Butter Chicken (also known as Murgh Makhani) is one of the most beloved Indian dishes worldwide. Originating from Delhi, this creamy tomato-based chicken curry is rich, mildly spiced, and irresistibly delicious. The chicken is marinated in yogurt and spices, grilled or pan-cooked, then simmered in a velvety sauce made with tomatoes, cream, and butter. Perfect with basmati rice or naan!
Unlike spicier curries, butter chicken is known for its balanced flavor profile — smoky chicken, tangy tomatoes, and a hint of sweetness. It’s an excellent choice for family dinners or entertaining guests, as it appeals to both spice lovers and those who prefer milder flavors.
- Prep Time: 20 minutes (plus marination)
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
For the Chicken Marinade:
- 500 g boneless chicken (cut into cubes)
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp lemon juice
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 1/2 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp salt (or to taste)
- 1/2 cup heavy cream
- 1/2 cup water (adjust consistency)
- Fresh coriander for garnish
Instructions
- Marinate Chicken: In a bowl, combine yogurt, spices, ginger-garlic paste, lemon juice, and salt. Coat chicken pieces well, cover, and refrigerate for at least 30 minutes (preferably overnight).
- Cook Chicken: Grill, bake, or pan-fry marinated chicken until lightly charred and cooked through. Set aside.
- Prepare Sauce Base: In a large pan, heat butter and oil. Add cumin seeds and let them sizzle. Add onions and sauté until golden brown.
- Spices & Tomatoes: Stir in ginger-garlic paste, then add pureed tomatoes. Cook until the oil separates.
- Season: Add turmeric, chili powder, coriander powder, and salt. Cook for 2–3 minutes.
- Simmer Chicken: Add the cooked chicken pieces into the sauce, stirring well.
- Creamy Finish: Stir in cream and simmer for 10 minutes until the sauce is thick and velvety. Add garam masala.
- Serve: Garnish with fresh coriander and a drizzle of cream. Serve hot with naan or basmati rice.
Tips & Variations
- For extra smokiness, grill chicken on high heat or use a charcoal smoke technique.
- Adjust cream to make the curry lighter or richer depending on preference.
- Make it dairy-free by substituting cream with coconut milk and butter with vegan butter.
More Indian Recipes You’ll Love
- Chicken Masala
- Chicken Korma
- For more, see Indian Healthy Recipes
