Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes to come out of India. Rich, creamy, and gently spiced, this iconic curry originated in North India and has since become a global favourite. Known for its tomato-based sauce and tender marinated chicken, butter chicken strikes the perfect balance between comfort food and bold flavour.
The dish was first created in Delhi as a way to reuse leftover tandoori chicken by simmering it in a buttery tomato gravy. Over time, it evolved into a standalone recipe enjoyed in homes and restaurants around the world. Unlike many fiery Indian curries, butter chicken is mild, aromatic, and approachable, making it especially popular with beginners exploring Indian cuisine.
Watch how to make authentic Butter Chicken in the video below.
Recipe Overview
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
For the Chicken Marinade
- 700 g boneless chicken thighs, cut into chunks
- 1/2 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Salt, to taste
For the Butter Chicken Sauce
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chilli powder (adjust to taste)
- 1 can crushed tomatoes
- 1/2 cup double cream
- Salt, to taste
For Garnish
- Fresh coriander leaves
Step-by-Step Instructions
- In a bowl, combine yogurt, spices, lemon juice, and salt.
- Add the chicken pieces and coat well. Cover and marinate for at least 30 minutes.
- Heat oil in a pan over medium heat and cook the marinated chicken until lightly browned. Remove and set aside.
- In the same pan, melt butter and sauté the onions until soft and golden.
- Add garlic and ginger, cooking briefly until fragrant.
- Stir in cumin, coriander, and chilli powder.
- Add crushed tomatoes and simmer for 15 minutes until thickened.
- Blend the sauce until smooth if desired, then return to the pan.
- Stir in the cream and season with salt.
- Add the cooked chicken and simmer gently for 10–15 minutes.
- Garnish with fresh coriander and serve hot.
Cooking Tips & Variations
- Chicken thighs stay juicier than breast and are traditionally preferred.
- For a smoky flavour, grill the marinated chicken before adding it to the sauce.
- Adjust cream quantity to control richness.
- A dairy-free version can be made using coconut cream.
- Butter chicken should be mild and aromatic rather than spicy.
What to Serve With Butter Chicken
- Steamed basmati rice
- Naan or roti
- Cucumber raita
- Light salad with lemon dressing
Storage & Reheating
Butter chicken stores well and often tastes better the next day. Refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stovetop, adding a splash of water or cream if needed. It can also be frozen for up to two months.
Frequently Asked Questions
Is butter chicken spicy?
Butter chicken is traditionally mild, with warmth from spices rather than heat.
Can I make butter chicken ahead of time?
Yes, it is ideal for meal prep and reheats beautifully.
What makes butter chicken different from tikka masala?
Butter chicken uses a smoother, richer tomato-butter sauce with less spice and a creamier finish.
Final Thoughts
This butter chicken India recipe showcases why this dish is one of the most loved curries in the world. Creamy, comforting, and full of flavour, it brings authentic Indian cooking into your kitchen with ease. Whether served for a family dinner or special occasion, butter chicken never fails to impress.
