Creamy Restaurant-Style Homemade Butter Chicken | Easy Indian Recipe at Home

Learn how to make the ultimate Homemade Butter Chicken that tastes even better than your favourite takeaway! This easy, authentic Murgh Makhani recipe features tender, succulent chicken thighs marinated overnight in a spiced yoghurt blend, perfectly charred on skewers, and smothered in a rich, velvety, creamy tomato sauce. ​If you've been looking for a foolproof, restaurant-style Indian curry recipe at home, this is the one. Perfect for a weekend treat or an impressive dinner party! ​If you enjoyed this video, please LIKE, SUBSCRIBE to the channel, and hit the notification bell so you never miss a delicious home-cooked recipe! 🔔 ​📝 INGREDIENTS & RECIPE 📝 ​THE THE CHICKEN MARINADE: ​600g Chicken thighs (cut into bite-sized pieces) ​½ cup Yoghurt ​1 tbsp Lemon juice ​1 tsp Turmeric powder ​2 tsp Garam masala ​½ tsp Chilli powder ​1 tsp Ground cumin ​1 tbsp Fresh ginger (grated) ​2 cloves Garlic (crushed) THE RICHEST BUTTER CHICKEN SAUCE: ​600g Fresh tomatoes (quartered) ​1 Medium onion (sliced) ​4-5 Garlic cloves (minced) ​1 tsp Fresh ginger (grated) ​2 tbsp Butter ​1 tbsp Ghee ​1 tsp Kashmiri red chili powder ​1 tsp Ground coriander ​0.5 tsp Ground cumin ​1 tsp Garam masala ​½ cup Double cream ​1 tsp Kasuri Methi (Dried fenugreek leaves) ​1 tsp Sugar ​1 tsp Salt ​Sliced green chillies (optional, for a kick of heat) ​Fresh coriander or parsley (to garnish) ​👩‍🍳 STEP-BY-STEP METHOD: ​The Marinade: Blend the yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, grated ginger, and crushed garlic together until smooth. Add it to your bite-sized chicken thighs, coating them thoroughly. Pop in the fridge overnight (or for a minimum of 6 hours) to get the meat incredibly tender. ​The Char: Thread the marinated chicken pieces onto skewers and grill on a high heat until beautifully charred, turning them regularly to cook evenly. ​The Sauce Base: Melt the ghee in a pan over medium heat. Add the sliced onions and cook for about 5 minutes until softened (but not coloured). ​Build Flavours: Stir in the minced garlic and grated ginger, cooking for a further 2 minutes. Add the fresh quartered tomatoes, salt, and sugar. Simmer for about 15 minutes until the tomatoes completely break down. ​The Secret to Smoothness: Blend the tomato and onion mixture until perfectly silky, then return to the pan and stir in your spices (Kashmiri chilli, coriander, cumin, and garam masala). ​Rich Finish: Add the butter and let it melt gently into the sauce. Pour in the double cream and the dried fenugreek leaves (rubbing them between your hands as you add them to release that incredible restaurant aroma). Stir in the green chillies if using. ​Combine & Serve: Toss your charred grilled chicken into the simmering sauce. Heat gently until the chicken is completely cooked through. ​Serve piping hot alongside fluffy basmati rice, sprinkled with fresh coriander or parsley! ​#ButterChicken #IndianRecipe #HomeCooking #MurghMakhani #EasyCurryRecipe #Fakeaway #ComfortFood #ChickenRecipe