Butter Chicken, or Murgh Makhani, is a classic Indian dish known for its rich, creamy texture and vibrant flavors. This recipe brings together tender boneless chicken cooked in a homemade tomato-based sauce, enhanced with a mix of basic spices and herbs. It pairs beautifully with basmati rice, naan, or roti, making it a great option for lunch or dinner.
What You’ll Find On This Page
First created at Moti Mahal Restaurant in New Delhi, Butter Chicken was invented to use leftover tandoori chicken in a buttery sauce. This clever twist turned into a much-loved dish known for its smooth texture and unique taste. Today, it’s popular not only as a curry but also in pizzas, wraps, and more.
Perfect for any occasion, from casual dinners to celebrations, Butter Chicken is a crowd favorite that brings a taste of Indian tradition to your table.
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- Japanese Chicken Curry
- Jamaican Chicken Curry
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- Coconut Chicken Curry
Ingredients and Substitutions Overview
To make Butter Chicken, you'll need a few essential Indian spices and fresh ingredients. You can find everything at most Indian grocery stores. Here’s what you’ll need:
Ingredients for Marination
- Chicken: You can use boneless chicken breast for a leaner choice or thigh pieces for more juiciness and flavor. Make sure they’re cut into even-sized pieces to cook evenly.
- Greek Yogurt or Curd: This helps tenderize the chicken, making it super juicy. The thick consistency of Greek yogurt holds the spices well. If you don’t have Greek yogurt, regular yogurt or curd works too, though it’s a bit less creamy.
- Spice Powders: You’ll need Kashmiri chili powder for its vibrant color and mild spice, coriander powder for a slight lemony flavor, garam masala for warmth, and cumin powder for an earthy touch.
- Ginger Garlic Paste: This paste is essential in Indian cooking, adding a fresh kick while helping to mask any raw smell from the meat. For the best flavor, I recommend using freshly made paste.
- Mustard Oil: Mustard oil adds authentic, peppery warmth and is a key ingredient in many traditional Indian recipes.
- Herbs: Kasoori methi, or dried fenugreek leaves, is the secret ingredient here. It brings a slightly bitter, nutty taste that deepens the flavor of the curry.
Other Key Ingredients
- Whole Spices: Bay leaves and cardamom add a warm, earthy flavor that’s essential to the curry’s base.
- Fresh Ginger and Garlic: These aromatic essentials add depth and a fresh, bold kick that enhances the overall flavor of the dish.
- Onion and Tomato: Onion and tomato bring a natural sweetness and tang that balance the spices.
- Nuts: Cashews or almonds, key for their creamy texture, subtly enhance the sauce with a nutty flavor.
- Heavy Cream: This ingredient rounds out the flavors and mellows the spices, giving the curry a rich, creamy texture.
- Green Chili: Adding a bit of green chili gives just the right amount of heat without overwhelming the dish. You can adjust the amount based on your spice preference; keep in mind that it will soften as the curry cooks.
- Fat: Using a combination of oil and butter (or ghee if you prefer) adds a rich, deep flavor that enhances the dish.
How to Make Butter Chicken at Home?
Let’s get started on this Butter Chicken! We’ll begin by marinating the chicken, then move on to frying it, making the buttery tomato sauce, and finally combining everything to create the best Butter Chicken. Don’t worry—I’ve included detailed photos and a video to guide you each step of the way, making it as easy as possible.
Discover Popular Indian Curry Recipes:
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- Chicken Tikka Masala
- Tandoori Chicken
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
- Paneer Tikka Masala
- Palak Paneer
Butter Chicken
Enjoy the richness of Butter Chicken (Murgh Makhani), a classic Indian curry. This mildly spiced dish combines golden-fried boneless chicken with aromatic spices in a creamy tomato sauce. Paired perfectly with basmati rice, naan, or roti, it’s an ideal choice for a satisfying lunch or dinner.
