Creamy Butter Chicken Recipe Easy Homemade Murgh Makhani with Rich Tomato Sauce

“You won’t believe this came from a kitchen mishap,” my friend Raj chuckled as he stirred the pot of Murgh Makhani simmering on his stove. It was a chilly Wednesday evening, and I’d dropped by unannounced, just in time to catch the aroma that wrapped the entire room like a warm, velvety blanket. Honestly, I was expecting something simple, maybe even bland, but the way those spices danced in the air told a different story.

Raj confided that this creamy butter chicken recipe was born from a rushed dinner attempt when he mistakenly grabbed canned tomatoes instead of fresh ones, and rather than scrapping the plan, he adjusted on the fly. The result? A rich tomato sauce with a subtle tang, perfectly balanced by a luscious creaminess that I still dream about. I mean, I’m usually skeptical about recreating restaurant-style curries at home, but this Murgh Makhani wasn’t just good—it was a dish that made me close my eyes and savor every bite.

Maybe you’ve been there—late afternoon, craving something hearty but not wanting to fuss too much. This recipe fits that mood perfectly. Plus, it has that kind of nostalgic pull, reminding you of cozy dinners shared with friends or family. The cracked bowl Raj accidentally dropped mid-prep and the laughter that followed only added to the charm of the evening. That’s why this creamy butter chicken recipe stuck with me and why you might find yourself making it over and over again too.

Why You’ll Love This Creamy Butter Chicken Recipe

After countless tries in my own kitchen and a few taste tests with friends, I can say this version of Murgh Makhani is one of the best I’ve encountered. Here’s why it’s worth your stove space:

• Quick & Easy: Ready in under 45 minutes—perfect for those busy weeknights when you want something comforting without the hassle.
• Simple Ingredients: No need for exotic spices or hard-to-find items. Most ingredients are pantry staples or easy to pick up at your local market.
• Perfect for Dinner Parties: Impress your guests with a rich, flavorful dish that feels gourmet but takes minimal effort.
• Crowd-Pleaser: Kids and adults alike love the creamy texture and mildly spiced tomato sauce; it’s a win-win.
• Unbelievably Delicious: The butter and cream meld with the tomato’s tang and spices to create a sauce that’s both indulgent and balanced.

This isn’t just another butter chicken recipe. The secret lies in the slow-cooked tomato base and the way the cream is folded in at the end for that silky mouthfeel. Plus, marinating the chicken with yogurt and spices tenderizes every bite. Honestly, it’s the kind of recipe that makes you want to invite friends over just so you have an excuse to cook it again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a bold flavor and satisfying texture without the fuss. You likely already have many of these in your kitchen. Here’s what you’ll need:

• For the Chicken Marinade:
  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (I prefer Greek yogurt for creaminess)
  • 1 tbsp lemon juice (adds brightness)
  • 1 tbsp ginger-garlic paste (fresh if possible)
  • 1 tsp chili powder (adjust to taste)
  • 1 tsp garam masala (store-bought or homemade blend)
  • Salt to taste
• For the Tomato Sauce:
  • 3 tbsp unsalted butter (for that rich, silky texture)
  • 1 large onion, finely chopped
  • 2 cups canned crushed tomatoes (I recommend Muir Glen for a rich flavor)
  • 2 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp paprika (for color and mild sweetness)
  • 1 tsp garam masala
  • 1/2 cup heavy cream (or coconut cream for a dairy-free twist)
  • Salt to taste
  • Fresh cilantro leaves for garnish

Ingredient Tips: For the best results, select firm and fresh chicken thighs; they stay juicy better than breast meat. If you prefer a low-fat option, you can swap cream for full-fat coconut milk, which also adds a lovely subtle sweetness. And if you find fresh ginger-garlic paste hard to come by, making your own is a quick fix—just finely grate and mix equal parts fresh ginger and garlic.

Equipment Needed

• Large mixing bowl – to marinate the chicken comfortably
• Heavy-bottomed skillet or sauté pan (10-12 inch) – essential for even cooking and preventing burning
• Wooden spoon or silicone spatula – for stirring without scratching your pan
• Sharp chef’s knife – for finely chopping onions and cutting chicken
• Measuring spoons and cups – accuracy helps with balanced flavors
• Optional: Blender or immersion blender – if you prefer a smoother tomato sauce

If you don’t own a heavy skillet, a sturdy non-stick pan will work, but keep an eye out to avoid scorching. For those on a budget, a cast-iron skillet secondhand can be a fantastic investment; it holds heat wonderfully and adds a slight depth to your cooking. I’ve tried this recipe in both stainless steel and cast iron, and honestly, the cast iron gave the sauce a tiny extra caramelized edge I loved.

Preparation Method

1. Marinate the Chicken (15 minutes + resting): In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, and salt. Toss the chicken pieces in this marinade until fully coated. Cover and refrigerate for at least 15 minutes—if you have more time, a few hours is even better for tender, flavorful meat.
2. Prepare the Tomato Base (10 minutes): Heat 2 tablespoons of butter in your skillet over medium heat. Add cumin seeds and let them sizzle until fragrant (about 30 seconds). Toss in the finely chopped onions and sauté until golden brown, around 7 minutes. Stir in the ginger-garlic paste and cook for another minute until aromatic.
3. Add Spices and Tomatoes (15 minutes): Stir in chili powder, paprika, and garam masala. Mix for 30 seconds before pouring in the crushed tomatoes. Simmer the sauce gently, stirring occasionally, until it thickens and the oil starts to separate on top—this should take about 12-15 minutes. This slow simmer is key to building depth in the sauce.
4. Cook the Chicken (10-12 minutes): While the sauce simmers, heat the remaining butter in another pan over medium-high heat. Add the marinated chicken pieces in a single layer, cooking until browned and cooked through (internal temperature should reach 165°F / 74°C). This usually takes around 10-12 minutes. Avoid overcrowding the pan; cook in batches if needed.
5. Combine Sauce and Chicken (5 minutes): Transfer the cooked chicken into the tomato sauce gently. Stir to coat every piece in that luscious sauce. Lower the heat and pour in the heavy cream slowly, stirring continuously to prevent curdling. Let it simmer for 5 minutes more, allowing flavors to meld and sauce to thicken slightly.
6. Final Touches: Taste and adjust salt or chili to your preference. Garnish with fresh cilantro leaves just before serving.

