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Butter Chicken, also known as Murgh Makhani is a very popular curry that has all the classic Indian flavor in just 30 minutes. The secret about the authentic indian recipe that transforms your homemade dinner in a restaurant-level cuisine in just a few simple steps.
The Butter Chicken is a classic dish from India. It is made with a creamy tomato-butter sauce, and its popularity is not just because of its amazing flavor, but also because it is the EASIEST curry to make.
What is Butter Chicken Made of
There are a few Butter Chicken recipes around the world, but why is it so popular? The Murgh Makhani is one of my favorite Indian dishes. I tried different versions until I found one that has all the indian flavor. The chicken is marinated in yogurt and spices, which helps make the meat more tender and less tough, and makes it easier to cook without drying out.
The butter is the KEY ingredient here, it’s not only because it is the one that carries the spices of the Murgh Makhan. The butter fat helps release and distribute the flavors of garam masala, cumin, and chili.
This is the BEST option for you when you’re looking for a complete dinner that keeps you satisfied without feeling heavy.
Even if chicken curry isn’t your thing, this dish might still become a new obsession. And if you’re in the mood to switch things up, there are also a few alternatives that bring similar bold flavours.
Something like skinny satay turkey skewers can give you that same satisfying mix of marinated meat and rich sauce, just in a lighter way.
Butter Chicken: Key Ingredients
What is in butter chicken? The list is simple, but each ingredient plays an important role. Preserving the original flavour was the main goal, so this recipe keeps the classic elements that make Murgh Makhani so well-loved.
- Ghee: Use a good quality ghee if you can. It really makes a difference in flavour. Ghee has a deeper, slightly nutty taste that helps the spices open up and gives the sauce that rich, silky feel butter chicken is known for.
- Garlic and Ginger: Fresh is always best here. I like to mince both right before cooking because the aroma is much stronger and the flavour comes through better in the sauce. The jarred versions work in a pinch, but fresh garlic and ginger give the dish a much fuller taste.
- Crushed Tomatoes: A good can of crushed tomatoes is the base of the sauce. Look for one with a naturally sweet tomato flavour and a smooth texture so the sauce cooks down nicely. It’s what gives butter chicken that deep colour and balanced tomato base. That same tomato-rich sauce is also the base of this spiced tomato chicken curry.
- Red Chili Powder: This is what gives butter chicken the color. Regular chili powder works fine, but if you can find Kashmiri red chili powder, it’s worth using. It has a beautiful red pigment and a gentle heat, so you get colour and flavour without overpowering the creaminess of the sauce.
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.
- Cream Alternatives: For a lighter version, substitute thickened cream with Greek yogurt. It will still provide creaminess while slightly altering the flavor profile.
- Chilli Powder alternative: If you can’t find Kashmiri chili powder, a mix of 3 parts mild Paprika to 1 part Cayenne pepper is a fantastic substitute to achieve that beautiful color with a controllable kick.
Experimenting with these options can make the Butter Chicken experience even more delightful.
Creating Perfect Butter Chicken: Step-By-Step
When it comes to Butter Chicken, versatility is key. Whether you prefer it mild and creamy or with a touch of heat, this recipe adapts to your taste. The beauty of this dish lies in how effortlessly you can make it your own!
- 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).
- 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.
- 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.
- 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 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.
- Simmer: Add the seared chicken back into the sauce and simmer until cooked through and thickened, allowing the flavors to meld.
- Garnish: Sprinkle fresh cilantro and serve with rice or garlic naan for a complete meal.
To round out your Butter Chicken feast, why not explore some of our favorite side dishes? Pair it with soft, pillowy Garlic Naan to soak up every drop of that creamy sauce, or add a fragrant twist with Black Beans & Rice. For a family-friendly option, try our Chicken, Green Bean and Butternut Squash Curry—a dish that’s as wholesome as it is delicious. Happy cooking!
FAQs
You can prepare the Butter Chicken sauce ahead of time. Let it cool completely, store it in an airtight container, and refrigerate for up to 48 hours. Making it ahead allows the flavors to develop beautifully before adding the chicken.
Butter Chicken is mildly spiced, perfect for those who prefer less heat. You can easily adjust the spice level by modifying the amount of chili powder, adding more cream, or leaving out the chili altogether to mellow the flavors.
The vibrant orange color comes from a combination of tomatoes, turmeric, and chili powder in the sauce.
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Butter Chicken Recipe
Ingredients
For the chicken marinade:
- 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 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 recommend Kashmiri
- 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 1/2 tablespoons garlic minced
- 1 tablespoon ginger minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder adjust to your taste preference (use Kashmiri)
- 1 1/4 teaspoons salt or to taste
- 1 cup thickened cream heavy or evaporated milk to save calories
- 1 tablespoon sugar
- 1/2 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 1/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Forgot to add the 5 stars
Hey , thanks for the recipe. Turned out effing amazing.
My touches:
– x1 the chicken dark meat from tight and legs; much more tender than chicken breast
– x1/2 the amount of red chili ; mild enough for my kid but distant hot flavor definitely there
– x4 the amount of yogurt; meat extra coated with thick marinade cooks wonderful in the skillet
– x2 all the other ingredients except salt
Served with brown basmati rice (22 min cooking time in the Instant Pot + 10min natural pressure release)
It’s a killer.
This recipe always gets so many compliments when i cook it! Friends and family beg me to cook this butterchicken, and i do it happily, because it tastes so amazing. It’s so easy to follow, and you dont really need a lot of ingredients when you have all of the spices.
It also freezes quite well, so you can make a big batch and save some in the fridge.
Absolutely amazing! This dish is definitely worth the work, next time I will double or triple it. Did not have any plain yogurt so I substituted with sour cream and it worked out well. Thank you so much for this amazing recipe!
Thank you for your comment! I was wondering if I could substitute sour cream, beings I don’t have any plain yogurt on hand. I’m going to start my marinade tonight! 😀
Hey breezy, that’s exactly what I did and it turned out amazing!!! I only marinated it about 4 hours and you wouldn’t know I subbed anything. 🙂
Looks great!
I’m planning to make this for 50, would you suggest I scale down the amounts of garlic, ginger and spices?
This was the best butter chicken recipe I have ever followed, The flavours were so beautiful.
My family love it. I have made it a few times and they all say when they come over for dinner that
they hope I make it again. I tried your best lasagne recipe the other day. yummm I won’t lie lasagne is
not something I have ever been good at and usually I won’t make it for that reason. I thought I would try yours and wow my crew were very impressed.
Thank you
Why does this recipe say that you have yo cook the chicken for only 13 minutes total?
Doesn’t the chicken need to cook for at least 25-30 minutes to cook thoroughly?
My guess is because it is meant to be cut into pieces, not whole. Takes a lot less time to cook.
Hi – not my recipe, but I’ve just made it and it was delicious….I can only say that I didnt even cook the chicken for as long as the recipe says…Remember, the chicken is fillets and cut to bite size pieces – if you cooked it any longer it would be dry and overcooked! I cookd chicken breast fillets often (cut to bite size pieces) and it requires very little cooking…..nothing worse than dry overcooked chicken. 😉
Best butter chicken recipe I’ve used. Follow exactly, add the fenugreek leaves if you have em, and enjoy.
This recipe was FABULOUS. All members of my family, which includes an adult daughter and a 10 year old picky granddaughter loved it I was impressed and they were impressed. I will be making this again. Cannot wait to try additional recipe’s of yours. Thank you!!!!
Fabulous recipe – approved by the whole family! Just followed the instructions and came out perfect. I’m not a very experienced cook but had no problems following the instructons here and it was the best butter chicken ever!