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butter chicken

Butter Chicken: The Creamy, Flavor-Packed Indian Classic You'll Love!

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Authentic Butter Chicken (Murgh Makhani)

This creamy, restaurant-style Butter Chicken recipe features tender chicken in a rich tomato and cream sauce infused with aromatic spices. A beloved Indian classic that's surprisingly easy to make at home!
Prep Time
20 mins (+2h marinate)
Cook Time
30 mins
Total Time
50 mins
Servings
4-6
Cuisine
Indian
Course
Main Course
Creamy butter chicken in serving bowl with naan bread

Ingredients

For the Chicken Marinade:

  • 1.5 lbs (700g) boneless chicken thighs
  • ¾ cup plain whole-milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1½ tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt

For the Sauce:

  • 3 tbsp unsalted butter
  • 1 tbsp ghee
  • 1 large onion, finely diced
  • 1½ cups tomato purée
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1 tbsp dried fenugreek leaves
  • ½ cup water (as needed)
  • Fresh cilantro for garnish

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine all marinade ingredients and mix well.
  2. Add chicken pieces, ensuring each piece is well coated.
  3. Cover and refrigerate for at least 2 hours (overnight for best results).

Step 2: Cook the Chicken

  1. Preheat oven to 400°F (200°C).
  2. Spread marinated chicken on a baking tray and bake for 15 minutes.
  3. Alternatively, you can grill or pan-fry the chicken until lightly charred.

Step 3: Prepare the Sauce

  1. Heat butter and ghee in a large pan over medium heat.
  2. Add onions and sauté until golden brown (about 5 minutes).
  3. Add tomato purée, tomato paste, and sugar. Cook for 5 minutes.
  4. Reduce heat to low and stir in cream slowly.
  5. Crush fenugreek leaves between your palms and add to the sauce.

Step 4: Combine and Finish

  1. Add cooked chicken to the sauce and simmer for 10 minutes.
  2. Adjust consistency with water if needed.
  3. Garnish with fresh cilantro before serving.

Storage & Reheating

  • Refrigerator: Store in airtight container for up to 4 days
  • Freezer: Freeze for up to 3 months (thaw overnight)
  • Reheating: Warm gently on stovetop with a splash of water or cream

Chef's Notes

  • For extra smokiness, char the chicken under a broiler for 2-3 minutes after baking
  • Kasuri methi (dried fenugreek) is essential for authentic flavor
  • Serve with basmati rice or garlic naan for the complete experience

Frequently Asked Questions

Can I make butter chicken without cream?
Yes! Substitute heavy cream with coconut milk (for dairy-free), cashew cream (soak ½ cup cashews, blend with ½ cup water), or evaporated milk (lighter option).
What's the difference between butter chicken and chicken tikka masala?
Butter chicken is milder and creamier with tandoori-style chicken. Chicken tikka masala has a tangier tomato sauce with more spices and typically uses grilled chicken pieces.
Can I use chicken breasts instead of thighs?
Yes, but thighs are recommended for juiciness. If using breasts: reduce cooking time by 2-3 minutes and don't skip marinating.
My sauce is too thin - how can I thicken it?
Simmer uncovered longer, mix 1 tsp cornstarch with 2 tbsp cold water then stir in, or blend 10-12 cashews into the sauce.
Can I make this recipe in advance?
Absolutely! Butter chicken tastes better the next day. Prepare up to 2 days ahead and store sauce/chicken separately if possible.