Butter Chicken, also known as Murgh Makhani, is one of the most recognizable Indian restaurant dishes around the world. It is rich, gently spiced, creamy, and built around tender pieces of chicken simmered in a tomato-based sauce finished with butter and cream.
The dish has roots in North Indian cooking and became famous for its smooth makhani sauce. This homemade version keeps the flavor deep and comforting while using ingredients that are easy to find in most grocery stores.
The key is to marinate the chicken first, then build the sauce slowly with onions, garlic, ginger, tomatoes, garam masala, and a little fenugreek if you have it. The cream goes in near the end so the sauce stays silky instead of heavy.
What to serve with Butter Chicken
Butter Chicken is excellent with warm naan, roti, or steamed basmati rice. A simple cucumber salad or a spoonful of plain yogurt on the side helps balance the richness of the curry.
Recipe notes
Use chicken thighs for the juiciest result, or chicken breast if you prefer a leaner version. Kashmiri chili powder gives a beautiful color with mild heat, but paprika plus a pinch of cayenne works well as a substitute.
This recipe makes about 4 servings. Adjust the cream, chili, and salt at the end to match your taste.
Butter Chicken (Murgh Makhani)
Equipment
- Large skillet or Dutch oven
- Mixing bowl
- Blender or immersion blender
Ingredients
Chicken marinade
- 1 1/2 lb boneless skinless chicken thighs cut into bite-size pieces
- 1/2 cup plain yogurt full-fat preferred
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste or 2 garlic cloves plus 1 inch ginger, grated
- 1 tsp garam masala
- 1 tsp Kashmiri chili powder or paprika plus a pinch of cayenne
- 1/2 tsp salt
Sauce
- 2 tbsp butter divided
- 1 tbsp neutral oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 1/2 cups tomato puree or crushed tomatoes blended smooth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 cup heavy cream plus more for serving if desired
- 1 tsp dried fenugreek leaves kasuri methi, optional but recommended
- salt to taste
- fresh cilantro for garnish
Instructions
Marinate the chicken:
- In a bowl, combine yogurt, lemon juice, ginger garlic paste, garam masala, chili powder, and salt.
- Add the chicken pieces and stir until evenly coated. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator.
Cook the chicken:
- Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer and cook for 5 to 7 minutes, turning once, until browned on the outside. Transfer to a plate. It does not need to be fully cooked yet.
Make the sauce:
- Lower the heat to medium. Add the remaining tablespoon of butter, then cook the onion for 5 to 6 minutes until soft and lightly golden.
- Stir in garlic and ginger and cook for 1 minute. Add tomato puree, cumin, coriander, garam masala, turmeric, and a pinch of salt.
- Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the tomato flavor softens.
- For a smoother restaurant-style sauce, blend the sauce carefully, then return it to the skillet.
Finish and serve:
- Return the chicken and any juices to the skillet. Simmer for 8 to 10 minutes, until the chicken is cooked through.
- Stir in the cream and crushed dried fenugreek leaves. Taste and adjust salt or chili as needed.
- Garnish with cilantro and a small swirl of cream. Serve hot with naan, roti, or basmati rice.