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Recipe

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Serves 4Prep 10 minCook 30 minTotal 40 min

Ingredients

• 700 g boneless, skinless chicken thighs or chicken breast, cut into bite-size pieces
• 120 g plain full-fat yogurt
• 1 tablespoon lemon juice
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, finely grated or crushed
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon mild chili powder or Kashmiri chili powder
• ¾ teaspoon salt
• 1 tablespoon neutral oil

Method

1. Marinate the chicken. Add the yogurt, lemon juice, ginger, garlic, garam masala, cumin, turmeric, chili powder, salt, and oil to a large bowl. Stir until combined. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 12 hours.
2. Sear the chicken. Heat a large, wide skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary. Cook for 3–4 minutes on each side, until lightly browned and nearly cooked through. Transfer the chicken to a plate. It will finish cooking in the sauce.
3. Cook the aromatics. Reduce the heat to medium. Add the oil and 1 tablespoon of butter to the same skillet. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and ginger, then cook for 1 minute.
4. Build the tomato base. Pour in the tomato puree. Add the garam masala, turmeric, chili powder, and salt. Stir well, scraping up any browned pieces from the base of the pan.
5. Simmer the sauce. Add the water and bring the sauce to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until slightly thickened and the raw tomato flavor has mellowed.
6. Add the cream. Reduce the heat to low. Stir in the cream and simmer gently for 2–3 minutes. Do not allow the sauce to boil rapidly, as high heat can cause the cream to split.
7. Finish the chicken. Return the chicken and any juices from the plate to the skillet. Simmer for 5–7 minutes, or until the chicken is fully cooked and the sauce coats the pieces.
8. Add the final butter and herbs. Stir in the remaining tablespoon of butter. Crush the kasuri methi between your fingers and add it to the sauce, followed by the chopped cilantro. Taste and adjust the salt or chili powder as required.
9. Serve. Spoon the butter chicken into bowls and garnish with additional cilantro. Serve immediately with basmati rice, naan, roti, or paratha.

Butter Chicken (Creamy Indian Classic)

Butter chicken, also known as murgh makhani, is a rich Indian curry made with tender chicken and a smooth tomato-based sauce. This easy butter chicken recipe uses yogurt-marinated chicken, onion, garlic, ginger, garam masala, turmeric, chili powder, butter, and cream.

The sauce is deliberately butter-forward and silky. It is not the same as chicken tikka masala, which generally has a more pronounced grilled-spice profile. Butter chicken is defined by its mellow makhani sauce: tomato, butter, cream, and aromatic spices balanced into a smooth, gently spiced curry.

Serve it with basmati rice, naan, roti, or paratha. For more weeknight cooking ideas, browse the Cookpedia recipe collection or explore the one-pot wonders collection.

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Why this works

The chicken is marinated in yogurt, lemon juice, ginger, garlic, and spices before being quickly seared. This adds flavor and helps keep the pieces tender.

The sauce starts with softened onion, garlic, ginger, and tomato puree. Butter gives it its characteristic richness, while cream softens the acidity and heat. Kasuri methi: dried fenugreek leaves: adds the finishing aroma associated with restaurant-style butter chicken.

For the smoothest texture, use tomato puree rather than chopped tomatoes and simmer the sauce gently. If the sauce is too thick, add water one tablespoon at a time until it reaches a pourable consistency.

Recipe

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Category: Main course
Cuisine: Indian

Ingredients

For the chicken marinade

• 700 g boneless, skinless chicken thighs or chicken breast, cut into bite-size pieces
• 120 g plain full-fat yogurt
• 1 tablespoon lemon juice
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, finely grated or crushed
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon mild chili powder or Kashmiri chili powder
• ¾ teaspoon salt
• 1 tablespoon neutral oil

For the butter sauce

• 2 tablespoons butter, plus 1 tablespoon for finishing
• 1 tablespoon neutral oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon grated fresh ginger
• 500 ml tomato puree or passata
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• 1 teaspoon mild chili powder, or to taste
• ½ teaspoon salt, plus more if needed
• 120 ml water
• 150 ml double cream or heavy cream
• 1½ teaspoons kasuri methi, crushed between your fingers
• 2 tablespoons chopped fresh cilantro

Method

1. Marinate the chicken.
   Add the yogurt, lemon juice, ginger, garlic, garam masala, cumin, turmeric, chili powder, salt, and oil to a large bowl. Stir until combined. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 12 hours.

