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Home » Butter Chicken Recipe (Murgh Makhani)

Butter Chicken Recipe (Murgh Makhani)

by Mike Hultquist · Apr 12, 2019 · 61 Comments

Jump to Recipe

Butter chicken is a hugely popular Indian curry that results in a rich and creamy gravy that is almost buttery. It is incredibly easy to prepare, needing only a few minutes of chopping and pan cooking. After that, everything simmers. You only need to stir in a bit of cream at the end and cook some rice. My butter chicken recipe goes heavy on the spices for you.

Butter Chicken Recipe

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.

Butter Chicken in a pan

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 later strained, 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. 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 we we make butter chicken, shall we?

 

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. It includes the following ingredients:

  • 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

Marinate. Add the chopped chicken to a medium bowl. Add all of the marinade ingredients, and stir to completely coat the chicken.

Stir the chicken with the thick butter chicken marinade

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 high heat and add the olive oil.

Chicken. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned.

Cooking the marinated chicken

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 diced tomatoes. You can use fresh, tomatoes, canned tomatoes, or tomato sauce. Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.

Simmering the curry tomato sauce

Blend the Sauce. When the 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.

Process the sauce until smooth

Strain. Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.

Simmering the processed butter chicken curry sauce

Cream. Stir in 1 cup of heavy cream (or use milk for a lighter version).

Swirling heavy cream into the butter chicken curry sauce

Chicken. Add the chicken back to the pan.

Add the chicken back to the pan with the curry sauce to simmer

Simmer. Heat and simmer for 10 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 in a pan, ready to serve

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.

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael HultquistSlow Cooker Buttered Chicken

If 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.

  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books a Million

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.

In Closing

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.

TRY SOME OF MY OTHER POPULAR CURRY DISHES

  • Chicken Tikka Masala
  • Chicken Korma
  • 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)

Butter Chicken in a pan, ready to serve

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
Print

Butter Chicken Recipe (aka Murgh Makhani)

Butter chicken is a hugely popular Indian curry that results in a rich and creamy gravy that is almost buttery. It is incredibly easy to prepare, needing only a few minutes of chopping and pan cooking. After that, everything simmers. You only need to stir in a bit of cream at the end and cook some rice. My butter chicken recipe goes heavy on the spices for you.
Save Recipe Saved!
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, curry, recipe, spicy
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Total Time: 30 minutes
Calories: 558kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.92 from 25 votes
Leave a Review

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 olive oil (or use butter)
  • 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 diced tomatoes fresh or canned, or use tomato sauce
  • 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 diced tomatoes. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
    • Transfer the sauce 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 the sauce back into the pan. The point is to make the sauce very smooth and heat through.
    • 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

    Calories are estimated without rice or naan.

    Nutrition Information

    Calories: 558kcal   Carbohydrates: 11g   Protein: 27g   Fat: 45g   Saturated Fat: 18g   Cholesterol: 215mg   Sodium: 217mg   Potassium: 634mg   Fiber: 2g   Sugar: 4g   Vitamin A: 2130IU   Vitamin C: 35.3mg   Calcium: 102mg   Iron: 2.6mg
    Butter Chicken Recipe
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    Mike Hultquist is the author of "The Spicy Food Lovers' Cookbook" and "The Spicy Dehydrator Cookbook".

    Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, Indian, low budget/inexpensive meals

    Reader Interactions

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      Recipe Rating




    1. Tory says

      January 29, 2023 at 12:44 pm

      Can I make this a day ahead of serving and reheat?

      Reply
      • Mike Hultquist says

        January 29, 2023 at 1:01 pm

        Absolutely, Tory. Keep in the refrigerator in a sealed container for up to 5 days. Gently reheat in a pan and serve. Enjoy!

        Reply
    2. Ven says

      January 02, 2023 at 6:55 pm

      I made this today and it was delicious. The recipe was easy to follow. I modify the spice level by doing a 1/4 teaspoon. I added naan and it all came together. I will definitely make again. Thank you.

