Indian Butter Chicken Recipe

Indian Butter Chicken, also known as Murgh Makhani, is one of India's most loved chicken dishes. It features tender pieces of chicken cooked in a rich, creamy tomato-butter sauce flavored with garlic, ginger, and aromatic Indian spices. Its smooth texture and balanced flavor make it perfect for a comforting homemade dinner.

This restaurant-style Butter Chicken recipe is easy to prepare at home using simple ingredients. Serve it with warm garlic naan, roti, or steamed basmati rice for a delicious meal the whole family can enjoy.

Why You'll Love This Butter Chicken Recipe

• Rich and creamy: Butter, cream, and tomatoes create a smooth, flavorful sauce.

• Tender chicken: Yogurt and spices help flavor the chicken before cooking.

• Easy to customize: Adjust the chili powder to suit your preferred spice level.

• Perfect for dinner: Enjoy it with naan, rice, or your favorite side dishes.

• Restaurant-style flavor: Garlic, ginger, garam masala, and dried fenugreek leaves add depth to the curry.

Ingredients You'll Need

The recipe uses boneless chicken, yogurt, tomatoes, butter, cream, and traditional Indian spices. Fresh ingredients and good-quality spices help create the best flavor.

Yogurt, lemon juice, and ginger-garlic paste form a flavorful marinade for the chicken. The tomato-based gravy becomes rich and creamy when finished with butter, cream, and aromatic seasonings.

For a more authentic restaurant-style flavor, use dried fenugreek leaves, also known as kasuri methi. They add a distinctive aroma that complements the creamy tomato sauce.

How to Make Indian Butter Chicken

Step 1: Marinate the Chicken

In a large bowl, combine plain yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, chili powder, turmeric, and salt. Add the chicken pieces and mix until they are evenly coated.

Cover the bowl and refrigerate for at least 30 minutes. If you have more time, marinating for several hours can help develop a deeper flavor.

Step 2: Cook the Chicken

Heat oil in a large skillet over medium-high heat. Add the marinated chicken in batches, leaving space between the pieces so they brown properly.

Cook until the chicken is lightly browned and nearly cooked through. Transfer it to a plate. The chicken will finish cooking in the sauce later.

Step 3: Prepare the Tomato Sauce

Reduce the heat to medium and melt the butter in the same skillet. Add the finely chopped onion and cook for about 5–7 minutes until soft and lightly golden.

Add ginger-garlic paste if desired and cook briefly until fragrant. Stir in the crushed tomatoes, remaining garam masala, and a little salt.

Cook the sauce for 10–15 minutes, stirring occasionally, until it thickens and develops a rich flavor.

Step 4: Blend the Sauce

For a smooth, restaurant-style texture, carefully blend the tomato sauce until creamy. If using a countertop blender, allow the sauce to cool slightly and follow the blender's instructions for hot liquids.

Return the blended sauce to the skillet and bring it to a gentle simmer.

Step 5: Add the Chicken

Return the browned chicken to the sauce, including any juices collected on the plate. Stir well so every piece is coated.

Simmer gently for approximately 8–12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).

Step 6: Add the Cream and Final Seasonings

Reduce the heat to low and stir in the cream. Add a small amount of sugar if needed to balance the acidity of the tomatoes.

Crush the dried fenugreek leaves between your palms and sprinkle them into the sauce. Taste and adjust the salt and chili powder as desired.

Avoid boiling the sauce vigorously after adding the cream.

Step 7: Garnish and Serve

Transfer the Butter Chicken to a serving bowl. Garnish with fresh coriander and an optional swirl of cream.

Serve hot with garlic naan, roti, or steamed basmati rice. The creamy sauce is delicious when paired with bread or rice that can absorb its rich flavor.

Tips for the Best Butter Chicken

Marinate the chicken properly. Allowing the chicken to rest in the yogurt and spice mixture helps develop flavor.

Brown the chicken in batches. Overcrowding the pan can cause the chicken to steam instead of brown.

Cook the tomato sauce thoroughly. Give the tomatoes enough time to soften and develop a deeper flavor before adding the cream.

Blend for a smooth texture. Blending the gravy creates the silky consistency commonly associated with restaurant-style Butter Chicken.

Add cream over low heat. Gentle heat helps keep the sauce smooth.

Adjust the spice level. Use less chili powder for a milder curry or add more according to your preference.

Use kasuri methi if available. Dried fenugreek leaves add a distinctive aroma and extra depth to the finished dish.

What to Serve with Butter Chicken

Butter Chicken pairs wonderfully with garlic naan, plain naan, roti, or steamed basmati rice. You can also serve it with cucumber raita, a fresh salad, or roasted vegetables.

