ChatButter Chicken (Murgh Makhani)

Luxuriously creamy, perfectly spiced, and irresistibly comforting, Butter Chicken—also known as Murgh Makhani—stands as one of India’s most iconic culinary creations. Featuring tender, marinated chicken cooked in a rich, buttery tomato sauce and finished with a splash of cream, this beloved dish strikes the perfect balance between bold flavor and velvety texture. Traditionally served with fluffy naan or steamed basmati rice, Butter Chicken is a restaurant favorite that’s surprisingly simple to recreate at home.

Origin ChatButter Chicken (Murgh Makhani)

Butter Chicken was invented in Delhi in the 1950s at the legendary Moti Mahal restaurant as a way to use leftover tandoori chicken. Combining smoky meat with a velvety tomato-based sauce, it quickly became beloved across India and around the world.

What I Love About This Recipe

It tastes restaurant-quality but can be made easily at home. The marinated chicken stays juicy, and the sauce is silky, tangy, and just a little bit sweet — the ultimate comfort food.

Also Read : Fleischsalat (German Meat Salad)

ChatButter Chicken (Murgh Makhani)

Recipe by RecipesVillaCourse: Main CourseCuisine: Indian (North Indian, Punjabi)vDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Butter Chicken, or Murgh Makhani, is a beloved North Indian dish known for its rich, creamy tomato-based sauce and tender marinated chicken. The chicken is typically grilled or pan-fried, then simmered in a luscious curry made with butter, cream, tomatoes, and a blend of warming spices like garam masala, cumin, and fenugreek. Velvety, mildly spiced, and incredibly flavorful, it pairs perfectly with naan or basmati rice and is a favorite in Indian restaurants worldwide.

Ingredients

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• ¾ cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp grated fresh ginger

• 1 tbsp minced garlic

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp Kashmiri chili powder or paprika

• ½ tsp turmeric

• 1 tsp salt

• 3 tbsp butter

• 1 medium onion, finely chopped

• 1 tbsp grated fresh ginger

• 2 cloves garlic, minced

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp Kashmiri chili powder or paprika

• 1 (15 oz) can crushed tomatoes

• 1 cup heavy cream

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• In a bowl, combine yogurt, lemon juice, ginger, garlic, and spices. Add chicken pieces and toss to coat. Cover and refrigerate at least 1 hour (or up to overnight).
• Heat a large skillet or grill pan over medium-high heat. Add marinated chicken (in batches if needed) and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate.
• In the same pan, melt butter over medium heat. Add onion and cook until soft and golden, about 5 minutes.
• Stir in garlic, ginger, garam masala, cumin, coriander, and chili powder. Cook 1–2 minutes until fragrant.
• Pour in crushed tomatoes and simmer 10 minutes, stirring occasionally.
• Reduce heat to low and stir in cream. Return cooked chicken and any juices to the pan. Simmer gently 5–10 minutes until heated through.
• Season to taste with salt.
• Garnish with fresh cilantro.
• Serve hot with naan or rice.

Notes

• For a smokier flavor, briefly char the marinated chicken under the broiler before adding to the sauce.
• Use full-fat coconut milk instead of cream for a dairy-free version.
• Kashmiri chili powder adds mild heat and a vibrant red color.