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Butter Chicken (Murgh Makhani) served in a plate with rice
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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
Cook Time35 minutes
Marination Time4 hours
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: Garlic Butter Chicken, Murgh Makhani
Servings: 4 People
Calories: 38kcal

Ingredients

For the chicken marinade:

  • 1½ lbs 700 g boneless chicken thighs or breasts, cut into chunks
  • ½ cup 120 g plain yogurt
  • 1 tablespoon lemon juice
  • 1½ teaspoon ground cumin
  • 1½ teaspoon garam masala
  • 1 teaspoon chili powder or Kashmiri chili for milder heat + color
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 garlic cloves minced
  • 1- inch piece ginger grated

For the sauce:

  • 3 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder adjust to taste
  • 2 cups 480 g tomato puree
  • 1 cup 240 ml heavy cream
  • 1 teaspoon sugar optional, to balance acidity
  • ½ cup 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, 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