If you have ever dreamed of savoring a rich, creamy, and aromatic Indian dish that feels like a warm hug on a plate, then the Butter Chicken Curry (Murgh Makani) Recipe is your ultimate go-to. This dish brings together tender chicken thighs marinated in luscious spices and yogurt, simmered in a velvety tomato and cream sauce, and finished off with just the right touch of butter for that silky, indulgent finish. It’s a dish that’s not only packed with flavor but also has the heartwarming quality of comfort food, perfect for gatherings or satisfying weekday dinners.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but essential ingredients, each carefully chosen to add vibrant color, depth of flavor, and creamy texture to the dish. Getting these basics right will bring your Butter Chicken Curry (Murgh Makani) Recipe to life in your kitchen.
- Boneless chicken thighs (1 kg/2 lbs): Juicy and tender, they absorb the marinade beautifully, providing the perfect base for the curry.
- Plain yoghurt (1 cup): Adds tang and tenderness during marination, ensuring every bite is juicy and flavorful.
- Garam Masala (2 tbsp): A fragrant spice blend that brings warmth and complexity to the curry.
- Ground cardamom (2 tsp): Offers subtle floral notes that elevate the overall taste.
- Ground cumin (2 tsp): Provides a nutty, earthy depth to harmonize the spices.
- Ground coriander (2 tsp): Adds fresh, citrusy undertones that brighten the dish.
- Paprika (2 tsp): Gives vibrant color and a mild smoky sweetness.
- Salt (1 tsp, plus to taste): Enhances all the flavors perfectly.
- Butter or ghee (3 tbsp + optional extra): The hero for richness and that glossy finish everyone loves.
- Onions (2, chopped): Caramelize to create a sweet, savory base.
- Garlic cloves (6): Intensify flavor with their aromatic pungency.
- Ginger (thumb-sized piece, grated): Adds a zesty, fresh warmth.
- Canned tomatoes (800 g/28 oz): Infuse the curry with vibrant tanginess and body.
- Cream (1 cup): Makes the sauce silky smooth and decadent.
- Sugar (2 tsp): Balances the acidity from the tomatoes perfectly.
- Black pepper (to taste): Adds a subtle kick to finish.
How to Make Butter Chicken Curry (Murgh Makani) Recipe
Step 1: Prep and Marinate the Chicken
Start by slicing the boneless chicken thighs into about 2 cm or 1-inch cubes—this size cooks evenly and retains juiciness. In a medium bowl, combine the chicken with plain yoghurt and half of the vibrant spices: garam masala, cardamom, cumin, coriander, paprika, and salt. Mix it thoroughly so every piece is coated in this fragrant marinade. Cover and refrigerate for at least 2 hours; if you can, let it sit up to 24 hours for an even deeper flavor infusion.
Step 2: Sauté the Aromatics
Heat your choice of ghee or butter in a large pot over medium-high heat. The aroma of melted butter is the beginning of something wonderful. Add the chopped onions and cook them slowly until they become soft and golden, which brings out their natural sweetness and sets the flavor foundation for the curry.
Step 3: Build the Spice Base
Once the onions are perfectly caramelized, toss in the freshly grated ginger and minced garlic along with the remaining marinade spices. Cook these for about 30 seconds, just enough to release their essential oils and deepen the flavors without burning.
Step 4: Cook the Chicken
Next, add the marinated chicken along with all its yoghurt marinade to the pot, tossing everything together. Then pour in the canned tomatoes. Bring the mixture to a gentle simmer before partially covering the pot. Let it cook on low heat for 30 to 45 minutes, stirring occasionally, until the chicken is tender and infused with the rich, spiced tomato sauce.
Step 5: Finish with Cream and Butter
When the chicken is perfectly cooked, stir in the cream slowly to avoid curdling, allowing the sauce to become luscious and silky. Let it cook for another 10 minutes so all the flavors meld together beautifully. To finish, stir in an extra tablespoon or two of butter for an indulgent, glossy finish that takes this dish to the next level. Season with salt and black pepper to your taste.
How to Serve Butter Chicken Curry (Murgh Makani) Recipe
Garnishes
A sprinkle of fresh coriander leaves instantly brightens the look and flavor of your butter chicken. For an extra pop of color and mild crunch, sprinkle a few toasted fenugreek leaves or a swirl of cream right before serving. These small touches make your dish look like it came straight from a restaurant.
Side Dishes
Butter Chicken Curry (Murgh Makani) Recipe pairs beautifully with a variety of sides. Traditional buttery naan bread or fluffy basmati rice are perfect for mopping up the luscious sauce. For a healthy twist, try serving it with steamed vegetables or a crisp cucumber raita to cut through the richness.
Creative Ways to Present
For a festive feast, serve the curry in rustic terracotta pots or elegant bowls, garnishing with edible flowers or microgreens for a modern touch. You might also layer the curry over a bed of saffron-infused rice and drizzle with a basil-chili oil to add a surprising twist. Presentation can elevate this beloved dish from family meal to celebration-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
Butter Chicken Curry keeps wonderfully in the fridge for up to 3 days. Make sure to cool it completely before storing it in an airtight container. The spices often deepen overnight, making leftovers taste even better the next day.
