Butter Chicken Recipe

Butter Chicken is tender chicken soaked in a rich, velvety tomato sauce full of warm spices, a splash of cream, and just the right kick of heat. It’s comforting, deeply aromatic, and full of bold flavor. Each bite brings buttery smoothness with a gentle tang and a touch of smokiness.

This guide gives you everything you need to make restaurant-quality Butter Chicken at home. The recipe is easy to follow and works every time. Whether you’re just starting or already confident in the kitchen, this version sets you up for success. You’ll get a step-by-step video, useful cooking tips, and flexible variations to suit your taste and tools.

Master Murgh Makhani, the original name for this much-loved dish, with clear basics and smart techniques all in one place.

Table of Contents

Table of Contents

What is Butter Chicken (Murgh Makhani)?

Butter Chicken, traditionally known as Murgh Makhani, was born in New Delhi in the 1950s. The name comes from two Hindi words: murgh, meaning chicken, and makhani, meaning buttery. It was created to use leftover tandoori chicken by simmering it in a creamy tomato sauce. Over time, this dish became a global favorite for its rich flavor and smooth texture.

Some people confuse Butter Chicken with Chicken Tikka Masala. While they share a similar look, they’re not the same. Chicken Tikka Masala has a stronger tomato flavor and is often spicier. Butter Chicken, on the other hand, is smoother and creamier with a milder, more buttery taste.

Calling it Murgh Makhani helps connect the dish to its roots. It’s not just another curry. It’s a true classic from Indian cuisine with a story and a soul.

Why This Recipe Works (And Will Become Your Favorite)

This Butter Chicken recipe keeps things simple without losing any of the rich flavor. Every ingredient is easy to find at your local supermarket. No specialty store runs, no rare spices that sit unused in your cupboard.

What sets this recipe apart is how it balances bold taste with easy technique. The yogurt marinade softens the chicken and builds flavor from the start. The tomato-cream sauce simmers into something deep and satisfying without being heavy. Every step is designed to bring out the best in each ingredient.

It’s also been tested many times in regular home kitchens. You don’t need a tandoor or fancy gadgets to get results that taste like they came from a restaurant. If you follow the steps, you’ll end up with chicken that’s juicy, sauce that’s smooth, and a dish that quickly becomes your go-to recipe.

Ingredients You’ll Need

To make restaurant-style butter chicken at home, you’ll need two sets of ingredients: one for the marinade and one for the rich, creamy sauce.

For the Chicken Marinade:

• Chicken thighs, boneless and skinless
• Plain yogurt
• Lemon juice
• Fresh ginger, grated
• Fresh garlic, minced
• Ground cumin
• Ground coriander
• Chili powder or paprika
• Salt

For the Creamy Tomato Sauce:

• Butter
• Onion, finely chopped
• Garlic, minced
• Ginger, grated
• Ground cumin
• Ground coriander
• Garam masala
• Chili powder or paprika
• Tomato puree or passata
• Heavy cream
• Cashews, soaked and blended

Notes on Key Ingredients

Chicken:
Chicken thighs give a juicier, more tender result compared to breasts. They hold up better during cooking and soak up flavor well.

Kasuri Methi (Dried Fenugreek Leaves):
This is a finishing spice with a strong, nutty aroma. Even a small pinch can bring out that familiar butter chicken taste. If you can’t find it, the recipe still works beautifully without it.

Garam Masala:
Not all garam masala blends are equal. If you can, buy a reputable brand or make your own at home using a simple recipe. For emergencies, a mix of cinnamon, cumin, cloves, and cardamom can work in small quantities.

Cream:
Full-fat heavy cream gives the best texture and richness. For dairy-free options, many readers have had success using coconut cream. A blend of cashew cream and oat milk also works well if you’re looking for something lighter.

Step-by-Step Instructions

This butter chicken recipe is broken into three main parts. Each step is clear and beginner-friendly, making it easy to follow even if it’s your first time.

Marinate the Chicken

1. In a large bowl, mix yogurt, lemon juice, garlic, ginger, salt, and all the dry spices.
2. Cut chicken thighs into medium-sized chunks and add them to the bowl.
3. Toss everything together until the chicken is well coated.
4. Cover the bowl and refrigerate for at least one hour. For best flavor, marinate overnight.

Create the Makhani Sauce

1. Heat butter in a large pan over medium heat.
2. Add chopped onions and sauté until golden.
3. Stir in garlic and ginger, cooking until the raw smell disappears.
4. Add cumin, coriander, garam masala, and chili powder. Toast the spices briefly to bring out their flavor.
5. Pour in the tomato puree and cook until the oil begins to separate from the sauce.
6. Add blended cashews and stir to combine.
7. Reduce the heat and pour in the cream slowly. Let it simmer gently for a few minutes.

Cook the Chicken and Finalize

1. While the sauce simmers, grill or pan-sear the marinated chicken pieces until mostly cooked.
2. Add the chicken to the sauce and stir gently.
3. Simmer on low for about 10 minutes until the chicken is fully cooked and the flavors meld.
4. Finish with a small piece of butter and a pinch of kasuri methi if available. Stir gently and turn off the heat.

