Butter chicken is a hugely popular Indian curry that results in a rich and creamy gravy that is almost buttery, and lots of warming spices. It is incredibly easy to make!
Butter Chicken Recipe (Murgh Makhani)
If you've ever dined at an Indian restaurant, you've most likely tried Indian Butter Chicken. It's massively popular, one of the most well known Indian recipes in the U.S.
It is rich and filling, comfort food at its finest, and you can easily make it from the comfort of your own kitchen. One of the best things about it is you can cook it up with ingredients easily found at your local grocery store.
Just don't let the aromas drive you mad with desire as they fill the house.
And, even though it is a curry, it isn't spicy hot, even though it does include a lot of piquant spices. If you love curry but you don't love the heat, butter chicken is the dish for you.
Don't worry, though, my spicy food loving friends. You'll love it, too. Butter chicken is filled with big, bold flavors. And, you can adjust with heat to your tongue's desires.
What is Butter Chicken?
Butter Chicken is a curry made with tender, juicy chicken that marinates in yogurt and lots of aromatic spices. It is then cooked along with aromatics and extra spices along with a tomato-based curry sauce.
The curry sauce is often strained (though you can skip this step), making it smooth and velvety, then finished off with a bit of heavy cream to bring you a wonderful creamy chicken curry dish.
I don't think you can get any better than a good butter chicken. It is Indian food at its most wonderful.
Butter chicken is the common name, but it is called "Murgh Makhani" in India. It is rather similar to another well known Indian dish, Chicken Tikka Masala.
Let's talk about how to make butter chicken, shall we?
Butter Chicken (Murgh Makhani) Ingredients
The full list of ingredients with measurements are listed in the recipe card at the bottom of the post.
- FOR THE BUTTER CHICKEN MARINADE
- Boneless Chicken Thighs. You can also use chicken breast, or a combination.
- Garlic.
- Ginger.
- Spices. Garam masala, red chili powder (Kashmiri chili powder preferred, or paprika), turmeric, cumin, salt and black pepper.
- Yogurt. Use plain yogurt, not flavored.
- Lemon Juice.
- FOR THE BUTTER CHICKEN
- Vegetable Oil. Or use butter or ghee.
- Onion.
- Red Pepper. Spicy or mild, to your preference.
- Garlic.
- Ginger.
- Spices. Garam masala, cumin, red chili powder, salt and pepper, red pepper flakes. Also, use honey for a touch of sweet, if desired.
- Tomatoes. Use tomato sauce for a smoother butter sauce, or use diced. You can always process if desired.
- Heavy Cream. Or use ½ cup milk and ½ cup cream for a lighter version
- FOR SERVING. Fresh chopped herbs, extra red pepper flakes, cooked rice, warmed naan.
How to Make Butter Chicken - (aka Murgh Makhani) - the Recipe Method
The Chicken. First, chop your chicken into bite sized pieces. You can use either boneless, skinless chicken thighs or chicken breast for this recipe.
The Marinade. Next, prepare your marinade. Mix all of the marinade ingredients together in a large bowl.
Marinate. Add the chopped chicken to the bowl. Mix it all together to completely coat the chicken.
Develop the Flavor. Cover the chicken and set it in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.
Ready to Cook. When you're ready to cook, heat a large pan to medium heat and add the olive oil.
Chicken. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned.
Remove the chicken and set it aside.
Vegetables. Add some butter to the same pan and let it melt. Add in 1 chopped onion and 1 chopped red pepper. Cook them 5 minutes to soften.
Garlic. Add 3 cloves minced garlic and 1 tablespoon fresh grated ginger and cook 1 minute, until they become fragrant.
Seasonings. Add garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
Tomatoes. Stir in 14 ounces tomato sauce and honey. You can use fresh or canned tomatoes, and later make a tomato puree. Using tomato sauce will give you a much smoother butter chicken sauce.
Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
OPTIONAL - Blend the Sauce. When the murgh makhani sauce is ready, transfer it to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.
Strain. Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.
Cream. Stir in 1 cup of heavy cream (or use milk for a lighter version).
Chicken. Add the chicken back to the pan.
Simmer. Heat and simmer for 10 minutes to 20 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
Serve. Serve with cooked white rice. Basmati rice is great here. I love it with rice and naan.
Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.
BOOM! DONE! It really is such a hugely flavorful dish. We've both been exploring all sorts of different spicy curry recipes, both cooking and eating, and I think you'll love butter chicken, if you don't already!
It's quite fun, actually, to make at home. I hope you have as much fun as I do.
Recipe Tips for Making Butter Chicken Awesome
- Chili Powers. Kashmiri Red chili is traditional for the red chili powder, though you can use paprika, which is more easily found.
- Common Butter Chicken Spices. Coriander and cardamom are often used, as well as fenugreek, though I don't include them in my recipe. Garam masala is a must, as is turmeric, along with fresh garlic and ginger.
- The Heat Factor. I include spicy chili flakes in my recipe, but that is optional. Only if you're looking to add a bit of a kick to the final dish. If you'd like a spicier version overall, incorporate hotter chili peppers when cooking them down with the onion. Jalapenos or serrano peppers are great for this. Try it with a habanero pepper for some real heat. You can also use spicier chili powders, like cayenne.
- Cashews are Wonderful. Ground cashews or cashew paste can be used as a thickener, as well as a flavor builder, which is a big component of Indian Chicken Korma.
- Go Crazy with Spices. As a spicy food lover, you can easily adjust the ratios of seasonings used. Feel free to include more if you'd like.
- Add Veggies. Of course chicken is the primary with butter chicken, but you can easily round out the meal with the addition of chickpeas, sugar snap peas, cauliflower or any other of your favorite vegetables. You can also make it with other proteins as well.
Butter Chicken Sauce Tips
Butter chicken sauce is made from tomato, onion, peppers and lots of seasonings, including fresh ginger and garlic. The sauce is cooked down in the pan, then processed with a food processor or blender until very smooth. From there, heavy cream is added to bring it to its butter-like consistency.
Key here is processing the sauce, then straining out the solids. You can skip this step if you'd like but you won't achieve that silky smooth quality that butter chicken is known for.
Canned tomatoes are completely acceptable with butter chicken. Heavy cream is a common component, but if you're looking to make a lighter version, use either milk, yogurt, or sour cream instead of heavy cream.
Why is Butter Chicken Called "Butter Chicken"?
The name derives from the fact that butter is used in the curry sauce. Butter is not normally used in curry, which changes the flavor. Also note that the chicken pieces are prepared in a butter (makhani) gravy that includes butter and cream. This gives the recipe its smooth, silky texture.
The name "Murgh Makhani" translates to "chicken with butter".
There is some butter in this recipe, but butter isn't actually needed to make butter chicken. You can easily replace it with olive oil if you'd like, and you won't lose any flavor or texture.
Leftovers and Storage
Creole tomato and shrimp stew will last up to 5 days in the refrigerator in a sealed container. You can easily warm it in a pot on the stove top to enjoy the leftovers.
You can also freeze it for 2-3 months.
That's it, my friends! I hope you enjoy this amazing butter chicken. It is incredibly delicious. Drop me a line if you have any questions.
Slow Cooker Buttered Chicken
Slow Cooker Buttered ChickenIf you'd like to learn how to make this recipe in a slow cooker, I make a spicy version with serrano peppers in my cookbook, "The Spicy Food Lovers' Cookbook". You can purchase the book from major online retailers.
Recommended Cookbook
If you enjoy Indian cooking, I recommend the following cookbook, which is teaching me a lot and has many wonderful recipes. It helped me adapt this recipe.
- The Indian Cooking Course, by Monisha Bharadwaj (Author) (affiliate link, my friends!)
TRY SOME OF MY OTHER POPULAR CURRY DISHES
- Chicken Tikka Masala
- Chicken Korma
- Easy Chana Masala
- Chicken Biryani
- Spicy Beef Vindaloo
- Spicy Thai Curry Chicken Soup
- Coconut Chicken Curry
- Khao Soi – Northern Thai Coconut Curry Soup
- Sweet and Spicy Cashew Chicken
- Easy Chickpea Curry
- Chicken Satay
- Chilli Pickle
- Aloo Gobi (Indian Spiced Potato and Cauliflower)
- Pav Bhaji (Spicy Vegetable Curry)
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Butter Chicken Recipe (aka Murgh Makhani)
Ingredients
FOR THE CHICKEN MARINADE
- 2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
- 2 tablespoons grated garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup plain yogurt
- 1 tablespoon lemon juice
FOR THE BUTTER CHICKEN
- 2 tablespoons vegetable oil (or use butter or ghee)
- 1 medium onion chopped
- 1 red pepper chopped (I used a long red cayenne, but use your favorite)
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- Salt and pepper to taste
- 1 tablespoon spicy red chili flakes optional
- 14 ounces tomato sauce
- 1 tablespoon honey
- 1 cup heavy cream or use ½ cup milk and ½ cup cream for a lighter version
FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan
Instructions
FOR THE CHICKEN MARINADE
- Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
- Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.
FOR THE BUTTER CHICKEN
- Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
- Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
- Add the garlic and ginger and cook 1 minute, until they become fragrant.
- Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
- Stir in the tomato sauce and honey. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
- Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
- Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.
Video
Notes
Nutrition Information
Mike Hultquist is the author of "The Spicy Food Lovers' Cookbook" and "The Spicy Dehydrator Cookbook".
NOTE: This recipe was updated on 9/6/23 to include new information and photos. It was originally published on 4/12/19.
Shawna says
This is a big hit in our home. It's not very often I find a dish the whole family loves! I've made it a few times now.
Mike Hultquist says
Excellent!!! Thanks so much, Shawna! Glad the family loves it!
Amanda says
Amazing!! This has become my kids favorite recipe and it’s what I serve when we have friends over for dinner. We’ve ended up making a quart size mason jar of the tiki masala seasoning mix so it’s quicker to prepare and have on hand.
Mike Hultquist says
Perfect! I love the tip on making the big jar of spices! I do that with other blends, too. Glad you're enjoying it!
Samantha says
This was awesome! I have no spice tolerance so used bell pepper and the paprika for anything spicy but it was great. The house smelled amazing too. This one has been asked to be repeated.
Mike Hultquist says
Thanks, Samantha. This is the perfect example of how people can use milder peppers to make the recipe heat and spice level to their personal preference. Thanks for sharing this.
Sarah Reed says
This dish is just fabulous! Thank you for sharing.
Mike Hultquist says
Thanks, Sarah!
Donna says
I am trying new things because my DIL loves spicy food. I followed the recipe exactly and it has a sour taste to it. I am unfamiliar with these seasonings so don’t know what is causing it. Help!
Mike Hultquist says
Sorry to hear, Donna. I can't imagine what caused a sour taste, as the only really sour element is lemon juice. It's really a creamy, spicy dish. All I can think of is one your ingredients was bad, like the cream or yogurt, or maybe you didn't cook down your tomatoes enough.
Chris Carlson says
Wow! I couldn't believe the wonderful aroma coming from my kitchen. Will be saving this recipe - absolutely delicious!
Mike H. says
Love hearing it, Chris. Enjoy!
Cidalia Moonilall says
l love the butter chicken recipe, it was creamy and so tasty. I'll be keeping this recipe in my book. My whole family loved it as well. Thank you for this yummy recipe
Mike Hultquist says
Excellent! Thanks, Cidalia! Glad you liked it!
Kaylene says
Hi. Quick question. The ingredient list states tomato sauce, but the video shows you adding diced tomatoes instead of tomato sauce. Is the sauce in lieu on the diced tomatoes, therefore you wouldn’t need to strain afterwards unless you want to strain off the onions?
Mike Hultquist says
Kaylene, either will work. Straining is optional, really. I usually don't, and just give it all extra blending. Enjoy.
Lashonda says
As I’m sitting here eating I just had to come back to let u know this dish is tha BOOM.COM and easy to make! I used chicken thighs, added fenugreek powder, only added half of the red pepper flakes and I didn’t add the cayenne pepper because I thought it would’ve been too spicy and I’m glad I didn’t. It still has quite a bit of kick. Thank u so much for this recipe! Definitely a keeper!
Mike H. says
I appreciate you coming back to leave this review, Lashonda. I am really glad you've enjoyed it!
Jayne David says
This recipe got to be one of the best I’ve made must admit i did leave out the tomato sauce as i don’t like it but it’s simply delicious x
Mike Hultquist says
Excellent! Glad you enjoyed it, Jayne!
Teri says
This is a great recipe. Easy to follow. This was my first venture into Indian curry and will be a regular in my family. The overnight marinade is a must. I did add about 1tsp. Of Better than Boulion to “deepen” the sauce. Very good work. Thank you for sharing
Mike H. says
Thank you, Teri, and you are very welcome. Glad you enjoyed it!
Yann says
Hi Mike,
First thank you for your amazing site!
Recipes are always really delish and tasty, a source of inspiration really!
I just have a little note to add regarding the butter chicken. A true butter chicken is cooked with dried fenugreek leaves (kasuri methi) which brings extra nuttinnes and the distinctive flavour of the murgh makhani.
Thank you again!
Mike Hultquist says
Yann, you can use fenugreek, of course, fresh or dried. This is mentioned in the Recipe Notes section. FYI.
Terri says
How much butter do you add to the pan when you cook the onion and pepper?
Mike Hultquist says
1 tablespoon is plenty.
Amber says
Instead of heavy cream can I use coconut milk? I've looked at a few other recipes and they use that but everyone seemed to like this one last time I made it but wanted to try the coconut milk instead of heavy cream
Mike Hultquist says
Amber, absolutely. I've done this, and it's a flavorful twist. Let me know if you like it!
Jess G says
I’ve made this recipe 5 or 6 times now, and we will never order Indian takeout again. This is by far SO much better than most Indian restaurants. I do blend the sauce to give it a creamier consistency before adding the chicken back in— but my kids just prefer no chunks in the sauce. Amazing either way though!
Mike Hultquist says
Awesomeness!! Thanks, Jess. Very happy your family enjoyed it.
Shawn says
Thank you for so many delicious recipes. I look forward every day to your emails.
Mike H. says
Thank you, Shawn. I am really grateful for your support. Enjoy!
Eric Liebman says
Whoa... this is amazing! We spent 20 years in Southeast Asia and had butter chicken as a staple.. this rivals anything we had in Singapore's Little India for sure.. outstanding recipe Mike!
Mike Hultquist says
Wow, so great to hear, Eric! Very glad you enjoyed it! High praise indeed.
Tianah Olson says
Easily the BEST butter chicken recipe I've ever made! I highly recommend trying to find a local Indian market to find the authentic seasonings (like the kashmeri chili powder) because it really makes a world of difference!
Mike H. says
I appreciate it, Tianah - enjoy it!
Nick says
Been making this recipe for a couple years and it really through me off to come back and it had tomato sauce instead of diced and added honey . Excited to try it with the updates though!
Mike Hultquist says
Thanks, Nick. Just a couple small tweaks. I appreciate it!
Baileysmum says
Very tasty. Although unfamiliar with Butter Chicken taste, this one is just nicely balanced overall. My first attempt at making Butter Chicken and fussy partner gives it a thumbs up. Thanks for sharing.
Mike Hultquist says
Glad you both enjoyed it!