There’s something truly irresistible about this Creamy Butter Chicken (Murgh Makhani) Recipe that keeps me coming back for more. Picture tender grilled chicken pieces enveloped in a luscious, velvety tomato and cashew-based sauce, enriched with fragrant spices like garam masala and kasuri methi. Every bite delivers a perfect harmony of smoky, tangy, and subtly sweet flavors that make this dish a timeless favorite in Indian cuisine. Whether it’s a cozy dinner at home or a special occasion, this dish never fails to impress with its comforting richness and vibrant aroma.
Ingredients You’ll Need
Simple yet essential, the ingredients for this recipe build layers of flavor and texture that bring the dish to life. Each component plays an important role, from the smoky grilled chicken to the creamy sauce, ensuring the final result is perfectly balanced and indulgent.
- Chicken breast (600 grams): The star protein, cut into chunks for easy grilling and soaking up the sauce.
- Yogurt (⅓ cup): Tenderizes the chicken and adds a gentle tang to the marinade.
- Turmeric powder (1 teaspoon): Adds a beautiful golden color and subtle earthiness.
- Kashmiri Chili powder (1 teaspoon): Brings vibrant red color and mild heat without overpowering.
- Garam masala (1 teaspoon): The aromatic spice blend that gives warmth and depth.
- Ginger-garlic paste (2 tablespoons total): Adds freshness and an irresistible punch of flavor.
- Ghee or melted butter (1 tablespoon + 75 grams butter): Layers of buttery richness essential for that creamy texture.
- Salt (to taste): Enhances all the natural flavors beautifully.
- Raw cashews (½ cup, soaked): Blended into a creamy paste, they provide the sauce’s signature silky texture.
- Tomato puree (1 cup): Forms the tangy base of the sauce with a hint of sweetness.
- Honey (2 tablespoons): Balances acidity with a natural, gentle sweetness.
- Kasuri methi (2 tablespoons): Dried fenugreek leaves that add an unmistakable, slightly smoky aroma.
- Cream (1 tablespoon): The finishing touch that enriches the sauce, giving it a luscious finish.
How to Make Creamy Butter Chicken (Murgh Makhani) Recipe
Step 1: Marinate the Chicken
Start by scoring the chicken pieces lightly so they can soak up all the flavors. Mix the chicken with yogurt, turmeric, Kashmiri chili powder, garam masala, ginger-garlic paste, ghee or butter, and salt to create a flavorful marinade. Cover and refrigerate for at least 30-40 minutes, or better yet, overnight if you have time. This step is key to tender, juicy chicken that’s bursting with spice.
Step 2: Grill the Chicken
Thread the marinated chicken onto skewers and grill them over a barbeque, stovetop grill pan, or under the oven’s grill setting. Turn them halfway to ensure even cooking and a delightfully charred exterior. This smoky char adds a depth of flavor that’s essential for authentic butter chicken.
Step 3: Prepare the Cashew Paste
While the chicken grills, blend the soaked cashews with a little water until smooth and creamy. This cashew paste is what makes the sauce luxuriously silky without overpowering the delicate spices.
Step 4: Cook the Sauce
In a heavy-bottomed pot, melt the butter and sauté ginger-garlic paste with turmeric and Kashmiri chili powder until fragrant. Pour in the tomato puree and stir well to meld the spices. Add any leftover marinade along with kasuri methi and garam masala. Then fold in the cashew paste and honey, turning off the heat briefly to blend everything with a stick blender. The result is a smooth, lush sauce that’s the heart of this dish.
Step 5: Simmer with Chicken and Finish with Cream
Season the sauce with salt, then simmer for 3-4 minutes to develop the flavors further. Add the grilled chicken pieces to the sauce, letting them mingle and soak up all that goodness. Finish by stirring in a tablespoon of cream and simmer the entire dish gently for 5-6 minutes. This final step transforms the dish into the creamy, comforting masterpiece you’re craving.
How to Serve Creamy Butter Chicken (Murgh Makhani) Recipe
Garnishes
Sprinkle freshly chopped cilantro or a drizzle of cream on top to add a pop of color and extra richness. A few slivers of toasted cashews scattered over the dish add wonderful texture and a nutty finish that complements the sauce beautifully.
Side Dishes
This dish pairs wonderfully with soft, buttery naan bread to soak up every bit of sauce, or fragrant basmati rice to balance the richness. For a lighter side, serve with a crisp cucumber salad or steamed greens to contrast the creamy sauce.
Creative Ways to Present
Serve the butter chicken in warm, shallow bowls and add a small bowl of extra sauce on the side for dipping naan. For a dinner party, arrange grilled chicken pieces on a platter with sauce drizzled over and garnished with herbs, letting guests serve themselves for a relaxed, inviting vibe.
Make Ahead and Storage
Storing Leftovers
Leftover butter chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delightful, if not better, the next day.
Freezing
You can freeze the butter chicken for up to 2 months. Store it in a freezer-safe container, leaving some space for expansion. Thaw it overnight in the fridge before reheating for best results.
