Butter Chicken Recipe
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes for good reason.
Juicy pieces of chicken are simmered in a rich, velvety tomato-based curry infused with warm spices and finished with a swirl of cream.
It’s deeply flavorful without being too spicy, and that creamy sauce makes it the perfect dish to scoop up with naan or spoon over rice.
Ingredients
For the chicken marinade
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size chunks
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon salt
3 cloves garlic, minced
1 tablespoon fresh grated ginger
For the sauce
3 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon paprika
1 teaspoon chili powder (optional for heat)
1 (14-ounce) can crushed tomatoes
1 cup heavy cream (or full-fat coconut milk for dairy-free)
1 teaspoon sugar
Salt to taste
Fresh cilantro, for garnish
Extra drizzle of cream or yogurt for finishing
Instructions
1. Marinate the chicken
In a large bowl, whisk together all marinade ingredients until smooth. Add the chicken pieces and mix until coated.
Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor. The yogurt tenderizes the chicken while the spices deeply infuse it.
2. Cook the chicken
Preheat a skillet or grill pan over medium-high heat. Lightly oil the surface and cook the chicken pieces in batches until seared and just cooked through—about 3–4 minutes per side.
You can also bake them at 425°F (220°C) for 20 minutes, broiling for the last 2 minutes to char the edges slightly. Set aside.
3. Prepare the sauce
In a large pan, melt the butter over medium heat. Add onions and sauté until soft and golden brown, about 6–8 minutes.
Add garlic and ginger and cook for 1 more minute until fragrant. Stir in cumin, garam masala, paprika, and chili powder, toasting the spices briefly.
4. Simmer with tomatoes
Add crushed tomatoes and sugar, stirring to combine. Simmer for 10–15 minutes, letting the sauce thicken and the flavors deepen. You can use an immersion blender at this stage for an ultra-smooth texture, but it’s optional.
5. Add cream and chicken
Reduce the heat and slowly stir in the cream. Taste and adjust salt or spices as needed. Return the cooked chicken to the pan and simmer gently for another 10 minutes, allowing the chicken to soak up the sauce.
6. Finish and serve
Drizzle a swirl of cream or yogurt over the top and garnish with fresh chopped cilantro.
Cooking Tips
Yogurt marinade: Use full-fat yogurt for a creamier, more luxurious result. Greek yogurt works well because it clings to the chicken and tenderizes it efficiently.
Make ahead: The sauce can be made a day in advance and reheated with freshly cooked chicken. This actually enhances the flavor as the spices meld overnight.
Spice level: Adjust chili powder to your heat preference. You can make it mild and still enjoy a richly spiced curry.
Cream alternatives: Coconut milk or cashew cream can be used to make this dairy-free while still maintaining a luscious texture.
Serving Suggestions
Serve with warm naan bread to scoop up the creamy sauce
Pair with steamed basmati or jasmine rice to soak up every drop
Add a side of cucumber raita or a fresh tomato and onion salad to balance the richness
For a full Indian feast, include a side of dal or sautéed spinach
Garnish with extra cilantro and a wedge of lime for brightness
Butter Chicken is a dish that satisfies every craving for something comforting, bold, and indulgent.
Whether you’re sharing it at a dinner party or enjoying it as a weeknight treat, this is one recipe that’s always worth making from scratch.
