indian butter chicken recipe

The Best indian butter chicken recipe

Butter chicken is one of those recipes that just works, no matter the occasion. It’s rich, creamy, and packed with flavor, but it’s also surprisingly simple to make—especially when you want something comforting without spending hours in the kitchen. I first tried making it years ago when my kids were little and wanted something different from our usual weeknight meals. They took one bite and asked for seconds before they even finished their first serving. Now, it’s a regular in our rotation, whether it’s a cozy family dinner or a dish I bring to potlucks because I know it’ll disappear fast.

What I love most about this recipe is how balanced it is. The tender chicken in that velvety tomato-based sauce feels indulgent, but it’s actually lighter than you’d think. The yogurt and spices keep it from being too heavy, and the ginger and garlic add a nice kick without overpowering. Plus, it’s packed with protein and can easily be made with less cream if you’re watching calories. My kids don’t even realize they’re eating something that’s good for them—they just know it’s delicious. It’s one of those meals that feels special but is easy enough for a Tuesday night, and that’s a win in my book.

Creamy Indian Butter Chicken (Murgh Makhani)

4.7 from 1670 votes

A rich and velvety Indian classic featuring tender chicken in a spiced tomato-cream sauce. This restaurant-style dish is mildly spiced, aromatic, and perfect with naan or basmati rice.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Marinade

• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt (Greek or regular)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder (or ½ tsp cayenne + ½ tsp 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 garam masala
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed between palms
• 1 tsp sugar (optional, to balance acidity)
• 2 tbsp fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1. 1 Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, 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 5-7 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove chicken from the skillet 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, garam masala, chili powder, and salt to the skillet. Stir well and simmer for 10 minutes. For a smoother sauce, transfer the mixture to a blender, blend until smooth, and return to the skillet.
5. 5 Simmer the sauce: Reduce heat to low and stir in heavy cream, kasuri methi, and sugar (if using). Simmer for 5 minutes, stirring occasionally.
6. 6 Combine chicken and sauce: Add the partially cooked chicken to the sauce. Simmer for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
7. 7 Finish and serve: Garnish with fresh cilantro. Serve hot with naan, basmati rice, or roti.

🔧Equipment

• Large mixing bowl
• Skillet or deep pan (preferably non-stick)
• Wooden spoon or spatula
• Blender or food processor (optional, for smoother sauce)
• Tongs
• Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 160mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For extra richness, stir in 1 tbsp of butter at the end. To make it spicier, add ½ tsp cayenne pepper. For a dairy-free version, substitute yogurt with coconut yogurt and cream with coconut milk. Leftovers keep well in the fridge for up to 3 days.

Indian butter chicken is one of those recipes that just works every time—simple enough for a weeknight dinner but impressive enough for company. The creamy, spiced sauce and tender chicken make it a crowd-pleaser, and it’s always a hit with kids and adults alike. Whether it’s a casual family meal or a holiday spread, this dish brings warmth and flavor to the table without any fuss.

❓ Frequently Asked Questions About Creamy Indian Butter Chicken (Murgh Makhani)

1. What is the key ingredient that gives Indian butter chicken its signature flavor?

The signature flavor of butter chicken comes from a combination of tandoori chicken (marinated in yogurt and spices), tomato-based gravy, and kasuri methi (dried fenugreek leaves). The gravy is enriched with butter, cream, and aromatic spices like garam masala, cumin, and coriander. The smoky char from grilling the chicken also adds depth.

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

Yes! While traditional butter chicken uses tandoori-cooked chicken, you can pan-fry, bake, or air-fry the marinated chicken for similar results. For extra smokiness, broil the chicken in the oven or add a pinch of smoked paprika or liquid smoke to the marinade.

3. Is butter chicken very spicy?

Butter chicken is mildly spiced with a creamy, slightly sweet, and tangy flavor. The heat level depends on the chili powder or green chilies used, but it’s generally balanced with cream, butter, and sugar to mellow the spice. Adjust the heat by reducing or omitting chilies.

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

Yes! Butter chicken tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently on the stove or microwave, adding a splash of water or cream to restore creaminess.

5. What are the best sides to serve with butter chicken?

Classic pairings include: – Basmati rice or jeera rice (cumin-infused rice) – Butter naan or garlic naan (for scooping up the gravy) – Raita (yogurt with cucumber and mint) to cool the palate – Pickled onions or mango chutney for a tangy contrast – Dal makhani or vegetable biryani for a full Indian meal.