2. Sear the chicken.
   Heat a large, wide skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary. Cook for 3–4 minutes on each side, until lightly browned and nearly cooked through. Transfer the chicken to a plate. It will finish cooking in the sauce.

3. Cook the aromatics.
   Reduce the heat to medium. Add the oil and 1 tablespoon of butter to the same skillet. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and ginger, then cook for 1 minute.

4. Build the tomato base.
   Pour in the tomato puree. Add the garam masala, turmeric, chili powder, and salt. Stir well, scraping up any browned pieces from the base of the pan.

5. Simmer the sauce.
   Add the water and bring the sauce to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until slightly thickened and the raw tomato flavor has mellowed.

1. Add the cream.
   Reduce the heat to low. Stir in the cream and simmer gently for 2–3 minutes. Do not allow the sauce to boil rapidly, as high heat can cause the cream to split.

2. Finish the chicken.
   Return the chicken and any juices from the plate to the skillet. Simmer for 5–7 minutes, or until the chicken is fully cooked and the sauce coats the pieces.

3. Add the final butter and herbs.
   Stir in the remaining tablespoon of butter. Crush the kasuri methi between your fingers and add it to the sauce, followed by the chopped cilantro. Taste and adjust the salt or chili powder as required.

4. Serve.
   Spoon the butter chicken into bowls and garnish with additional cilantro. Serve immediately with basmati rice, naan, roti, or paratha.

Tips

• Use chicken thighs for maximum tenderness. Chicken breast also works, but it should not be overcooked.
• Marinate ahead when possible. Thirty minutes is sufficient for this easy version, but several hours will produce more developed flavor.
• Do not crowd the pan. Cooking the chicken in batches allows it to brown instead of steaming.
• Keep the sauce at a gentle simmer. A hard boil after adding cream may cause the sauce to separate.
• Balance the tomato flavor. If your tomatoes are particularly acidic, add ½ teaspoon of sugar to the sauce.
• Use kasuri methi at the end. Crushing the dried leaves before adding them releases their aroma.
• Adjust the consistency. Add a small splash of water if the sauce becomes too thick. Simmer for an extra minute if it is too loose.
• Check the chicken safely. The thickest piece should reach 74°C (165°F) when measured with a food thermometer.

Variations

Mild butter chicken

Use Kashmiri chili powder for color without significant heat. Reduce the amount further and add extra cream if required.

Spicier butter chicken

Add ½–1 teaspoon cayenne pepper or finely chopped green chili with the ginger and garlic. Increase gradually, since the heat will intensify as the sauce reduces.

Extra-smooth sauce

After simmering the tomato base, blend it until smooth before adding the cream. If blending hot liquid, work carefully and follow the instructions for your blender.

Dairy-free version

Use unsweetened plant-based yogurt for the marinade and a dairy-free butter alternative. Replace the cream with full-fat coconut milk or an unsweetened plant-based cream. The flavor will differ from the classic makhani style.

Vegetable butter masala

Replace the chicken with paneer, roasted cauliflower, mushrooms, or chickpeas. Add the cooked vegetables near the end so they retain their texture.

FAQ

Is butter chicken the same as chicken tikka masala?

No. The two dishes share some ingredients and are often compared, but they have different traditional profiles. Butter chicken is a makhani-style curry centered on a smooth tomato, butter, and cream sauce. Chicken tikka masala usually has a more pronounced grilled-chicken and spice profile.

Can I make easy butter chicken without marinating the chicken overnight?

Yes. A 30-minute marinade is enough for a practical weeknight recipe. If time is limited, prepare the sauce while the chicken marinates. Overnight marination is optional and provides deeper seasoning rather than being essential.

Can I use chicken breast?

Yes. Chicken breast can be used in equal quantity. Cut it into evenly sized pieces and avoid overcooking it during the searing stage. It should be just cooked through before it is added to the sauce.

How can I make the butter chicken less rich?

Reduce the butter to 1 tablespoon in the sauce and use 100 ml cream. You can also replace part of the cream with whole milk, although the sauce will be less thick and luxurious.

Can I prepare butter chicken in advance?

Yes. Cool the cooked curry promptly, refrigerate it in a covered container, and use it within 3 days. Reheat it gently in a saucepan, adding a splash of water if the sauce has thickened. Do not repeatedly reheat the dish.

What should I serve with butter chicken?

Basmati rice, naan, roti, and paratha are suitable accompaniments. A simple cucumber salad, plain yogurt, or sliced red onion can provide contrast to the rich sauce.