Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 1/2 cup plain yogurt; 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp garam masala; 1 tsp chili powder; Salt to taste; 2 tbsp butter; 1 tbsp oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp ginger, grated; 1 1/2 cups tomato purée; 1/2 cup heavy cream; 1 tbsp sugar; 1/2 tsp fenugreek leaves (kasuri methi), optional; Fresh cilantro for garnish

Jump to Recipe·Print Recipe

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish featuring tender chicken cooked in a rich, creamy tomato-based sauce. Bursting with aromatic spices and a luscious buttery flavor, this dish is perfect for pairing with rice or naan bread.

Why You’ll Love This Recipe

This Butter Chicken recipe is incredibly flavorful yet easy to make at home. The chicken is tender and juicy, and the creamy sauce is perfectly spiced without being overly hot. It’s a comforting, restaurant-quality meal that’s perfect for family dinners or special occasions.

Butter Chicken

Ingredients

For the Chicken Marinade:

1 1/2 pounds (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon salt

For the Butter Chicken Sauce:

3 tablespoons unsalted butter
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
1/2 teaspoon turmeric
1 (14-ounce / 400 g) can tomato puree
1 cup heavy cream
2 tablespoons sugar (optional, adjust to taste)
Salt to taste
Fresh cilantro, chopped for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the chicken:
In a large bowl, combine chicken pieces with yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, and salt. Mix well and refrigerate for at least 1 hour, preferably 4 hours or overnight.
Cook the chicken:
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken in batches and cook until lightly browned and mostly cooked through, about 5–6 minutes. Remove chicken and set aside.
Prepare the sauce:
In the same skillet, melt the remaining 2 tablespoons of butter. Add chopped onions and sauté until golden brown. Stir in garlic and ginger and cook for 1–2 minutes until fragrant.
Add spices:
Stir in cumin, coriander, chili powder, garam masala, and turmeric. Cook for 1 minute to release the flavors.
Add tomatoes and simmer:
Pour in the tomato puree and cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
Finish the sauce:
Reduce heat to low and stir in heavy cream. Add sugar if desired, then return the cooked chicken to the skillet. Simmer for another 10 minutes until chicken is fully cooked and the sauce is creamy and well combined.
Serve:
Garnish with chopped cilantro and serve hot with steamed basmati rice or naan bread.

Servings and timing

This recipe serves 4–5 people.
Preparation time: 15 minutes
Marinating time: 1–4 hours
Cooking time: 25–30 minutes
Total time: 1 hour 40 minutes (including marinating)

Variations

Spicy Butter Chicken: Add extra chili powder or a chopped green chili to the sauce.
Coconut Butter Chicken: Replace heavy cream with coconut cream for a lighter, dairy-free version.
Vegetable Butter “Chicken”: Use tofu, paneer, or cauliflower instead of chicken for a vegetarian version.
Grilled Chicken: Grill marinated chicken before adding it to the sauce for a smoky flavor.
Nutty Butter Chicken: Blend in cashews or almonds into the sauce for extra richness.

Storage/Reheating

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to maintain sauce consistency. Butter chicken can also be frozen for up to 2 months.

FAQs

Can I use chicken breast instead of thighs?

Yes, but thighs remain juicier. Chicken breast may become slightly dry if overcooked.

Can I make this dish spicier?

Yes, increase chili powder or add fresh green chilies.

Can I prepare the chicken in advance?

Yes, marinate the chicken overnight for deeper flavor.

Can I use store-bought tomato puree?

Yes, canned tomato puree works perfectly.

Can I make it dairy-free?

Yes, substitute heavy cream with coconut cream and use dairy-free butter.

How do I thicken the sauce?

Simmer longer to reduce, or blend a few cooked onions and add back to the sauce.

Can I freeze Butter Chicken?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use garam masala substitute?

Yes, use a mix of ground cinnamon, cardamom, cloves, cumin, and coriander as a substitute.

What should I serve with Butter Chicken?

Steamed basmati rice, naan, roti, or sautéed vegetables pair wonderfully.

Can I make it in a slow cooker?

Yes, cook chicken and sauce on low for 4–5 hours for a hands-off version.

Conclusion

Butter Chicken is a rich, creamy, and aromatic dish that’s both comforting and indulgent. With tender chicken, a luscious tomato-cream sauce, and fragrant spices, it’s a favorite for family dinners, gatherings, or special occasions, and it’s simple enough to make at home.

Jane