A rich and creamy tomato-based curry with tender, spiced chicken, Butter Chicken (Murgh Makhani) is one of the most beloved Indian dishes worldwide. Infused with aromatic spices and finished with a luscious butter and cream sauce, this dish is perfect for pairing with naan or basmati rice.
Why You’ll Love This Recipe
- Authentic Indian Flavor – A perfect balance of warm spices, creamy texture, and buttery richness.
- Restaurant-Style at Home – Get the same rich and velvety sauce as your favorite Indian restaurant.
- Tender and Juicy Chicken – Marinating in yogurt ensures soft, flavorful bites.
- Easy to Make – Uses simple ingredients with a step-by-step cooking process.
- Versatile Pairings – Enjoy it with naan, roti, or fragrant basmati rice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Marinade:
- Boneless chicken (thighs or breast), cut into cubes
- Plain yogurt
- Lemon juice
- Ground cumin
- Ground coriander
- Garam masala
- Turmeric
- Chili powder
- Salt
- Garlic, minced
- Ginger, grated
For the Butter Sauce:
- Butter
- Oil
- Small onion, finely chopped
- Garlic, minced
- Ginger, grated
- Ground cumin
- Garam masala
- Turmeric
- Chili powder
- Tomato puree
- Heavy cream
- Sugar (optional)
- Salt
- Fresh cilantro, chopped (for garnish)
Directions
- Marinate the chicken – In a bowl, mix the chicken with yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, salt, garlic, and ginger. Marinate for at least 1 hour (overnight for best flavor).
- Cook the chicken – Heat oil in a pan over medium heat and cook the marinated chicken until browned. Remove from pan and set aside.
- Prepare the sauce – In the same pan, melt butter and sauté onions until soft. Add garlic, ginger, cumin, garam masala, turmeric, and chili powder, cooking until fragrant.
- Simmer the tomato base – Pour in the tomato puree and let simmer for 10 minutes until thickened.
- Finish the sauce – Stir in heavy cream and sugar, then return the cooked chicken to the pan. Simmer for another 5 minutes.
- Garnish and serve – Sprinkle fresh cilantro on top and serve with naan or basmati rice.
Servings and Timing
- Prep Time: 15 minutes (+1 hour marination)
- Cooking Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Servings: 4 servings
- Calories: 480 kcal per serving
Variations
- Spicy Butter Chicken – Add extra chili powder or fresh green chilies for more heat.
- Dairy-Free Version – Use coconut milk instead of heavy cream and vegan butter.
- Cashew-Creamy – Blend soaked cashews into the sauce for a richer texture.
- Smoky Flavor – Add a small piece of charcoal in a foil cup to the pot for a few minutes, covered, to infuse smoky aroma.
- Grilled Chicken Version – Instead of pan-frying, grill the marinated chicken for an extra layer of smokiness.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a pan over low heat, adding a splash of water or cream if needed.
FAQs
What makes Butter Chicken different from Chicken Tikka Masala?
Butter Chicken is creamier and milder, while Chicken Tikka Masala has a spicier, more tomato-forward sauce.
Can I make this dish without marinating the chicken?
Marinating enhances flavor and tenderness, but in a rush, a 30-minute marinade can still work.
What can I substitute for heavy cream?
Coconut milk or Greek yogurt can be used for a lighter version.
Is Butter Chicken very spicy?
No, it has a mild heat. Adjust chili powder to your preference.
Can I use canned tomatoes instead of tomato puree?
Yes, but blend them for a smoother consistency.
How do I make it richer?
Add a spoonful of butter at the end or increase the cream.
Can I make this dish vegetarian?
Yes, replace chicken with paneer, tofu, or chickpeas for a vegetarian option.
What side dishes go well with Butter Chicken?
Serve with naan, roti, basmati rice, or jeera rice for a complete meal.
How do I thicken the sauce?
Simmer longer or add blended cashews for extra thickness.
What’s the best way to get a smoky restaurant-style flavor?
Use a dhungar (charcoal-smoking) method by placing a lit charcoal piece in a small foil cup, drizzling it with ghee, and covering the pot for a few minutes.
Conclusion
Authentic Indian Butter Chicken (Murgh Makhani) is a rich, flavorful, and creamy dish that brings restaurant-style flavors to your home. With tender marinated chicken and a luscious tomato-butter sauce, this meal is a crowd-pleaser. Try this easy, authentic recipe today and experience the warmth of Indian cooking!
PrintAuthentic Indian Butter Chicken
A rich and creamy tomato-based curry with tender, spiced chicken, infused with aromatic Indian flavors—perfect with naan or basmati rice.
- Prep Time: 15 minutes (+1 hour marination)
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering / Pan-frying
- Cuisine: Indian
Ingredients
For the Chicken Marinade:
- 1 lb boneless chicken (thighs or breast), cut into cubes
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Butter Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 1/2 cups tomato puree
- 1/2 cup heavy cream
- 1/2 teaspoon sugar (optional)
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, mix the chicken with yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, salt, garlic, and ginger. Marinate for at least 1 hour (overnight for best flavor).
- Heat oil in a pan over medium heat and cook the marinated chicken until browned. Remove from pan and set aside.
- In the same pan, melt butter and sauté onions until soft. Add garlic, ginger, cumin, garam masala, turmeric, and chili powder, cooking until fragrant.
- Pour in the tomato puree and let simmer for 10 minutes until thickened.
- Stir in heavy cream and sugar, then return the cooked chicken to the pan. Simmer for another 5 minutes.
- Garnish with fresh cilantro and serve with naan or basmati rice.
Notes
- For extra smoky flavor, grill or broil the marinated chicken before adding to the sauce.
- Substitute heavy cream with coconut milk for a dairy-free version.
- Adjust chili powder to control spice levels.