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Ingredients
To Marination the Chicken
- 1.75 lb Chicken Breast, bite size pieces
- 1 tbsp Mustard Oil
- 1 tbsp Kashmiri Chili Powder
- 1 tsp Ginger Garlic Paste
- ½ tsp Garam Masala
- ¾ tsp Cumin Powder
- 2 tbsp Coriander Powder
- 1 tsp Kasoori Methi, crushed
- 1 tsp Salt, or to taste
- 3 tbsp Greek Yogurt, plain or thick yogurt, or curd
To Fry the Chicken
- 2 tbsp Oil
- 1 tbsp Unsalted Butter
To Make the Sauce
- 2 Bay Leaves
- 5 cloves Garlic
- 1 tsp Ginger, chopped
- ½ cup Onion, chopped
- 2 Green Chili
- 2 tsp Cashew Nut, or almonds, chopped
- 4 Cardamon
- 1 tsp Kashmiri Chili Powder
- ½ tsp Garam Masala Powder
- 2 tbsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½ tsp Kasoori Methi, crushed
- Salt, to taste
- 4 Tomatoes, medium size, chopped
To Prepare Butter Chicken
- 2 tbsp Unsalted Butter
- 1 cup Water
- ½ cup Heavy cream
For Garnishing
- ½ tsp Kasoori Methi, crushed
- Coriander Leaves, optional
Instructions
Marinating the Chicken
- Start by combining mustard oil and Kashmiri chili powder in a bowl, whisking until well mixed. This blend gives the chicken a vibrant red color and earthy flavor.
- Add ginger garlic paste, garam masala, coriander powder, cumin powder, kasoori methi, Greek yogurt, and salt to the same bowl. Mix everything thoroughly until it forms a thick, smooth marinade. The Greek yogurt not only helps tenderize the chicken but also holds the spices, enhancing the flavors during cooking.
- Place the chicken breast pieces in the bowl and make sure they’re evenly coated with the marinade. For best results, massage the marinade into the chicken for a minute to help it absorb the flavors. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 2 hours if possible, to allow the spices to fully infuse.
Pan Frying the Chicken
- Heat oil and butter in a pan over medium heat. Carefully add the marinated chicken pieces, making sure not to overcrowd the pan, as this helps the chicken brown evenly.
- Cook the chicken for 3 to 5 minutes on each side, or until each piece is golden brown and cooked through. You can check doneness by cutting into a piece—if it’s white and juicy inside, it’s ready. Once done, remove the chicken from the pan and set it aside for later use.
Making Butter Tomato Sauce
- In the same pan used for frying the chicken, add cardamom, bay leaves, green chilies, garlic, ginger, onion, and either almonds or cashews. Sauté these ingredients over medium heat until they soften and release a warm, fragrant aroma. This forms the flavorful base for your butter tomato sauce.
- Add Kashmiri chili powder, coriander powder, cumin powder, garam masala, kasoori methi, turmeric powder, and a pinch of salt to the pan. Continue to sauté, stirring occasionally, until the spices become fragrant and well-toasted.
- Now, add the tomatoes and cook until they become mushy and fully blend with the spices. This may take a few minutes, so keep stirring until the mixture turns soft and well-combined. Once the tomato mixture is fully cooked and thickened, remove the pan from the heat and let it cool for a few minutes.
- Once the mixture has cooled, transfer it to a blender and blend until it reaches a smooth, creamy consistency. Your butter chicken tomato sauce is now ready for the next steps.
Preparing the Butter Chicken
- In a new pan over medium heat, melt the butter until it’s fully melted and starts to foam slightly. Pour in the blended tomato sauce and add a little water to reach your preferred consistency. Stir well to combine, so the butter melds into the sauce for extra creaminess.
- Carefully add the fried chicken pieces to the sauce. Let them cook for about 7 to 10 minutes, allowing the chicken to absorb the deep flavors of the sauce. Stir occasionally, and during this time, feel free to adjust the salt to taste. You can also add a bit more water if the sauce thickens too much, keeping it creamy without being overly thick.
- For the final step, stir in the heavy cream to add a luxurious, smooth texture. Sprinkle some crushed kasoori methi on top for a subtle, earthy aroma that enhances the flavors. Once everything is well blended, remove the pan from the heat and let the Butter Chicken sit for a few minutes with the lid on to allow the flavors to settle and blend. Your Butter Chicken is now ready to serve!
Serving
- Enjoy this creamy, flavorful Butter Chicken with basmati rice, naan, or chapati for a perfect lunch or dinner. For more pairing ideas, check out the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some essential tips to help you make perfect Butter Chicken every time:
- Use Fresh Ingredients: Fresh ingredients are key to a flavorful Butter Chicken. Freshly ground spices and fresh ginger, garlic, onions, and tomatoes make a noticeable difference, adding layers of depth to the dish. High-quality chicken also improves texture and flavor, so it’s worth choosing the best you can find.
