If there has ever been an Indian dish which the whole world is madly in love with, it must be the Butter Chicken. Creamy, velvety, fiercely spiced but surprisingly soft on the palate; this iconic Indian curry is one of London’s, New York’s, Toronto’s, and Sydney’s most ordered restaurant dishes. And honestly? And that one you make it at home is million times better.
Butter Chicken (aka Murgh Makhani in India) originated in the 1950s at the iconic Moti Mahal restaurant in Delhi. The story goes that the dish was invented by Chef Kundan Lal Gujral, created it almost by accident, mixing leftover tandoori chicken into a rich, buttery tomato sauce. That happy accident changed the world of food forever.
The one reason why Butter Chicken is enjoyed equally by people of all ages, is the perfect balance of flavors injected into your palate every single time you have it. Smoky, marinated grilled chicken, buttery cream and mouth of the warm spices such as garam masala and kasuri methi. All in one luxurious smooth sauce that you will have to mop up with a Naan bread like every last drop. This is comfort food at its absolute finest.
And the best part is, believe it or not, but this recipe is much easier to make at home than you realized. Yes, it has a few steps. But every single one of them are still worth it. So let’s get into it?
What is Butter Chicken?
Butter Chicken is the famous Tandoor-marinated chicken curry from North India simmered in a rich, creamy tomato-based sauce enriched with butter along with cream and a perfect blend of spices. A part of the Mughlai style of Indian cuisine which is known for its indulgent, royally rich sauces.
Unlike many Indian curries, Butter Chicken is actually not very spicy at all. It is palatable, even for folks who really can’t handle spicy foods, the heat is tempered with tomato and cream. It is simultaneously one of India’s most regional and most globally universal dishes.
Ingredients
Serves 4 people
For the Chicken Marinade
- Chicken thighs – 700g (Boneless) – Cut into large pieces
- Full fat plain yogurt – 1 cup
- Lemon juice – 2 tablespoons
- Kashmiri red chili powder – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Salt – 1 teaspoon
- Oil – 2 tablespoons
For the Makhani (Butter) Sauce
- Unsalted butter – 3 tablespoons
- Oil – 1 tablespoon
- Onions – 2 medium – roughly chopped
- Tomatoes – 5 large & ripe – roughly chopped (or 400g canned crushed tomatoes)
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Kashmiri red chili powder – 1 tablespoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Sugar – 1 teaspoon
- Salt – 1 teaspoon or adjust to taste
- Heavy Cream – ½ cup
- Kasuri Methi (dried fenugreek leaves) – 1 tablespoon – crushed
- Butter – 2 tablespoons (rich & glossy look)
For Serving
- Fresh naan bread or a cup of basmati rice
- Fresh coriander leaves for garnish
- A swirl of cream for presentation
Nutritional Information
Per serving (approximate – based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 18 g |
| Protein | 38 g |
| Fat | 34 g |
| Saturated Fat | 16 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 780 mg |
| Vitamin A | 1,240 IU |
| Vitamin C | 22 mg |
| Iron | 4 mg |
| Calcium | 120 mg |
Step by Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine all the marinade ingredients with the chicken pieces. Mix thoroughly until every piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight. The longer it gets marinated, the deeper the flavors get penetrated inside the chicken. Do not skip this step, the marinade is what gives Butter Chicken its soul.
Step 2: Cook the Chicken
There are two approaches here and both are beautiful.
Option A – Grill or broil the chicken under high heat for 12-15 minutes until slightly charred at the edges. This gives you that classic tandoor smokiness.
Option B – Cook in a hot skillet with a little oil on high heat for 3-4 minutes per side until nicely browned. Set the cooked chicken aside. Those charred bits are flavor gold. So, do not discard any of the juices.
Step 3: Build the Sauce Base
Heat butter and oil in a large heavy-bottomed pan over medium heat. Add the chopped onions and sauté for 10-12 minutes, until soft, golden and just beginning to caramelize. Add ginger paste and garlic paste, and cook for 2 more minutes or until fragrant. Your kitchen should be smelling pretty amazing by now.
Step 4: Add the Tomatoes and Spices
Now, to the same pan add chopped tomatoes, Kashmiri chili powder, coriander powder, cumin powder, and salt. Combine and allow to cook on medium flame for 15-20 minutes till the tomatoes break down fully and oil starts separating at the edges. This step is very important, if you skip it or rush it, the sauce will be thin and taste flat. Take your time here.
Step 5: Blend the Sauce
Let the mixture cool slightly, then pour into a blender and blend until completely smooth. For the silkiest Butter Chicken sauce, strain it through a mesh strainer back into the pan, using a spoon to work it through. This additional step is what creates that velvety, restaurant-style mouth feel. Worth every second.
Step 6: Finish the Sauce
Pour the strained sauce back into the pot over a low heat. Mix in garam masala, add the sugar and pour in the heavy cream, stir gently. Let it simmer for 5 minutes. Now add the cooked chicken pieces and mix everything together. As you sprinkle the kasuri methi, crush it between your palms and add this releases the aroma. A step you must not skip, and one of those secret ingredients that makes Butter Chicken taste unmistakably authentic. Simmer for another 8-10 minutes until the chicken is heated through and the sauce has thickened beautifully.
