Butter Chicken (Murgh Makhani)

A super easy, full flavoured Butter Chicken recipe that rivals any restaurant or takeout! In just 30 minutes, you’ll have an amazing dinner to enjoy with your loved ones (or just by yourself, once you become obsessed).

Similar to Chicken Tikka Masala, Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with garlic butter rice and fresh homemade Naan bread.

Butter Chicken

Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken is ridiculously easy to make. The curry sauce is out of this world!

I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a great curry to finish off a chaotic day. The aromas alone transport you to a completely different world.

The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket. WIN-WIN!

If you’ve ever been let down by a bland homemade curry, this one will completely change your mind. I really wanted to focus on getting that authentic taste right, and looking at the comments, so many of you say it is actually way better than ordering takeaway! It has become such a family favourite that people frequently tell me they scale it up or bake large batches in the oven for big family events like birthdays and graduations.

The cooking technique here is completely foolproof. The key to have the juicy chicken is the easy yogurt marinade that guarantees tender meat every time. Then, for the gravy, the real trick is letting the tomatoes cook off for at least 10 to 15 minutes until they are almost dry in your pan. Blending that down before adding the cream gives you a silky smooth, texture that won’t separate.

And the SAUCE. You definitely need something to dip into it, and for a curry, a yogurt-based garlic naan is my #1 reccomendation. The yogurt makes the dough incredibly soft and pillowy, which is exactly what you want when scooping this amazing sauce.

Why is It Called Butter Chicken

Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani or chicken with butter), is similar to British tikka masala.

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Most restaurants are known to add in copious amounts of butter, which as a result can leave you feeling bloated or ill from the slick of grease.

However, while recipe testing, I found that I prefer to start the sauce off by “blooming” the aromatics in ghee (clarified butter) or a mix of butter and oil.

The trick to that authentic, restaurant-quality flavor is letting the garam masala and cumin bloom in the hot butter fat. This releases and deeply distributes the essential oils throughout the dish.

Adding a little cream at the end of cooking provides enough of that richness you look for, but my less oily version leaves you feeling good and satisfied.

What is Butter Chicken Sauce Made of

It’s all about that sauce when it comes to authentic butter chicken. You’ll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.

The trick to achieving a velvety, emulsified sauce is to let the crushed tomatoes simmer for 10 to 15 minutes until they are nearly dry in your pan. This concentrates their rich, umami flavor. Additionally, you can add a couple tablespoons of water if it dries too early.

After that, you must blend the base completely smooth before stirring in your cream (heavy whipping cream or thickened cream). Blending first ensures a flawless, silky sauce that won’t separate and clings perfectly to the chicken. You can use evaporated milk or half-and-half for a lower-calorie option.

If you want a richer sauce, feel free to add a couple tablespoons of butter (or ghee) right at the end, letting it melt though the sauce, before serving.

Butter Chicken: Key Ingredients

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• Ghee: Use a good quality ghee if you can. It really makes a difference in flavour. Ghee has a deeper, nutty taste that helps the spices open up and gives the sauce that feel that 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. That same tomato-rich sauce is also the base of a classic spiced tomato chicken curry. For a no-blender option, replace for passata.
• Red Chili Powder: 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.
• Kasoori Methi (Dried Fenugreek Leaves): If you want the dish to taste like it came from a high-end restaurant, this is non-negotiable. Fenugreek delivers a distinct, earthy aroma that bridges the tomatoes, cream, and spices together perfectly.

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 cooking experience even EASIER.

One Pan, No-Blender Option

Butter chicken doesn’t need overcomplicated steps. If you want to skip the blender entirely and keep the cleanup to just one pan, it is very easy to do. The trick is all in the prep.

I recommend dicing your onions as small as possible and grating the garlic and ginger very finely. When you fry the aromatics, take your time and let them cook down slowly until they soften completely. Then, simply swap out the canned crushed tomatoes for tomato passata (also known as plain tomato puree). Since passata is already smooth, you won’t have to worry about breaking down any chunky bits. You get the same thick sauce, and you save time on dishes.

30 Minute Butter Chicken Cost Per Serving

With grocery prices going up, I know budget is important. Ordering Indian food for a family can easily run over $60. Because this recipe relies heavily on pantry staples like cumin, garam masala, and chili powder, the actual cost per serving is incredibly low.

You are mainly just buying the chicken, a small carton of cream, plain yogurt, and a can of tomatoes or passata. Breaking it down, you can feed a family of four to six for roughly $2 to $3 per serving depending on where you shop. It is a massive money saver that rivals what you get at a restaurant.

How Do You Make It

A milder curry when compared to other Indian curries makes Butter Chicken a favourite among families with little ones. You can certainly add as much or as little chili as you wish. In other words, YOU are in total control of how spicy you make it.

The secret to avoiding dry chicken starts with an easy yogurt marinade made from scratch. A harsh acid marinade can ruin poultry, but the gentle lactic acid in plain yogurt breaks down the muscle proteins safely. This ensures the chicken stays incredibly juicy and tender, even after getting a high-heat sear in the pan. I use plain yogurt, fresh garlic and ginger, and easy-to-find spices.

You can use boneless, skinless chicken thighs or breasts. I prefer dark meat, but go with what you like.

• First, mix your yogurt marinade together.
• Marinate chicken for 20 minutes, or overnight if time allows. (The longer it marinates, the more tender your chicken will be.)
• Sear chicken in a skillet or pan. Keep those charred bits on the pan to make your sauce. Browned bits = flavour. If you have too many burnt pieces stuck to the pan, you can discard some of them if you wish.
• Finally, make your curry sauce in the same skillet.

Make Ahead Option

The beauty of this gravy/sauce is that you can prepare it ahead of time if you want or need to. Allow it to cool completely, store it in an airtight glass jar or container and refrigerate for up to 48 hours.

Those deep flavours will have plenty of time to develop and shine through before adding your chicken. Of course, this is completely optional.

If there’s any Indian recipe that’s worth making at home, it is Butter Chicken, and this is the BEST recipe you’ll ever make!

Serve over basmati rice and garlic naan bread! Similarly, you can use my NO YEAST flatbread recipe if you’re looking for something easy to dip into the delicious curry gravy/sauce.

Looking for more Chicken Recipes? Try these!

If you want to try other chicken dinners , I have a few favorites that readers make on repeat. You can make a chicken breast stuffed with caramelized onions and melted cheese
for a meal that looks like it took hours but really didn’t. When you need dinner on the table fast, I highly recommend throwing together some seared chicken in a quick garlic cream sauce. Another great option if you want bright, fresh flavors is this easy pan-fried chicken with a lemon caper sauce. All of these take under an hour and work well for busy weeknights.