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.
- Amazon
- Barnes & Noble
- IndieBound
- Books a Million
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, divided (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 1 tablespoon oil or butter. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
- Add the remaining oil or butter 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.
Pip says
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
Mike Hultquist says
Glad you enjoyed it!
Ali says
I forgot to purée my sauce XD
Still was very tasty, thank you for the recipe!
Mike Hultquist says
All good, Ali! That's really for texture. Still get all the flavors!
Janey says
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.
Mike Hultquist says
Sounds wonderful to me, Janey!
Stephanie says
So the cream is heavy whipping cream or half and half?
Mike H. says
The recipe calls for 1 cup heavy cream but you can use ½ cup milk and ½ cup cream for a lighter version. Enjoy!
pj says
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 🙂
Mike Hultquist says
Thanks, PJ! Enjoy!
JJ says
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!
Mike Hultquist says
Sounds delicious, JJ! Thanks for sharing!
JJ says
Needed to add some sugar to balance the flavors
Mike Hultquist says
Adjust as needed, JJ. You're the one eating it. =)
JJ says
I wonder if potatoes could be added here
Mike Hultquist says
Absolutely. Go for it!
Kelly says
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!)
Mike Hultquist says
Glad you enjoyed it, Kelly! Yay! I appreciate your sharing!
Gail Needham says
Ha, I didn't realize I commented on this a year ago, lol! We still love it!
Michael Hultquist - Chili Pepper Madness says
Haha, oops! I do greatly appreciate it! =)
Gail Needham says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect, Gail! I love how you've made it your own! Glad you love it and I appreciate the comments. Cheers!
Hannah says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Gloria says
How much olive oil should be added? It is not listed in the ingredients.
Michael Hultquist - Chili Pepper Madness says
2 tablespoons, Gloria. Or you can use butter. I've made that more clear. Thanks!