Pro Tip: If the sauce feels too thick, a splash of water or chicken stock can loosen it up without losing flavor. Also, don’t rush the onion sautéing step—those golden bits are flavor gold.

Cooking Tips & Techniques

Getting that perfect creamy butter chicken isn’t just about following the recipe; it’s about timing and technique. Here are some pointers I’ve picked up:

• Marinating is non-negotiable: Even a brief 15-minute marinade softens the chicken and infuses it with flavor. Skipping this step can make the chicken taste bland or dry.
• Use thigh meat over breast: Thighs stay juicy and tender, especially important when slow simmering in sauce.
• Sauté onions low and slow: Don’t rush; the caramelization adds natural sweetness that balances the tomato’s acidity.
• Butter and cream are your friends: They create that signature silky texture, but add them at the right time and temperature to avoid curdling.
• Don’t overcrowd the pan when searing chicken: This ensures a nice brown crust instead of steaming the meat.
• Adjust spice levels: Personal taste varies—feel free to dial down chili or boost garam masala for more warmth.
• Multitasking tip: While the sauce simmers, prepare your rice or naan bread so everything comes together hot and fresh.

I once tried to speed through the onion step and ended up with a sharp, raw taste that nearly ruined the dish. Lesson learned: patience pays off big time here.

Variations & Adaptations

This creamy butter chicken recipe is flexible; you can tweak it to suit different diets or flavor preferences:

• Dairy-Free Version: Substitute butter with coconut oil and heavy cream with full-fat coconut milk. The sauce will have a subtle tropical hint but remains delicious.
• Spice It Up: Add finely chopped green chilies during the onion sauté or sprinkle red chili flakes at the end for extra heat.
• Vegetarian Twist: Swap chicken for paneer cubes or cauliflower florets. Sear them until golden and follow the same sauce process.
• Make It Smoky: Incorporate a bit of smoked paprika or char the tomatoes under a broiler before crushing for a subtle smoky undertone.
• Healthier Swap: Use Greek yogurt instead of cream for a lighter sauce and grill the chicken instead of pan-searing for less fat.

Personally, I tried adding a handful of chopped cashews blended into the sauce for extra creaminess once—totally worth the extra step if you want a nutty undertone.

Serving & Storage Suggestions

This creamy butter chicken shines best served hot, fresh from the stove. I like to plate it with fluffy basmati rice or warm garlic naan to soak up every last bit of that rich sauce. A side of lightly spiced roasted vegetables or a crisp cucumber salad balances the richness beautifully.

Leftovers? No worries. Store any remaining butter chicken in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring occasionally. Adding a splash of water or cream helps bring the sauce back to life without drying out.

Freezing is possible too—just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind that cream-based sauces can separate slightly after freezing but stirring well usually fixes the texture.

Flavors actually deepen when allowed to rest for a few hours or overnight, so if you’re prepping ahead, you’re in for a treat!

Nutritional Information & Benefits

Approximate values per serving (based on 4 servings):

Calories	420 kcal
Protein	32g
Fat	28g
Carbohydrates	8g
Fiber	2g

Chicken thighs provide a great source of protein and essential nutrients like iron and zinc. The tomatoes add vitamins A and C, plus antioxidants like lycopene. Butter and cream contribute saturated fats, so enjoy this as an occasional indulgence or balance out with lighter meals through the day. For a dairy-free or lower-fat version, swapping cream with coconut milk or yogurt cuts down on calories and fat while keeping that luscious mouthfeel.

Conclusion

If you’re craving a dish that brings comfort, richness, and a touch of indulgence without too much fuss, this creamy butter chicken recipe is a winner. It’s approachable for home cooks yet impressive enough to share at dinner parties or cozy nights in. I love how it balances the tang of tomatoes with silky cream and warming spices—that combo is what keeps me coming back.

Feel free to tweak the spice level or try out the variations mentioned. Cooking is all about making recipes your own, after all! I’d love to hear how your version turns out or any twists you add. Drop a comment or share your experience—I’m always excited to swap tips and stories.

Give it a go, and prepare for some serious flavor hugs from your kitchen!

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more tender in this recipe. If using breast, cook carefully to avoid drying out.

Is it okay to skip marinating the chicken?

Technically yes, but marinating adds flavor and tenderness. Even 15 minutes makes a difference.

How spicy is this butter chicken?

This recipe is mildly spiced but you can easily adjust chili powder and add fresh chilies to suit your heat preference.

Can I prepare the sauce in advance?

Absolutely! The tomato sauce can be made ahead and refrigerated for up to 2 days. Add cream and chicken when ready to serve.

What’s the best way to reheat leftovers?

Gently warm on the stove over low heat, stirring occasionally. Add a splash of water or cream if the sauce thickens too much.

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