Butter Chicken (Murgh Makhani)

There’s something comforting about coming home to the smell of a warm, rich curry simmering on the stove. The first time I made butter chicken, it was in a tiny apartment kitchen with mismatched pans and no clue how spices worked together. What I discovered was more than just a delicious dish—it was the beginning of my love affair with Indian cooking. Butter chicken, or Murgh Makhani, quickly became my go-to when I wanted something satisfying but still approachable. This version is tailor-made for beginner cooks: it’s forgiving, flavorful, and comes together faster than you’d expect. It’s an easy sheet pan dinner in spirit—simple prep, bold taste, and healthy balance.

Whether you’re just starting out in the kitchen or looking for a foolproof crowd-pleaser, this lemony, creamy, tomato-based chicken dish checks all the boxes: quick and healthy meals, restaurant-level flavors, and flexibility in ingredients.

Why This Recipe is Special

Butter chicken isn’t just a dish—it’s a story of kitchen improvisation that became a global phenomenon. Originally created to revive leftover tandoori chicken, the dish brings together tender grilled meat and a buttery, tomato-cashew gravy infused with warm spices. It’s both indulgent and balanced, traditionally made with minimal cream and just a hint of sweetness to round out the acidity of the tomatoes.

What makes this lemon herb chicken recipe (yes, lemon plays a background role through the yogurt’s acidity) especially beginner-friendly is that it’s layered in stages: marinade, cook the chicken, build the sauce. Each part enhances the next, and none require advanced skills—just patience and some pantry spices. Plus, the entire process is highly adaptable and perfect for weeknights or casual entertaining.

Ingredients and Preparation

Chicken (Thigh or Breast)
This is your protein base. Thighs provide juiciness and rich flavor; breasts are leaner and cook faster. Both work well.

Yogurt
Acts as the base for the marinade. Its acidity tenderizes the meat and adds tang. You can substitute with buttermilk or plant-based yogurt for dairy-free options.

Ginger-Garlic Paste
Adds a sharp, aromatic kick. You can use fresh grated ginger and garlic or jarred paste for convenience.

Kashmiri Chili Powder
Gives color more than heat. Substitute with sweet paprika if preferred.

Turmeric Powder
Earthy and subtly bitter, it gives depth and color. It’s also known for its anti-inflammatory benefits.

Garam Masala
A spice blend that delivers warmth and complexity. Curry powder is not a substitute, but if you must, use a mild version and cut back on other spices.

Butter
Used in the sauce to give richness. Ghee is a great alternative with a nuttier flavor.

Tomato Puree
The foundation of the sauce. Use canned or freshly blended tomatoes. Avoid chunky sauces.

Cashews
Blended into the sauce for creaminess without overloading on dairy. Almonds can work in a pinch.

Honey
Balances the acidity of the tomatoes and bitterness of the fenugreek. Maple syrup or brown sugar are good alternatives.

Kasuri Methi (Dried Fenugreek Leaves)
Adds a slightly bitter, earthy flavor that defines authentic butter chicken. If unavailable, try celery leaves or skip entirely—but the flavor won’t be the same.

Cream
Just a tablespoon at the end adds a velvety finish. Coconut cream can be used for a dairy-free twist.

Step-by-Step Instructions

Step 1 Marinate the chicken by mixing it with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, salt, and a touch of melted butter or ghee. Score the chicken lightly to help absorb the flavors. Let it sit for at least 30 minutes or overnight in the refrigerator.

Step 2 Grill or pan-sear the marinated chicken on medium heat until slightly charred and cooked through. You can also broil it in the oven. The goal is a light smoky flavor and fully cooked, juicy chicken.

Step 3 While the chicken rests, blend soaked cashews with water to make a smooth paste. Set aside.

Step 4 In a large pan, melt butter and sauté more ginger-garlic paste until fragrant. Add turmeric and chili powder, stirring briefly.

Step 5 Stir in the tomato puree and any remaining marinade, letting the sauce cook down for a few minutes. Add kasuri methi, garam masala, and the cashew paste. Blend the mixture (if needed) using a stick blender until smooth.

Step 6 Add honey and salt, then let the sauce simmer gently for 3–4 minutes to deepen in flavor. Then fold in the grilled chicken.

Step 7 Finish with a tablespoon of cream and simmer for another 5 minutes until the sauce is thick and the chicken is coated and tender.

Beginner Tips and Notes

If your chicken browns too quickly, lower the heat and cover loosely to cook it through. To check doneness, slice the thickest piece—juices should run clear, not pink.

To prevent the sauce from becoming gritty, ensure your cashew paste is smooth. A blender works better than a food processor for this.

No kasuri methi? Add a pinch of ground celery seed or skip it—just know the flavor will be milder.

Don’t overcrowd the pan when grilling chicken. It’s better to cook in batches than steam the meat.

Serving Suggestions

This butter chicken is ideal with fluffy basmati rice or warm naan. If you’re short on time, even a toasted tortilla can do the trick.

Add a side of cucumber raita or a simple green salad with lemon dressing to balance the richness.

Leftovers keep well for 3 days in the fridge. Reheat gently on the stove with a splash of water or cream to loosen the sauce. It also freezes beautifully—just thaw overnight and reheat.

Conclusion

If you’re looking for a reliable, flavorful, and easy sheet pan dinner-style curry to impress without the stress, this lemon herb chicken recipe inspired by butter chicken will quickly become your go-to. It’s a celebration of contrasts—tangy, creamy, spicy, and sweet—all in one pot. I’d love to hear how it turns out for you, especially if you put your own twist on it. Drop your thoughts and tips in the comments so we can keep learning from each other. Happy cooking!

FAQ About Butter Chicken (Murgh Makhani)

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