Easy Butter Chicken (Murgh Makhani) at Home

Butter chicken is the dish that made me fall in love with Indian food. Tender pieces of spiced, yogurt marinated chicken simmered in a silky, buttery tomato sauce that is rich and creamy, gently spiced and just a little sweet. It is the dish I order every time, so I spent a long time figuring out how to make it at home with ingredients from a normal grocery store. This version tastes like a restaurant curry and is ready in about 45 minutes.

Quick answer: To make butter chicken, marinate 1½ lb (680g) of bite sized chicken thigh pieces in yogurt, garam masala, chili powder, turmeric, garlic, ginger and salt for at least 20 minutes. Sear the chicken in butter until browned. In the same pan, cook onion, garlic and ginger, add tomato purée and spices, and simmer for 10 minutes. Blend smooth, stir in heavy cream and butter, add the chicken back and simmer for 10 minutes. Finish with dried fenugreek leaves and serve with rice and naan.

It serves 4 to 5 people.

What Is Butter Chicken?

Butter chicken, called murgh makhani in Hindi, is a North Indian curry that was first made in Delhi. Chicken is marinated in yogurt and spices, then simmered in a smooth tomato sauce enriched with butter and cream. It is mild and creamy rather than fiery, which is why it is one of the most popular Indian dishes around the world. It is often compared to chicken tikka masala, but butter chicken is usually richer, smoother and a little sweeter.

Why You Will Love This Recipe

• It tastes like restaurant takeout. Rich, creamy and full of warm spices.
• It is mild and family friendly. Kids usually love it.
• It uses everyday ingredients. Most of the spices are easy to find in any supermarket.
• It is one pan. The chicken and sauce cook in the same skillet.
• It reheats beautifully. It tastes even better the next day.

Ingredients

This serves 4 to 5.

For the chicken marinade

• 1½ lb (680g) boneless, skinless chicken thighs, cut into bite sized pieces
• ½ cup (120g) plain whole milk yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp Kashmiri chili powder or mild paprika
• ½ tsp ground turmeric
• 1 tsp salt
• 2 garlic cloves, grated, and 1 tbsp grated fresh ginger

For the sauce

• 4 tbsp (55g) butter, divided
• 1 tbsp oil
• 1 medium onion, diced
• 3 garlic cloves and 1 tbsp ginger, grated
• 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander
• 1 tsp Kashmiri chili powder or mild paprika
• 1 can (15 oz / 425g) tomato purée or passata (or 1½ cups crushed tomatoes)
• ½ cup (120 ml) water
• ¾ cup (180 ml) heavy cream (double cream)
• 1 to 2 tsp sugar or honey
• 1 tsp dried fenugreek leaves (kasuri methi), crushed (optional but special)
• Salt to taste and fresh cilantro to garnish

A few notes on the ingredients

Chicken thighs: They stay juicy and tender in the sauce. Breasts work but can dry out, so do not overcook them.

Kashmiri chili powder: It gives butter chicken its beautiful red color without much heat. Mild paprika with a pinch of cayenne is a good substitute.

Kasuri methi (dried fenugreek leaves): This is the secret to that restaurant flavor. Find it at Indian grocery stores or online. Crush it between your palms before adding.

How to Make Butter Chicken (Step by Step)

Marinate the chicken. Mix the chicken with all the marinade ingredients. Cover and refrigerate for at least 20 minutes, or up to overnight for the best flavor.

Sear the chicken. Heat 1 tbsp butter and the oil in a large skillet over medium high heat. Add the chicken in a single layer, shaking off extra marinade, and cook for 3 to 4 minutes per side until browned. It does not need to cook through. Move to a plate.

Cook the aromatics. Lower the heat to medium. Add 1 tbsp butter and the onion and cook for 5 to 6 minutes until soft and golden. Add the garlic and ginger for 1 minute.

Add the spices. Stir in the garam masala, cumin, coriander and chili powder for 30 seconds until fragrant.

Simmer the sauce. Add the tomato purée and water. Simmer for 10 minutes, stirring often, until thick and darker in color.

