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A beautiful bowl of creamy butter chicken, showcasing the rich tomato gravy and tender pieces of chicken. The dish is garnished with fresh cilantro.
FL Recipes

Indian Butter Chicken Recipe (Authentic & Easy)

This authentic Indian Butter Chicken Recipe (Murgh Makhani) is incredibly creamy, flavorful, and easy to make at home. Follow these simple steps for tender chicken in a rich, velvety tomato gravy that's better than takeout!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Indian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp Kashmiri red chili powder adjust to taste
  • 1 tsp salt
For the Makhani Gravy (Sauce)
  • 4 tbsp unsalted butter
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 28 oz can of crushed tomatoes or tomato puree
  • 1/4 cup raw cashews soaked in hot water for 20 minutes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 cup heavy cream
  • 1 tbsp sugar or to taste
  • 1 tbsp Kasuri Methi (dried fenugreek leaves)
  • 1 tsp garam masala

Equipment

  • 1 Large Bowl
  • 1 Large Pot or Dutch Oven
  • 1 Blender

Method
 

Marinate the Chicken
  1. In a large bowl, combine the chicken pieces with all the marinade ingredients (yogurt, lemon juice, ginger, garlic, turmeric, garam masala, Kashmiri chili powder, and salt). Mix well to coat the chicken completely.
  2. Cover and refrigerate for at least 1 hour, or preferably overnight.
Cook the Chicken
  1. Heat a tablespoon of oil or ghee in a large skillet over medium-high heat. Cook the marinated chicken in batches, ensuring not to overcrowd the pan. Cook until golden brown and cooked through.
  2. Remove the chicken from the skillet and set aside.
Prepare the Makhani Gravy
  1. In the same pot or a Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 5-7 minutes.
  2. Add the ginger-garlic paste and cook for 1 minute until fragrant. Stir in the ground coriander, cumin, and another teaspoon of Kashmiri chili powder.
  3. Add the crushed tomatoes and soaked cashews. Bring to a simmer and cook for 15-20 minutes, until the sauce thickens.
  4. Carefully transfer the sauce to a blender and blend until very smooth. For an extra velvety texture, strain the sauce through a fine-mesh sieve back into the pot.
Combine and Finish
  1. Return the gravy to the pot over low heat. Stir in the heavy cream, sugar, and the final teaspoon of garam masala.
  2. Add the cooked chicken to the gravy. Crush the Kasuri Methi between your palms and stir it in.
  3. Simmer for 10 minutes to allow the flavors to meld. Do not boil. Serve hot with naan or rice.

Nutrition

Calories: 580kcalProtein: 42gFat: 40gFiber: 3g

Notes

For the best flavor, marinate the chicken overnight.
Soaking the cashews helps them blend easily, creating a creamier sauce.
Straining the sauce is an optional but highly recommended step for a restaurant-quality smooth gravy.
Keyword butter chicken,Indian chicken recipe,murgh makhani

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