Description

Experience the rich and creamy flavors of Finger Lickin’ Butter Chicken (Murgh Makhani) made right in your kitchen. This recipe features tender marinated chicken cooked in a luscious spiced tomato-based sauce, blended to perfection and enriched with cream and fenugreek leaves. Perfectly paired with basmati rice or naan, this dish captures the authentic taste of restaurant-style butter chicken that’s truly finger lickin’ good!

Ingredients

Scale

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

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 between fingers)

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Instructions

Marinate the Chicken: In a medium bowl, combine the tandoori masala, 1 teaspoon ginger paste, 1 teaspoon garlic paste, and yogurt. Whisk until smooth and adjust seasonings if necessary. Add the chicken cubes, ensuring they are fully coated, and cover the bowl. Marinate the chicken for at least 20 minutes, preferably 12 to 24 hours in the refrigerator for maximum flavor infusion.
Prepare the Sauce Base: Heat ghee in a dutch oven or heavy-bottom pot over medium heat. Add the sliced onions and sauté for 5 to 7 minutes until translucent and soft, avoiding browning. Stir in 1 ½ teaspoons each of ginger and garlic paste and cook for 30 seconds, stirring continuously to prevent burning.
Add Tomatoes and Spices: Pour in the crushed tomatoes along with chili powder, coriander powder, and cumin powder. Let everything simmer and cook for about 5 minutes, stirring occasionally. If the mixture bubbles too vigorously, add approximately ¼ cup of water to stabilize the cooking process.
Blend the Sauce: Remove the pot from heat and carefully transfer the tomato-onion mixture to a blender. Blend until completely smooth, adding a small amount of water if necessary (up to ¼ cup) to achieve the desired consistency. Blend in batches if needed, holding the lid down with a kitchen towel for safety.
Optional Make-Ahead Step: You can refrigerate the sauce for 24 to 48 hours or freeze it for up to 3 months to deepen the flavors. Bring it back to room temperature before proceeding if using this option.
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. Sauté for 5 to 6 minutes, turning as needed to brown all sides evenly.
Combine and Finish the Dish: Pour the blended butter chicken sauce into the pot with the chicken. Heat through until it begins to bubble gently. Stir in the heavy whipping cream and garam masala. When the sauce returns to a simmer, sprinkle the crushed fenugreek leaves on top and stir gently to incorporate.
Serve: Serve your delicious butter chicken hot over basmati rice or alongside warm naan bread for an authentic Indian meal experience.

Notes

This homemade butter chicken recipe replicates authentic restaurant-style flavors with simple ingredients and method.
Marinating the chicken for longer (up to 24 hours) results in more tender and flavorful meat.
Use ghee for a richer, more traditional taste, but butter can be substituted if necessary.
Be careful not to brown the onions to maintain the sauce’s characteristic sweetness and smooth texture.
The blending step is crucial for the velvety smooth texture typical of butter chicken sauce.
Dry fenugreek leaves (kasuri methi) add an essential aromatic note, so do not skip them.
Leftover sauce freezes well for up to 3 months and makes for quick future meals.

Nutrition

Serving Size: 1 serving (approx. 1/5 recipe)
Calories: 410
Sugar: 6g
Sodium: 420mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0.2g
Carbohydrates: 10g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg