If you’re craving that rich, creamy, and utterly scrumptious Indian classic, then you seriously need to try this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe. I mean, this recipe nails the restaurant-style flavor, but it’s made right in your own kitchen — and trust me, once you try it, you’ll see why it’s a total showstopper at my dinner table. The blend of spices, the tender chicken, and that silky sauce will have you coming back for seconds (and thirds!). Let me walk you through exactly how to get this perfect every time.
Why You’ll Love This Recipe
- Authentic Flavor: This recipe captures that true Murgh Makhani taste — creamy, tangy, and packed with layers of spices just like your favorite Indian restaurant.
- Simple Ingredient List: No need to hunt for dozens of fancy spices, just a handful of staples that blend beautifully together.
- Make-Ahead Friendly: You can prep the sauce ahead of time, letting flavors deepen overnight or even freeze it for weeks.
- Family Favorite: My family absolutely goes crazy for this one — it’s a guaranteed crowd-pleaser!
Ingredients You’ll Need
The magic of this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe truly lies in the balance of fresh ingredients and spices. When I shop for this dish, I look for good-quality tandoori masala and fresh ginger and garlic paste—it makes a huge difference!
- Boneless chicken breast: I like to cut mine into about 1 ½ inch chunks for tender bites that soak up the sauce perfectly.
- Tandoori masala: This is your flavor base, so pick a quality blend or make your own if you have time.
- Ginger paste: I swear by Gourmet Garden’s fresh paste for convenience and flavor.
- Garlic paste: Same as ginger paste — fresh and easy to use.
- Yogurt: Adds tanginess and helps tenderize the chicken while marinating.
- Oil: Just a bit for cooking the chicken and onions; vegetable oil works great.
- Ghee (clarified butter): This gives you that authentic buttery flavor—don’t skip it!
- Onion: Thinly sliced for that sweet, soft base in the sauce.
- Crushed tomatoes: I use canned for convenience and consistent flavor.
- Chili powder: Adjust to your heat preference — I go medium spicy.
- Coriander powder: Adds a warm and slightly citrusy note.
- Cumin powder: For an earthy depth to balance the other spices.
- Heavy whipping cream: This is what makes the sauce luxuriously creamy.
- Garam masala: The spice finishing touch, so essential for that real Indian flavor.
- Dried fenugreek leaves: Crushed between your fingers, these give that unique aroma that butter chicken is famous for.
Variations
Now, everyone has their own twist on butter chicken, and I love how this recipe adapts to what you have or prefer. Feel free to tweak the spices or dairy to make it your own comfort food.
- Dairy-Free: I’ve swapped heavy cream with coconut cream and replaced ghee with coconut oil for a delicious dairy-free version that still feels indulgent.
- Spice Level: If you like things milder, just reduce the chili powder — you’ll still get plenty of flavor from the other spices!
- Protein Swaps: I once tried this with tofu cubes marinated the same way — it was surprisingly tasty and a great meatless option.
- Make it Smoky: Adding a bit of smoked paprika or heating the spices longer gives a wonderful smoky edge, something I fell in love with after visiting Delhi.
How to Make Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
Step 1: Marinate your chicken like a pro
Start by mixing the tandoori masala, ginger paste, garlic paste, and yogurt in a bowl — this creamy marinade tenderizes the chicken and infuses it with incredible flavor. I usually whisk it well and taste it to adjust the seasoning before adding the chicken cubes. Cover and let it marinate for at least 20 minutes, but honestly, if you can let it sit overnight in the fridge, the flavors get so much deeper.
Step 2: Cook the base sauce gently
Heat the ghee in a heavy-bottomed pot or dutch oven — this step is key to getting that buttery flavor. Add the thinly sliced onions and sauté them slowly until translucent and soft, about 5-7 minutes. Don’t rush this by turning up the heat, or you’ll miss out on the sweetness that builds up. Then stir in your ginger and garlic paste, cooking just for 30 seconds to avoid bitterness.
Next, add the crushed tomatoes along with chili, coriander, and cumin powders. Let the sauce simmer gently for about 5 minutes. If it starts bubbling too much, I add a splash of water to keep it from sticking or scorching. This balance is subtle but important — patience helps develop a silky sauce.
