Welcome to the ultimate guide for making a truly unforgettable Butter Chicken, also known as Murgh Makhani. This iconic Indian curry is a symphony of flavors, featuring tender chicken bathed in a rich, spiced tomato and butter sauce. It’s wonderfully flavorful, incredibly delicious, and surprisingly straightforward to prepare right in your own kitchen!

Prepare to impress your family and friends by serving this creamy, aromatic dish with garlic buttery rice and warm, fluffy garlic naan bread. The combination creates a restaurant-quality meal that’s perfect for any occasion, from a cozy weeknight dinner to a special gathering.

Authentic Butter Chicken Recipe: Murgh Makhani at Home

Butter chicken stands as a true superstar on the menu of nearly every Indian restaurant, especially in Western countries like the United States. Its widespread appeal is no accident. This beloved dish captivates with an irresistible buttery richness, a subtle sweetness that balances the spices, and just a hint of a kick, all harmonizing to create a perfectly balanced flavor profile. As one of my absolute favorite meals, I was determined to recreate its magic at home, ensuring all the signature elements were present and accounted for.

The standout feature of this butter chicken recipe is undeniably its incredible depth of flavor. Beyond that, the luxuriously creamy sauce is pure perfection – ideal for soaking up with every grain of rice or tearing off a piece of naan to scoop up every last drop. It’s comfort food at its finest, offering a culinary experience that’s both indulgent and deeply satisfying.

The History and Global Appeal of Murgh Makhani

To truly appreciate butter chicken, it’s worth understanding its origins. Murgh Makhani, as it’s known in Hindi, originated in Delhi, India, in the 1950s at the Moti Mahal restaurant. Legend has it that the chefs created the dish by mixing leftover tandoori chicken in a tomato-based gravy enriched with butter and cream. This brilliant improvisation led to one of the most celebrated dishes in Indian cuisine, quickly gaining popularity both locally and internationally.

Its global appeal lies in its approachable flavor profile. While many Indian dishes are known for their fiery heat, butter chicken offers a milder, sweeter, and creamier experience, making it a favorite for those new to Indian cuisine and seasoned enthusiasts alike. It’s a dish that transcends cultural barriers, becoming a staple on dinner tables worldwide.

Key Ingredients for the Perfect Butter Chicken

Crafting authentic butter chicken requires a thoughtful selection of ingredients, each playing a crucial role in achieving its signature taste and texture. Here’s a detailed look at what you’ll need:

Chicken – For optimal flavor and tenderness, boneless, skinless chicken thighs are highly recommended. Their higher fat content keeps them moist and succulent during cooking. However, boneless, skinless chicken breasts can also be used for a leaner option, though they may require slightly less cooking time to prevent drying out.
Yogurt – Plain yogurt is essential for the marinade. It acts as a tenderizer, helping to break down the chicken fibers, locking in moisture, and infusing the meat with a tangy depth that contributes to the overall exquisite taste.
Herbs and Spices – The soul of Indian cuisine lies in its spices, and butter chicken is no exception. You’ll need a vibrant array including:
- Minced Garlic and Ginger: The aromatic foundation for both the chicken and the sauce. Fresh is always best!
- Garam Masala: A cornerstone Indian spice blend, offering warmth and complexity.
- Chili Powder: Provides a gentle heat; adjust to your preference.
- Dried Fenugreek Leaves (Kasuri Methi): A unique, slightly bitter, and aromatic herb that is characteristic of authentic butter chicken. It adds an irreplaceable depth.
- Garlic Powder & Onion Powder: Enhance the savory notes.
- Ground Cumin: Adds an earthy warmth.
- Sweet Paprika: Contributes to the beautiful reddish hue and a mild, sweet flavor.
- Salt: Essential for seasoning and bringing out all the flavors.
- Turmeric: Offers a golden color and subtle earthy notes.
- Fresh Cilantro: Used for garnish, providing a fresh, herbaceous finish.
Ghee – Clarified butter, or ghee, is pivotal for searing the chicken and building that rich, buttery flavor the dish is famous for. Its high smoke point makes it ideal for cooking without burning.
Tomato Passata – This forms the luscious base of the sauce. Tomato passata is a silky-smooth strained tomato puree, free of seeds and skin, contributing to the sauce’s smooth consistency and bright tomato flavor.
Heavy Cream – The heavy cream is stirred into the sauce at the end, creating an incredibly smooth, velvety texture and mellowing the spices, adding a luxurious richness.
Sugar – A touch of granulated sugar balances the acidity of the tomatoes and enhances the overall sweetness, contributing to butter chicken’s characteristic mild and balanced taste. Adjust the amount to your personal preference.

