Butter Chicken Recipe (Indian Chicken Murgh Makhani)
Butter Chicken, also called Murgh Makhani, is a creamy, mildly spiced, and delicious Indian chicken curry. This non-veg recipe is made with marinated chicken cooked in a tomato-based gravy with butter and cream. Butter Chicken is a popular Indian dish served in restaurants and homes. If you’re wondering how to make Butter Chicken at home, this step-by-step recipe will guide you through the cooking process from marinating the chicken pieces to preparing the creamy makhani gravy for butter chicken. If you are looking for a healthy Indian recipe, you can make a lighter version of this dish by reducing the amount of butter and cream while keeping the authentic flavors intact. This easy-to-follow chicken recipe is perfect for beginners who want to try making a restaurant-style Indian curry at home.
Ingredients and Substitutes
- Chicken: Traditionally boneless chicken thighs for tenderness, but chicken breast, paneer, or tofu can be used.
- Yogurt: Helps in marination and tenderizing. Greek yogurt works well, or use a mix of lemon juice and cream if yogurt isn’t available.
- Ginger-garlic paste: Essential for depth of flavor. Freshly grated ginger and garlic are the best substitutes.
- Red chili powder: Adds color and spice. Paprika gives a milder taste, while cayenne pepper makes it hotter.
- Turmeric powder: Provides earthy flavor and golden color. Can be skipped if not available.
- Garam masala: A warm spice blend that defines the curry. Substitute with a homemade mix of cumin, coriander, cinnamon, and cloves.
- Lemon juice: Adds freshness and helps tenderize. Lime juice works just as well.
- Oil: Neutral oil works best, but ghee or butter gives a richer flavor.
- Salt: Regular salt is fine; Himalayan pink salt or rock salt can be used as alternatives.
- Butter: Gives richness and creaminess. Ghee or unsalted butter can be substituted.
- Onion: Adds sweetness and body. Red onions or shallots work too.
- Tomatoes: Provide the curry base. Fresh tomatoes, canned puree, or tomato sauce can be used.
- Heavy cream: Gives smoothness and richness. Coconut cream or cashew paste are great dairy-free substitutes.
- Kasuri methi (dried fenugreek leaves): Adds a smoky, earthy flavor. Celery leaves or a tiny pinch of mustard seeds can be used, though not the same.
- Sugar (optional): Balances acidity. Honey can be used as a natural sweetener.
- Cilantro: Fresh coriander leaves for garnish. Parsley can be used in a pinch.
How to Make Butter Chicken
1. In a large bowl, mix 500 grams boneless chicken pieces with ½ cup thick yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon garam masala, 1 tablespoon lemon juice, 1 tablespoon oil, and salt to taste. Coat well, cover, and refrigerate for at least 1 hour (overnight gives the best flavor). This step makes the chicken tender and juicy, just like in restaurant-style Punjabi butter chicken.
2. Heat a pan with a little oil or butter and cook the marinated chicken until lightly charred and 80% cooked. This step gives a smoky tandoori-style flavor that is iconic in Murgh Makhani. Set aside, the chicken will finish cooking in the rich curry sauce.
3. In the same pan, melt 2 tablespoons butter, add 1 large finely chopped onion, and sauté until golden brown. Stir in 1 tablespoon ginger-garlic paste and cook for a minute. Add 2 pureed tomatoes and cook until the oil begins to separate. This forms the authentic base for Indian chicken curry.
4. Mix in 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt to taste. Stir well, then add the cooked chicken pieces. Simmer for 5–6 minutes so the chicken absorbs the flavors of the tomato butter sauce, creating a creamy chicken curry that’s both comforting and flavorful.
5. Stir in ½ cup heavy cream, 1 tablespoon kasuri methi (crushed), and ½ teaspoon sugar (optional). Let it simmer for 2–3 minutes until the curry turns silky and smooth. This is what makes butter chicken one of the best Indian chicken recipes loved worldwide, similar to chicken tikka masala.
6. Turn off the heat, garnish with fresh coriander leaves, and drizzle some cream on top. Serve hot with naan, roti, or steamed basmati rice for a complete North Indian curry experience.
