Why I Love This Recipe

I love how this recipe brings the authentic flavors of Indian cuisine into my kitchen without the need for complex techniques or hard-to-find ingredients. The marinated chicken turns out incredibly tender, and the buttery tomato sauce is both comforting and indulgent. It’s a dish that never fails to impress, whether I’m cooking for family or entertaining guests.

Ingredients

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

For the Marinade:

  • 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

  • ½ cup plain yogurt

  • 1 tablespoon lemon juice

  • 1 teaspoon ground turmeric

  • 2 teaspoons garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • Salt to taste

For the Sauce:

  • 2 tablespoons butter or ghee

  • 1 cup tomato puree (passata)

  • 1 cup heavy cream

  • 1 tablespoon sugar

  • 1 teaspoon salt (adjust to taste)

  • Fresh cilantro leaves for garnish (optional)

Directions

  1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, ginger, garlic, and salt. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.

  2. Cook the Chicken: Heat a large skillet or pan over medium heat. Add the marinated chicken pieces (discarding excess marinade) and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.

  3. Prepare the Sauce: In the same pan, melt the butter over medium heat. Add the tomato puree, sugar, and salt. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

  4. Combine Chicken and Sauce: Return the cooked chicken to the pan with the sauce. Stir to coat the chicken evenly. Pour in the heavy cream, stirring to combine. Simmer for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken.

  5. Garnish and Serve: Garnish with fresh cilantro leaves if desired. Serve hot with basmati rice or naan bread.

Servings and Timing

  • Servings: 4

  • Prep Time: 15 minutes (plus marination time)

  • Cook Time: 30 minutes

  • Total Time: 45 minutes (excluding marination)

Variations

  • Protein Alternatives: I sometimes substitute chicken thighs with boneless chicken breasts or even paneer for a vegetarian version.

  • Spice Level: To adjust the heat, I modify the amount of chili powder or add fresh green chilies.

  • Cream Substitute: For a lighter version, I use coconut milk instead of heavy cream, which also adds a subtle sweetness.

Storage/Reheating

  • Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To reheat, I warm the butter chicken in a saucepan over medium heat until heated through, stirring occasionally. Alternatively, I microwave individual portions for 2-3 minutes.

FAQs

Can I freeze butter chicken?

Yes, I can freeze butter chicken. I allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, I thaw it overnight in the refrigerator and warm it on the stove or in the microwave.

What is the difference between butter chicken and chicken tikka masala?

While both dishes feature chicken in a creamy tomato-based sauce, butter chicken is typically milder and creamier, with a buttery flavor. Chicken tikka masala tends to be spicier and has a more intense tomato flavor.

Can I make this dish dairy-free?

Yes, I can make a dairy-free version by substituting the yogurt in the marinade with a plant-based yogurt and using coconut milk or a dairy-free cream alternative in the sauce.

What can I serve with butter chicken?

I often serve butter chicken with basmati rice, naan bread, or roti. A side of cucumber raita or a simple salad complements the dish well.

How can I make the sauce thicker?

If I prefer a thicker sauce, I simmer it uncovered for a longer period to allow it to reduce. Alternatively, I add a tablespoon of tomato paste to enhance the thickness and flavor.

Conclusion

This Easy Butter Chicken (Murgh Makhani) recipe brings the rich flavors of Indian cuisine into my home with minimal effort. The tender, spiced chicken combined with the creamy, buttery sauce creates a dish that’s both comforting and indulgent. Whether I’m cooking for a weeknight dinner or a special occasion, this recipe is a reliable favorite that never disappoints.

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Easy Butter Chicken (Murgh Makhani)

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  • Author: Mia
  • Total Time: 45 minutes (excluding marination)
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This rich and creamy butter chicken is a classic Indian dish made with spiced yogurt-marinated chicken simmered in a flavorful tomato cream sauce.

Ingredients

For the Marinade:

1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

½ cup plain yogurt

1 tablespoon lemon juice

1 teaspoon ground turmeric

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon grated fresh ginger

2 cloves garlic, minced

Salt, to taste

For the Sauce:

2 tablespoons butter or ghee

1 cup tomato puree (passata)

1 cup heavy cream

1 tablespoon sugar

1 teaspoon salt (adjust to taste)

Fresh cilantro leaves, for garnish (optional)

Instructions

Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, ginger, garlic, and salt. Add chicken and coat well. Cover and refrigerate for at least 1 hour (preferably overnight).

Cook the Chicken: In a skillet over medium heat, cook marinated chicken pieces (discard excess marinade) until browned and fully cooked. Remove and set aside.

Make the Sauce: In the same skillet, melt butter. Stir in tomato puree, sugar, and salt. Simmer for 5–7 minutes until slightly thickened.

Combine and Simmer: Return chicken to the sauce. Add heavy cream and stir to combine. Simmer for 10 minutes until the sauce thickens and flavors blend.

Garnish and Serve: Garnish with fresh cilantro. Serve hot with basmati rice or naan.

 

Notes

Use chicken breasts if preferred, or swap in paneer for a vegetarian version.

Adjust chili powder for more or less heat.

Use coconut milk instead of cream for a dairy-free variation.

Tomato paste can be added to thicken sauce if needed

  • Prep Time: 15 minutes (plus marination time)
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

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