Simple & Smart Substitutions

While the original recipe calls for specific ingredients, it’s often possible to make easy and effective substitutions without compromising too much on flavor or quality. Here are some smart swaps:

Chicken – If you’re looking for a leaner option, boneless and skinless chicken breasts can easily replace chicken thighs. Just remember to adjust cooking times to ensure they remain juicy and don’t dry out.
Ghee – Ghee is fantastic for high-heat cooking and its distinct nutty flavor. If you don’t have it on hand, you can substitute it with an equal amount of vegetable oil or coconut oil. While the flavor might be slightly different, these oils will still allow you to sear the chicken effectively.
Yogurt – For an extra boost of protein and a more pronounced tangy flavor, plain Greek yogurt makes an excellent substitute for regular plain yogurt in the marinade.
Garam Masala – This Indian spice blend is widely available in most grocery stores’ spice aisles. However, if you’re in a pinch, you can create a decent substitute using a 1:1 ratio of ½ teaspoon of curry powder and ½ teaspoon of allspice for every teaspoon of garam masala required.
Fresh Ginger – Don’t have fresh ginger? No problem! ¾ teaspoon of ground ginger can be used as a convenient alternative to 1 tablespoon of fresh minced ginger.
Fenugreek (Kasuri Methi) – Dried fenugreek leaves add a unique, earthy aroma that is key to authentic butter chicken. If you can’t find it, a small amount of mustard seeds (crushed lightly) can offer a similar bitter-sweet note. Alternatively, you can omit it entirely, though the flavor profile will be slightly different.
Tomato Passata – If tomato passata isn’t available, you can easily make your own. Combine an equal amount of canned tomato puree and canned crushed tomatoes, then blend them until smooth for a homemade alternative.

How to Make Homemade Butter Chicken (Step-by-Step)

Follow these simple steps to create a rich and flavorful butter chicken that tastes just like your favorite restaurant version:

Prepare the Chicken: Start by cutting the boneless, skinless chicken thighs into uniform bite-sized pieces. Trim off any excess fat, then set the chicken aside.
Whisk the Marinade: In a large bowl, combine the plain yogurt, minced garlic, minced ginger, garam masala, chili powder, dried fenugreek leaves, garlic powder, ground cumin, onion powder, sweet paprika, salt, and turmeric. Whisk all these ingredients together until you have a smooth and well-combined marinade.
Marinate the Chicken: Add the prepared chicken pieces to the bowl with the marinade. Toss thoroughly, ensuring every piece of chicken is completely coated. Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for at least one hour to infuse maximum flavor, or ideally, leave it overnight for the best results.
Sear the Chicken: When you’re ready to cook, place a Dutch oven or a large, deep-sided skillet over high heat. Once the pot is hot, add the ghee. Carefully place the marinated chicken into the hot pot in a single layer (you may need to do this in batches to avoid overcrowding). Sear the chicken until it’s beautifully browned on most sides, stirring occasionally. This typically takes about 10 minutes. Browning the chicken adds a layer of rich flavor to the final dish.
Build the Sauce: To the pot with the seared chicken, add the tomato passata, heavy cream, granulated sugar, salt, and any leftover marinade from the chicken bowl. Mix all the ingredients together thoroughly. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot; these bits are packed with flavor and will enrich your sauce.
Simmer to Perfection: Bring all the ingredients in the pot to a gentle simmer. Once simmering, reduce the heat to medium-low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. This simmering time allows the flavors to meld and deepen beautifully.
Serve: Once the sauce has thickened and the flavors have fully developed, remove from heat. Serve your homemade butter chicken warm, garnished generously with fresh cilantro, if desired. Enjoy with your choice of rice or naan bread!

Expert Tips for the Best Butter Chicken

Achieving restaurant-quality butter chicken at home is easier than you think with a few expert tips:

Customize Your Spice Level: Butter chicken is known for its mild, balanced flavor, but you are the chef! Feel free to adjust the amount of chili powder or add a pinch of cayenne pepper if you prefer a bit more heat. Always taste and adjust seasonings as you go.
Marination is Key: The longer the chicken marinates, the more tender and flavorful it will become. While a minimum of one hour works in a pinch, letting it marinate overnight (8-12 hours) in the refrigerator will yield the most succulent and deeply flavored chicken. Plan ahead for the best results!
Don’t Rush the Simmer: The 30-minute simmering time for the sauce is crucial. It allows the tomato base to cook down, reducing its acidity, and gives all the spices and flavors ample time to meld together into a cohesive and rich sauce. Resist the urge to cut this time short.
Achieve the Perfect Sauce Consistency: If your sauce is too thin, let it simmer uncovered for a bit longer to reduce. If it’s too thick, you can thin it out with a splash of warm water or chicken broth until it reaches your desired consistency.
Vegetarian Option: For a delicious vegetarian alternative, simply replace the chicken with an equal amount of paneer (Indian cottage cheese). Cut the paneer into cubes, lightly pan-fry it until golden, and then add it to the sauce to simmer for the last 10-15 minutes, allowing it to absorb the flavors.
Garnish Generously: A final garnish of fresh cilantro not only adds a pop of color but also a burst of fresh, herbaceous flavor that complements the richness of the curry beautifully.