Step 3: Blend the sauce for perfect smoothness
Once the sauce is cooked, take it off the heat and transfer it to your blender. This step is a game changer — blending the sauce makes it super smooth, just like you get in restaurants. You might need a little water to ease blending, but be careful to not make it too thin. And a little tip I discovered? Use a kitchen towel to firmly press down the blender lid; hot tomato sauce can bubble up unexpectedly!
If you want, you can stop here and refrigerate or freeze the sauce, which helps the flavors marry beautifully. I do this sometimes when prepping for the week.
Step 4: Cook the chicken and bring it all together
Heat a tablespoon of oil in the same pot and add your marinated chicken pieces — discard the leftover marinade to avoid extra sourness. Saute the chicken, turning occasionally, for about 5-6 minutes until lightly browned on all sides. Then pour the smooth tomato sauce back in and warm everything through.
When it starts bubbling gently, stir in the heavy cream and garam masala — this makes the sauce rich and luscious. Finally, sprinkle the crushed dried fenugreek leaves on top. This final touch gives the signature aroma that makes this recipe so finger lickin’. After a few minutes, it’s ready to serve!
Pro Tips for Making Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
- Marination Time Matters: I’ve found that letting the chicken soak overnight makes the dish unbelievably tender and flavorful.
- Low and Slow for Onions: Sautéing onions on medium-low heat brings out their sweetness without burning, key for a smooth sauce.
- Blending Safety: Always hold the blender lid with a kitchen towel when blending hot sauce to avoid splatters and burns.
- Cream Addition Timing: Adding cream at the end keeps it from curdling and preserves the luscious texture.
How to Serve Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
Garnishes
I love sprinkling a little fresh cilantro or parsley on top for that bright, fresh note. Some people like a squeeze of lemon to cut through the richness, but I usually keep it simple — the fenugreek leaves do the heavy lifting flavor-wise here.
Side Dishes
Basmati rice is my go-to with this butter chicken — its fluffy grains soak up the sauce perfectly. Naan bread is an absolute must-have for mopping every last bit of that creamy goodness! Sometimes I throw in a simple cucumber raita to keep things cool and refreshing on the side.
Creative Ways to Present
For special occasions, I’ve served this butter chicken in little mini cast iron skillets with a swirl of cream on top and finely chopped fresh herbs. It makes dinner feel extra festive and a bit fancy, guaranteed to impress guests. Also, pairing it with a colorful side of roasted vegetables adds a pop of color to the plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover butter chicken in an airtight container in the fridge where it keeps beautifully for 3-4 days. Actually, the flavors deepen a bit overnight, so leftovers can taste even better than the first day!
Freezing
This recipe freezes wonderfully. Just cool the cooked dish completely, then freeze in portion-sized containers for up to three months. When I do this, it saves me so much time on busy nights and still tastes fresh and delicious when reheated.
Reheating
I reheat leftovers gently on the stovetop over low-medium heat, stirring occasionally. If the sauce thickened too much, a splash of water or cream revives that smooth consistency. Avoid reheating in the microwave too long or at high power to keep the cream from separating.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are even juicier and more forgiving if you slightly overcook them. Just adjust cooking time slightly — thighs may take a minute or two longer to brown.
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Is there a vegetarian version of this dish?
Yes! Paneer (Indian cottage cheese) or firm tofu can be marinated and cooked using the same steps for a delicious vegetarian butter “chicken” alternative.
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What does fenugreek leaves add to the dish?
Dried fenugreek leaves give the butter chicken its signature slightly bitter, earthy aroma and flavor that truly elevate the sauce to the next level.
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Can I make this butter chicken spicy?
Definitely! You can increase the chili powder, add fresh chopped green chilies, or even sprinkle cayenne pepper to amp up the heat to your liking.
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How long should I marinate the chicken?
While 20 minutes is the minimum for some flavor, ideally marinate for 12-24 hours in the refrigerator for tender, juicy chicken and deeper flavor penetration.
