Creamy Butter Chicken Murgh Makhani Recipe for Easy Cozy Dinners

Let me tell you, the moment the rich, buttery aroma of this Creamy Butter Chicken Murgh Makhani fills my kitchen, I know something special is happening. The scent of simmering tomatoes, fragrant spices, and warm cream just wraps around you like a cozy blanket on a chilly evening. The first time I made this dish, years ago on a rainy weekend, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma’s kitchen smelled of cardamom and cloves, but this recipe brings that same nostalgic warmth with a modern creamy twist.

Honestly, my family couldn’t stop sneaking bites off the stove while I was plating it, and I can’t really blame them. It’s dangerously easy to make yet feels like pure, nostalgic comfort. You know what? This Creamy Butter Chicken Murgh Makhani has become a staple for our family gatherings and those quiet nights when you just want something that feels like a warm hug. Perfect for brightening up your Pinterest cookie board or impressing guests without breaking a sweat, this recipe is a keeper you’re going to want to bookmark.

Why You’ll Love This Recipe

After testing this Creamy Butter Chicken Murgh Makhani multiple times (in the name of research, of course), I’m confident it’s one of the best versions you’ll find anywhere. Whether you’re a seasoned cook or just starting out, this recipe delivers big flavor with minimal fuss.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cozy dinners.
• Simple Ingredients: No fancy grocery trips needed; most of these are pantry staples or easily found in any local store.
• Perfect for Cozy Dinners: Ideal for chilly evenings when you want something hearty and satisfying.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and balanced spices.
• Unbelievably Delicious: The buttery tomato sauce with tender chicken delivers next-level comfort food vibes.

This recipe isn’t just a basic butter chicken; it’s the one I perfected to balance richness without feeling heavy, thanks to a few key tricks like slow simmering the sauce and using fresh cream at the end. It’s the kind of meal that makes you close your eyes after the first bite—comfort food that feels special, yet is surprisingly simple.

What Ingredients You Will Need

This Creamy Butter Chicken Murgh Makhani uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of them are pantry staples, so you can probably get started right away.

• Chicken: 1.5 pounds (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicy and tender)
• Yogurt: ½ cup (120 ml) plain full-fat yogurt (for marinating, adds tenderness)
• Lemon Juice: 1 tablespoon (freshly squeezed)
• Ginger-Garlic Paste: 2 tablespoons (freshly ground or store-bought works fine)
• Spices for Marinade: 1 teaspoon chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala (I recommend MDH brand for authentic flavor)
• Butter: 4 tablespoons (unsalted, plus extra for finishing) – Kerrygold is my go-to for rich flavor
• Onion: 1 medium yellow onion, finely chopped
• Tomatoes: 1 ½ cups (400 g) pureed canned tomatoes or fresh ripe tomatoes blended smooth
• Heavy Cream: ¾ cup (180 ml) (adds luscious creaminess; use coconut cream for dairy-free)
• Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed (optional but authentic)
• Salt: to taste
• Fresh Cilantro: handful for garnish, chopped
• Green Chili: 1 small, slit (optional for a gentle heat)

If you want a gluten-free version, this recipe already fits the bill, and for a lighter take, swap heavy cream with Greek yogurt added at the end (just temper it to avoid curdling). I always suggest fresh ingredients and good quality butter—it really makes a difference! In summer, fresh tomatoes give a brighter flavor, but canned puree works perfectly well year-round.

Equipment Needed

• Large heavy-bottomed skillet or sauté pan (non-stick or stainless steel works)
• Mixing bowls for marinating chicken
• Knife and chopping board
• Measuring spoons and cups
• Blender or food processor (for pureeing tomatoes)
• Wooden spoon or spatula for stirring
• Optional: fine mesh sieve (for ultra-smooth tomato puree)

If you don’t have a heavy-bottomed pan, a cast-iron skillet also works great to evenly distribute heat. I recommend investing in a good wooden spoon—it just feels right stirring the sauce. For budget-conscious cooks, using a hand blender for tomatoes saves time and cleanup. Keep your knives sharp for easy chopping—trust me, it makes prep way less frustrating!

Preparation Method

1. Marinate the Chicken (15 minutes + resting): In a bowl, combine chicken pieces, yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, and garam masala. Mix well so every piece is coated. Cover and let it rest for at least 15 minutes (overnight in the fridge is even better for deeper flavor).
2. Prepare Tomato Puree: While the chicken marinates, blend tomatoes into a smooth puree. For an ultra-smooth sauce, strain through a fine mesh sieve. Set aside.
3. Sauté Onions (5-7 minutes): Heat 2 tablespoons butter in your pan over medium heat. Add chopped onions and cook until golden and translucent, stirring often. This step builds the base flavor, so patience pays off.
4. Add Tomato Puree: Pour the tomato puree into the onions. Stir and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the oil starts to separate from the sauce (you’ll see a shiny layer forming).
5. Cook the Chicken (10-12 minutes): In a separate pan, melt remaining butter over medium-high heat. Add marinated chicken pieces and cook until they turn white on the outside but are not fully cooked through. Transfer chicken to the tomato sauce and simmer for 10 minutes until cooked through and tender.
6. Finish with Cream & Kasuri Methi: Lower heat and stir in the heavy cream and crushed dried fenugreek leaves. Cook gently for 3-5 minutes, but don’t let it boil hard or the cream might split.
7. Season and Garnish: Taste and add salt as needed. Garnish with fresh chopped cilantro and slit green chili for a fresh pop of color and flavor.
8. Serve: Spoon the creamy butter chicken into bowls, serve with warm naan, basmati rice, or your favorite flatbread.

