Creamy Indian Butter Chicken (Murgh Makhani) with Garlic Naan
This restaurant-quality butter chicken features tender chicken pieces in a rich, creamy tomato-based sauce with aromatic spices. The sauce is velvety smooth with the perfect balance of spice, tang, and richness. Serve with fluffy basmati rice and homemade garlic naan for an authentic Indian feast that rivals your favorite restaurant.
Ingredients
Nutrition Facts
Instructions
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1
Marinate chicken pieces in yogurt, 1 teaspoon garam masala, and salt for at least 20 minutes, or up to overnight in the refrigerator.
💡 Pro Tip: Overnight marination makes the chicken incredibly tender and flavorful. -
2
Heat oil in a large pan over medium-high heat. Add marinated chicken and cook until browned on all sides, about 8 minutes. Remove and set aside.
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3
In the same pan, melt butter. Add chopped onion and cook until golden brown, about 6-7 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
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4
Add remaining garam masala, cumin, coriander, turmeric, and cayenne. Stir for 30 seconds to toast the spices.
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5
Add crushed tomatoes and tomato paste. Simmer for 15 minutes, stirring occasionally, until sauce thickens and darkens slightly.
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6
Blend the sauce until smooth using an immersion blender, or carefully transfer to a blender. Return to pan.
💡 Pro Tip: Blending creates that signature restaurant-smooth texture. -
7
Stir in heavy cream and return chicken to the pan. Simmer for 10-12 minutes until chicken is cooked through. Garnish with fresh cilantro.
👨🍳 Chef's Tips
For extra richness, add a tablespoon of butter at the end. Kasuri methi (dried fenugreek leaves) adds authentic restaurant flavor - crush 1 tablespoon and stir in at the end. Make this spicier by increasing cayenne or adding fresh green chili. The sauce freezes beautifully for up to 3 months. Serve with basmati rice, naan, or both!
🔄 Substitutions
Chicken breast works but thighs are juicier and more flavorful. Use coconut cream instead of heavy cream for dairy-free version. Greek yogurt can replace regular yogurt. If you don't have all the spices, just use 3 tablespoons of good quality curry powder. Canned tomato sauce works in place of crushed tomatoes.
📦 Storage
Store butter chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight! Reheat gently on the stovetop or in the microwave. Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating. Garnish with fresh cilantro when serving.