Recipe Variations

Butter chicken is flexible and can be adapted to suit different diets and kitchen tools. Here are tested variations to try at home.

Healthier Butter Chicken

If you’re watching calories or prefer lighter meals, try these changes:
Use Greek yogurt in place of cream to cut fat while keeping the sauce creamy.
Swap butter with a small amount of olive oil or ghee.
Use less oil when cooking the onions and avoid extra butter at the end.
Instead of cashews, use a small spoon of almond flour or skip the nuts completely.

Vegetarian or Vegan Butter Chicken

You can enjoy the same rich taste without meat.
For a vegetarian version, use paneer cubes. Brown them lightly before adding to the sauce.
For a vegan version, try cauliflower florets, tofu, or chickpeas. Roast the cauliflower or pan-fry tofu before combining with the sauce.
Replace cream with coconut cream or a blended mix of cashews and water. Use oil or vegan butter instead of dairy butter.

Appliance-Specific Instructions

Thermomix or Companion Users

Use the chopping function for onion, garlic, and ginger.
Cook the sauce directly in the mixing bowl at medium heat, using the stirring blade.
Add marinated chicken and continue cooking as per appliance instructions. Use reverse blade for tender texture.

Instant Pot or Slow Cooker

For Instant Pot, use the sauté function to start the sauce.
Add marinated chicken and cook under pressure for six to eight minutes.
Use the sauté setting again to reduce the sauce if it’s too thin.
For slow cooker, cook the sauce on high for three hours or on low for five to six. Add cream at the end.

Pro-Tips and Troubleshooting

Butter chicken is forgiving, but a few small tips can make a big difference in texture and taste. Here’s how to fix common issues and boost results.

Pro-Tip: Silky Smooth Sauce

To get the smoothest texture, blend the sauce after cooking the tomato and spice base. Use an immersion blender or a regular one. Then return it to the pan before adding cream. This extra step gives a restaurant-style finish.

Troubleshooting Tips

My chicken fell apart or turned mushy
Cut the chicken into larger chunks. Avoid stirring too much once it’s added to the sauce. Overcooking or using small pieces can cause it to break apart.

My sauce is too thin or too thick
If it’s too thin, simmer a bit longer with the lid off to reduce moisture.
If it’s too thick, add a splash of warm water or chicken stock and stir gently.

Can I make this ahead of time?
Yes. In fact, butter chicken often tastes better the next day. Store it in an airtight container in the fridge. Reheat slowly on the stove or in a microwave with a splash of water or cream to refresh the sauce.

What to Serve with Butter Chicken

A rich dish like butter chicken deserves the right sides to balance and complete the meal. Here are the best pairings to turn your kitchen into a full Indian dining experience.

Breads

Classic naan is the top choice. You can use store-bought or make your own at home using a simple skillet method.
If you want a quicker option, try a no-yeast flatbread. It cooks fast and still tastes great with the sauce.
Microwaved papadums add crunch and make a fun side for scooping.

Rice

Serve butter chicken with fluffy basmati rice. For extra flavor, add a few cloves and a bay leaf to the rice water while it cooks.
Jeera rice, made by sautéing cumin seeds in oil before adding the rice, also pairs well.

Salads and Sides

To lighten the meal, a side salad adds freshness.
Try a chopped Indian tomato salad with onion, coriander, and lemon juice.
A cucumber salad with yogurt and mint cools the palate and works especially well in warm weather.

Conclusion

This butter chicken recipe brings bold flavor, creamy texture, and authentic results right into your kitchen. With easy-to-find ingredients and clear steps, it’s made for both beginners and seasoned cooks.

The deep marinade, rich sauce, and balanced spices create a dish that feels indulgent but is simple to master. You can adjust it to suit your diet, cooking tools, or preferences, making it a go-to meal for any night of the week.

If you tried this recipe, leave a comment and add a star rating to let others know how it turned out. Your feedback helps more readers succeed.

Share your results on social media and tag us so we can see your version.
What twist did you add or what variation did you try? Let us know in the comments below.

Frequently Asked Questions (FAQ)

Here are clear answers to common questions people ask when making butter chicken at home.

Comment est fait le butter chicken ?

Butter chicken is made by marinating chicken in yogurt and spices, then grilling or pan-frying it. The cooked chicken is added to a creamy tomato-based sauce made with butter, onions, garlic, ginger, and blended cashews. Cream and dried fenugreek leaves are added at the end to finish the dish.

Why is butter chicken called that?

The name comes from the use of butter in the sauce. It adds a smooth, rich taste that makes the dish stand out. The original Hindi name, “Murgh Makhani,” also means “chicken with butter.”

What spices for butter chicken?

The main spices include garam masala, cumin, coriander, chili powder, and turmeric. These build the base flavor. Optional extras like kasuri methi add a strong aroma and authentic touch.

What accompaniment with butter chicken?

Best sides include basmati rice or naan bread. Light salads with cucumber or tomato help balance the rich sauce. For something crispy, papadums work well too.