Pro tip: When cooking the chicken separately first, you keep it juicy and avoid overcooking in the sauce. Also, stirring gently after adding cream keeps the sauce smooth and velvety. If your sauce feels too thick, add a splash of water or milk to loosen it up.

Cooking Tips & Techniques

Butter chicken is deceptively simple but tricky if you want that silky texture and rich flavor. Here are some tips I swear by:

• Marinate well: Even a short marinate with yogurt and spices tenderizes the chicken and infuses flavor deeply.
• Use chicken thighs: They stay juicy and don’t dry out like breasts tend to.
• Cook onions low and slow: Browning onions properly is key for that signature depth in the sauce.
• Simmer the tomato sauce: Letting it cook until oil separates is a classic sign your spices have melded and cooked fully.
• Add cream at the end: Too much heat kills creaminess, so stir it in off the heat or on very low simmer.
• Don’t rush: Let each step have its moment. Rushing results in blandness or rubbery chicken.

Once, I overheated the cream and ended up with a curdled mess—lesson learned. Now I always add cream last and gently. Also, multitasking helps; while the chicken marinates, prep your onions and tomatoes so you’re not scrambling later. Consistency comes with practice, so don’t get discouraged if your first try isn’t perfect!

Variations & Adaptations

One of the best things about this recipe is how easy it is to tweak based on your needs or what’s in your pantry.

• Dairy-Free Version: Swap butter with coconut oil and heavy cream with full-fat coconut milk. It adds a tropical twist and keeps it creamy.
• Spice Level: Adjust chili powder and green chilies to your heat preference. For milder, simply leave out the green chili.
• Vegetarian Adaptation: Replace chicken with cauliflower florets or paneer cubes. Cook similarly in the sauce until tender.
• Slow Cooker: After browning onions and chicken, combine all ingredients in a slow cooker and cook on low for 4-5 hours for a hands-off approach.
• Healthier Swap: Use Greek yogurt instead of heavy cream for a lighter version, adding it at the end to maintain creaminess.

I once tried adding a splash of smoked paprika for a subtle smoky note—surprisingly good! Feel free to experiment with fresh herbs or a pinch of cinnamon for your own signature touch.

Serving & Storage Suggestions

This Creamy Butter Chicken Murgh Makhani is best served hot, straight from the pan. Spoon it over a bed of fluffy basmati rice or alongside buttery naan bread to soak up every luscious drop of sauce. A side of cucumber raita or crisp salad adds a refreshing contrast.

Leftovers refrigerate well for up to 3 days in an airtight container. Reheat gently on the stove or microwave, adding a splash of water or cream to loosen the sauce if it’s thickened too much. You can also freeze it for up to 3 months—thaw overnight in the fridge before reheating.

Flavors actually deepen as it rests, so sometimes I make it a day ahead for dinner parties. It’s a real crowd-pleaser that tastes like it took hours in the kitchen, but honestly, it’s pretty quick. Don’t forget to garnish fresh before serving to brighten it up!

Nutritional Information & Benefits

Per serving (about 1 cup): approximately 400 calories, 28g fat, 20g protein, 8g carbs.

This recipe is rich in protein from the chicken and provides healthy fats from butter and cream. The tomatoes add vitamin C and antioxidants, while spices like turmeric and ginger bring anti-inflammatory benefits. Using chicken thighs keeps it juicy and nutrient-dense. You can make it gluten-free easily, and dairy-free adaptations are straightforward.

From a wellness perspective, this dish balances comfort with wholesome ingredients—perfect for nourishing both body and soul on those cozy dinner nights.

Conclusion

All in all, this Creamy Butter Chicken Murgh Makhani is a recipe worth having in your dinner rotation. It’s simple, flavorful, and hits that perfect note of comfort and elegance without hours of work. Customize the spice, creaminess, and protein to fit what you love, and you’ll find yourself coming back to it again and again.

Honestly, it’s one of my favorites because it brings back cherished family memories and makes any night feel special. Give it a try, and don’t be shy about sharing how you made it your own! Drop a comment below with your twists or questions—I love hearing from you. Here’s to many cozy dinners ahead, filled with buttery, creamy goodness!

FAQs

What can I substitute for heavy cream in Butter Chicken?

You can use full-fat coconut milk for a dairy-free option or Greek yogurt for a lighter creamy texture. Just add yogurt off the heat to prevent curdling.

Can I use chicken breast instead of thighs?

Yes, but chicken breasts can dry out faster. Cook them gently and avoid overcooking to keep it tender.

How spicy is this recipe?

It’s mildly spiced by default, but you can adjust chili powder and green chilies to your taste for more or less heat.

Can I prepare Butter Chicken in advance?

Absolutely! It tastes even better the next day, as flavors meld beautifully. Store in the fridge for up to 3 days or freeze for longer.

What’s the best way to serve Butter Chicken?

Serve hot with basmati rice or naan bread. Fresh cilantro garnish and a side of cucumber raita complement the rich sauce perfectly.

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