Recipes Villa

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 RecipesVilla

Course: Main CourseCuisine: Indian (North Indian, Punjabi)vDifficulty: Medium

Servings

Adjust 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

• 11/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 3/4 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

• 1/2 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.