      Reply
      • Mike Hultquist says

        January 02, 2023 at 7:04 pm

        Thank you, Ven. Very happy you enjoyed it. =)

        Reply
    3. Bonnie M says

      December 29, 2022 at 10:02 am

      5 stars
      This chicken was amazing. Everyone loved and went back for seconds. I feel like the amount of ginger in the marinade was a bit too strong, so I ended up adding more yogurt to the marinade to reduce the ginger taste a bit. Then, I did not add any more ginger to the chicken when I cooked. It was perfect

      Reply
      • Mike Hultquist says

        December 29, 2022 at 12:52 pm

        Glad you enjoyed it, Bonnie. Definitely make a note for the ginger next time. I hope you make it again and again!

        Reply
    4. Paula says

      November 12, 2022 at 8:02 pm

      5 stars
      We loved this recipe (and many of your others)! We used ghee instead of butter or oil and increased the spices slightly. Otherwise, no alterations. It was delicious! We used 2 red jalapeños with most of the seeds removed and red bell for our peppers. We were craving something warm and hearty in this cold weather and this hit the mark!

      Reply
      • Mike Hultquist says

        November 12, 2022 at 11:20 pm

        Thanks, Paula! I appreciate it. Glad you enjoyed it. Hopefully you can make it for years to come.

        Reply
    5. DrJr says

      November 09, 2022 at 9:42 am

      5 stars
      Use ghee instead of butter or you can use a combination.

      Reply
    6. Pip says

      November 08, 2022 at 5:32 pm

      5 stars
      I made this recipe tonight for our supper and it was delicious very creamy sauce and spiciness to the dish but just the right amount as my husband doesnt like too much heat thank you I will be making this again

      Reply
      • Mike Hultquist says

        November 08, 2022 at 10:57 pm

        Glad you enjoyed it!

        Reply
    7. Ali says

      November 02, 2022 at 11:35 am

      5 stars
      I forgot to purée my sauce XD
      Still was very tasty, thank you for the recipe!

      Reply
      • Mike Hultquist says

        November 02, 2022 at 11:36 am

        All good, Ali! That's really for texture. Still get all the flavors!

        Reply
    8. Janey says

      October 03, 2022 at 12:13 pm

      Excellent recipe.
      Definitely a recipe to keep, though I did slightly alter it.
      Added a teaspoon of crushed dried fenugreek leaves to the marinade.
      Slowly fried the onions/pepper in oil & butter for a ‘long time’ to release their natural sugars, added some salt and a little sugar at this stage.
      Skewered the chicken and air fried it to give it a slight ‘charcoaled’ affect then added it to the cooked puréed sauce.
      I also used single cream instead of double cream.
      A little bit of quality ghee at the end adds a bit more richness.
      For a good heat kick use the recommended tablespoon of chilli flakes, for a subtle child friendly version just a teaspoon if the chilli flakes.

      Reply
      • Mike Hultquist says

        October 14, 2022 at 6:00 am

        Sounds wonderful to me, Janey!

        Reply
    9. Stephanie says

      September 29, 2022 at 3:17 pm

      So the cream is heavy whipping cream or half and half?

      Reply
      • Mike H. says

        September 30, 2022 at 2:24 am

        The recipe calls for 1 cup heavy cream but you can use ½ cup milk and ½ cup cream for a lighter version. Enjoy!

        Reply
    10. pj says

      August 22, 2022 at 7:35 am

      5 stars
      Murgh Makhani is one of my favorite Indian dishes. I've got many recipes and no two are alike. Most use coconut milk instead of cream. I'm for sure going to try your version. It looks amazing. Thank you for all your recipes! I haven't had a 'fail' yet 🙂

      Reply
      • Mike Hultquist says

        August 22, 2022 at 8:28 am

        Thanks, PJ! Enjoy!

        Reply
    11. JJ says

      August 06, 2022 at 5:41 pm

      5 stars
      Wonderful dish. Added potatoes(Pat boiled them first). Added about a tablespoon of sugar at the end to balance the dish. A little chicken broth to compensate for reduction of sauce

      Very tasty!

      Reply
      • Mike Hultquist says

        August 07, 2022 at 8:01 am

        Sounds delicious, JJ! Thanks for sharing!

        Reply
    12. JJ says

      August 06, 2022 at 4:52 pm

      Needed to add some sugar to balance the flavors

      Reply
      • Mike Hultquist says

        August 07, 2022 at 8:00 am

        Adjust as needed, JJ. You're the one eating it. =)

        Reply
    13. JJ says

      August 06, 2022 at 11:12 am

      I wonder if potatoes could be added here

      Reply
      • Mike Hultquist says

        August 06, 2022 at 1:38 pm

        Absolutely. Go for it!

