This butter chicken (Murgh Makhani) is rich, creamy, and packed with warm spices. The tender chicken is marinated and simmered in a velvety tomato-cream sauce, creating a comforting and satisfying dish. Serve it with warm naan or fluffy basmati rice for an authentic meal.
Why You’ll Love This Recipe
Rich and Creamy Sauce – A buttery, spiced tomato sauce with a silky finish.
Easy to Make at Home – Simple steps to achieve restaurant-quality results.
Customizable Heat Level – Adjust the spices for a mild or spicy dish.
Perfect with Naan or Rice – A complete meal for any occasion.What Does Butter Chicken Taste Like?
Mildly Spiced and Savory – A balanced mix of garam masala, paprika, and curry powder.
Rich and Velvety – The creamy tomato-based sauce has a luxurious texture.
Slightly Sweet and Buttery – A hint of sugar enhances the deep flavors.
Ingredients (Serves 4)
For the Chicken & Marinade
1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized chunks
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon Greek yogurtFor the Butter Chicken Sauce
3 tablespoons vegetable oil
3 tablespoons butter, divided
6 garlic cloves, minced
1 medium onion, diced
1 can (15-ounce) tomato sauce
1 teaspoon sugar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup freshly chopped parsley (optional, for garnish)To Serve
Naan bread
Steamed riceTools You’ll Need
Large skillet or saucepan
Mixing bowls
Cutting board and knife
Measuring cups and spoonsHow to Make Butter Chicken
- Marinate the Chicken In a medium bowl, combine chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt.
Mix well, ensuring the chicken is evenly coated.
Let it marinate for at least 15 minutes while preparing the other ingredients. - Cook the Chicken Heat 3 tablespoons of oil in a large skillet over medium-high heat.
Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the skillet and set aside, leaving the oil in the pan. - Prepare the Sauce Base Reduce the heat to medium and add 1 tablespoon of butter to the skillet.
Deglaze the pan by scraping up any browned bits, adding a splash of water if needed.
Add minced garlic, diced onion, and a pinch of salt. Sauté until the onion is translucent and fragrant. - Build the Sauce Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet.
Mix well, then pour in the heavy cream. Stir until the sauce turns a rich orange hue. - Season and Simmer Add cayenne pepper (if using), garam masala, curry powder, and black pepper.
Let the sauce simmer on low heat for 10 minutes, allowing the flavors to blend.
Adjust salt to taste. - Finish with Butter Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish.
Sprinkle with chopped parsley if desired. - Serve & Enjoy Serve hot over steamed rice or with warm naan.
Tips for the Best Butter Chicken
Use chicken thighs – They stay juicier and more flavorful than chicken breasts.
Marinate for deeper flavor – Even 15 minutes makes a difference, but longer is better.
For extra richness, add more butter at the end – It enhances the silky texture.
Adjust spice levels – Omit cayenne for a milder version or increase it for extra heat.What to Serve with Butter Chicken
Naan bread – Perfect for scooping up the creamy sauce.
Basmati rice – A classic pairing for a hearty meal.
Cucumber raita – A cooling yogurt dip to balance the spices.
Roasted vegetables – Adds a healthy, crunchy contrast.How to Store & Reheat
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months in a sealed container. Thaw in the fridge before reheating.
Reheat on the stovetop over medium heat, adding a splash of cream if needed.Variations & Customizations
Dairy-Free Version – Use coconut cream instead of heavy cream and vegan butter.
Spicier Version – Add extra cayenne or a chopped chili pepper to the sauce.
Vegetarian Alternative – Swap chicken for paneer, tofu, or chickpeas.
Lighter Version – Use half-and-half or Greek yogurt instead of heavy cream.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Butter chicken tastes even better the next day as the flavors meld.
What can I use instead of garam masala?
Use a mix of cinnamon, cumin, coriander, nutmeg, and cloves.
Can I make this in a slow cooker?
Yes! Cook on low for 6 hours or high for 3 hours, then stir in the butter at the end.
Conclusion
This butter chicken recipe is easy, creamy, and packed with flavor, making it a family-favorite meal. Serve it with warm naan or fluffy rice, and enjoy the perfect balance of spice and richness.
Try this recipe today and let us know how it turned out!
Other Indian-Inspired Recipes
Chicken Tikka Masala
Garlic Butter Naan
Spiced Basmati Rice