Butter Chicken (Murgh Makhani)

Picture a dish so rich and flavorful that it takes you back to your favorite restaurant. This Butter Chicken recipe isn’t just easy—it’s a culinary adventure that rivals any professional kitchen. Experience the joy of cooking at home with a taste that’s truly magical!

Unlock the flavor of Butter Chicken, a dish as beloved as Chicken Tikka Masala. Aromatic and golden chicken pieces swim in an incredible, creamy curry sauce. This recipe is so easy, you’ll wonder why you ever ordered takeout!

Why This Butter Chicken Is A Must Try

One of the best things about my Butter Chicken recipe is how accessible the ingredients are. No need to hunt down exotic spices from multiple grocers.

Simple, everyday spices like garam masala, turmeric, cumin, red chili powder, and salt are all you need to whip up this delicious sauce. You might even find these gems tucked away in your kitchen cupboards! If not, don’t worry—your local supermarket has them all. Plus, you’ll be reaching for these spices again for dishes like our Chicken, Green Bean and Butternut Squash Curry, Easy Coconut Shrimp Curry, and Skinny Satay Turkey Skewers. Let’s get cooking!

Butter Chicken: Key Ingredients

To prepare this mouthwatering Butter Chicken, you’ll need a selection of key ingredients that bring out the rich, flavorful essence of this beloved dish:

• Ghee: Provides a rich, creamy texture and enhances the flavors of the spices. The best option is high-quality, grass-fed ghee, which offers a deeper, more nuanced flavor compared to regular butter.
• Onions: Onions add sweetness and depth to the sauce as they cook down and caramelize. Fresh, yellow onions are the best choice, finely chopped to ensure they meld seamlessly into the dish.
• Garlic and Ginger: These aromatics infuse the sauce with their distinctive, fragrant flavors. Using fresh, minced garlic and ginger ensures a robust aroma and taste that can’t be matched by pre-minced or powdered versions.
• Garam Masala, Cumin, and Chili Powder: These spices layer warm, complex flavors and a touch of heat within the marinade. For the best results, use freshly ground, high-quality spices to ensure maximum flavor impact.
• Crushed Tomatoes: They provide the acidity and help create a thick, rich base for the sauce. Organic, canned crushed tomatoes are the best choice as they offer a natural sweetness and purity of flavor that enhances the overall dish.
• Thickened Cream: This ingredient adds creaminess and balances the acidity from the tomatoes, resulting in a luxurious texture. Fresh, high-quality heavy cream is the best option to achieve a velvety, indulgent consistency.

Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When making Butter Chicken, there are several additions and substitutions you can consider to tailor the dish to your preferences or what you have on hand:

• Ghee Substitute: For a dairy-free option, you can use a vegan butter substitute. It provides a rich texture and enhances the flavors just like ghee.
• Alternative Spices: While garam masala, cumin, and chili powder are traditional, you can experiment with spices like paprika for a smokier flavor or add a hint of sweetness with cinnamon.
• Vegetarian Option: Swap the chicken with paneer or tofu for a delicious vegetarian version. Both absorb the rich sauce wonderfully, maintaining the dish’s signature creaminess.
• Adding Veggies: For a nutritious twist, consider adding vegetables like bell peppers, peas, or spinach. They blend seamlessly into the creamy sauce, adding both color and nutrients.
• Cream Alternatives: For a lighter version, substitute thickened cream with Greek yogurt. It will still provide creaminess while slightly altering the flavor profile.

Experimenting with these options can make the Butter Chicken experience even more delightful.

Creating Perfect Butter Chicken: Step-By-Step

Butter Chicken is a milder curry, making it a favorite among families with little ones—much like our Chilli Garlic Butter Shrimp. But don’t worry, you have the power to control the heat! Add as much or as little chilli as you like. In other words, you’re the master of your spice level.

1. Mix plain yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt and chicken pieces (thighs or breasts) and mix so it’s coated evenly. Allow to marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. The Chicken: Heat a large skillet or pan over medium-high heat and add a small amount of oil. Cook the marinated chicken in batches, searing until browned on all sides, Then set aside.

3. Sauce In the same skillet, melt butter and sauté onions until softened. Add garlic, ginger, and remaining spices (garam masala, cumin, chili powder) and cook until fragrant. Stir in crushed tomatoes, bringing the mixture to a simmer.

4. Blend and Thicken the Sauce: Use an immersion blender to blend the sauce until smooth (or transfer to a blender). Return the sauce to the skillet, add cream, and stir well. Adjust seasoning with salt and sugar to balance flavors.

*Pro Tip – To create a stellar Butter Chicken sauce, let the tomatoes cook for 10-15 minutes until they are nearly dry in your pan. If the sauce becomes too thick, simply add a couple of tablespoons of water to achieve the perfect consistency.

5. Simmer: Add the seared chicken back into the sauce and simmer until cooked through and thickened, allowing the flavors to meld.

6. Garnish: Sprinkle fresh cilantro and serve with rice or garlic naan for a complete meal.

Now that you’ve got the main dish, what about sides? If you’re looking for good pairing options try our Easy Garlic Flatbread or our Black Beans & Rice for some rice with a bit more to it.

To complete your Butter Chicken experience, consider pairing it with some of our favorite side dishes. Fluffy Garlic Naan is perfect for soaking up the creamy sauce, while fragrant Black Beans & Rice adds a delicious, aromatic touch. These sides not only complement the rich flavors of the Butter Chicken but also create a well-rounded meal that will delight your taste buds. Enjoy your cooking!

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Butter Chicken Recipe

Author: Karina

Butter Chicken is creamy and easy to make right at home, in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

4.98 from 459 votes

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Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Serves: 5 – 6 people

Ingredients

USMetric

For the chicken marinade:

• ▢ 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
• ▢ ½ cup plain yogurt
• ▢ 1 ½ tablespoons garlic minced
• ▢ 1 tablespoon ginger minced, or finely grated
• ▢ 2 teaspoons garam masala
• ▢ 1 teaspoon turmeric
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon salt

For the sauce:

• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons ghee or 1 tbs butter + 1 tbs oil
• ▢ 1 large onion sliced or chopped
• ▢ 1 ½ tablespoons garlic minced
• ▢ 1 tablespoon ginger minced or finely grated
• ▢ 1 ½ teaspoons ground cumin
• ▢ 1 ½ teaspoons garam masala
• ▢ 1 teaspoon ground coriander
• ▢ 14 oz crushed tomatoes
• ▢ 1 teaspoon red chili powder adjust to your taste preference
• ▢ 1 ¼ teaspoons salt or to taste
• ▢ 1 cup thickened cream heavy or evaporated milk to save calories
• ▢ 1 tablespoon sugar
• ▢ ½ teaspoon kasoori methi or dried fenugreek leaves

Instructions

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to ¼ cup). Work in batches depending on the size of your blender.
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh homemade Naan Bread!

Notes

Adjusting Spice Levels: The chili powder in this recipe creates a mild spice. If you prefer more heat, add extra chili powder or finely chopped green chilies. For a milder version, reduce the chili powder or omit it entirely.

Consistency of the Sauce: If the sauce becomes too thick, add a tablespoon or two of water or cream to thin it out to your desired consistency.

Make Ahead Option: The sauce can be prepared a day in advance if you’re short on time. Store it in the refrigerator and reheat gently before adding the cooked chicken. 

Nutrition

Calories: 538kcal | Carbohydrates: 17g | Protein: 35g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 223mg | Sodium: 1.335mg | Potassium: 828mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.184IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 4mg