        Reply
    14. Kelly says

      June 25, 2022 at 7:14 pm

      5 stars
      Dear Sir, Thank you so much for this recipe, it was delicious! I used a dairy-free yogurt for the marinade and a dairy-free coconut/almond milk for the cream (although ghee needed to stay ;-)) & added a couple cups of cauliflower florets so it lasted 1-2 more meals. Like one of the other commentors, did *not* put the sauce in a blender & it did not take anything away! Finally, I had fresh basil to use up, so topped the finished dish with that, combined with a little cilantro. Spicy & yummy! Thank you again (btw, your chicken vindaloo is one of my faves!)

      Reply
      • Mike Hultquist says

        June 26, 2022 at 7:12 am

        Glad you enjoyed it, Kelly! Yay! I appreciate your sharing!

        Reply
    15. Gail Needham says

      February 03, 2022 at 6:44 pm

      5 stars
      Ha, I didn't realize I commented on this a year ago, lol! We still love it!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 04, 2022 at 7:38 am

        Haha, oops! I do greatly appreciate it! =)

        Reply
    16. Gail Needham says

      February 03, 2022 at 6:42 pm

      5 stars
      This has become one of our favorite dishes. We make it just a little different. I don't puree the sauce. We like the little morsels of onion, etc in the sauce, so I just sauté, then add the chicken, seasonings as you mention and tomato/pasta sauce, whatever I have, then after all has simmered I either use cauliflower rice that has been toasted a bit in another pan, or just add it to the pan and let it simmer for a while instead of using rice or noodles, this makes it a lower carb recipe. So I went against the tradition of the recipe in making our sauce kind of chunky, and adding the cauliflower rice, but we love it and learned a new dish with your help! I saw several recipes and this one is the one I go to to remember any seasonings I might have forgotten. Sometimes I add paprika too, but I like the seasonings suggestions you make. I will probably make this tonight again, we just love it.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 04, 2022 at 7:37 am

        Perfect, Gail! I love how you've made it your own! Glad you love it and I appreciate the comments. Cheers!

        Reply
    17. Hannah says

      January 19, 2022 at 7:11 pm

      5 stars
      Excellent recipe!
      After my sister Kylie (she commented above) recommended this recipe, I followed the recipe as is, and it was delicious. Probably a level 1-2 spice level, but I prefer a 4, so after we ate the first servings, I added some extra hot chili pepper and more homemade crushed red pepper. I CANNOT wait for the leftovers tomorrow!
      Two suggestions, the amount of butter is not specified in the recipe as far as I can see, and the video looks like maybe it was 1 tbsp, so that’s what I tried. I also was not sure if I should use the juice from my can of diced tomatoes, so I did not but had to add water to the mix so it wouldn’t burn while simmering.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 20, 2022 at 7:52 am

        Thanks, Hannah! Glad you enjoyed it! And extra THANKS for Kylie for recommending it. =) For the butter/oil, use 2 tablespoons. It's listed under "For the Butter Chicken". Also, yes, use the juices from the can, though you can also add in a bit of water if needed as you've done. Have a great day!

        Reply
    18. Gloria says

      January 16, 2022 at 11:18 am

      How much olive oil should be added? It is not listed in the ingredients.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 18, 2022 at 7:10 am

        2 tablespoons, Gloria. Or you can use butter. I've made that more clear. Thanks!

        Reply
    19. Gail Needham says

      November 11, 2021 at 11:29 pm

      5 stars
      I enjoy this recipe more than others I have tried. The one thing I do, which may be off for some, but I don't puree my sauce. And I don't put rice or noodles with it, but toward the very end I put a bag of cauliflower rice in the sauce. Once it is cooked, it mimics the texture somewhat of rice. So my onions and the cauliflower rice give it texture. The rest I do pretty much the same as the recipe calls for. I enjoy getting the bits in the creamy sauce. Most of the time I have used chicken thighs, but when I chopped up the chicken breast this time and seasoned it up we really liked it. Both ways we have enjoyed making this dish. But something went together in it this time that made it really great. I saw a suggestion of putting a jalapeño in it. I will try that next time. Thanks for sharing this recipe. Maybe it was the specific blend of spices that made it so good. I will always keep this recipe for reference.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 12, 2021 at 6:40 am

        Thanks so much, Gail. Great use of cauliflower rice. Glad you enjoyed it.

        Reply
    20. Kylie says

      July 29, 2021 at 5:13 pm

      5 stars
      Great recipe! Used one jalepeno and some red chili flakes for the perfect heat level! Will definitely be making again and again!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 30, 2021 at 6:25 am

        Nice! Glad to hear it, Kylie!

        Reply
    21. Kosar says

      June 01, 2021 at 10:51 am

      4 stars
      I tried this recipe and it turned out super yummy . Thank you for all the extra tips also

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 01, 2021 at 11:12 am

        Glad you enjoyed it, Kosar. Thank you.

        Reply
    22. Ruth says

      March 01, 2021 at 4:10 pm

      4 stars
      Can I freeze this ? I made it and it was delicious. This time, my plans changed and I will need to freeze it .

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 02, 2021 at 6:44 am

        5 stars
        Ruth, yes, I freeze portions all the time for enjoying later. Glad you enjoyed it.

        Reply
    23. Mohit says

      February 21, 2021 at 1:12 pm

      Mine turned out to be little sour in taste. Do you know what could I have done wrong? Maybe I will skip lemon next timeZ

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 21, 2021 at 1:40 pm

        Mohit, I'm not sure what could cause a sour flavor, possibly the lemon, or if there was an issue with the heavy cream? Or did anything burn? Sorry to hear.

        Reply
    24. Heather says

      February 03, 2021 at 8:40 pm

      5 stars
      Excellent! This was easy to make and tasted amazing! Definitely the best butter chicken recipe I have ever found. Thank you so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 04, 2021 at 6:49 am

        Excellent! Thanks, Heather!

        Reply
    25. Stephanie says

      January 14, 2021 at 6:19 pm

      5 stars
      Just made this for me and my husband and it will be a weekly staple! So incredibly delicious and EASY! I use to buy premade butter chicken sauce and it doesn’t even compare.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 15, 2021 at 7:41 am

        Great to hear, Stephanie! Super happy you both enjoy it!

        Reply
    26. Corina says

      January 11, 2021 at 5:05 am

      5 stars
      Yours is the best one! The only thing I added is fenugreek seeds, which adds another layer of flavour yet. Cheers!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 11, 2021 at 7:17 am

        Wonderful! Glad you enjoyed it! I like the inclusion of fenugreek. Very nice.

        Reply
    27. Lisa B says

      November 16, 2020 at 6:15 pm

      5 stars
      Amazing recipe and easy to follow instructions. Thanks for sharing. Can't wait to try more of your recipes!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 24, 2020 at 7:55 am

        Thanks Lisa. -Mike

        Reply
    28. Liz K says

      November 05, 2020 at 9:52 pm

      5 stars
      I made it tonight, added cashews and a serrano pepper, didn’t have heavy cream and just used milk. It turned out great! Thank you for the recipe.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 07, 2020 at 7:29 am

        Excellent! Thanks, Liz!

        Reply
    29. Monica says

      July 27, 2020 at 7:45 pm

      5 stars
      Super easy to make and very tasty. My picky eaters loved this recipe!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 28, 2020 at 5:57 am

        Great! Thanks for sharing, Monica. Super happy the picky eaters enjoyed it.

        Reply
    30. Gary says

      December 19, 2019 at 8:07 pm

      5 stars
      As a Brit that emigrated to the (west coast) US a decade ago I was never able to find a good curry that matched the unique British Indian Restaurant taste I grew up with, I made do with importing jars of Pataks paste for years as the time and work involved making a proper base sauce was too time consuming and many other recipes I tried just didn't come close, but this makes a great base curry that can be tweaked to cover many dishes, my goto recipe now, Cheers!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 20, 2019 at 8:19 am

        Thanks so much, Gary! I greatly appreciate the comments and am super happy that you enjoy the recipe. Cheers!!

        Reply
    31. Herman Hamre says

      July 04, 2019 at 3:36 pm

      5 stars
      Very good dish with rice. I'll bet it would go great with egg noodles too.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 05, 2019 at 7:53 am

        Absolutely, Herman! Great with noodles.

        Reply

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