A super easy, full-flavoured Butter Chicken recipe that can rival any restaurant or takeaway. In around 30 minutes you can prepare a comforting, aromatic dinner to share — or keep all to yourself once you fall in love with it.
Like Chicken Tikka Masala, Butter Chicken (Murgh Makhani) is one of the most popular curries worldwide. Tender golden chicken pieces swim in a rich, creamy tomato-based sauce. This version is designed to be reliable, simple to make at home, and packed with authentic flavour. Serve it with garlic butter rice and soft naan for the perfect meal.
Butter Chicken
Tender, juicy chicken gets its texture from a simple spiced yogurt marinade. The curry sauce is creamy and deeply flavoured, making this dish a firm family favourite. The ingredient list is straightforward and everything can be found in most supermarkets.
If you’ve been disappointed by bland homemade curries before, this recipe focuses on building authentic taste. The technique is forgiving: a gentle yogurt marinade keeps the chicken moist, while reducing the tomatoes and blending them creates a silky sauce that won’t separate when cream is added.
For dipping, a yogurt-based garlic naan is ideal — the dough becomes soft and pillowy and is perfect for scooping up every last bit of sauce.
Why is It Called Butter Chicken
Butter Chicken, or murgh makhani, originated in Northern India. Its name reflects the smooth, buttery texture of the gravy. Traditional restaurant versions sometimes add large amounts of butter, which can make the dish very rich. In this recipe the sauce begins by “blooming” the spices in ghee or a butter-and-oil mix, which releases essential oils and deepens the aroma, and a small amount of cream at the end gives the sauce its silky finish without overwhelming greasiness.
What is Butter Chicken Sauce Made of
The sauce is surprisingly simple: onion, crushed tomatoes, garlic, ginger and a blend of warming spices. The key is reducing the tomatoes for 10–15 minutes until concentrated and slightly dry, then blending them completely smooth before stirring in the cream. This produces a velvety, emulsified sauce that clings to the chicken.
If you prefer a lighter version, evaporated milk or half-and-half can replace heavy cream. For extra richness, finish with a couple of tablespoons of butter or ghee just before serving.
Butter Chicken: Key Ingredients
- Ghee: Adds a nutty depth and helps the spices bloom.
- Fresh garlic and ginger: Always preferable for the brightest flavour.
- Crushed tomatoes: The concentrated tomato base gives the sauce body and umami.
- Red chili powder: Kashmiri chili is ideal for colour and gentle heat, but regular chili powder works too.
- Kasoori methi (dried fenugreek leaves): Small but essential for an authentic, rounded finish.
Note: See the recipe card below for the full ingredient list and exact measurements.
Additions And Substitutions
You can adapt this recipe to suit dietary needs or what’s in your pantry:
- Dairy-free: Use a high-quality vegan butter or plant-based cream alternative.
- Spices: Paprika can add a smoky note; a pinch of cinnamon gives a subtle sweet warmth.
- Vegetarian option: Swap chicken for paneer or firm tofu; both absorb the sauce beautifully.
- Cream alternatives: Greek yogurt thinned with a splash of milk will reduce calories while keeping creaminess.
- Chili substitute: Mix 3 parts mild paprika with 1 part cayenne to mimic Kashmiri chilli colour and controlled heat.
Experimenting modestly with these swaps can tailor the dish while keeping the core flavours intact.
One Pan, No-Blender Option
If you want to avoid the blender and keep cleanup minimal, use tomato passata (smooth tomato purée) instead of crushed tomatoes and chop the onion very finely. Grate the garlic and ginger so they break down during sautéing. Cook the aromatics slowly until soft and allow the passata to simmer just long enough to deepen the flavour. You’ll get a thick, smooth sauce without blending.
30 Minute Butter Chicken Cost Per Serving
Because this recipe relies on pantry spices and a few fresh items, it’s budget-friendly. Aside from the chicken, the main costs are cream, yogurt and a can of tomatoes or passata. When scaled for a family, the cost per serving is modest compared with ordering takeout.
