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Creamy Butter Chicken Recipe Authentic Delhi Style Murgh Makhani Made Easy

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A rich and velvety authentic Delhi style Murgh Makhani recipe featuring tender chicken thighs simmered in a buttery tomato cream sauce, perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 500g (1.1 lbs) boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (full-fat)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 large ripe tomatoes, pureed (or canned tomato puree)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1/2 cup heavy cream (can substitute with coconut cream for dairy-free)
  • 1 tsp sugar
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Additional butter for finishing (optional)

Instructions

  1. Marinate the chicken: In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, or overnight if possible.
  2. Prepare the tomato puree: Blend the tomatoes until smooth. Set aside. If using canned puree, measure and keep ready.
  3. Cook the chicken: Heat 1 tbsp butter in a heavy-bottomed skillet over medium heat. Add marinated chicken pieces and cook until just done (about 6-8 minutes). Remove chicken and set aside.
  4. Make the sauce base: In the same pan, add remaining butter. Sauté chopped onions until golden brown (about 8 minutes). Add ginger-garlic paste and cook for another 2 minutes until fragrant.
  5. Add spices: Stir in red chili powder, coriander powder, and cumin powder. Cook for 1 minute to bloom the spices.
  6. Incorporate tomato puree: Pour in the tomato puree, stirring constantly. Simmer on low heat for 12-15 minutes until the sauce thickens and oil starts to separate on the edges.
  7. Return chicken to pan: Add the cooked chicken pieces back to the sauce. Sprinkle kasuri methi by crushing it between your palms and stir well.
  8. Add cream and sugar: Lower the heat and gently stir in cream and sugar. Simmer for another 5 minutes on low to meld flavors. Taste and adjust salt or spice as needed.
  9. Garnish and serve: Turn off heat, add a dollop of butter if desired, and sprinkle chopped coriander leaves. Serve hot with naan or steamed basmati rice.

Notes

For a gluten-free version, all ingredients are naturally gluten free. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Marinating chicken overnight enhances tenderness and flavor. Crush kasuri methi between fingers to release aroma. If sauce is too thick, add a splash of water or milk to loosen.

Nutrition

Keywords: butter chicken, murgh makhani, Delhi style, creamy chicken, Indian recipe, easy butter chicken, authentic butter chicken, Indian curry

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