If you’re craving that rich, creamy, and truly unforgettable taste of classic Indian cuisine, you’re in for a treat with this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe. This recipe has become my absolute favorite because it nails that perfect balance of spices, creaminess, and tenderness that makes you want to lick every last drop off your plate. Trust me, once you try this, you’ll understand why it’s a total crowd-pleaser and a go-to in my kitchen!
Why You’ll Love This Recipe
- Authentic Taste: The combination of tandoori masala and fenugreek leaves gives you that genuine restaurant-style flavor right at home.
- Creamy & Tender: The marinated chicken stays juicy and the smooth tomato-cream sauce coats every bite perfectly.
- Make-Ahead Friendly: You can prepare the sauce in advance, letting those flavors meld beautifully for an even richer dish.
- Simple Ingredients: No obscure spices or complicated steps—just straightforward cooking for an impressive result.
Ingredients You’ll Need
When I shop for the ingredients in this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe, I always pick the freshest chicken and look for high-quality spices because they really elevate the final taste. You’ll also want some good ghee and fresh ginger and garlic paste to build those layers of flavor.
- Boneless chicken breast: Cut into nice chunks so they cook evenly and soak up all the marinade.
- Tandoori masala: This spice blend adds that signature smoky, spicy depth—grab a quality one or make your own if you can.
- Ginger paste and garlic paste: Freshly prepared or store-bought like Gourmet Garden works wonders and saves time.
- Yogurt: Acts as a tenderizer in the marinade and gives a subtle tang.
- Oil and ghee: Ghee imparts buttery richness that’s essential for butter chicken—don’t skip it!
- Onion: Thin slices sautéed gently provide sweetness and body to the sauce.
- Crushed tomatoes: Use a good quality canned crushed tomato for a smooth, flavorful base.
- Chili powder, coriander powder, cumin powder: These spices form the backbone of the sauce’s heat and aroma—adjust chili to your liking!
- Heavy whipping cream: This rounds out the sauce with creamy indulgence.
- Garam masala: A final hit of warm spice to finish the dish beautifully.
- Dried fenugreek leaves (kasuri methi): Crushed between your fingers and stirred in at the end for that unmistakable buttery chicken flavor.
Variations
I love experimenting a bit when I make this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe, so feel free to adjust it to suit your taste or dietary needs. There’s plenty of room to play without losing that classic buttery charm.
- Spice level: I’ve dialed it down a notch for family meals, but if you love heat, don’t hesitate to add extra chili powder or throw in some fresh green chilies while cooking.
- Dairy-free version: Swap the heavy cream with coconut cream and use oil instead of ghee to keep things creamy but vegan-friendly.
- Protein swap: Occasionally, I use boneless chicken thighs instead for even juicier results.
- Smoky twist: For an authentic tandoori flavor, grill the marinated chicken pieces lightly before adding them to the sauce.
How to Make Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
Step 1: Marinade Magic
Start by whisking together the tandoori masala, ginger paste, garlic paste, and yogurt until you get a smooth marinade. I like to taste a little at this stage to adjust the seasoning. Then toss in the chicken cubes, making sure each piece is nicely coated. Cover and refrigerate for at least 20 minutes, but I promise, if you have time, letting it marinate for 12 to 24 hours does wonders for tenderness and flavor infusion.
Step 2: Building the Sauce Base
Heat the ghee in your dutch oven or a heavy-bottomed pot over medium heat and gently sauté thinly sliced onions until they turn translucent and start to sweat—about 5 to 7 minutes. Be careful not to brown them; that sweetness is key but we don’t want bitterness here! Add in the ginger and garlic paste and sauté for just 30 seconds while stirring, so it stays aromatic without burning.
Step 3: Spice it Up & Blend Smooth
Pour in the crushed tomatoes along with chili powder, coriander powder, and cumin powder. Let everything cook together for about 5 minutes. If you find the sauce bubbling too aggressively, add about ¼ cup water to calm it down and prevent sticking. Once cooked, remove the pot from heat and carefully transfer the mixture to a blender. Add a splash of water if needed and blend until perfectly smooth. I always hold the blender lid down with a kitchen towel—it’s saved me from a couple tomato eruptions!
If you’re prepping ahead, this sauce freezes beautifully or can chill in the fridge for a couple of days—letting those flavors get even richer. Just warm it back to room temperature before moving on.
Step 4: Cooking the Chicken & Finishing Touches
Heat the remaining oil in the pot and add the marinated chicken. Cook on medium heat for about 5-6 minutes, stirring occasionally to brown all sides evenly. Once browned, pour the luscious butter chicken sauce right over the chicken and let it warm through. When it begins to bubble, stir in the heavy cream and garam masala. As soon as it simmers again, sprinkle in the crushed dried fenugreek leaves for that unmistakable finishing flavor.
Pro Tips for Making Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
- Marinate Longer: I’ve found that overnight marination really makes the chicken juicier and infuses the spices deeper.
- Control Onion Color: Keep onions translucent but don’t brown them — it keeps your sauce velvety and less bitter.
- Blend Safely: Holding the blender lid with a towel avoids messy splash ups when blending hot sauce.
- Add Cream Last: Stir cream in at the end over low heat to keep it from curdling, ensuring a silky finish.
How to Serve Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
Garnishes
I love topping this butter chicken with a sprinkle of fresh cilantro and a drizzle of extra cream to amp up the visual appeal and freshness. Sometimes, a pinch of crushed fenugreek leaves right before serving also revitalizes the aroma.
