Go Back

Indian Butter Chicken

Helen T. Patterson
Indian Butter Chicken (Murgh Makhani) is a rich, creamy, and flavorful dish made with tender chicken simmered in a spiced tomato-based sauce.
This restaurant-style butter chicken is easy to make at home with simple ingredients, perfect for serving with rice or naan.
The combination of aromatic spices, butter, and cream creates an irresistible dish the whole family will love!
Nutrition Facts (Per Serving)
Calories: 400-450 kcal, Protein: 30g, Carbohydrates: 12-15g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 90mg, Fiber: 3gSugar: 6g, Sodium: 850mg, Potassium: 450mg, Calcium: 50mg, Iron: 2mg
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Large Skillet or Pan (for cooking the chicken and sauce)
  • 1 Mixing Bowl (for marinating the chicken)
  • 1 Cutting Board & Knife (for chopping)
  • 1 Wooden Spoon or Spatula – For stirring
  • 1 Blender (for pureeing the sauce, optional)

Ingredients
  

For the Chicken Marinade:

  • 1 lb boneless chicken thighs or breast cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp red chili powder adjust to taste
  • ½ tsp salt
  • 1 tbsp ginger-garlic paste

For the Butter Chicken Sauce:

  • 2 tbsp butter
  • 1 tbsp oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 1 can 14 oz tomato puree
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp red chili powder optional
  • 1 tsp sugar to balance acidity
  • ½ cup heavy cream
  • 1 tsp kasuri methi dried fenugreek leaves (optional but recommended)
  • Salt to taste

For Garnishing (Optional):

  • 2 tbsp fresh cilantro chopped
  • 1 tbsp butter for extra richness

Instructions
 

Step 1: Marinate the Chicken

  • In a mixing bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, coriander, red chili powder, salt, and ginger-garlic paste.
  • Add the chicken pieces and coat them well.
    Cover and marinate for at least 30 minutes (or up to 8 hours in the refrigerator).

Step 2: Cook the Chicken

  • Heat 1 tbsp oil in a large skillet over medium heat.
  • Add the marinated chicken pieces and cook for 5–7 minutes, until lightly browned. Remove and set aside.

Step 3: Make the Butter Chicken Sauce

  • In the same pan, melt 2 tbsp butter and add chopped onions. Sauté for 3–4 minutes until soft.
  • Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
  • Pour in tomato puree, coriander powder, cumin powder, garam masala, red chili powder, and sugar. Stir well.
  • Simmer for 10–15 minutes, stirring occasionally. If you prefer a smoother sauce, blend the mixture until creamy.
  • Return the cooked chicken to the pan and mix well with the sauce.
  • Stir in heavy cream and kasuri methi. Simmer for another 5 minutes.

Step 4: Serve & Enjoy

  • Garnish with fresh cilantro and extra butter, if desired.
  • Serve hot with steamed rice, naan, or roti.

Notes

  • For Extra Flavor: Marinate the chicken overnight for a deeper taste.
  • Dairy-Free Option: Replace cream with coconut milk and butter with dairy-free ghee.
  • Make it Spicier: Add extra red chili powder or a chopped green chili.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to 2 months.
Keyword Indian Butter Chicken