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.
Bernadette says
Thank you for sharing! I can't wait to try this. It seems similar to paprikash.
Mike Hultquist says
Sure thing, Bernadette! Some similarities in prep for sure!
Gabby says
This recipe is absolutely amazing!
I added a little more cream but overall I’m extremely happy with how this turned out
I no longer have to drive 45mins to get butter chicken
Mike Hultquist says
Excellent, Gabby! Yes! It's so nice to be able to make your favorite dishes at home. I appreciate it.
April Knight says
Perfect every time. Delicious when served with simple yogurt naan recipe.
Mike Hultquist says
Thanks so much, April. Very happy you enjoy it. I appreciate you sharing this.
Carla Smith says
Just delicious! Probably 1/2 tablespoon of red pepper flakes—perfect for us!!
I would use breasts next time, as the thighs were attached to the back portion and it took me some time to cut; while only getting small pieces.
Mike Hultquist says
Glad you enjoyed it, Carla! Thanks!
Pat Williams says
Just lovely. Not difficult and delicious.
Mike Hultquist says
Thanks, Pat!
Gloria says
Made this butter chicken tonight and I swear it was better than the take out my husband loves. Well, not any more! Now he loves this one better. So delicious. Thanks, Mike. Oh, and so easy to make!
Mike H. says
Haha, thank you, Gloria - glad you guys enjoyed it!
Barbie says
Hi Mike. I have looked at this recipe numerous times but finally made the dive and prepared this tonight! Made pretty much just as directed with all the freshly grated ginger etc. I did add cauliflower flowerets as recommended by other reviewers. Oh My! This is exquisite! Love the flavors and spice. I've had Murgh Makhani at Indian restaurants not as good as this. Some restaurants have a very red version like it has food coloring or something. Gives me weird vibes!
This is soooo delicious. Family loved as well. This is a keeper! Thanks Chili Pepper Madness!
Mike Hultquist says
Yes! Success! SO glad to hear this, Barbie. Serious, I love it. Very glad you enjoyed it, and may you enjoy it again and again. Thanks!
Shanda Gann says
This was amazing, the flavor profile was spot on!! I had to substitute cumin and allspice for the garam masala, still turned out as delicious as it tastes in the restaurant! Made some sourdough naan for the perfect combination!!! Thank you for this delicious recipe!
Mike H. says
I am happy to hear that, Shanda. Enjoy!
A. Reynolds says
By far the best Butter Chicken recipe I have found. We do not feel like we need this for take out anymore! All 6 of my family members loved it!
Mike H. says
Thank you so much - very inspirational! =)
Mary wall says
It’s really good but…Question If I don’t have tomato sauce can I use pasta sauce since it’s basically tomato sauce?
Mike H. says
Thank you, Mary. Diced tomatoes are great, too. But you can definitely use pasta sauce if that is all that you have on hand. Let me know how it goes!
Nehemiah Surratt says
This recipe sounds delicious. I am planning on using this recipe at home. I have one question though. Does it matter if the cumin used in the recipe is ground cumin or regular cumin seeds? I just wanted to make sure before I make this dish.
Mike Hultquist says
Nehemia, use ground cumin for this. You can use seeds, but if you do, grind them first. I hope you enjoy it!
Nehemiah Surratt says
Thanks for the tip!
Bob Simpson says
Butter Chicken has been a favorite of my family for years. I seldom cook the same recipe in search of the perfect result. This recipe hits the spot! Great flavor and simple to make.
Notes: I used real ground Indian red pepper, red bell pepper, and omitted the pepper flakes. The result had plenty of heat. Indian ground red pepper is hot.. Had I just had ground cayenne I would have used a hotter pepper. Next time I will also purée the sauce.
Again, great recipe and thank you! Looking forward to your take on Chicken Saag! (Chicken Saagwala)
Mike Hultquist says
Excellent! Glad you enjoyed it, Bob! Thanks for sharing.
Steph says
Yum! I make something similar with coconut milk and more Garam masala. Try adding a little crushed Fenugreek leaves at the end… it’s a game changer 🙂
Mike Hultquist says
I love it! Thanks, Steph!
Bill says
A question: in the marinade section you specify “grated garlic”, while in the second section for the chicken, you specify “minced garlic”. Is there is difference?
Thanks for all you do—butter chicken is on our menu on.
Sunday!
Mike H. says
Yes, there is. Primarily in terms of texture and how they are prepared. Grated garlic resembles more of a paste, while minced garlic consists of finely chopped pieces. In other words, minced garlic has a coarser texture.
Vickie says
Great recipe! It's definitely going into rotation. It's super easy to adjust to your preferred spice level.
Mike Hultquist says
Thanks, Vickie! Glad you enjoyed it!
Kely says
Winner! Winner Butter Chicken Dinner!. I have cooked many Butter Chicken recipes, but this is one I will go back to without a doubt. Blending the sauce was an ace of a move and a definite game changer!
Thanks again Mike!
Kelly
Mike Hultquist says
Yes!! Thanks, Kely! Glad you like my recipe!
Mary says
AMAZING!!!! Try this dish, you won't be sorry!!!!
Mike Hultquist says
Thanks, Mary! Glad you enjoyed it!
Melissah says
This was amazing! Will blend all the cooked down ingredients next time for a smoother sauce, but my family LOVED this.
Mike Hultquist says
Excellent! Glad you enjoyed it, Melissa! I usually blend it when I'm using chunky tomatoes.
Erin Lovewell says
My whole family loved this! I did add some extra veggies, and my family is now asking for this weekly. So good!
Mike Hultquist says
Glad you enjoyed it!
Alyssa says
Phenomenal!!!!!!!! Absolutely amazingly delicious! This will definitely be a repeat in my house. I didn’t have garam masala so I used tikka masala and it was still wonderful. But I’ll be going out to get garam masala for the next time. Thank you for this recipe!
Mike Hultquist says
Nice! Glad you enjoyed it, Alyssa!