Freezing
If you want to enjoy this curry another time, freeze portions in freezer-safe containers for up to 3 months. Avoid freezing with cream if possible; instead add fresh cream when reheating for the best texture.
Reheating
Reheat gently over low heat on the stove, stirring occasionally to ensure the sauce doesn’t separate. Add a splash of water or fresh cream if needed to restore the creamy consistency. Avoid microwave reheating if you want to preserve the sauce’s smoothness and depth.
FAQs
Can I use chicken breast instead of thighs?
You can, but chicken thighs are preferred due to their higher fat content and tenderness, which help keep the meat juicy during the long cooking process. Breasts can dry out if overcooked.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute yoghurt and cream with coconut yogurt and coconut cream or other plant-based alternatives. Use oil instead of butter or ghee for cooking.
How spicy is this Butter Chicken Curry?
It’s typically mildly spiced, focusing more on aromatic warmth than heat. You can adjust the paprika or add fresh chili if you prefer a spicier version.
Can I prepare the marinade the night before?
Yes! Marinating the chicken overnight allows the spices and yoghurt to penetrate deeply, resulting in more tender and flavorful chicken.
What’s the best way to thicken the sauce if it’s too thin?
Simmer the sauce uncovered for a few extra minutes to reduce and thicken naturally. You can also blend some cooked onions into a paste and stir it back for extra body.
Final Thoughts
This Butter Chicken Curry (Murgh Makani) Recipe is truly one of those dishes that brings people together, inviting everyone to share in its rich flavors and comforting embrace. Whether you’re a seasoned home cook or just stepping into the world of Indian cuisine, this recipe is straightforward, rewarding, and absolutely delicious. Give it a try and enjoy creating something memorable for your next meal!
PrintButter Chicken Curry (Murgh Makani) Recipe
This Butter Chicken Curry (Murgh Makani) recipe features tender boneless chicken thighs marinated in yogurt and spices, simmered in a rich tomato and cream sauce with a hint of butter or ghee. This classic Indian dish offers a creamy, flavorful curry perfect for serving with rice or naan, requiring a few hours of marination and slow simmering to develop its delicious depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Chicken and Marinade
- 1 kg (2 lbs) boneless chicken thighs, cut into bite-sized chunks
- 1 cup plain yoghurt
- 1 tbsp garam masala (half of 2 tbsp)
- 1 tsp ground cardamom (half of 2 tsp)
- 1 tsp ground cumin (half of 2 tsp)
- 1 tsp ground coriander (half of 2 tsp)
- 1 tsp paprika (half of 2 tsp)
- 1/2 tsp salt (half of 1 tsp)
Curry and Cooking
- 3 tbsp butter or ghee
- 2 onions, chopped
- 6 garlic cloves, minced
- Thumb size piece ginger, grated
- 800 g (28 oz) canned tomatoes
- 1 cup cream
- 1 tsp garam masala (remaining half)
- 1 tsp ground cardamom (remaining half)
- 1 tsp ground cumin (remaining half)
- 1 tsp ground coriander (remaining half)
- 1 tsp paprika (remaining half)
- 1/2 tsp salt (remaining half)
- 2 tsp sugar
- 1–2 tbsp butter (optional, adds richness)
- Salt and black pepper, to taste
Instructions
- Slice the chicken: Cut the chicken thighs into approximately 2 cm (1 inch) cubes to ensure even cooking and better absorption of flavors.
- Marinate the chicken: In a medium bowl, combine the chicken pieces with plain yoghurt and half of the garam masala, cardamom, cumin, coriander, paprika, and salt. Mix thoroughly to coat the chicken evenly, cover with plastic wrap, and refrigerate for at least 2 hours, ideally up to 24 hours for maximum flavor infusion.
- Prepare the base: Heat butter or ghee in a large pot over medium-high heat. Add the chopped onions and sauté until they become soft and turn golden brown, about 5-7 minutes.
- Add aromatics and remaining spices: Stir in the minced garlic, grated ginger, and the remaining spices from the marinade. Cook for about 30 seconds until fragrant, being careful not to burn the spices.
- Add chicken and marinade: Add the marinated chicken along with any remaining marinade into the pot. Stir well to combine with the onion and spice mixture.
- Add tomatoes and simmer: Pour in the canned tomatoes, reduce the heat to low-medium, partially cover the pot, and let the curry simmer gently for 30 to 45 minutes, until the chicken is fully cooked and tender.
- Finish with cream: Stir in the cream and continue cooking for another 10 minutes to enrich the sauce, ensuring it becomes creamy and well blended with the chicken and spices.
- Stir in butter and season: Incorporate 1-2 tablespoons of butter for extra richness (optional). Season the curry with additional salt and black pepper to taste.
- Serve: Serve the Butter Chicken hot, accompanied by your preferred side such as basmati rice, naan bread, or steamed vegetables.
Notes
- Marinating the chicken longer enhances the flavor and tenderness, making the curry richer.
- Adjust the sugar quantity based on the acidity of canned tomatoes to balance the sauce perfectly.
- Butter addition at the end is optional but highly recommended for an authentic creamy texture and taste.
- If you prefer a spicier curry, add chili powder or fresh chilies to the marinade or curry base.
- Use full-fat cream for best results to achieve the traditional richness of Butter Chicken.
