Butter Chicken Recipe (Murgh Makhani)
The first time I tasted real butter chicken, I was sitting in a small Indian restaurant with low lighting and the smell of a tandoor oven drifting out from the kitchen. The server set down a copper bowl of something that glowed orange-red under a swirl of cream, and one spoonful was enough to rearrange my entire idea of what chicken curry could be. It was rich without being heavy, gently spiced without setting my mouth on fire, and the chicken was so tender it barely needed chewing. I spent the whole drive home thinking about it, and by the next weekend I was in my own kitchen trying to recreate it.
That was years ago, and after many batches — some too thin, some too sharp with tomato, one memorable disaster involving an entire tablespoon of cayenne — I finally landed on this easy butter chicken recipe. It gives you that same restaurant-style murgh makhani experience with a weeknight-friendly method and spices you can find at any well-stocked grocery store.
If butter chicken is new to you, here is the short version of its story. Murgh makhani was born in Delhi in the 1950s, at a restaurant called Moti Mahal, when chef Kundan Lal Gujral figured out what to do with leftover tandoori chicken that had dried out by the end of the night. He simmered it in a sauce of tomatoes, butter, and cream, and one of the most beloved curries in the world was the result. The name tells you everything: murgh means chicken, makhani means buttery. This is comfort food in its purest form.
What makes this version “easy” is that we skip the traditional tandoor oven entirely. Instead, we marinate chicken thighs in spiced yogurt, give them a quick char under the broiler (or right in the pan), and finish them in a silky tomato-cream sauce that comes together in about 35 minutes. No special equipment, no hard-to-pronounce techniques — just a deep, restaurant-worthy curry that tastes like it took all afternoon.
Easy Butter Chicken Recipe (Murgh Makhani)
Ingredients
Equipment
Method
- Marinate: whisk yogurt, lemon juice, tandoori masala, chili powder, ginger, garlic, salt; coat chicken, refrigerate 1-8 hours.
- Broil marinated chicken 5-7 min until lightly charred at edges (does not need to cook through).
- Melt butter in skillet; cook onion 6-8 min until soft and golden.
- Add garlic, ginger, cook 1 min; add garam masala, cumin, coriander, turmeric, cardamom, stir 30-45 seconds.
- Stir in tomato paste 1 min; add passata, sugar, salt; simmer 10-12 min until slightly thickened.
- Blend until silky (optional) with immersion blender.
- Nestle broiled chicken into sauce; simmer 8-10 min until cooked through.
- Reduce heat to low; crush kasuri methi over pan, stir in cream; simmer 2-3 min (do not boil).
- Serve over basmati rice or with naan, drizzle cream, scatter cilantro.
Why You’ll Love This Recipe
- Restaurant flavor, home-kitchen effort — all the creamy, smoky richness of your favorite Indian takeout, made with one skillet and one bowl.
- Pantry-friendly spices — garam masala, cumin, turmeric, and paprika do the heavy lifting; nothing here requires a specialty store run (with one optional-but-worth-it exception).
- Forgiving and flexible — the sauce can be blended silky-smooth or left rustic, the heat level is fully adjustable, and it reheats beautifully.
- A true crowd-pleaser — mild enough for kids and spice-cautious eaters, but layered enough to impress anyone who loves Indian food.
- Made for meal prep — the flavors actually deepen overnight, and both the sauce and the finished curry freeze wonderfully.
- Naturally gluten-free — no flour, no thickeners, just real ingredients doing the work.
Quick Facts About Butter Chicken
| Dish | Butter Chicken (Murgh Makhani) |
| Origin | Delhi, India (1950s) |
| Cuisine | Indian |
| Course | Dinner — main dish |
| Key Ingredients | Chicken thighs, yogurt, tomatoes, butter, cream, garam masala, kasuri methi |
| Prep Time | 20 minutes (+ 1 to 8 hours marinating) |
| Cook Time | 35 minutes |
| Total Time | 55 minutes (+ marinating) |
| Servings | 6 |
| Difficulty | Easy |
| Calories | ~485 per serving (approximate) |
How to Make Butter Chicken (Step-by-Step)
Step 1: Marinate for Maximum Flavor
Yogurt tenderizes while spices penetrate. Even 1 hour helps; overnight (up to 8 hours) is transformative. Use thighs, cut evenly.
Step 2: Char Under the Broiler
Single layer, space between pieces. You want color outside, juicy center — the sauce finishes the job.
Step 3: Build the Sauce Base
Cook onion low and slow until golden. Bloom spices 30–45 seconds in hot fat until intensely aromatic.
