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

Cook Time35

Marination Time4

Total Time55

Course: Main Course

Cuisine: Indian

Keyword: Butter chicken, Murgh Makhani

Servings:

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