Serving Suggestions
Butter chicken tastes best when paired with classic Indian breads like plain naan, garlic naan, or soft butter roti. The creamy tomato-based curry makes every bite rich and satisfying. For a restaurant-style experience at home, brush your naan with melted butter or garlic and serve it hot alongside the curry.
If you prefer eating rice, butter chicken pairs wonderfully with steamed basmati or jeera rice. The mildly spiced rice balances buttery flavors of the chicken curry, creating a comforting and wholesome Indian meal. For special occasions, you can even serve it with saffron rice or pulao to make it feel more festive.
Butter chicken also makes a versatile centerpiece in a larger Indian meal. Serve it with sides like cucumber raita, onion salad, pickle, or papad for extra texture and freshness. A glass of chilled lassi or a light salad balances the richness, making it a complete and satisfying North Indian dinner that appeals to both spice-lovers and those who enjoy mild curries.
5 Butter Chicken Variations You Can Try
- Classic Butter Chicken – You can add extra cream and butter for a richer, restaurant-style flavor.
- Butter Chicken Wings – You can add crispy fried or grilled wings instead of boneless chicken for a unique twist.
- Butter Chicken Biryani – You can add layers of fragrant basmati rice to butter chicken for a fusion biryani.
- Butter Chicken Pasta – You can add cooked pasta to the creamy butter chicken sauce for an Indo-Italian dish.
- Butter Chicken Pizza – You can add shredded butter chicken as a topping for a delicious fusion pizza.
Frequently asked questions
No, butter chicken (Murgh Makhani) and chicken tikka masala are different, though they are often confused. Butter chicken has a creamier, richer tomato-butter base, while chicken tikka masala is spicier and less creamy.
Traditionally, butter chicken is mildly spiced with a balanced flavor of all spices. You can adjust the spice level by varying the red chili powder.
Yes, you can substitute cream with cashew paste, coconut cream, or even Greek yogurt to make it lighter or dairy-free. It will still taste delicious and creamy.
Marinate for at least 30 minutes, but overnight in the refrigerator gives the best chicken flavor and tenderness.
Simmer the gravy to reduce the sauce, or blend soaked cashews into the sauce to thicken buttter chicken gravy. Some also use cream or a mix of cream and yogurt.
Recipe Card
Butter Chicken (Indian Chicken Murgh Makhani)
Equipment
- 1 Mixing bowl
- 1 Grill pan or regular frying pan
- 1 Blender
- 1 Ladle or spatula
Ingredients
- 500 grams boneless chicken cut into medium-sized pieces
- ½ cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- ½ cup heavy cream
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi dried fenugreek leaves
- ½ teaspoon sugar optional
- Salt to taste
- 12 cashews optional, for richness
- Fresh coriander leaves for garnish
Instructions
- To marinate the chicken, take a large bowl.
- In a bowl, mix chicken, yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, oil, and salt.
- Coat the chicken evenly from all sides. Cover and refrigerate the chicken pieces for at least 1 hour, preferably overnight.
- Heat a pan with a little oil over medium heat.
- Cook the marinated chicken pieces until golden and fully cooked (6–8 minutes per side). Set aside.
- In the same pan, melt butter over low heat to prepare the gravy.
- Sauté chopped onions until golden brown.
- Add tomato puree, ginger-garlic paste, chili powder, garam masala, sugar (if using), and salt.
- Add cashews and cook until the mixture thickens and oil separates (about 7 minutes).
- Allow the gravy base to cool slightly, then blend it into a smooth paste.
- Return the paste to the pan.
- Add cooked chicken pieces to the blended gravy and mix everything well.
- Pour in heavy cream and stir gently to create a smooth, creamy texture.
- Crush kasuri methi between your palms and add it. Simmer for 5–7 minutes.
- Turn off the heat. Garnish the dish with more cream and fresh coriander leaves.
- Serve Butter Chicken with naan, roti, or basmati rice.
Notes
- For a lighter version of Butter Chicken, you can reduce the amount of butter and cream.
- Add a handful of cashews while cooking the chicken gravy for a richer texture.
- You can also substitute fresh cream with coconut cream for a dairy-free version.