Step 4: Simmer the Tomato Sauce
Tomato paste first, then passata. Simmer until thickened and fat glistens at edges. Sugar tames acidity.
Step 5: Blend, Add Chicken, Finish with Cream
Blend if desired; nestle in chicken; simmer. Crush kasuri methi over pan; stir in cream gently — never boil.
Pro Tips
1. Choose chicken thighs over breasts.
Boneless, skinless thighs have more fat and connective tissue, so they stay juicy even if you cook them a minute too long. They also soak up the marinade beautifully. If you only have breasts, cut them into larger chunks than you would thighs and watch the timing closely.
2. Use full-fat yogurt in the marinade.
Low-fat or nonfat yogurt can turn watery and won’t coat the chicken as well. Full-fat plain yogurt clings to every piece, tenderizes gently with its lactic acid, and browns better under the broiler.
3. Marinate overnight whenever you can.
Even one hour makes a difference, but 6 to 8 hours is where the chicken turns truly tender and the spices penetrate deeply. Don’t go much past 8 hours, because yogurt can start to make the texture soft and mushy.
4. Cut the chicken into even pieces.
Pieces of similar size cook at the same pace under the broiler, so you won’t end up with some chunks dry and others underdone. Aim for roughly 1½-inch pieces.
5. Don’t skip the char.
Those blackened edges are the smoky backbone of the dish, the home-kitchen stand-in for the tandoor. Spread the chicken in a single layer with space between pieces so it chars instead of steams. The chicken only needs to be browned outside, since it finishes cooking in the sauce.
6. Wipe off excess marinade before broiling.
Thick clumps of yogurt can burn before the chicken browns. Let most of the excess drip off, leaving a light coating.
7. Cook the onions low and slow.
Golden onions give the sauce natural sweetness and body. Rushing them on high heat leaves a sharp, raw taste. Give them a good 8 to 10 minutes and stir often.
8. Bloom your spices, but don’t burn them.
Stir the ground spices into hot fat for just 30 to 45 seconds, until they smell intensely aromatic. This unlocks their flavor. Any longer and they turn bitter, so if the pan looks dry, add a splash of water or the tomato paste right away.
9. Cook the tomato paste first.
Let the tomato paste fry for a minute or two before adding the passata. This removes its raw, tinny taste and adds a deeper, sweeter tomato flavor.
10. Simmer until the fat glistens at the edges.
This is the visual cue that the sauce is ready. When you see little pools of orange-red butter around the edges, the tomatoes have cooked down properly and the flavor has concentrated.
11. Balance the acidity.
Tomatoes vary a lot in sharpness. A small pinch of sugar tames the acid, and an extra knob of butter rounds out any harsh edges. Taste before adding the cream and adjust.
12. Use Kashmiri chili for color, not heat.
Kashmiri chili powder gives butter chicken its signature red-orange glow with very gentle warmth. If you can’t find it, use sweet paprika for color and add a pinch of cayenne for heat, a little at a time. (Learn from the tablespoon-of-cayenne disaster.)
13. Crush the kasuri methi in your palm.
Dried fenugreek leaves are what make butter chicken taste like butter chicken. Rub them between your palms over the pan as you add them. This releases their aroma and gives the sauce its distinctive, slightly bittersweet, maple-like fragrance.
14. Blend for silk, or leave it rustic.
An immersion blender gives you a restaurant-smooth sauce in about 30 seconds. If you like a more homestyle texture, skip the blending. Either way, blend before adding the chicken.
15. Keep the heat low after the cream goes in.
Stir the cream in gently and keep the sauce at a bare simmer. Boiling can cause it to split. If that happens, take the pan off the heat and whisk in a spoonful of warm cream.
16. Let it rest.
The curry tastes good right away but even better after 10 minutes off the heat, and better still the next day.
Recipe Variations
Dairy-free: coconut yogurt, coconut oil, coconut cream. Low-carb: skip sugar, serve over cauliflower rice. Paneer makhani: swap chicken for paneer. Instant Pot: sauté then 5 min high pressure. Kid-friendly: halve chili, use paprika for color. Try our Chicken Enchilada Soup.
Dairy-Free Butter Chicken
Use coconut yogurt in the marinade, coconut oil in place of butter, and full-fat coconut cream in place of dairy cream. The coconut adds a subtle sweetness that pairs well with the warm spices. Add the coconut cream at the end on low heat, just as you would with regular cream.
Low-Carb Butter Chicken
Skip the sugar and serve over cauliflower rice or with steamed vegetables. Be sure to use unsweetened tomato passata. This version is naturally low in carbs and still rich and satisfying.
