Butter Chicken, or Murgh Makhani, was born in Delhi’s Moti Mahal restaurant in the 1950s, when leftover tandoori chicken was simmered in a velvety tomato-butter sauce. What started as a chef’s experiment soon became a global icon of Indian cuisine. The dish perfectly balances smoky, marinated chicken with a rich, creamy curry that’s both comforting and celebratory.

If you’ve ever enjoyed Indian food, chances are you’ve come across this flavorful dish. But nothing matches the flavor of making it yourself, where the aromas of cumin, ginger, and cardamom fill your kitchen. This is the kind of dish that wins over spice-lovers and mild-palate eaters alike.

Why you’ll love this

• Rich, creamy, and packed with flavor
• Tastes like your favorite Indian restaurant dish
• Marinated chicken that’s juicy and tender
• Perfect with rice, naan, or parathas

Print Recipe

Butter Chicken (Murgh Makhani)

Classic Indian butter chicken or murgh makhani with marinated chicken, spiced tomato sauce, butter, and cream. Rich, flavorful, and perfect with naan or rice.

Prep Time20 minutes mins

Cook Time35 minutes mins

Marination Time4 hours hrs

Total Time55 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: Butter chicken, Murgh Makhani

Servings: 4

Calories: 38kcal

Ingredients

For the Chicken Marinade

• 700 g boneless chicken thighs or breasts cut into chunks
• 120 g plain yogurt
• 15 ml lemon juice
• 4 g ground cumin
• 4 g garam masala
• 2 g chili powder or Kashmiri chili for milder heat and color
• 2 g ground turmeric
• 6 g salt
• 6 g minced garlic cloves about 2 cloves
• 6 g grated ginger about 2.5 cm ginger piece

For the Sauce

• 45 g unsalted butter
• 15 ml vegetable oil
• 150 g finely chopped onion about 1 large onion
• 9 g minced garlic cloves about 3 cloves
• 10 g fresh ginger grated
• 3 g ground coriander
• 3 g garam masala
• 1.5 g chili powder adjust to taste
• 480 g tomato puree
• 240 ml heavy cream
• 4 g sugar optional, to balance acidity
• 120 ml water or chicken stock
• Salt to taste
• Fresh coriander chopped, for garnish

US Customary - Metric

Instructions

• Marinate the chicken: In a bowl, mix yogurt, lemon juice, cumin, garam masala, chili powder, turmeric, salt, garlic, and ginger. Add chicken and coat well. Cover and refrigerate 30 minutes (or overnight for best flavor).
• Cook the chicken: Heat oil in a large pan. Add marinated chicken pieces and cook 5–6 minutes until browned and just cooked through. Remove and set aside.
• Start the sauce: In the same pan, melt butter. Add onion and cook 6–7 minutes until soft and golden. Stir in garlic, ginger, coriander, garam masala, and chili powder. Cook 1–2 minutes until fragrant.
• Add tomato base: Stir in tomato puree and simmer 10–12 minutes until slightly thickened.
• Finish the sauce: Pour in cream, sugar (if using), and water or stock. Stir well and simmer gently for 5 minutes.
• Combine: Add cooked chicken back to the pan. Simmer 5–10 minutes until the chicken is tender and coated in sauce. Adjust seasoning.
• Serve: Garnish with fresh coriander. Serve hot with naan, roti, or basmati rice.

Notes

Ingredient Swaps:

• Substitute chicken with paneer or tofu for a vegetarian version.
• Use coconut milk instead of cream for a dairy-free option.

Technique Tips:

• Char the chicken on high heat or grill for authentic smoky flavor.
• Use ripe tomatoes or canned puree for a naturally sweet sauce.

Make-Ahead & Storage:

• Sauce can be made 2 days ahead and refrigerated.
• Store leftovers in the fridge for 3 days or freeze for 1 month.

Serving Ideas:

• Pair with garlic naan, jeera rice, bhatura or parathas.
• For a fusion twist, try it over pasta or baked potatoes.

Twist Ideas:

• Add fenugreek leaves (kasuri methi) for a restaurant-style finish.
• Stir in a dash of honey for a subtle sweetness.
• Spice it up with green chilies for extra heat.

Nutrition

Calories: 38kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 103mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

FAQs

What cut of chicken works best for Butter Chicken?
Chicken thighs are best as they stay juicy, but chicken breasts also work if marinated well.

Can I make Butter Chicken without cream?
Yes—use coconut milk or cashew cream for a lighter or dairy-free version.

How do I get the smoky flavor at home?
Grill the chicken or use the “dhungar” method: infuse with charcoal smoke before serving.

Is Butter Chicken the same as Chicken Tikka Masala?
They’re similar but not identical. Butter Chicken is creamier and slightly sweeter, while Tikka Masala is spicier with a more tomato-forward flavor.

Can I cook Butter Chicken in an Instant Pot?
Yes, sauté the base in the pot, then pressure cook chicken and sauce together for about 8 minutes.

Troubleshooting

Sauce tastes too tangy

• Tomato purity varies. Simmer longer to mellow acidity

• Add a small pinch of sugar or a splash of cream to balance

Sauce looks pale / not rich enough

• Use Kashmiri chili powder for color, not heat

• Let the tomato base cook down properly before adding cream

• Add a pinch of kasuri methi (fenugreek leaves) at the end

Chicken isn’t tender

• Marinate longer; yogurt and lemon help soften the meat

• Thighs stay juicier than breasts

• Avoid overcooking after adding to the sauce

Chicken isn’t smoky like restaurant style

• Sear on high heat for a little char

• Grill briefly or use a grill pan

• Optional: use the dhungar method by smoking with a hot coal briefly (traditional technique)

Sauce split / looks oily

• Heat too high after adding cream can cause splitting

• Reduce heat and stir in cream slowly

• Cashew cream is more stable if you want a smoother finish

Too thick

• Loosen with hot water or warm stock, a little at a time

Too thin

• Simmer uncovered a few more minutes until reduced

• Add a spoon of cashew paste if you prefer a creamier texture

Too spicy

• Stir in more cream or a spoon of yogurt when serving

• A little butter tones it down without changing flavor much

Not enough flavor

• Toast spices lightly before adding tomatoes

• Don’t skip ginger garlic, they’re key to balance

• Taste and adjust salt at the end; sauces often need a final pinch

Butter chicken is a global favorite because it strikes the perfect balance; rich but not heavy, spiced but not overwhelming. It’s the kind of dish that makes you want extra naan just to scoop up the sauce. I love it for family meals, but it’s just as good when you’re cooking to impress.

If you loved Butter chicken, try it with my Cumin Rice (Jeera Rice) or Jowar Roti for a satisfying, balanced meal. It also pairs beautifully with Pickled Red Onions , which add freshness and contrast to the buttery sauce.