Side Dishes
My go-to sides are fragrant basmati rice and warm, buttery naan bread – perfect for scooping up all that sauce. Roasted or steamed veggies like green beans or cauliflower also balance the richness beautifully.
Creative Ways to Present
For special dinners, I spoon this butter chicken into warm mini naan “boats” or serve it in elegant bowls with a side of colorful pickled onions and lime wedges for a pop of brightness. It never fails to impress guests!
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge for up to 3 days. The flavors tend to deepen overnight, making the next meal even better — if there’s any left, that is!
Freezing
This butter chicken freezes exceptionally well. I portion it into freezer-safe containers and it keeps for up to 3 months. When I’m ready to enjoy it again, I just thaw it overnight in the fridge.
Reheating
For reheating, I prefer warming it gently on the stovetop over low heat, stirring occasionally. This keeps the sauce creamy and prevents the chicken from drying out. A splash of water or cream if needed helps to refresh the sauce perfectly.
FAQs
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Can I use chicken thighs instead of chicken breast for this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe?
Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking, making them an excellent choice if you prefer a richer texture. You can substitute them in equal quantity—just be sure to cut into similar-sized pieces for even cooking.
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How long can I marinate the chicken for the best flavor?
While a quick 20-minute marinade works in a pinch, I’ve found that marinating the chicken for at least 12 hours, or ideally up to 24 hours in the fridge, really enhances the depth of flavor and tenderness in this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe.
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What can I use instead of ghee if I don’t have any on hand?
If you don’t have ghee, you can use unsalted butter or a neutral oil like canola or vegetable oil. I recommend butter for the richness, but oil works fine in a pinch—just be mindful of the flavor it imparts.
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Can I prepare the sauce ahead of time?
Yes! The sauce can be made 24 to 48 hours in advance and stored in the refrigerator, which actually helps the flavors mature. Just bring it back to room temperature before finishing the dish. It also freezes well for up to 3 months.
Final Thoughts
Whenever I make this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe, I’m reminded of why I fell in love with Indian food in the first place – it’s bold, comforting, and downright delicious. It’s the kind of meal I happily serve to friends and family, knowing they’re going to savor every bite. I can’t wait for you to try it out yourself and discover how this easy-to-make recipe will become your new favorite dinner too!
Print
Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
- Prep Time: 15 minutes (plus 20 minutes to overnight marination)
- Cook Time: 25 minutes
- Total Time: 40 minutes (excluding marination time)
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Finger Lickin’ Butter Chicken (Murgh Makhani) is a rich and flavorful Indian dish featuring tender chicken marinated in tandoori masala and yogurt, simmered in a smooth, creamy tomato-based sauce enhanced with aromatic spices and clarified butter. This restaurant-style butter chicken recipe delivers deep, authentic flavors made simple for home cooking, perfect to serve with basmati rice or naan.
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
- 1 tablespoon oil
For the Sauce
- 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, whisk together the tandoori masala, ginger paste, garlic paste, and yogurt until smooth. Adjust seasonings if desired. Add the chicken pieces and coat well. Cover and refrigerate for at least 20 minutes, preferably 12-24 hours for deeper flavor.
- Prepare the Sauce Base: Heat ghee in a heavy-bottomed pot or dutch oven over medium heat. Add the thinly sliced onions and sauté for 5 to 7 minutes until translucent and sweating but not browned. Stir in the ginger and garlic paste and cook for 30 seconds, stirring constantly to prevent burning.
- Add Tomatoes and Spices: Pour in the crushed tomatoes along with chili powder, coriander powder, and cumin powder. Cook the mixture for 5 minutes, adding about ¼ cup water if it starts bubbling vigorously, to maintain a gentle simmer.
- Blend the Sauce: Remove the pot from heat. Transfer the sauce to a blender and blend until completely smooth, adding up to ¼ cup water if necessary to achieve a creamy consistency. Blend in batches if needed and secure the blender lid with a towel to prevent spills.
- Optional Make-Ahead: You may refrigerate the blended sauce for 24–48 hours or freeze up to 3 months to enhance flavors. Reheat gently to room temperature before proceeding.
- Cook the Chicken: Heat the remaining tablespoon of oil in the same dutch oven over medium heat. Add the marinated chicken pieces, discarding excess marinade, and cook for 5-6 minutes, turning occasionally to brown all sides evenly.
- Combine Chicken and Sauce: Pour the blended butter chicken sauce over the chicken and heat through on medium, allowing the mixture to bubble gently.
- Finish the Dish: Stir in heavy cream and garam masala. Once the sauce returns to a simmer, sprinkle in the crushed dried fenugreek leaves and mix well.
- Serve: Serve the butter chicken hot, over basmati rice or alongside warm naan bread for a classic and satisfying meal.
Notes
- This recipe yields delicious, restaurant-style butter chicken with simple ingredients for authentic flavor.
- Marinating the chicken overnight enhances tenderness and depth of flavor.
- Use ghee for a more traditional, rich taste compared to regular butter.
- Be careful not to brown the onions; they should soften and sweat to build the sauce base.
- Blending the sauce creates the creamy smooth texture characteristic of Murgh Makhani.
- The sauce can be made ahead and stored in the refrigerator or freezer.
- Serve with basmati rice or naan to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
