Butter chicken in a creamy tomato sauce garnished with cream

Butter Chicken Recipe (Murgh Makhani)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Butter chicken, or murgh makhani, is marinated chicken in a silky tomato sauce enriched with butter and cream. It is mild, sweet and rich, and a favourite with everyone.

This recipe keeps it simple: a quick yogurt marinade, a pan-seared chicken and a sauce you can make in one pot.

Why you will like this version

  • A smooth sauce that tastes like the restaurant version.
  • Two-step method: marinate and sear, then simmer in the sauce.
  • Mild and family-friendly, with a chili level you can adjust.

What is butter chicken?

Butter chicken was created in Delhi in the 1950s by cooks who used leftover tandoori chicken in a tomato and butter gravy. It is now served worldwide.

Ingredients that matter

  • Chicken thighs: stay juicy in the sauce. Breast works but dries out faster.
  • Kashmiri chili powder: gives colour without much heat.
  • Kasuri methi: dried fenugreek leaves, crushed over at the end, give the signature aroma.
  • Cream and butter: add them at the end for a glossy finish.

Tips for the best butter chicken

  • Marinate at least 1 hour, up to overnight.
  • Blend the tomato sauce smooth and strain it for a silky texture.
  • Add the cream off the heat so it does not split.

Butter Chicken Recipe (Murgh Makhani)

Butter Chicken Recipe (Murgh Makhani)

Creamy butter chicken with tandoori-style marinated chicken in a smooth tomato, butter and cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 700 g boneless chicken thighs cut into pieces
  • 0.5 cup plain yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 2 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp salt plus more for the sauce
  • 3 tbsp butter divided
  • 1 tbsp oil
  • 1 medium onion chopped
  • 4 medium tomatoes chopped
  • 1 tsp coriander powder
  • 1 tsp sugar
  • 0.5 cup heavy cream
  • 1 tsp kasuri methi (dried fenugreek) crushed
  • 1/2 cup water
  • 1/2 tsp salt for the sauce

Method
 

  1. Mix the chicken with yogurt, ginger garlic paste, lemon juice, chili powder, garam masala and salt. Marinate for 1 hour.
  2. Heat the oil and 1 tbsp butter. Sear the chicken in batches until browned. Set aside.
  3. In the same pan, add 1 tbsp butter and the onion. Cook until soft, 6 minutes. Add tomatoes, coriander powder and salt. Cook 15 minutes until soft.
  4. Blend the sauce smooth and return it to the pan. Add the sugar and 0.5 cup water.
  5. Add the chicken and simmer for 15 minutes.
  6. Turn off the heat. Stir in the cream, the remaining 1 tbsp butter and crushed kasuri methi.
  7. Serve with naan or rice.

Notes

Add a pinch of sugar if the tomatoes are sour.

Frequently asked questions

Can I make it without cream?

Use full-fat coconut milk or cashew paste instead.

Is butter chicken spicy?

Not very. Use Kashmiri chili for colour and add green chilies or cayenne for heat.

Can I make the sauce ahead?

Yes. It keeps 4 days in the fridge and freezes for 3 months. Add the chicken and cream when reheating.

More from the atlas

More from the atlas