Paneer Makhani
Swap the chicken for cubes of paneer. Marinate it for just 30 minutes, then pan-sear until golden before adding it to the sauce for the last 5 minutes. It is a great vegetarian option that uses the same sauce.
Instant Pot Butter Chicken
Use the sauté function for the onions, spices, and tomato paste. Add the passata and marinated chicken, then pressure cook on high for 5 minutes with a quick release. Stir in the cream and kasuri methi on the sauté setting at low heat.
Slow Cooker Butter Chicken
Sear the marinated chicken first for flavor, then add it to the slow cooker with the sauce ingredients. Cook on LOW for 4 to 5 hours. Stir in the cream and crushed kasuri methi in the last 15 minutes.
Kid-Friendly Butter Chicken
Cut the chili powder in half and use sweet paprika for color. The sauce stays creamy, rich, and mild, and kids tend to love it over plain rice.
Spicier Butter Chicken
Add a finely chopped green chili with the onions, or increase the Kashmiri chili and add a pinch of cayenne. Serve with sliced fresh chilies on the side so everyone can adjust their own heat.
Butter Chicken with Vegetables
Stir in a handful of baby spinach at the end, or add cooked chickpeas, peas, or cubed potatoes for a heartier meal. Peas added in the last 5 minutes bring sweetness and color.
Oven-Baked Version
No broiler? Bake the marinated chicken on a rack at 450°F for 15 to 18 minutes, flipping once, until browned at the edges. Then continue with the sauce as written.
Leftover Chicken Shortcut
This is the original spirit of the dish. Use leftover roasted or tandoori-style chicken, cut into chunks, and warm it in the finished sauce for 5 to 10 minutes.
Butter Chicken Pizza, Wraps, and Bowls
Leftover sauce and chicken make fantastic wraps with naan, loaded rice bowls, or even a pizza topping with mozzarella and red onion.
Butter Chicken vs Similar Curries
| Butter Chicken | Tikka Masala | Chicken Curry | |
|---|---|---|---|
| Richness | ★★★★★ | ★★★★☆ | ★★★☆☆ |
| Spice | ★★☆☆☆ mild | ★★★☆☆ medium | ★★★★☆ bold |
| Best For | Beginners, crowds | Spice lovers | Weeknight simplicity |
Serving Suggestions
Basmati rice and warm naan are essential. Add cucumber raita, kachumber salad, mango chutney. Try it over Baked Chicken And Rice-style seasoned rice. Mango lassi or cold lager to drink.
Fluffy basmati rice and warm, buttery naan are the classics. Add a cooling cucumber raita, a crunchy kachumber salad of tomato, cucumber, and onion, and a spoonful of mango chutney. A sprinkle of fresh cilantro and a swirl of cream on top makes each bowl look like it came from a restaurant. For drinks, try a mango lassi or a cold lager.
Storage, Freezing & Reheating
Fridge: 4 days (better on day two). Freezer: 3 months; thaw overnight. Reheat: gently on stovetop; never boil after cream.
Troubleshooting
| Problem | Why | Fix |
|---|---|---|
| Thin sauce | Under-simmered | Simmer 5–10 min more |
| Sharp/acidic | Tomato acidity | Sugar + butter + simmer |
| Split sauce | Too much heat | Whisk in warm cream off heat |
| Bland | Under-bloomed spices | Bloom more garam masala in butter |
Final Thoughts
Butter chicken has a way of turning an ordinary night into a small celebration. Once you’ve made the base recipe, play with the heat, the texture, and the toppings until it feels like yours. Either way, you’ll end up with a bowl of creamy, glowing comfort that is hard to beat.
Frequently Asked Questions
Butter chicken is milder, creamier, with fenugreek; tikka masala is bolder and spicier.
Yes, but thighs stay juicier. Cut breast larger and don’t overcook.
Yes — refrigerate up to 4 days; flavors deepen overnight.
Yes, up to 3 months. Thaw overnight; stir over low heat.
Fresh Kashmiri chili + fully simmered tomatoes until fat glistens.
No perfect sub; extra garam masala + pinch of maple sugar in a pinch.
Yes as written — just check spice blends are certified GF.
Basmati rice, naan, raita, kachumber salad, mango chutney, mango lassi.
Nutrition Overview
Approximate per serving (serves 6, rice not included): 485 calories | 32g protein | 14g carbs | 34g fat | 16g saturated fat | 3g fiber | 9g sugar | 620mg sodium
More Recipes You’ll Love
- Baked Chicken and Rice — one-pan comfort classic.
- Chicken Enchilada Soup — creamy, zesty, ready fast.
- Easy Baked Chicken — simple weeknight staple.
