Name: Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 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’re craving a rich, creamy, and utterly satisfying dish that tastes just like it came from your favorite Indian restaurant, you have to try this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe. I absolutely love how this turns out every time — the tender chicken, the luscious tomato-based sauce, and that perfect buttery finish make it a guaranteed crowd-pleaser. Trust me, once you try this version, you’ll have a new favorite weeknight dinner on repeat!

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Why You’ll Love This Recipe

Authentic Flavor: This recipe captures the true essence of classic Murgh Makhani that restaurant chefs swear by.
Simple Ingredients: You won’t need a million fancy spices—just a few key ones you might already have.
Make Ahead Friendly: Prepare the sauce in advance to deepen the flavors and save yourself time later.
Family Favorite: Every time I make this, my family can’t get enough and always asks for seconds.

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, Indian butter chicken recipe, creamy chicken curry, authentic Indian chicken recipes, easy dinner ideas

Ingredients You’ll Need

The magic of the Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe lies in the harmony of spices with fresh ingredients. Each element has a purpose, balancing richness, warmth, and a slight tang from yogurt. Sourcing good quality tandoori masala and fresh ginger and garlic paste really elevates the dish.

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, Indian butter chicken recipe, creamy chicken curry, authentic Indian chicken recipes, easy dinner ideas

Boneless chicken breast: Cutting it into 1 ½ inch cubes lets the marinade soak in and ensures even cooking.
Tandoori masala: This spice blend brings that signature smoky, spicy flavor—grab a quality brand or make your own if you can.
Ginger paste and garlic paste: I use Gourmet Garden for convenience and freshness, but you can mince fresh too.
Yogurt: Acts as a tenderizer and adds a subtle tang; plain, full-fat works best here.
Oil and ghee: Ghee is pure bliss in this recipe—it adds richness and that authentic buttery aroma.
Large onion: Thinly sliced and gently cooked for sweetness and body in the sauce.
Crushed tomatoes: The foundation of the sauce, giving it a lovely bright red color and natural acidity.
Chili powder, coriander powder, cumin powder: The essential spices that layer complex warmth and depth.
Heavy whipping cream: This delivers that ultra-smooth, rich texture you want in butter chicken.
Garam masala: A finishing spice mix that lifts all the flavors right at the end.
Dried fenugreek leaves (kasuri methi): Crushing these adds that unmistakable butter chicken aroma and a slight bitterness to balance richness.

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 how adaptable this Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe is. Whether you’re cooking for picky eaters or want a lighter version, it’s easy to personalize while still capturing that buttery, rich flavor we all crave.

Variation: For a dairy-free take, swap out the cream for coconut milk, which gives a different but deliciously creamy texture.
Variation: Prefer thighs over breasts? They’re juicier and more forgiving if you tend to overcook chicken.
Variation: To amp up the spice, add a touch of fresh green chilies or smoked paprika for extra warmth.
Variation: Make a vegan version by using paneer or tofu, and coconut cream instead of dairy.

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

Step 1: Marinate the Chicken for Maximum Flavor

Start by mixing the tandoori masala, ginger and garlic pastes, and yogurt in a bowl. I’ve found that whisking it smooth before adding the chicken cubes really helps the marinade coat every piece evenly. Pop the chicken into this mixture and let it sit for at least 20 minutes, but if you have the time, an overnight marinade in the fridge makes all the difference. It tenderizes the meat and cranks up the flavor beyond words.

Step 2: Build the Sauce Base with Onions and Spices

Heat your ghee in a heavy-bottom pot over medium heat and add the sliced onions. The trick here is to cook them slowly until translucent and just sweating—usually about 5 to 7 minutes—without letting them brown. This brings out their natural sweetness which is key for a balanced sauce. Then stir in the extra ginger and garlic pastes, cook for just 30 seconds. Timing is everything here: don’t let those pastes burn or they’ll turn bitter.

Step 3: Add Tomatoes and Spices, Then Puree

Pour in the crushed tomatoes, then sprinkle in the chili, coriander, and cumin powders. Let this mix bubble gently for about 5 minutes—you might notice it starts to bubble rapidly, which is normal! To keep it from scorching, just splash in a little water if needed. Now, the important step: blend the sauce until smooth. I use a kitchen towel to hold the blender lid tight (prevents splatters), and sometimes split it into two batches depending on blender size. This step really makes the sauce luxuriously creamy and silky—totally worth the extra effort.

