Name: Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 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; 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 between fingers)

If you’ve been craving that rich, creamy, and downright indulgent Indian classic, then you’re in for a treat with this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe. I absolutely love how this recipe captures the authentic restaurant flavors but is surprisingly easy to make at home. Trust me, once you try it, you’ll understand why it’s called finger lickin’ good — every bite just melts in your mouth!

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Why You’ll Love This Recipe

Authentic Flavor: This recipe nails the classic Murgh Makhani taste you find in your favorite Indian restaurants.
Simple Ingredients: You don’t need a thousand spices—just a handful of key ones to make magic happen.
Make-Ahead Friendly: You can prep the sauce in advance, making dinner a breeze on busy days.
Family Approved: My family goes crazy for this dish, and I bet yours will too!

A white pot filled with a thick, creamy orange curry sauce with chunks of meat covered in the sauce. The surface has small green herb pieces sprinkled evenly on top. The pot is placed on a white marbled surface, with the sauce texture smooth and slightly glossy, showing some small lumps and pieces of food inside. The white pot handle is visible in the corner, and the lighting is bright and natural, highlighting the rich colors of the curry photo taken with an iphone --ar 2:3 --v 7 - Finger Lickin' Butter Chicken Murgh Makhani, easy Indian butter chicken recipe, homemade butter chicken, authentic Indian chicken curry, creamy butter chicken at home

Ingredients You’ll Need

The blend of spices, creamy tomato sauce, and tender chicken is what makes this dish so unforgettable. I like to keep these ingredients stocked so I can whip this up any time—a little preparedness goes a long way!

Flat lay of boneless chicken breast cubes, a small mound of tandoori masala powder, fresh ginger root, garlic cloves, thick yogurt, golden ghee blocks, thinly sliced white onion rings, a can of crushed tomatoes spilling some vibrant red sauce, and dried fenugreek leaves sprinkled delicately, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Finger Lickin' Butter Chicken Murgh Makhani, easy Indian butter chicken recipe, homemade butter chicken, authentic Indian chicken curry, creamy butter chicken at home

Boneless Chicken Breast: This cuts into perfect bite-sized chunks that soak up the sauce wonderfully.
Tandoori Masala: Key to that signature smoky flavor; fresh is best, but good quality store-bought works great.
Ginger Paste and Garlic Paste: Using paste saves time and blends evenly—Gourmet Garden is my favorite brand.
Yogurt: Adds tang and helps tenderize the chicken while marinating.
Oil and Ghee (Clarified Butter): Ghee gives an authentic buttery richness that you don’t want to skip.
Onion: Thinly sliced so it softens perfectly without browning, which keeps the sauce smooth.
Crushed Tomatoes: Use canned for convenience; they give that essential tang and color.
Chili Powder, Coriander, Cumin Powder: The spice trio that layers flavor; adjust chili powder to control heat.
Heavy Whipping Cream: This makes the sauce luxuriously creamy, balancing the spices beautifully.
Garam Masala: A finishing touch of warmth and aroma.
Dried Fenugreek Leaves (Kasuri Methi): Adds a subtle, unique bitterness that elevates the sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe based on what I have on hand or my mood. Feel free to experiment and make it your own—you’ll find it adapts so well!

Spice Level: When I want a little extra kick, I add extra chili powder or even some cayenne; for milder tastes, just lighten the chili powder.
Dairy-Free Option: Swap the cream for coconut milk and use oil instead of ghee to keep it dairy-free and still creamy.
Chicken Cuts: I’ve tried thighs too, which stay juicier—but chicken breast keeps the dish lighter without losing flavor.
Make it Vegetarian: Paneer cubes stand in beautifully for chicken, soaking up the sauce just as well.

How to Make Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe

Step 1: Marinate the Chicken for Maximum Flavor

First things first, mix your tandoori masala, ginger paste, garlic paste, and yogurt in a bowl until smooth. I like to whisk it well so you end up with a luscious marinade. Then add the chicken cubes, making sure each piece is nicely coated. Cover this and pop it into the fridge for at least 20 minutes, but if you can wait 12 to 24 hours—trust me—you’ll get the juiciest, most flavorful chicken ever. I learned the hard way that skipping this step makes a noticeable difference!

Step 2: Sauté Onions and Build the Sauce Base

Heat your ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and gently sauté until they turn translucent and start to sweat—about 5 to 7 minutes. Don’t rush this or let them brown; soft onions mean a creamy sauce later. Then stir in the ginger and garlic paste for just 30 seconds to release their aroma without burning. Next, add the crushed tomatoes along with chili powder, coriander, and cumin. Keep it simmering gently for about 5 minutes. If it starts bubbling too hard, splash in a little water—quarter cup at most—to keep it smooth. This slow cook method is key to that rich, balanced flavor you’ll fall for.

Step 3: Blend the Sauce for Creamy Perfection

Once your tomato and spice mixture is cooked, take it off the heat and carefully blend it until silky smooth. Here’s a little trick I discovered: adding a splash of water helps the blender work better, and blending in batches prevents spills. Make sure to hold the lid down with a kitchen towel, too—nothing like a tomato sauce explosion in your kitchen! You can stop here if you want and refrigerate the sauce for a day or two, or freeze it—this resting time actually deepens the flavors even more.

Step 4: Cook the Chicken and Finish the Sauce

Heat the remaining tablespoon of oil in your pot over medium heat, then add the marinated chicken (discarding any leftover marinade). Cook for about 5 to 6 minutes, stirring so all sides get a nice sear. Then pour in your blended butter chicken sauce and warm everything through. When it bubbles, stir in the cream and garam masala, giving it that signature creamy richness. Lastly, sprinkle in the crushed dried fenugreek leaves—this subtle herb really takes the sauce to that next level. Serve hot over fluffy basmati rice or with warm naan bread. Your kitchen will smell incredible at this point, so get ready!

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Pro Tips for Making Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe

Patience in Marinating: The longer you marinate, the more tender and flavorful the chicken gets. I usually prepare the marinade the night before for dinner.
Control Onion Cooking: Watch your onions carefully—they should be translucent, not browned. This keeps the sauce smooth and vibrant.
Blending Safety: Always hold the blender lid with a towel and blend in batches to avoid splatters of hot sauce—learned this the messy way!
Final Sauce Flavor: Add cream only at the end to preserve that silky texture and avoid curdling.

How to Serve Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe

A shallow white bowl holds two main parts: on the left, several orange curry pieces covered in a creamy sauce with a smooth, thick texture, dotted with thin slices of green chili and small green herbs; on the right, a mound of fluffy white rice with a light sprinkling of green herbs. A piece of flatbread rests on the edge between the rice and curry. The bowl is placed on a white marbled surface, with a silver fork in front of it and a glass of water slightly blurred in the background. Stacks of brown flatbreads and a white cloth are softly out of focus behind the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Finger Lickin' Butter Chicken Murgh Makhani, easy Indian butter chicken recipe, homemade butter chicken, authentic Indian chicken curry, creamy butter chicken at home

Garnishes

I love topping mine with a sprinkle of fresh cilantro and a drizzle of extra cream for that pretty, restaurant-style finish. Sometimes, a few slivers of toasted almonds add a lovely crunch and nutty depth, especially when serving guests.

Side Dishes

Naan bread is my go-to side—it’s perfect for soaking up every last drop of sauce. Basmati rice is another classic companion, and sometimes I serve a simple cucumber raita to cool down the palate and add freshness.

Creative Ways to Present

For special occasions, I like serving this butter chicken in small copper bowls with a side of saffron-infused rice. Adding some rose petals and lemon wedges on the side elevates the presentation and impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover butter chicken keeps beautifully in an airtight container in the fridge for up to 3 days. I usually let it cool before refrigerating to keep the texture intact—no one likes soggy chicken!

Freezing

I often freeze the sauce separately from the chicken for up to 3 months. That way, I can defrost and quickly add freshly cooked chicken later for quick meals. If you freeze the whole dish, it still works well, but the chicken texture softens slightly on reheating.

Reheating

To reheat, I gently warm it on the stove over low heat, stirring frequently and adding a splash of water or cream to loosen the sauce if needed. Microwave works too for a quick fix—just cover it to retain moisture and keep a close eye to avoid drying out.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and can add extra richness to your butter chicken. Just adjust cooking time slightly as thighs may take a bit longer to cook through.
What’s the role of fenugreek leaves in this recipe?

Dried fenugreek leaves, or kasuri methi, give butter chicken its distinctive slightly bitter and aromatic finish. Crushing them before adding helps release their flavor evenly throughout the sauce.
Can I make this recipe spicier?

Definitely! You can add more chili powder or even a pinch of cayenne pepper. Just add gradually and taste as you go to avoid overpowering the creamy balance.
Is it okay to skip marinating the chicken overnight?

While you can marinate for as little as 20 minutes, letting it sit overnight really tenderizes the chicken and deepens the flavors. If you’re short on time, I’d suggest at least 1 hour.

Final Thoughts

This Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe has become one of my absolute favorites to make at home. It’s comfort food at its finest—creamy, flavorful, and surprisingly straightforward to prepare. Every time I serve it, my family gets excited, and honestly, it’s easy to see why. I really encourage you to give it a try—you’ll have a restaurant-worthy meal that’s made with love right in your own kitchen. Once you do, you might just find it becoming your go-to weeknight dish as well!