Why You’ll Love This Recipe

Indian Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and deeply flavorful dish that’s beloved around the world. Tender chicken is simmered in a buttery tomato-based sauce infused with aromatic spices and finished with a touch of cream. Perfect served with basmati rice or warm naan, this restaurant-style curry is surprisingly easy to make at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breastsplain yogurtlemon juicegaram masalaturmericground cuminchili powder (or paprika for mild)ground corianderunsalted butteroniongarlicgingercrushed tomatoesheavy cream or coconut creamfresh cilantro (optional for garnish)kosher saltcooked basmati rice or naan (for serving)

directions

In a bowl, mix yogurt, lemon juice, garlic, ginger, and spices (garam masala, cumin, turmeric, chili powder, and salt). Add chicken and marinate for at least 30 minutes or up to overnight.

In a large skillet or saucepan, melt butter over medium heat. Add chopped onion and sauté until soft and golden.

Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.

Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.

Stir in garam masala, ground coriander, and salt. Blend the sauce if a smoother texture is desired.

Add marinated chicken to the sauce and simmer for 15–20 minutes, or until cooked through and tender.

Stir in heavy cream and simmer for 5 more minutes until rich and creamy.

Garnish with fresh cilantro and serve hot with rice or naan.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesMarinating time: 30 minutes (or overnight)Cooking time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Use coconut cream for a dairy-free version.

Add a pinch of sugar for extra sweetness.

Make it spicy by adding green chilies or more chili powder.

Use paneer or tofu instead of chicken for a vegetarian option.

Serve with cauliflower rice for a low-carb meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave until hot.Butter chicken also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts?

Yes, though thighs are juicier and more flavorful.

Do I have to marinate the chicken?

Marinating enhances flavor and tenderness, but you can skip it if pressed for time.

What’s the difference between butter chicken and tikka masala?

Butter chicken is creamier and milder, while tikka masala tends to be spicier and more tomato-forward.

Can I use canned tomato sauce?

Crushed or pureed tomatoes are best for texture, but sauce works in a pinch.

Can I use Greek yogurt?

Yes, just thin it slightly with water or milk if it’s too thick.

What spices are essential?

Garam masala is key—it’s the signature blend that gives butter chicken its flavor.

Is this dish spicy?

It’s mildly spiced, but easily adjustable to your heat preference.

Can I make this in a slow cooker?

Yes, cook on low for 4–5 hours after sautéing the aromatics and adding the chicken and sauce.

Can I blend the sauce?

Yes, blend for a silky-smooth texture before adding the chicken.

What sides go best?

Basmati rice, naan, cucumber raita, or a simple salad.

Conclusion

Indian Butter Chicken is a luxurious, flavor-packed dish that brings the warmth of Indian spices to your table in the most comforting way. Creamy, aromatic, and irresistibly delicious, it’s a meal that’s sure to impress—whether it’s a cozy weeknight dinner or a dinner party centerpiece.