Understanding the Difference: Curry Chicken vs. Butter Chicken

While often grouped together, curry chicken and butter chicken are distinct dishes with unique flavor profiles and preparation methods. Butter chicken, or Murgh Makhani, is characterized by its exceptionally rich, creamy, and mildly sweet tomato-based sauce, heavily reliant on butter, cream, and specific aromatic spices like fenugreek. It typically offers a less spicy experience compared to many chicken curries.

Chicken curry, on the other hand, is a broader term encompassing a vast array of regional Indian dishes. These can vary significantly in their spice level, consistency, and base ingredients. A typical chicken curry might feature a more pungent spice blend, a thinner gravy made with onion and ginger-garlic paste, and use less cream or butter, allowing the individual spices to shine more prominently. The primary distinction lies in butter chicken’s signature luxurious texture and a balance of sweet and savory notes, setting it apart from the diverse world of chicken curries.

Storage and Reheating Tips

It’s rare to have leftovers of this delicious dish, but if you do, butter chicken stores beautifully, making it an excellent option for meal prep:

Refrigeration: Transfer any leftover butter chicken to an airtight container and store it in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day!
Freezing: For longer storage, butter chicken freezes exceptionally well. Allow the curry to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, gently warm your thawed or refrigerated butter chicken on the stove over medium-low heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave in short bursts, stirring in between, until heated through. If the sauce seems a bit thick after reheating, you can add a tablespoon or two of water or cream to loosen it up.

More Delicious Indian-Inspired Recipes You Might Enjoy

If you loved this butter chicken recipe, you might also enjoy exploring these other flavorful dishes:

Coconut Chicken Curry
Coconut Shrimp Curry
Keto Butter Chicken
Saag Paneer (Keto-Friendly)

We hope you thoroughly enjoy making this homemade butter chicken recipe! If you tried it, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe section below and/or a review in the comments section. We’d love to hear your thoughts! And for more delicious recipes and cooking inspiration, don’t forget to follow us on Facebook, Instagram, or Pinterest!

butter chicken with rice and naan on the side.

★★★★★

5 from 2 votes

Butter Chicken

By Julie Maestre

This butter chicken recipe, also known as murgh makhani, is a type of Indian curry. It’s made from chicken with a spiced tomato and butter sauce. It’s flavorful, delicious, and so easy to make!

Prep: 10 mins

Cook: 40 mins

Marinade: 1 hr

Total: 1 hr 50 mins

Servings: 6

Save Recipe
Pin Recipe
Rate Recipe
Print Recipe

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox!

Ingredients

1 & ½ lbs boneless skinless chicken thighs, trim off any fat
½ cup plain yogurt
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon dried fenugreek leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon turmeric
salt to taste, I used 1 teaspoon of kosher salt.

For The Sauce

¼ cup ghee
1 & ½ cups tomato passata, or canned crushed tomatoes
1 cup heavy cream
1 tablespoon granulated sugar
salt to taste, I used 1 & 1/2 teaspoons kosher salt
cilantro, for garnishing

Instructions

Cut the chicken thighs into bite-sized pieces, trim off any excess fat, and set them aside.
In a large bowl, whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.
Add the chicken to the bowl, and toss it in the marinade. Cover with plastic wrap, and place it in the fridge for at least one hour to marinate or up to overnight if you can.
When ready to cook, place a dutch oven or a large skillet with deep sides over high heat. Once hot, add the ghee. Place the marinated chicken into the pot, and sear it the best you can, stirring occasionally. Cook the chicken for about 10 minutes or until it has browned on most sides.
Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot with the chicken, and mix it all together. Scrape any browned bits off the bottom of the pot.
Bring the ingredients to a simmer, and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
Serve warm with a garnish of fresh cilantro, if desired.

Notes

Adjust the taste to your liking, adding more or less spice to suit your needs.
The longer the chicken can sit in the marinade, the better the flavor. I like to have it sit overnight but if you are crunched on time, let it marinate for at least one hour.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 10 minutes

Cook Time: 40 minutes

Marinade: 1 hour

Total Time: 1 hour 50 minutes

Course: Entree

Cuisine: Indian

Servings: 6

Calories: 388

Keyword: Butter Chicken, butter chicken recipe, Murgh Makhani

Like this recipe? Leave a comment below!