Butter Chicken, also known as Murgh Makhani, is a rich and creamy North Indian dish that has gained international popularity for its velvety tomato-based sauce and tender marinated chicken. This iconic dish blends aromatic spices with a luscious butter and cream sauce, making it an indulgent meal perfect for family dinners or special occasions.

Why You’ll Love This Recipe
This Butter Chicken recipe delivers restaurant-quality flavor with ingredients readily available in most kitchens. It’s an excellent balance of spice and creaminess, appealing to both spice lovers and those who prefer milder curries. The marination process ensures the chicken remains moist and flavorful, while the silky tomato-cream sauce adds a luxurious touch. Plus, it’s surprisingly easy to make at home and ready in under an hour.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Plain yoghurt, full fat

Lemon juice

Turmeric powder

Garam masala

Chilli powder or cayenne pepper powder

Ground cumin

Freshly grated ginger

Garlic, crushed

Chicken thigh fillets, cut into bite size pieces

Ghee or butter, or vegetable oil

Tomato passata (tomato puree)

Heavy or thickened cream

Sugar

Salt

Directions
Optional Blitz: For a smoother sauce, blend the marinade ingredients (excluding chicken) in a food processor. This step is optional and not necessary for a delicious result.

Marinate the Chicken: In a bowl, combine the chicken with yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, and garlic. Cover and refrigerate for a minimum of 3 hours, preferably overnight or up to 24 hours.

Cook the Chicken: Heat ghee (or butter/oil) in a large frying pan over high heat. Remove the chicken from the marinade, allowing the excess to remain on the chicken (do not pour the leftover marinade into the pan). Cook the chicken for approximately 3 minutes until it turns white on the outside.

Prepare the Sauce: Lower the heat and add tomato passata, cream, sugar, and salt to the pan. Pour in the remaining marinade from the bowl. Simmer on low heat for 20 minutes. Taste and adjust seasoning if necessary.

Serve: Garnish with fresh coriander or cilantro if desired. Serve hot with basmati rice.

Servings and timing
Servings: 3–4

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 402 kcal per serving

Variations
Spicier Version: Add finely chopped green chilies or increase the chili powder for more heat.

Dairy-Free: Substitute yoghurt with coconut milk and use coconut cream in place of heavy cream.

Grilled Chicken: Grill the marinated chicken before adding it to the sauce for a smoky flavor.

Vegetarian: Replace chicken with paneer or tofu for a meat-free version.

Nutty Twist: Blend in soaked cashews or almonds into the sauce for added richness.

Storage/Reheating
Storage: Refrigerate any leftovers in an airtight container for up to 3 days.

Freezing: This dish freezes well. Store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much.

FAQs
What does Murgh Makhani mean?
Murgh Makhani translates to “buttery chicken” in Hindi. It refers to the creamy, butter-rich sauce in which the chicken is cooked.

Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though thighs are preferred for their juiciness and tenderness.

Is butter chicken spicy?
It is mildly spiced, but you can adjust the heat level to suit your taste by adding or reducing chili powder.

What’s the difference between butter chicken and tikka masala?
Butter chicken is creamier and sweeter, while tikka masala tends to have a spicier, more tomato-forward flavor.

Can I make this ahead of time?
Yes, it can be made in advance. In fact, the flavors deepen and improve after a day in the fridge.

What should I serve with butter chicken?
Traditionally, it is served with basmati rice or naan bread. It also pairs well with jeera rice or roti.

Can I double this recipe?
Absolutely. Simply double all ingredients proportionally and ensure your cooking vessel is large enough.

Is tomato passata the same as tomato puree?
Yes, tomato passata is a smooth, sieved tomato sauce, often called tomato puree in some countries.

Can I skip the marination step?
Marinating is essential for flavor and tenderness. Try to marinate for at least 3 hours for best results.

Is this recipe gluten-free?
Yes, as long as all ingredients used (including yoghurt and spices) are gluten-free, this dish is suitable for a gluten-free diet.

Conclusion
Butter Chicken (Murgh Makhani) is a beloved Indian classic that combines tender, marinated chicken with a rich and flavorful tomato-cream sauce. Its luxurious texture and balanced spices make it a favorite for many, and it’s surprisingly easy to prepare at home. Whether you’re making it for a special dinner or as part of a weekly meal rotation, this recipe is sure to impress and satisfy.

Butter Chicken (Murgh Makhani)

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 3–4
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free

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Description

Butter Chicken (Murgh Makhani) is a classic North Indian dish featuring tender chicken thighs marinated in yogurt and aromatic spices, simmered in a rich, creamy tomato sauce. Perfectly spiced and easy to prepare at home, this restaurant-style recipe pairs beautifully with basmati rice. Ideal for lovers of Indian cuisine and comforting curries.

Instructions

Optional: For a smoother sauce, blitz the marinade ingredients (except chicken) in a food processor until smooth.
Marinate Chicken: Mix the marinade ingredients with the chicken. Cover and refrigerate for at least 3 hours or up to 24 hours.
Cook Chicken: Heat ghee in a large fry pan over high heat. Add the marinated chicken (do not wipe off marinade). Cook for about 3 minutes until chicken is white all over.
Make Sauce: Add tomato passata, cream, sugar, and salt. Pour in any leftover marinade from the bowl. Lower heat and simmer for 20 minutes.
Serve: Garnish with coriander or cilantro. Serve hot with basmati rice.