- Rest the Marinated Chicken: Allowing the chicken to marinate for at least 30 minutes is important for the flavors to soak in. For the richest flavor, try marinating overnight. This extra time tenderizes the chicken, making each bite juicy and flavorful when cooked.
- Sauté Spices Well: When cooking the sauce, take the time to sauté the spices and ingredients until the oil begins to separate. This step, known as bhunao, releases the oils and aromas in the spices, giving your sauce a deep, robust flavor. Don’t rush this step—it’s a game-changer for authentic taste.
- Incorporate Heavy Cream: Adding about half a cup of heavy cream to the sauce makes it smooth and luxurious, similar to restaurant-style Butter Chicken. If you prefer a lighter option, coconut cream works too, but it will alter the flavor slightly.
- Cool Before Blending: After cooking the onion-tomato mixture, let it cool before blending. This prevents splatters and unexpected accidents, while also resulting in a smoother blend that makes the sauce creamier and easier to handle.
- Don’t Omit Kasoori Methi: Kasoori methi (dried fenugreek leaves) adds an earthy, slightly bitter flavor that enhances the curry's overall taste. Even a small amount makes a big difference, so be sure to include it.
- Control the Heat: Adjust the amount of chili powder to match your preferred spice level. Kashmiri chili powder gives a beautiful red color with mild heat, so if you prefer spicier Butter Chicken, balance it with additional hot spices like cayenne or fresh green chilies.
- Avoid High Heat After Adding Cream: After incorporating the heavy cream, keep the heat low. High heat can cause the cream to separate, affecting the sauce’s smoothness.
- Balance the Flavors: Taste and adjust the seasoning as you go. Butter Chicken is meant to have a balanced mix of sweet, tangy, and mildly spicy flavors. If it’s too tangy, add a pinch of sugar; if it’s too sweet, try adding a bit more salt or a squeeze of lime juice.
- Consistency of the Sauce: Adjust the sauce consistency to your preference. If it’s too thick, add water or chicken stock, little by little, until it reaches the desired thickness. For a richer, thicker sauce, let it simmer longer and stir occasionally to prevent sticking.
- Double Cooking Method: For extra flavor, grill or broil the marinated chicken pieces first to get a light char before adding them to the sauce. You can also use shred leftover tandoori chicken for an added layer of flavor. This brings a richer, smoky taste similar to restaurant-style Butter Chicken.
Nutrition Info
Serving: 1serving | Calories: 384kcal | Carbohydrates: 10g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 801mg | Potassium: 802mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Here are some of my favorite pairings to make your Butter Chicken meal even more special. Each one adds something unique to the experience!
- Breads: Butter Chicken is perfect with warm naan, soft roti, or paratha. These breads are ideal for soaking up the rich, flavorful sauce. For extra flavor, you can try garlic naan.
- Rice Dishes: Pair with fragrant basmati rice for a classic touch, jasmine rice for its soft texture, plain white rice for simplicity, or spiced jeera rice if you want to add a touch of cumin.
- Sides: A cool cucumber raita works great in balancing the richness of the curry, while mango chutney adds a sweet and tangy flavor. A simple green salad with a lemon dressing also refreshes the palate, adding a bit of crunch.
- Drinks: For a cool contrast, traditional lassi or mango lassi is always a hit, especially if you want something fruity. A warm chai or mint tea also pairs well, balancing the spices and gives a comforting touch.
- Desserts: Finish your meal with creamy kulfi or soft gulab jamun. Kulfi adds a smooth, cool finish to cleanse the palate, while gulab jamun is a sweet, syrupy treat that’s a favorite in Indian cuisine.
- Indian-Themed Dinner: For a full experience, start with samosas or pakoras as appetizers, enjoy Butter Chicken as the star of the meal, and add sides like raita or chutney to round out the flavors. End with dessert, and you’ll have a complete Indian-inspired feast.
Storage Suggestions
While I always recommend enjoying the curry fresh, if you have leftovers, here are some storage tips so you can enjoy your Butter Chicken later.
Store any leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days to keep it fresh. For longer storage, freeze the curry for 2 to 3 months; freezing in individual portions can be helpful for quick, single servings later on.
When you’re ready to enjoy it again, thaw the curry overnight in the refrigerator to keep the texture smooth. For reheating, gently warm it on the stovetop over low to medium heat, stirring occasionally to prevent the sauce from separating, or microwave in short intervals, stirring in between.
These steps help maintain the rich flavors and creamy texture, so your Butter Chicken tastes just as good later.
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