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Quick and Creamy Weeknight Butter Chicken (Restaurant Style Murgh Makhani)

A close-up, appetizing shot of tender chicken pieces swimming in a vibrant, orange-red sauce, showcasing the rich texture of butter chicken.
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Make rich, velvety Butter Chicken at home faster than takeout. This easy recipe delivers authentic, restaurant-quality flavor perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup plain whole milk yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon salt, or to taste
  • 1 teaspoon red chili powder (adjust for heat)
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, lemon juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon salt, turmeric, cumin, 1 teaspoon garam masala, and paprika. Mix well and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Cook the chicken: Heat 1 tablespoon of oil or ghee in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Sauté aromatics: Add the remaining 1 tablespoon of oil or ghee to the same skillet. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the remaining 1 tablespoon ginger paste and 1 tablespoon garlic paste and cook for 1 minute until fragrant.
  4. Build the sauce base: Stir in the crushed tomatoes, sugar, 1 teaspoon salt, chili powder, coriander, and 1 teaspoon garam masala. Cook, stirring occasionally, for 5 minutes until the sauce thickens slightly.
  5. Simmer: Pour in the chicken broth. Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to deepen the flavor.
  6. Blend for creaminess: Carefully transfer the sauce mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Return the sauce to the skillet.
  7. Finish the curry: Stir in the heavy cream, butter, and crushed fenugreek leaves. Mix until the butter is melted and the sauce is smooth.
  8. Combine and serve: Return the cooked chicken to the sauce. Simmer gently for 5 minutes to heat the chicken through and allow it to absorb the sauce flavor. Taste and adjust salt if needed.
  9. Garnish with fresh cilantro before serving with rice or naan bread.

Notes

  • For the best texture, make sure you blend the sauce thoroughly after simmering the tomatoes. This step creates that signature restaurant-style velvety consistency.
  • If you prefer a milder flavor, reduce the red chili powder or substitute it with mild paprika.
  • Use ghee instead of oil for a richer, more authentic flavor profile in the initial cooking steps.

Nutrition

Find it online: https://www.purecookingjoy.com/butter-chicken-quick-creamy-weeknight-recipe/

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