For a complete Indian-inspired dinner, offer warm flatbread alongside a bowl of rice and a refreshing yogurt-based side dish.

If you enjoy exploring international food, try more dishes from our Lunch & Dinner Recipes collection.

Storage and Reheating

Allow leftovers to cool and refrigerate them in an airtight container within two hours of cooking. Store in the refrigerator for 3–4 days.

To reheat, place the curry in a saucepan over medium-low heat and stir occasionally until thoroughly hot. Add a small splash of water or cream if the sauce has become too thick.

Avoid reheating the same portion repeatedly. For additional food safety guidance, visit the USDA Food Safety and Inspection Service.

Frequently Asked Questions

Is Butter Chicken very spicy?

Butter Chicken is usually mildly spiced, with a rich and creamy sauce. You can adjust the amount of chili powder to make it milder or hotter.

Can I use chicken breast instead of thighs?

Yes. Boneless chicken breast or thighs both work well. Chicken breast cooks quickly, so take care not to overcook it.

Can I make Butter Chicken without cream?

Yes. You can use evaporated milk or a suitable dairy alternative, although the final flavor and texture will be different.

What makes Butter Chicken creamy?

Butter, cream, and a smooth tomato-based gravy create its signature rich texture.

Can I prepare Butter Chicken ahead of time?

Yes. You can prepare the curry ahead and refrigerate it once cooled. Reheat it thoroughly before serving, adding a little water if necessary to loosen the sauce.

What is the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken is generally known for its buttery, creamy tomato gravy. Chicken Tikka Masala often has a more pronounced spice profile. Recipes vary, and both dishes have many popular adaptations.

Conclusion

Indian Butter Chicken is a comforting, flavorful dish made with tender chicken, aromatic spices, and a rich tomato-butter sauce. With a little preparation and simple cooking techniques, you can create a restaurant-style curry in your own kitchen.

Serve it with warm naan or basmati rice for a satisfying meal, and explore more recipes from around the world in our Lunch & Dinner collection.

Further reading: BBC Good Food – Indian Recipes | USDA Food Safety and Inspection Service

This is an original recipe article. External links provide additional cooking inspiration and food safety guidance.

The recipe

Indian Butter Chicken

Enjoy restaurant-style Indian Butter Chicken featuring tender chicken in a rich, creamy tomato-butter sauce with aromatic Indian spices. Serve with warm garlic naan or steamed basmati rice for a comforting dinner.

Ingredients

• 700 g boneless chicken, cut into bite-sized pieces
• 150 g plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri chili powder or paprika
• ½ teaspoon turmeric
• Salt, to taste
• 2 tablespoons oil
• 40 g butter
• 1 medium onion, finely chopped
• 400 g canned crushed tomatoes
• 1 teaspoon sugar, optional
• 100 ml heavy cream
• 1 teaspoon dried fenugreek leaves (kasuri methi), optional
• Fresh coriander, for garnish

Instructions

1. 1. Mix yogurt, lemon juice, ginger-garlic paste, cumin, coriander, half the garam masala, chili powder, turmeric, and salt in a bowl.
2. 2. Add the chicken, coat thoroughly with the marinade, cover, and refrigerate for at least 30 minutes.
3. 3. Heat oil in a skillet over medium-high heat and brown the chicken in batches until nearly cooked through.
4. 4. Transfer the chicken to a plate and set aside.
5. 5. Melt butter in the same skillet over medium heat.
6. 6. Add chopped onion and cook for 5–7 minutes until soft and lightly golden.
7. 7. Add a little ginger-garlic paste if desired and cook briefly until fragrant.
8. 8. Stir in crushed tomatoes, remaining garam masala, and a pinch of salt.
9. 9. Simmer the tomato sauce for 10–15 minutes until thickened.
10. 10. Carefully blend the sauce until smooth, if desired, then return it to the skillet.
11. 11. Add the chicken and its collected juices to the sauce.
12. 12. Simmer gently for 8–12 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
13. 13. Reduce the heat to low and stir in the cream.
14. 14. Add optional sugar and crushed dried fenugreek leaves, then adjust seasoning to taste.
15. 15. Garnish with fresh coriander and serve hot with naan, roti, or basmati rice.

Helpful tip

Marinate the chicken for at least 30 minutes for better flavor. Cook chicken in batches to encourage browning. Cook the tomato sauce thoroughly before adding the cream. Blend the sauce carefully for a smooth, restaurant-style texture. Add cream over low heat to help prevent the sauce from splitting. Adjust chili powder according to your preferred spice level. Use kasuri methi for a distinctive restaurant-style aroma. Check that the chicken reaches 74°C (165°F) before serving. Serve fresh with garlic naan, roti, or basmati rice. Refrigerate leftovers within two hours and reheat thoroughly before serving.

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