Craving restaurant-quality butter chicken but tired of the takeout wait? This recipe brings the rich, creamy, and mildly spiced flavors of Murgh Makhani right to your kitchen in just 30 minutes. It's my go-to for busy weeknights when I want something comforting and impressive without the fuss.
Advertisements1
The secret is a silky tomato-cream sauce infused with aromatic spices and a touch of honey for balance. It's surprisingly simple to pull together with everyday ingredients, and it's guaranteed to become a family favorite.
Whether you're a seasoned cook or a beginner, this recipe is forgiving and adaptable. Serve it over basmati rice or with warm naan for a complete meal that feels special any night of the week.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicier than breasts. Substitute with chicken breast if preferred, but reduce cooking time slightly.
2 tablespoons (28g) ghee or unsalted butter
Ghee adds authentic nutty flavor. Use butter or a neutral oil like avocado oil if needed.
1 large yellow onion, finely chopped
Onion forms the base of the sauce. Use a sweet onion for a milder taste.
4 cloves garlic, minced
Fresh garlic is key. Jarred minced garlic works in a pinch.
1 tablespoon fresh ginger, grated
Fresh ginger adds brightness. Use 1 teaspoon ground ginger if that's all you have.
1 can (15 oz / 425g) tomato puree
Puree gives a smooth sauce. Crushed tomatoes work but may need blending.
1 cup (240ml) heavy cream
For richness. Substitute with full-fat coconut milk for a dairy-free version.
1 tablespoon garam masala
A spice blend. Use store-bought or homemade; adjust to taste.
1 teaspoon ground turmeric
Adds color and earthiness. No substitute.
1 teaspoon ground cumin
Warm and aromatic. Toasting the seeds gives more flavor.
1 teaspoon smoked paprika
Adds a subtle smokiness. Use sweet paprika if you prefer mild.
1 tablespoon honey
Balances the acidity. Use maple syrup or sugar for a vegan option.
Salt and freshly ground black pepper, to taste
Seasoning is crucial. Start with 1 teaspoon salt and adjust.
Fresh cilantro, for garnish
Adds freshness. Parsley works if you're not a cilantro fan.
Tips & Tricks
Don't skip browning the chicken
it adds depth of flavor. Make sure the pan is hot before adding the pieces.
Taste and adjust seasoning
the balance of sweet, tangy, and spicy is key. Add more honey or salt as needed.
- If the sauce is too thick, add a splash of chicken broth or water to reach desired consistency.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Season chicken pieces with salt and pepper. Heat ghee in a large skillet over medium-high heat (175°C/350°F). Add chicken in a single layer and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté Onion and Aromatics
In the same skillet, reduce heat to medium (160°C/320°F). Add onion and cook until soft and translucent, about 3-4 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
3. Bloom the Spices
Add garam masala, turmeric, cumin, and smoked paprika. Stir constantly for 30 seconds until aromatic, being careful not to burn.
4. Add Tomato Puree and Simmer
Pour in tomato puree and stir to combine. Bring to a gentle simmer, then reduce heat to low (145°C/290°F) and let it cook for 5 minutes, stirring occasionally, until the sauce darkens slightly.
5. Blend the Sauce (Optional)
For an ultra-smooth sauce, use an immersion blender to puree the mixture directly in the pan. If you prefer a chunky texture, skip this step.
6. Add Cream and Honey
Stir in heavy cream and honey. Let the sauce simmer gently for 2-3 minutes, until it thickens slightly and the flavors meld.
7. Return Chicken to Pan
Add the browned chicken back to the skillet, along with any juices. Simmer over low heat (145°C/290°F) for 5-7 minutes, until the chicken is cooked through and the sauce is rich.
8. Finish and Serve
Taste and adjust salt and pepper. Garnish with fresh cilantro and serve hot over basmati rice or with naan.
Delicious Variations
Vegetarian
Swap chicken with paneer or firm tofu, and use vegetable broth if needed.
Spicy
Add 1-2 finely chopped green chilies or a teaspoon of chili powder with the spices.
Dairy-free
Use coconut milk instead of heavy cream and ghee substitute with coconut oil.
How to Store Creamy Butter Chicken (Murgh Makhani)
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, you can. Use chicken breast, but be careful not to overcook it. Cook just until done, about 5-6 minutes after adding back to the sauce.
Q: How do I make butter chicken less spicy?
Reduce the amount of garam masala and paprika, and omit any extra chili. You can also add a bit more cream or a spoonful of yogurt to mellow the heat.
Q: Can I make this butter chicken ahead of time?
Absolutely. The flavors actually improve after a day. Store it in the fridge and reheat gently on the stovetop or microwave.
Q: What can I use instead of heavy cream?
You can substitute with full-fat coconut milk for a dairy-free option, or use half-and-half for a lighter sauce. Greek yogurt can also work but may curdle if boiled.
Q: How can I thicken the sauce?
Simmer uncovered for a few extra minutes to reduce, or mix a teaspoon of cornstarch with water and stir in. Alternatively, blend a few cashews into the sauce for body.
Try this today for a weeknight dinner that feels like a special occasion. You'll never order takeout again!
Creamy Butter Chicken (Murgh Makhani)
This easy butter chicken is rich, creamy, and ready in 30 minutes. Perfect for a weeknight dinner that tastes like takeout.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (28g) ghee or unsalted butter
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz / 425g) tomato puree
- 1 cup (240ml) heavy cream
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish
📋 Instructions
- 1Season and Brown Chicken — Season chicken pieces with salt and pepper. Heat ghee in a large skillet over medium-high heat (175°C/350°F). Add chicken in a single layer and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 2Sauté Onion and Aromatics — In the same skillet, reduce heat to medium (160°C/320°F). Add onion and cook until soft and translucent, about 3-4 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
- 3Bloom the Spices — Add garam masala, turmeric, cumin, and smoked paprika. Stir constantly for 30 seconds until aromatic, being careful not to burn.
- 4Add Tomato Puree and Simmer — Pour in tomato puree and stir to combine. Bring to a gentle simmer, then reduce heat to low (145°C/290°F) and let it cook for 5 minutes, stirring occasionally, until the sauce darkens slightly.
- 5Blend the Sauce (Optional) — For an ultra-smooth sauce, use an immersion blender to puree the mixture directly in the pan. If you prefer a chunky texture, skip this step.
- 6Add Cream and Honey — Stir in heavy cream and honey. Let the sauce simmer gently for 2-3 minutes, until it thickens slightly and the flavors meld.
- 7Return Chicken to Pan — Add the browned chicken back to the skillet, along with any juices. Simmer over low heat (145°C/290°F) for 5-7 minutes, until the chicken is cooked through and the sauce is rich.
- 8Finish and Serve — Taste and adjust salt and pepper. Garnish with fresh cilantro and serve hot over basmati rice or with naan.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
