Name: Indian Butter Chicken (Murgh Makhani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 ½ lbs boneless chicken thighs or breasts, cut into chunks; ½ cup plain full-fat yogurt; 1 tbsp lemon juice; 1 tbsp ginger-garlic paste (or 1 tsp each minced ginger and garlic); 1 tsp ground cumin; 1 tsp garam masala; ½ tsp ground turmeric; ½ tsp chili powder or paprika; Salt to taste; 2 tbsp butter; 1 tbsp oil (optional); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp grated ginger; 1 ½ tsp garam masala; 1 tsp ground cumin; 1 tsp chili powder or paprika; 1 (14 oz) can crushed tomatoes or tomato puree; 1 cup heavy cream (or coconut cream); 1 tbsp sugar (optional); Fresh cilantro for garnish

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Indian Butter Chicken (Murgh Makhani), is one of my favorite comforting meals when I crave something rich, creamy, and full of warm spices. I love how tender chicken pieces are coated in a velvety tomato-butter sauce infused with garam masala and cream. It feels like restaurant-quality food, yet I can easily prepare it in my own kitchen.

Indian Butter Chicken (Murgh Makhani)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

1 ½ lbs boneless chicken thighs or breasts, cut into chunks

½ cup plain yogurt (preferably full-fat)

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste (or 1 teaspoon each minced)

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon ground turmeric

½ teaspoon chili powder or paprika

Salt to taste

For the butter sauce:

2 tablespoon butter (plus more if desired)

1 tablespoon oil (optional, prevents butter from burning)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon grated ginger

1 ½ teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon chili powder or paprika (adjust to heat preference)

1 (14 oz) can crushed tomatoes or tomato puree

1 cup heavy cream (or coconut cream for dairy-free)

1 tablespoon sugar (optional)

Salt to taste

Fresh cilantro for garnish

Directions

I start by marinating the chicken. I mix the chicken with yogurt, lemon juice, ginger-garlic paste, and spices. I cover and refrigerate it for at least 1 hour, or up to overnight if I have time.

I heat oil in a skillet over medium-high heat. I sear the marinated chicken in batches for about 6–8 minutes total, making sure not to overcrowd the pan. Once browned and cooked through, I remove it and set it aside.

In the same pan, I melt butter and add a small splash of oil if needed. I sauté the chopped onion for about 5 minutes until soft and golden.

I add garlic, ginger, garam masala, cumin, and chili powder. I stir for 30–60 seconds until fragrant.

I pour in the crushed tomatoes and let the mixture simmer for 8–10 minutes until slightly thickened and the oil begins to separate.

For a smoother sauce, I blend the mixture using an immersion blender, then return it fully to the pan.

I stir in the cream and sugar and let it simmer gently for 5 minutes. Then I add the cooked chicken back into the sauce and simmer for another 5–10 minutes until everything is well coated and flavorful.

Servings and timing

Servings: 4–6

Prep time: 15 minutes

Cook time: 25–30 minutes

Marinate time: 1–8 hours (optional)

Total time (with minimum marinating): about 1 hour 40 minutes

Total time (without marinating): about 45 minutes

Variations

I sometimes switch up this recipe depending on what I have available. For a dairy-free version, I use coconut milk or cashew cream instead of heavy cream. When I want extra heat, I add cayenne pepper or fresh chopped green chilies. If I plan ahead, I make it a day in advance because I find the flavors deepen and taste even better the next day.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 2 months. When reheating, I warm it gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much. I can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can use chicken breast if I prefer leaner meat. I just make sure not to overcook it so it stays tender and juicy.

Do I have to marinate the chicken?

No, I do not have to marinate it, but I find that marinating adds more flavor and tenderness. Even 30–60 minutes makes a noticeable difference.

Is butter chicken very spicy?

I find that butter chicken is generally mild and creamy. I can easily adjust the heat level by increasing or decreasing the chili powder or adding fresh chilies.

Can I make this ahead of time?

Yes, I often make it ahead because the flavors develop even more after resting overnight in the refrigerator.

What is the best way to serve butter chicken?

I love serving it with steamed basmati rice or warm naan. I also enjoy adding a side of cucumber raita or pickled onions for contrast.

Conclusion

I find Indian Butter Chicken to be the perfect balance of creamy, spiced, and comforting. The tender chicken combined with the rich tomato-butter sauce creates a dish that feels indulgent yet simple to prepare. Whether I am cooking for family or guests, this recipe never fails to impress and always leaves everyone satisfied.

📖 Recipe:

Indian Butter Chicken (Murgh Makhani)

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Author: Cheryl
Total Time: 45 minutes (plus marinating time)
Yield: 4–6 servings
Diet: Halal

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Description

Indian Butter Chicken (Murgh Makhani) is a rich and creamy curry made with tender marinated chicken simmered in a velvety tomato-butter sauce infused with warm spices and finished with cream. This comforting, restaurant-style dish is easy to prepare at home and pairs perfectly with basmati rice or naan.

Instructions

In a large bowl, combine chicken, yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, turmeric, chili powder, and salt. Cover and marinate for at least 1 hour or up to overnight.
Heat oil in a skillet over medium-high heat. Sear marinated chicken in batches for 6–8 minutes until browned and cooked through. Remove and set aside.
In the same pan, melt butter (add a little oil if needed). Sauté chopped onion for about 5 minutes until soft and golden.
Add garlic, ginger, garam masala, cumin, and chili powder. Cook for 30–60 seconds until fragrant.
Stir in crushed tomatoes and simmer for 8–10 minutes until thickened and oil begins to separate.
Blend the sauce with an immersion blender for a smoother texture if desired, then return to the pan.
Stir in cream and sugar. Simmer gently for 5 minutes.
Add cooked chicken back to the pan and simmer for 5–10 minutes until fully coated and flavorful.
Garnish with fresh cilantro and serve warm.