Why You’ll Love This Recipe
Butter Chicken, also known as “Murgh Makhani,” is a rich and creamy Indian dish that’s beloved around the world for its tender chicken pieces simmered in a spiced tomato and butter sauce. It combines bold flavors with a velvety texture, making it perfect for weeknight dinners or special occasions. Serve it with rice or naan for a comforting, satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs (boneless, skinless)plain yogurtlemon juicegaram masalaturmericground cuminchili powdergarlicgingerghee or butteroniontomato puréeheavy creamfresh cilantro (for garnish)kasuri methi (dried fenugreek leaves)salt
directions
Marinate the chicken in yogurt, lemon juice, garlic, ginger, and spices (garam masala, turmeric, cumin, chili powder) for at least 1 hour or overnight.
Heat ghee or butter in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
Add marinated chicken and cook until browned and mostly cooked through.
Stir in tomato purée and cook for 10-15 minutes, allowing the sauce to thicken.
Reduce heat and add heavy cream, salt, and kasuri methi. Simmer for another 5-10 minutes until the chicken is fully cooked and the sauce is creamy.
Garnish with fresh cilantro before serving.
Servings and timing
This recipe serves 4 people.Preparation time: 15 minutesMarination time: 1 hour or overnightCooking time: 30 minutesTotal time: 1 hour 45 minutes (including marination)
Variations
Use chicken breasts instead of thighs for a leaner option.
Add green chilies for extra heat.
Use coconut milk instead of cream for a dairy-free version.
Make it vegetarian by substituting chicken with paneer or tofu.
storage/reheating
Store Butter Chicken in an airtight container in the refrigerator for up to 4 days.Reheat gently in a saucepan or microwave until warmed through.For longer storage, freeze for up to 2 months. Thaw in the fridge before reheating.
FAQs
What is Butter Chicken?
It’s an Indian curry dish with chicken cooked in a creamy, buttery, tomato-based sauce.
Is it spicy?
Butter Chicken is mildly spiced, making it accessible to a wide range of palates.
Can I make it ahead?
Yes, the flavors deepen over time, making it great for meal prep.
What to serve with Butter Chicken?
Basmati rice, naan, or roti are excellent choices.
Can I use store-bought tomato sauce?
Tomato purée or crushed tomatoes work best for the right texture and flavor.
Can I skip the marination?
Marination enhances the flavor and tenderness, so it’s highly recommended.
Is this gluten-free?
Yes, as long as all ingredients are certified gluten-free.
Can I cook it in a slow cooker?
Yes, after sautéing the onions and chicken, transfer to a slow cooker and cook on low for 4-5 hours.
What can I use instead of kasuri methi?
If unavailable, skip it or add a pinch of mustard seeds for depth.
How do I thicken the sauce?
Simmer longer or add a spoon of ground almonds or cashew paste.
Conclusion
Butter Chicken is a globally cherished dish that brings the warmth and richness of Indian cuisine to your table. Its creamy, flavorful sauce and tender chicken pieces make it a favorite that never fails to impress. Easy to prepare and even better the next day, it’s a must-try for any home cook.
Print
Butter Chicken
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings
- Category: Main Course / Curry
- Method: Sauté & Simmer
- Cuisine: Indian
- Diet: Halal
Description
A creamy, flavorful Indian curry featuring tender chicken pieces cooked in a rich tomato-butter sauce.
Ingredients
- 1½ lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt, to taste
- 4 tbsp butter, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tsp sugar
- ½ tsp fenugreek leaves (kasuri methi)
- Fresh cilantro, chopped, for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, 1 tbsp butter, garam masala, turmeric, cumin, chili powder, and salt. Add chicken, mix well, marinate for at least 30 minutes or up to 2 hours in the fridge.
- Heat 2 tbsp butter in a large pan over medium-high heat. Add marinated chicken (in batches if needed) and sear until browned but not fully cooked, about 3–4 minutes per side. Remove and set aside.
- In the same pan, add remaining 1 tbsp butter. Sauté onion until golden, about 5–6 minutes. Add garlic and ginger; cook 1–2 minutes until fragrant.
- Pour in crushed tomatoes, stir, and simmer 10 minutes, stirring occasionally.
- Return chicken to pan along with any juices. Stir in heavy cream, sugar, and kasuri methi. Simmer for another 10–12 minutes until chicken is cooked and sauce thickens.
- Stir in remaining 1 tbsp butter. Adjust salt and spice to taste. Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Use chicken thighs for juicier, more flavorful results.
- The sauce can be made ahead and reheated; chicken can be cooked just before serving.
- Adjust chili powder to control heat.
- Dairy-free variation: substitute coconut cream for heavy cream and use vegan butter.