Blend (optional). For a silky restaurant style sauce, blend the sauce until smooth with a stick blender, or carefully in a blender, then return it to the pan.

Add the cream and chicken. Stir in the cream, sugar, the remaining 2 tbsp butter and the chicken with any juices. Simmer gently for 8 to 10 minutes until the chicken reaches 165°F (74°C).

Finish. Stir in the crushed fenugreek leaves, taste for salt and sugar, and garnish with cilantro and a swirl of cream.

What to Serve With Butter Chicken

• Basmati rice. Fluffy, fragrant rice soaks up all that sauce.
• Naan bread. Warm garlic naan is perfect for scooping. Store bought naan warmed in a dry pan works great.
• Cucumber raita. A cool yogurt dip with grated cucumber, mint and a pinch of cumin balances the rich sauce.
• Simple salad. Sliced cucumber, tomato and red onion with lemon and salt.
• Roasted vegetables. Cauliflower or green beans tossed in a little garam masala.

Easy Variations

• Crockpot butter chicken. Add the raw marinated chicken, onion, garlic, ginger, spices and tomato purée to the slow cooker. Cook on low for 6 hours or high for 3 to 4 hours. Stir in the cream, butter and fenugreek for the last 15 minutes.
• Instant Pot butter chicken. Sauté the aromatics and spices, add the tomato purée and raw chicken, and pressure cook on high for 8 minutes. Quick release and stir in the cream and butter.
• Lighter version. Use chicken breast, swap half the cream for whole milk or Greek yogurt and cut the butter in half.
• Dairy free. Use coconut oil instead of butter, coconut yogurt in the marinade, and full fat coconut milk instead of cream.
• Paneer butter masala. Use cubes of paneer instead of chicken for a vegetarian version. Add the paneer at the end so it stays soft.
• Low carb. Serve it over cauliflower rice. It is already naturally low in carbs. For more ideas, see my low carb dinner recipes.

My Tips for the Best Butter Chicken

• Marinate if you can. Even 20 minutes helps, but overnight makes the chicken incredibly tender and flavorful.
• Get a good sear. Browning the chicken adds a smoky, charred flavor like a tandoor oven.
• Cook the tomato well. Simmering the tomato for 10 minutes removes its raw, sharp taste.
• Balance the flavors. Taste at the end. Add sugar if it is too tangy, salt if it is flat, and a squeeze of lemon if it is too rich.
• Do not boil after adding cream. Keep it at a gentle simmer so the sauce stays smooth.

Common Mistakes

• Using too much chili. Butter chicken should be mild and creamy, not hot.
• Overcooking chicken breast. It turns dry and chewy. Thighs are more forgiving.
• Skipping the fenugreek. It is optional, but it is the flavor that makes people say “this tastes like the restaurant.”
• Rushing the sauce. A quick sauce tastes raw and thin.

If you love creamy chicken dishes, my Italian style marry me chicken is another rich, cozy dinner ready in 30 minutes. And for more ways to cook thighs, see my chicken thigh recipes.

How to Store and Freeze

Fridge: Keep in an airtight container for up to 4 days. It tastes even better the next day.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or cream.

Butter Chicken FAQs

Is butter chicken spicy?

No, butter chicken is one of the mildest Indian curries. It is creamy and gently spiced, with a little warmth from the chili powder.

What is the difference between butter chicken and tikka masala?

They are similar, but butter chicken is usually smoother, richer and sweeter with more butter and cream. Tikka masala often has a chunkier, more tomato forward and slightly spicier sauce.

Can I make butter chicken without cream?

Yes. Use coconut milk, evaporated milk or Greek yogurt stirred in at the end over low heat.

What is garam masala?

Garam masala is a warm Indian spice blend that usually includes cinnamon, cardamom, cloves, cumin, coriander and black pepper. It is sold in most supermarkets.

Can I use chicken breast?

Yes. Cut it into even pieces and simmer just until cooked through so it stays tender.

Final Thoughts

This easy butter chicken brings the comfort of your favorite Indian restaurant right to your kitchen. Once you have the spices in your pantry, it becomes an easy weeknight dinner. Make a big batch, serve it with rice and warm naan, and enjoy every creamy bite.