Butter Chicken (Murgh Makhani)
Butter Chicken is one of the most beloved Indian dishes, featuring tender pieces of marinated chicken simmered in a rich, creamy tomato sauce infused with butter, aromatic spices, garlic, and ginger. This restaurant-style recipe delivers incredible flavor with simple ingredients, making it perfect for weeknight dinners or special occasions.
Prep Time: 20 minutes
Marinate Time: 1 hour (or overnight)
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: Approximately 540 per serving
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger, freshly grated
- 4 cloves garlic, minced
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Butter Chicken Sauce
- 4 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼–½ teaspoon cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons plain yogurt (optional, for extra richness)
- 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
- Fresh cilantro, chopped, for garnish
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, chili powder, salt, and oil.
Add the chicken pieces and toss until evenly coated.
Cover and refrigerate for at least 1 hour, preferably 8–24 hours for maximum flavor.
Step 2: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Cook the chicken in batches for 3–4 minutes per side until lightly charred. The chicken does not need to be fully cooked at this stage since it will finish cooking in the sauce.
Transfer to a plate and set aside.
Step 3: Make the Sauce
In the same skillet, melt 2 tablespoons of butter with the vegetable oil.
Add the onion and cook for 5–6 minutes until soft and lightly golden.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the garam masala, cumin, coriander, paprika, turmeric, and cayenne. Cook for 30 seconds, stirring constantly.
Mix in the tomato paste and cook for another minute.
Pour in the crushed tomatoes, then add the sugar and salt.
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the sauce thickens.
Step 4: Blend the Sauce (Optional)
For an extra smooth, restaurant-style sauce, carefully blend the tomato mixture with an immersion blender or transfer it to a countertop blender and blend until silky smooth.
Return the sauce to the skillet.
Step 5: Finish the Butter Chicken
Reduce the heat to low.
Stir in the heavy cream, remaining 2 tablespoons butter, yogurt (if using), and crushed dried fenugreek leaves.
Add the cooked chicken along with any juices from the plate.
Simmer gently for 8–10 minutes until the chicken is fully cooked and the sauce is thick, creamy, and rich.
Taste and adjust the seasoning if needed.
Serving Suggestions
Serve hot with:
- Steamed basmati rice
- Garlic naan
- Butter naan
- Jeera (cumin) rice
- Roti
- Fresh cucumber salad
Garnish with chopped cilantro and a drizzle of cream before serving.
Tips
- Chicken thighs stay juicier than chicken breasts, but either works well.
- Marinating overnight creates the most tender, flavorful chicken.
- Blending the sauce gives it the smooth texture found in restaurant versions.
- Don’t let the cream boil after adding it, as it can separate.
- For a smokier flavor, grill the chicken before adding it to the sauce.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently over low heat, adding a splash of cream or water if the sauce has thickened too much.
Recipe Notes
- Dried fenugreek leaves (kasuri methi) are the secret ingredient that gives authentic butter chicken its distinctive aroma and flavor.
- Adjust the chili powder and cayenne to make the dish as mild or spicy as you like.
- Butter chicken tastes even better the next day, after the flavors have had time to develop.