Reheating
Gently reheat the butter chicken on low heat, stirring occasionally to prevent the sauce from separating. Add a splash of cream or water if the sauce seems too thick. Using a microwave, cover loosely and heat in short intervals, stirring between each one.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are a great option if you prefer a juicier, more flavorful meat. Just adjust the cooking time slightly to ensure they’re cooked through.
Is this recipe very spicy?
This recipe balances mild heat with creamy richness, thanks to Kashmiri chili powder which provides color more than heat. You can adjust the chili to your taste for a milder or spicier dish.
How important is the kasuri methi?
Kasuri methi adds that distinctive, slightly smoky and herbal note that makes the dish special. If you don’t have it, the butter chicken will still be delicious but a bit less aromatic.
Can I make this dish dairy-free?
With a few substitutions like coconut cream for dairy cream and oil instead of butter/ghee, you can make a tasty dairy-free version, though the flavor and texture will differ slightly.
What’s the best way to serve butter chicken for a crowd?
Serve the Creamy Butter Chicken (Murgh Makhani) Recipe family style in a big serving dish with plenty of naan and rice on the side, allowing everyone to help themselves. It’s a crowd-pleaser that’s perfect for gatherings.
Final Thoughts
If you’re looking for a dish that feels like a warm, comforting hug on a plate, this Creamy Butter Chicken (Murgh Makhani) Recipe is an absolute must-try. It’s rich, flavorful, and surprisingly straightforward to make, bringing a taste of India right to your kitchen. I can’t wait for you to experience the joy of this classic recipe that’s sure to become one of your favorites as well!
Print
Creamy Butter Chicken (Murgh Makhani) Recipe
Butter Chicken, also known as Murgh Makhani, is a classic Indian dish featuring tender grilled chicken chunks simmered in a rich, creamy tomato and cashew-based sauce infused with aromatic spices. This recipe delivers a flavorful, mildly spiced curry that pairs perfectly with naan or basmati rice, making it a beloved comfort food for any occasion.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
For the Chicken Marinade
- 600 grams Chicken breast, cut into chunks
- ⅓ cup Yogurt
- ¾ teaspoon Turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Ginger-garlic paste (or minced ginger and garlic)
- 1 tablespoon Ghee or melted butter
- 1 teaspoon Salt
For the Sauce
- 75 grams Butter (5 tablespoons)
- 1 teaspoon Ginger-garlic paste (or minced ginger and garlic)
- 1 teaspoon Kashmiri chili powder (or paprika powder)
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- ½ cup Raw cashews (soaked in warm water for 15–20 minutes)
- 1 cup Tomato puree (250 ml)
- 2 tablespoons Honey
- 2 tablespoons Kasuri methi (dried fenugreek leaves)
- 1 tablespoon Cream
- Salt to taste
Instructions
- Marinate the chicken: Lightly score the chicken pieces and mix them with the yogurt, turmeric powder, Kashmiri chili powder, garam masala, ginger-garlic paste, ghee or melted butter, and salt. Place the marinated chicken in a bowl, cover with cling film, and refrigerate for 30-40 minutes or overnight for deeper flavor.
- Grill the chicken: Thread the marinated chicken pieces onto barbecue skewers. Grill them on a barbecue, stovetop grill pan, or in the oven under the grill mode. Turn the pieces halfway through cooking until they are evenly cooked and have a slight char. Set aside once done.
- Prepare the cashew paste: Drain the soaked cashews and blend them with a little water in a blender until you form a smooth paste. Set aside.
- Cook the sauce base: In a heavy-bottomed pot on the stovetop, heat the butter until melted. Add ginger-garlic paste and sauté briefly. Stir in turmeric powder and Kashmiri chili powder, then add the tomato puree.
- Add spices and marinade: Pour in any leftover marinade from the chicken, followed by kasuri methi leaves and garam masala powder. Mix everything well.
- Incorporate the cashew paste and honey: Add the prepared cashew paste and honey to the pot, then turn off the heat.
- Blend the sauce: Use a stick blender to blend all the sauce ingredients until smooth and creamy.
- Simmer the sauce: Season with salt to taste and simmer the sauce gently for 3-4 minutes to develop flavors.
- Add grilled chicken: Add the grilled chicken pieces to the sauce and stir well to coat them thoroughly.
- Finish with cream: Stir in a tablespoon of cream and simmer the butter chicken for an additional 5-6 minutes until heated through and flavors meld. Turn off the heat.
- Serve: Serve the butter chicken hot, accompanied by naan bread or basmati rice for a complete meal.
Notes
- For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
- Kasuri methi (dried fenugreek leaves) adds unique aroma; do not skip if possible.
- Adjust chili powder quantities based on your preferred spice level.
- The grilled chicken can alternatively be pan-cooked if a grill is unavailable.
- Use fresh cream for a richer, creamier sauce; coconut cream can be substituted for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
