This Murgh Makhani recipe is a rich, creamy Indian chicken curry made with tender chunks of marinated chicken simmered in a luscious tomato-butter sauce. Known worldwide as Butter Chicken, it’s mildly spiced, velvety smooth, and deeply satisfying.

Why I Love This Recipe

I love how this dish balances warm spices with a creamy richness that’s hard to resist. It's comforting, fragrant, and always impresses guests. I find it simple enough for a weeknight dinner but elegant enough to serve at gatherings. Plus, the marinade makes the chicken unbelievably tender and flavorful.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken (breast or thighs), cut into bite-size pieces
½ cup plain yogurt
1 tablespoon tandoori masala (or garam masala substitute)
1 teaspoon ginger paste
1 teaspoon garlic paste
1–2 tablespoon ghee or unsalted butter
1 large onion, thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 (14–15 oz) can crushed tomatoes (or tomato puree/paste)
1 teaspoon chili powder (or Kashmiri chili powder)
1½ teaspoon coriander powder
1½ teaspoon cumin powder
½ cup heavy cream
½ teaspoon garam masala
¼ teaspoon dried fenugreek leaves (optional)
Salt, to taste
Fresh cilantro, for garnish (optional)

Directions

I start by mixing the yogurt, tandoori masala, ginger paste, and garlic paste in a bowl. Then I add the chicken pieces and marinate them for at least 20 minutes or up to 24 hours in the fridge.
In a large skillet, I heat ghee or butter over medium heat. I sauté the sliced onion until it softens and turns lightly golden.
I add the ginger and garlic paste, cooking until it becomes fragrant.
Next, I stir in the crushed tomatoes along with the chili powder, coriander, and cumin. I let this cook until the mixture blends well and slightly thickens.
I pour in the heavy cream, add the garam masala and dried fenugreek leaves, and season with salt. Then I mix everything thoroughly.
I add the marinated chicken pieces and simmer on low heat, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 10–15 minutes.
Finally, I taste and adjust the seasoning if needed, then garnish with fresh cilantro. I usually serve it with basmati rice or naan.

Servings and Timing

Yield: 4 servings
Prep Time: 20 minutes (plus marination time)
Cook Time: 20–30 minutes
Total Time: Around 1 hour (with marination)

Variations

When I want to lighten it up, I swap the heavy cream for low-fat yogurt or a splash of coconut milk. I sometimes use smoked paprika for an extra depth of flavor or add a pinch of sugar to balance the acidity of the tomatoes. If I’m in a hurry, I use pre-cooked chicken and just simmer it in the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed. If freezing, I omit the cream during cooking and stir it in fresh when reheating.

FAQs

What’s the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken (Murgh Makhani) is typically milder, creamier, and slightly sweeter, while Chicken Tikka Masala tends to be more intensely spiced and tomato-forward.

Can I use pre-cooked chicken?

Yes, I’ve used leftover roasted or grilled chicken in a pinch. I just skip the marination step and simmer the pieces in the sauce until heated through.

Is dried fenugreek necessary?

Not at all, but I do love the unique aroma it adds. If I don’t have it, I just leave it out—the curry is still delicious.

Can I make it dairy-free?

I’ve had success using coconut milk and plant-based yogurt to make a dairy-free version. Just keep in mind the flavor will be slightly different but still tasty.

What can I serve with Murgh Makhani?

I usually serve it with steamed basmati rice, jeera rice, or warm naan. It also pairs well with roti or even cauliflower rice for a low-carb option.

Conclusion

This Murgh Makhani recipe is one I turn to when I want something hearty, flavorful, and comforting. The combination of tender chicken, rich spices, and velvety sauce makes it a timeless favorite in my kitchen. Whether I’m cooking for a quiet dinner or a festive meal, this butter chicken never fails to satisfy.

Murgh Makhani (Butter Chicken) – Creamy Indian Chicken Curry

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Author: Sue
Prep Time: 20 minutes (plus marination time)
Cook Time: 20 – 30 minutes
Total Time: Approximately 1 hour (including marination)
Yield: 4 servings
Category: Main course – Curry
Method: Marinate, sauté, simmer
Cuisine: Indian (Punjabi, North Indian)
Diet: Low Lactose

Print Recipe

Description

Creamy, mildly spiced Indian chicken curry known as Murgh Makhani, with tender chicken in a rich tomato‑butter sauce.

Instructions

In a bowl, mix yogurt, tandoori masala, ginger paste, and garlic paste. Add chicken and marinate for at least 20 minutes (or up to 24 hours in fridge).
Heat ghee or butter in a large skillet over medium heat. Sauté sliced onion until soft and lightly golden.
Add ginger and garlic paste; cook until fragrant.
Stir in crushed tomatoes (or puree/paste); add chili powder, coriander, cumin; cook stirring until well blended and slightly thickened.
Pour in heavy cream, add garam masala, dried fenugreek leaves (if using), and salt. Mix well.
Add marinated chicken pieces; simmer on low heat, stirring occasionally, until chicken is cooked through and sauce thickens (10–15 minutes).
Taste and adjust seasoning if needed. Garnish with fresh cilantro. Serve with basmati rice or naan.

Notes

Original dish was invented in 1950s, Delhi, by combining leftover tandoori chicken with a creamy tomato‑butter sauce. :contentReference[oaicite:1]{index=1}
For lighter version, swap cream for low‑fat yogurt or use yogurt‑based sauces. :contentReference[oaicite:2]{index=2}
Sauce can be made ahead and refrigerated or frozen (omit cream if freezing, add when reheating). :contentReference[oaicite:3]{index=3}