Step 7: Finalize With Butter and Serve
Turn off the heat and stir in the final 2 tablespoons of cold butter. This is the makhani moment, the butter melts into the sauce giving it that glossy, luxurious finish that you see in great Indian restaurants. Garnish with fresh coriander and a swirl of cream. Enjoy immediately with warm naan or a cup of fluffy basmati rice.
Health Benefits of Butter Chicken
- High protein – Chicken thigh provides about 38g protein per portion, excellent for muscle and satiety.
- Rich in Vitamin A – From tomatoes and Kashmiri chili, great for eye health and immunity.
- Anti-inflammatory Spices – Turmeric, ginger, and garlic are some of the most potent anti-inflammatory foods on the planet.
- Gut-friendly – The yogurt in marinade is loaded with probiotics that helps in digestion.
- Iron-rich – A perfect combination of chicken and spices gives a good source of iron.
Tips for the best Butter Chicken
Use Chicken Thighs, Not Breast
This is non-negotiable for the best Butter Chicken. Chicken thighs stay juicy and tender through marinating, grilling and simmering in sauce. Chicken breast is also prone to becoming dry and losing its texture. Thighs every single time.
Kashmiri Chili is the Secret to that Colour
The Kashmir red chili powder, which has a very mild heat but extraordinary color is responsible for that beautiful deep orange-red color in great Butter Chicken. Do not use normal red chili powder, the color and flavor is totally different. Get it from any Indian grocery store, or use this link (https://amzn.to/4uI6VjB) to buy the best Kashmir red chili powder from Amazon.
Don’t Rush the Tomato Cooking Stage
The biggest mistake people make is not cooking the tomatoes long enough. You have to cook them down completely until the oil separates. Under-cooked tomatoes give you a sour, raw-tasting sauce. Properly cooked tomatoes give you sweetness and depth.
Kasuri Methi is Non-Negotiable
If you have ever eaten Butter Chicken at any amazing Indian restaurants and wondered what that distinctive flavor note is, then it is kasuri methi (dried fenugreek leaves). And that is the ingredient that will take any Butter Chicken dish from good to spectacular. It will be available at any Indian grocery store, or use this link (https://amzn.to/3RSDZXt) to buy the best Kasuri Methi from Amazon. Do not skip it.
The Final Butter Makes All the Difference
Cold butter is tossed in just at the end, off the heat, and it creates what chefs call beurre monté, it emulsifies into the sauce and it gives an ultra glossy restaurant-style finish. Skip it, and the sauce is perfectly fine. Drop it in, and the sauce becomes spectacular.
Variations to Try
Paneer Butter Masala
The perfect vegetarian version. Replace the chicken entirely with 400g of cubed paneer (Indian cottage cheese). Simply add the paneer straight in to your finished sauce, no marinating or grilling required. One of the most popular favorite food from Indian vegetarian cooking and every bit as delicious.
Butter Chicken with Coconut Cream
Substituting half the heavy cream with coconut cream gives this a delicate tropical spin that marries perfectly. This is most commonly found in South Indian-influenced restaurants which lends a mild sweetness that complements the spices nicely.
Tandoori Butter Chicken
If you really want to go the full mile, cook your marinated chicken on a real outdoors grill or in a very hot oven at 230°C / 450°F until you’ve got proper charring and smokiness. This is where the magic lives, in the char. This flavour has a multi-dimensional quality that is unbeatable.
Lighter Butter Chicken
This could be made even healthier by replacing the heavy cream with full-fat coconut milk and reducing the butter down to 1 tablespoon in each step. It’s thinner than the original sauce but no less flavourful, and brings the calorie count down significantly.
Frequently Asked Questions
What is the difference between Butter Chicken and Chicken Tikka Masala?
This is a fantastic question because they look so similar! Butter Chicken (Murgh Makhani) comes from Delhi and is a bit more sweet, rich and creamy. Chicken Tikka Masala is a UK-born dish that generally has more spice and uses a tomato-onion sauce as opposed to just pureed tomatoes. They are both amazing, they are cousins, but not twins.
Can I make Butter Chicken ahead of time?
Absolutely! In fact, Butter Chicken gets even more delicious the next day as the flavors deepen overnight. The day before: prepare, chill and reheat gently in a heavy bottomed pan with some water or cream to loosen the sauce.
Can I freeze Butter Chicken?
Yes, the sauce and chickens freeze really well for 3 months. Store in an airtight container. Defrost overnight in the fridge and reheat gently. When reheating, add in a splash of cream to regain the silkiness.
What can I serve with Butter Chicken?
Butter Chicken is ideally eaten with warm Naan Bread (to soak up all that delicious sauce) or freshly Steamed Basmati Rice. It is especially beautiful with Jeera Rice (Cumin-scented Rice). It is perfect to pair with a simple.
Can I use canned tomatoes instead of fresh?
Yes! You can use canned crushed tomatoes, which are also very consistent from season to season. If you are using canned tomatoes of good quality, use 400g instead of the fresh ones. Since canned tomatoes are already broken down, you may need to reduce the cooking time of the sauce a little.
Is Butter Chicken very spicy?
No! Butter Chicken is one of the mildest Indian curries. Kashmiri chili lends color but very little heat. The cream and the butter kind of cool down any spice. It is the ideal Indian curry for those who prefer gentle warmth over fire.