Final Thoughts
Honestly, this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe has become one of my all-time favorites — it’s comforting, flavorful, and surprisingly easy to make at home. When I first tried this recipe, it blew me away how close it was to the restaurant-quality dishes I used to crave, and now I get to enjoy it anytime. I hope you love it just as much and that it becomes a regular in your kitchen. Trust me, once you serve this to family or friends, you’ll be the star chef in their eyes!
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Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
- Prep Time: 25 minutes (including marinating time of minimum 20 minutes)
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Finger Lickin’ Butter Chicken (Murgh Makhani) recipe delivers a rich and creamy restaurant-style Indian classic made with tender, marinated chicken breasts cooked in a luscious tomato and butter sauce. Perfectly balanced with spices like garam masala, coriander, and fenugreek leaves, this homemade butter chicken is simple to prepare and bursting with authentic flavors that will have you licking your fingers. Serve it over basmati rice or alongside soft naan for a comforting meal.
Ingredients
For the Chicken Marinade
- 1 lb. boneless chicken breast, cut into 1 ½ inch cubes
- 2 tablespoons tandoori masala
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ cup yogurt
For the Butter Chicken Sauce
- 1 tablespoon oil (divided use)
- 2 tablespoons ghee (clarified butter)
- 1 large onion, thinly sliced
- 1 ½ teaspoon ginger paste
- 1 ½ teaspoon garlic paste
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon chili powder
- 1 ½ teaspoon coriander powder
- 1 ½ teaspoon cumin powder
- ½ cup heavy whipping cream
- ½ teaspoon garam masala
- ¼ teaspoon dried fenugreek leaves, crushed
Instructions
- Marinate the Chicken: In a medium bowl, combine the tandoori masala, ginger paste, garlic paste, and yogurt. Whisk until smooth and adjust seasonings to your preference. Add the chicken cubes and coat thoroughly with the marinade. Cover and refrigerate for a minimum of 20 minutes, ideally 12 to 24 hours, to allow flavors to infuse.
- Prepare the Sauce Base: Heat ghee in a dutch oven or heavy-bottomed pot over medium heat. Add the thinly sliced onions and sauté gently until they are translucent and start to sweat, about 5 to 7 minutes, being careful not to brown them. Add the ginger and garlic paste and cook for 30 seconds, stirring continuously to prevent burning.
- Add Tomatoes and Spices: Pour in the crushed tomatoes, then add chili powder, coriander powder, and cumin powder. Stir well and cook for about 5 minutes. If the mixture begins to bubble vigorously, add approximately ¼ cup of water to moderate the heat and continue cooking.
- Blend the Sauce: Remove the pot from heat and transfer the tomato mixture to a blender. Blend until completely smooth, adding up to ¼ cup of water if necessary to help achieve a smooth consistency. Blend in batches if needed, always securing the lid with a kitchen towel to prevent splashing.
- Optional Make-Ahead: At this point, you can cool the sauce and refrigerate it for 24 to 48 hours or freeze it for up to 3 months. This resting time enhances flavor melding. When ready to use, bring the sauce back to room temperature before proceeding.
- Cook the Chicken: Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken pieces, discarding any excess marinade, and cook for 5 to 6 minutes, stirring occasionally to brown all sides evenly.
- Combine Chicken and Sauce: Pour the blended butter chicken sauce back into the dutch oven with the chicken. Simmer and heat through until the mixture starts to bubble gently.
- Finish the Dish: Stir in the heavy cream and garam masala. Allow the sauce to return to a simmer, then sprinkle in the crushed dried fenugreek leaves. Stir gently to combine.
- Serve: Serve the butter chicken hot over steamed basmati rice or with warm naan bread to soak up the flavorful sauce.
Notes
- This recipe replicates the delicious, restaurant-quality butter chicken you love, using easily accessible ingredients and simple steps.
- Marinating the chicken for longer enhances tenderness and flavor.
- Use ghee for authentic richness and a buttery flavor.
- Adjust chili powder based on your preferred heat level.
- The sauce can be made ahead and stored refrigerate or frozen to save time on busy days.
- Use a strong blender to achieve a ultra-smooth sauce texture.
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 420
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