How Do You Make It
Butter Chicken is mild compared to many Indian curries, making it family friendly. You control the spice level by adjusting the chili amount.
Key to juicy chicken: a gentle yogurt-based marinade. Lactic acid in yogurt tenderises the meat without overcooking it, so the pieces remain succulent after a quick sear. Use boneless, skinless chicken thighs or breasts — thighs give a richer result.
- Combine chicken with the marinade and rest for at least 30 minutes (overnight is best).
- Sear the marinated chicken in batches until lightly browned and set aside.
- Sauté onions in ghee or butter, add garlic and ginger, then the spices. Stir in crushed tomatoes and simmer until concentrated.
- Blend the sauce until smooth, return it to the pan, stir in cream, sugar and kasoori methi, then add the chicken and simmer until cooked through.
Make Ahead Option
The sauce can be made ahead and refrigerated for up to 48 hours in an airtight container. Reheat gently and add the cooked chicken when ready to serve. Making the sauce in advance allows the flavours to deepen and makes meal prep quicker on the day.
Serve over basmati rice with warm naan for a classic, satisfying meal.
Looking for more Chicken Recipes? Try these!
If you enjoy this Butter Chicken, you might also like other simple chicken dinners such as chicken breasts stuffed with caramelised onions and cheese, seared chicken in a garlic cream sauce, or chicken piccata with lemon and capers. These recipes are quick to prepare and ideal for busy weeknights.
FAQs
Butter Chicken Recipe
A creamy, spice-infused Butter Chicken you can make at home in one pan. Full of flavour and perfect with rice and naan.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Serves: 5–6
Ingredients
For the chicken marinade:
- 28 oz boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tbsp garlic, minced
- 1 tbsp ginger, minced or finely grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder (Kashmiri recommended)
- 1 tsp salt
For the sauce:
- 2 tbsp olive oil
- 2 tbsp ghee (or 1 tbsp butter + 1 tbsp oil)
- 1 large onion, sliced or chopped
- 1 1/2 tbsp garlic, minced
- 1 tbsp ginger, minced or finely grated
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp ground coriander
- 14 oz crushed tomatoes (or passata for no-blender option)
- 1 tsp red chili powder (adjust to taste)
- 1 1/4 tsp salt, or to taste
- 1 cup thickened cream (heavy cream or evaporated milk)
- 1 tbsp sugar
- 1/2 tsp kasoori methi (dried fenugreek leaves)
Instructions
- In a bowl, combine the chicken with all marinade ingredients. Marinate for 30 minutes to an hour, or overnight for best results.
- Heat oil in a large skillet over medium-high heat. Add chicken in batches, searing 3 minutes per side until lightly browned. Remove and keep warm; the chicken will finish cooking in the sauce.
- In the same pan, heat ghee or butter and sauté the onions until soft, about 6 minutes, scraping up any browned bits. Add garlic and ginger and cook 1 minute.
- Stir in ground coriander, cumin and garam masala and cook briefly until fragrant. Add crushed tomatoes, chili powder and salt, then simmer 10–15 minutes until the tomatoes concentrate and the sauce thickens.
- Remove from heat and blend the mixture until smooth. Add a couple of tablespoons of water if needed to help blending.
- Return the puréed sauce to the pan. Stir in cream, sugar and kasoori methi. Add the seared chicken and simmer 8–10 minutes until cooked through and the sauce is bubbling and thickened.
- Garnish with chopped cilantro and serve with steamed basmati rice and warm naan.
Notes
- Spice level: Adjust chili powder to taste or add chopped green chilies for extra heat.
- Sauce consistency: If too thick, thin with a little water or extra cream.
- Make ahead: Sauce can be prepared one day in advance and refrigerated; reheat gently and add cooked chicken before serving.
Nutrition (approx.)
Calories: 538 kcal | Carbohydrates: 17 g | Protein: 35 g | Fat: 37 g