fresh garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.