best butter chicken recipe

The Best best butter chicken recipe

Butter chicken is one of those recipes that just works every single time. It’s rich, creamy, and packed with flavor, but it’s also surprisingly simple to make—no fancy techniques or hard-to-find ingredients. I first tried making it years ago when my kids were little, and it quickly became a family favorite. They love the tender chicken in that velvety tomato-based sauce, and I love that it’s a meal I can throw together on a busy weeknight or serve when we have company over.

What I appreciate most about this recipe is how balanced it is. The yogurt and spices keep it from being too heavy, and the tomatoes add a natural sweetness that makes it feel lighter than you’d expect. Plus, it’s packed with protein and healthy fats, so I don’t feel guilty serving it to my family. It’s one of those dishes that’s just as good reheated the next day, which is a huge win for leftovers. Whether it’s a casual dinner or a special occasion, butter chicken always delivers.

The Best Butter Chicken (Murgh Makhani)

4.9 from 1256 votes

A rich and creamy Indian classic featuring tender chicken in a velvety tomato-based sauce with aromatic spices. This restaurant-style butter chicken is perfect with naan or basmati rice for a comforting meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time1 hour

Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Marinade

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder (or mild paprika for color)
• 1 tsp salt

For the Sauce

• 3 tbsp ghee or unsalted butter (divided)
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 can (14 oz/400g) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp sugar (optional, to balance acidity)
• 1/2 cup heavy cream
• 1/4 cup water or chicken stock
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• Salt to taste

For Garnish

• 2 tbsp fresh cilantro, chopped
• 1 tbsp heavy cream (optional)
• 1 tbsp butter (optional)

👨‍🍳Directions

1. 1 Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. 2 Cook the chicken: Heat 1 tbsp ghee or butter in a skillet over medium-high heat. Add the marinated chicken (shake off excess marinade) and cook for 5-6 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove chicken from the pan and set aside.
3. 3 Prepare the sauce base: In the same skillet, melt 2 tbsp ghee or butter over medium heat. Add chopped onions and sauté for 5-6 minutes until golden brown. Add ginger-garlic paste and cook for 1 minute until fragrant.
4. 4 Blend the sauce (optional): Add crushed tomatoes, cumin, coriander, chili powder, garam masala, and sugar to the skillet. Stir well and simmer for 10 minutes. For a smoother sauce, transfer the mixture to a blender and blend until smooth, then return to the skillet.
5. 5 Simmer the sauce: Add water or chicken stock to the sauce and bring to a gentle simmer. Stir in the heavy cream and kasuri methi. Season with salt to taste.
6. 6 Combine chicken and sauce: Add the partially cooked chicken to the sauce. Simmer for 10-12 minutes on low heat, stirring occasionally, until the chicken is fully cooked and tender.
7. 7 Finish and garnish: Stir in 1 tbsp butter (if using) for extra richness. Garnish with chopped cilantro and a drizzle of cream. Serve hot with naan, roti, or basmati rice.

🔧Equipment

• Large mixing bowl
• Skillet or heavy-bottomed pan
• Wooden spoon or spatula
• Blender or food processor (optional, for smoother sauce)
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 30g💛Saturated Fat: 15g❤️Cholesterol: 160mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: For a lighter version, substitute heavy cream with coconut milk or half-and-half. To make it spicier, add 1/2 tsp cayenne pepper or finely chopped green chilies. For best results, marinate the chicken overnight. If you don’t have kasuri methi, you can omit it, but it adds a unique flavor.

This butter chicken recipe is one I always come back to because it’s simple, flavorful, and always a hit with my family. It’s rich without being overwhelming, easy to scale up for a crowd, and works just as well for a weeknight dinner as it does for a holiday spread. If you want a dish that’s comforting, versatile, and guaranteed to please, this is the one to keep in your rotation.

❓ Frequently Asked Questions About The Butter Chicken (Murgh Makhani)

1. What makes the best butter chicken recipe authentic?

The best butter chicken recipe stays true to its North Indian roots by using key ingredients like yogurt for marinating the chicken, garam masala, kasuri methi (dried fenugreek leaves), and a rich tomato-based gravy. Authenticity also comes from slow-cooking the chicken in a tandoor or oven first, then simmering it in a creamy, spiced sauce. The balance of sweetness (from cream or sugar) and tanginess (from tomatoes or lemon juice) is crucial.

2. Can I make butter chicken without a tandoor or oven?

Yes! While traditional butter chicken uses tandoor-cooked chicken, you can achieve similar results by grilling, pan-searing, or even air-frying the marinated chicken. For a stovetop method, cook the chicken in a skillet until fully done, then shred or chop it before adding it to the sauce. The key is ensuring the chicken is tender and slightly charred for depth of flavor.

3. What’s the secret to a creamy, smooth butter chicken sauce?

The secret lies in blending the tomato base until silky smooth and using full-fat dairy (like heavy cream or yogurt) to enrich the sauce. Some recipes also add cashew paste or butter for extra creaminess. Simmering the sauce on low heat allows the flavors to meld, and finishing with a pinch of kasuri methi (crushed between your palms) adds a restaurant-style aroma.

4. How can I adjust the spice level in butter chicken?

To control spiciness, adjust the amount of green chilies, red chili powder, or cayenne pepper. For a milder version, reduce or omit the chilies and use sweet paprika instead of hot. For extra heat, add chopped green chilies or a dash of cayenne. Balancing spice with cream or sugar can also mellow the heat without losing flavor.

5. Can I make butter chicken ahead of time, and how should I store it?

Absolutely! Butter chicken tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop with a splash of water or cream to prevent drying. For longer storage, freeze the sauce (without cream) for up to 3 months—thaw and reheat before adding fresh cream. Avoid freezing the dish with cream, as it can separate.