Pro Tip: You can make this sauce a day or two ahead and refrigerate it, or even freeze for up to 3 months. I do this when I want a quick dinner—just warm it up before finishing the dish.

Step 4: Cook the Chicken, Then Bring It All Together

Heat a tablespoon of oil in the pot and add your marinated chicken. Discard any excess marinade to avoid a watery sauce. Cook the chicken over medium heat for about 5-6 minutes, turning it to brown all sides nicely—this locks in juiciness and adds a little texture contrast. Then pour in your beautifully blended sauce, heat it through until bubbling, and swirl in the heavy cream and garam masala. As soon as the sauce simmers again, sprinkle the crushed fenugreek leaves for that final burst of flavor that transports you straight to an Indian restaurant.

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

Marinate Overnight: I learned the hard way that 12-24 hours soaking makes the chicken incredibly tender and flavorful, well worth the wait.
Slow Cook Onions: Cooking them low and slow until translucent rather than browned prevents bitterness and builds a naturally sweet base.
Blending the Sauce: This is what sets this recipe apart—smooth sauces mix better with cream and taste restaurant-quality.
Don’t Skip Fenugreek Leaves: Adding crushed kasuri methi at the end brings that authentic aroma I always wanted but didn’t expect on first try.

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, Indian butter chicken recipe, creamy chicken curry, authentic Indian chicken recipes, easy dinner ideas

Garnishes

I typically finish my butter chicken with a sprinkle of freshly chopped cilantro and a drizzle of extra cream swirled on top. Sometimes I add a few thinly sliced green chilies for a pop of color and heat, but that’s totally optional depending on your heat tolerance!

Side Dishes

For sides, I always pair this butter chicken with fluffy basmati rice and soft, buttered naan—perfect for scooping up every last bit of the sauce. Roasted or grilled veggies like cauliflower or green beans also complement it beautifully, adding some crunch and freshness to the plate.

Creative Ways to Present

For special occasions, I like to serve this in a warmed copper or brass bowl to give it an authentic restaurant vibe. Plating over a bed of saffron rice with a side of minted yogurt raita always impresses my guests. You can even spoon the chicken into warm pita pockets for a fusion-style meal that everyone adores.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), store the butter chicken in an airtight container in the fridge for up to 3 days. I find that the sauce thickens in the fridge, but it’s easy to loosen when reheating with a splash of water or cream.

Freezing

I’ve frozen this butter chicken a bunch of times for busy weeks. Just cool the dish completely, portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating—this keeps the chicken tender and sauce flavorful.

Reheating

To reheat, gently warm the butter chicken on the stove over low heat with a splash of water or cream to bring back the silky texture. Stir frequently to prevent sticking and heat evenly. Avoid the microwave if you can—it tends to dry out the chicken and breaks the sauce apart.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs actually stay juicier and more tender, especially if you’re worried about overcooking. Just adjust the cooking time slightly to ensure they’re cooked through but still moist.
How long should I marinate the chicken?

While 20 minutes is the minimum, I highly recommend marinating for 12 to 24 hours in the fridge. This deeply infuses the flavors and makes the chicken wonderfully tender.
What if I don’t have dried fenugreek leaves?

Fenugreek leaves (kasuri methi) impart a unique aroma and slight bitterness that’s signature to butter chicken. If you can’t find any, you can still make a tasty dish, but it won’t have that exact authentic flavor.
Can I make this recipe dairy-free?

Yes, swap the heavy cream with coconut milk or any plant-based cream alternative and use oil instead of ghee. The flavor changes a bit, but it’s still delicious.
How do I prevent the sauce from burning while cooking?

Cooking the onions slowly and stirring frequently helps. Also, when the tomato-spice mixture bubbles vigorously, adding a few tablespoons of water prevents sticking and burning on the bottom.

Final Thoughts

This Finger Lickin’ Butter Chicken (Murgh Makhani) Recipe holds a special place in my heart because it captures all those vibrant, deep flavors with ease and no intimidating techniques. Whenever I make it, I feel like I’m sharing a piece of comfort and warmth with my loved ones. If you want a recipe that’s straightforward yet impressive, rich yet balanced, this one’s it. I encourage you to try it out—you might just discover your new go-to dish for weeks to come!