Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine. Its rich, creamy tomato-based sauce paired with tender, spiced chicken makes it a comfort food favorite around the world. This dish combines aromatic spices, butter, and cream to create a luxurious sauce that’s perfect for pairing with naan, rice, or roti.
Whether you’re a beginner or an experienced cook, this easy butter chicken recipe will guide you through creating a restaurant-quality meal right in your own kitchen.
Why You’ll Love This Recipe
- Rich and creamy sauce bursting with flavor
- Tender, juicy chicken marinated in aromatic spices
- Perfect for weeknight dinners or special occasions
- Pairs perfectly with rice or bread
- Family-friendly and widely loved
Ingredients
For the Chicken Marinade:
- 1 lb (450 g) boneless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon ginger-garlic paste
For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (14 oz / 400 g) tomato puree
- ½ cup heavy cream or coconut cream
- 1 teaspoon sugar (optional, to balance acidity)
- Salt, to taste
- Fresh cilantro for garnish
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, salt, and ginger-garlic paste.
Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–6 hours for maximum flavor.
2. Cook the Chicken
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of butter and cook the marinated chicken pieces until lightly browned but not fully cooked (they’ll finish cooking in the sauce). Remove chicken from the pan and set aside.
3. Make the Sauce
In the same pan, add remaining butter. Sauté chopped onions until golden brown. Add garlic, ginger-garlic paste, cumin, coriander, chili powder, turmeric, and garam masala. Cook for 1–2 minutes until fragrant.
4. Add Tomatoes
Pour in tomato puree, stir well, and let simmer for 10–15 minutes to develop flavor. Add sugar if needed to balance the acidity. Season with salt to taste.
5. Finish the Butter Chicken
Return chicken to the pan, cover, and simmer for 10–15 minutes until chicken is fully cooked and tender.
Stir in heavy cream and simmer for another 2–3 minutes until the sauce is creamy and rich.
6. Garnish and Serve
Garnish with freshly chopped cilantro. Serve hot with steamed basmati rice, naan, or roti.
Tips for Perfect Butter Chicken
- Marinate the chicken well: Makes it tender and flavorful
- Use boneless thighs: More juicy than breasts, but breasts work too
- Cook onions slowly: Adds sweetness and depth to the sauce
- Balance flavors: Add sugar or lemon juice to adjust acidity
- Simmer gently: Prevents cream from curdling
Variations
1. Spicy Butter Chicken
Increase chili powder or add green chilies for extra heat.
2. Coconut Butter Chicken
Use coconut milk instead of cream for a dairy-free twist.
3. Grilled Chicken Butter
Char-grill chicken before adding to the sauce for smoky flavor.
4. Instant Pot Version
Cook the sauce and chicken in an Instant Pot on sauté and pressure-cook mode for faster results.
Nutritional Information (Approximate)
Per serving (1 cup of butter chicken):
- Calories: 400–450 kcal
- Protein: 30–35 g
- Carbohydrates: 10–15 g
- Fat: 25–30 g
Rich and indulgent, yet satisfying and protein-packed.
Serving Suggestions
- With Steamed Basmati Rice: Classic combination
- With Garlic Naan or Roti: Great for scooping sauce
- With Side Vegetables: Steamed broccoli, peas, or carrots add color
- For Meal Prep: Store in airtight containers for easy reheating
Storage and Reheating
Refrigeration
Store in an airtight container for up to 3–4 days.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of water or cream if sauce thickens too much.
Freezing
Freeze cooked butter chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Skipping the marinade: Results in less flavorful, drier chicken
- High heat after adding cream: Can curdle the sauce
- Not cooking onions long enough: Sauce may lack sweetness and depth
- Using too much tomato puree: Can make sauce too acidic
Why This Recipe Works
Butter chicken works because it combines marinated, tender chicken with a rich, spiced tomato cream sauce. The slow cooking melds the flavors, while butter and cream add a luxurious texture that makes each bite comforting and flavorful.
Final Thoughts
Butter Chicken is a classic, beloved dish that combines rich creaminess, aromatic spices, and tender chicken in a way that’s irresistible. With this recipe, you can make restaurant-quality butter chicken at home with minimal effort.
Serve it with rice, naan, or roti, and you’ll have a comforting, satisfying meal that’s perfect for family dinners, special occasions, or anytime you crave authentic Indian flavors.
Once you try this recipe, it’s likely to become a staple in your recipe collection, bringing the warmth and flavors of Indian cuisine to your table.