Indian Butter Chicken

There’s something deeply satisfying about a bowl of Butter Chicken, or Murgh Makhani — tender chicken simmered in a silky, spiced tomato cream sauce that’s both comforting and bold. This version balances the traditional flavors of Indian butter chicken with a smooth, crowd-pleasing creaminess — perfect for weeknight dinners or cozy gatherings.

A take on the iconic dish keeps it approachable, rich in flavor, and soul-satisfying — with pantry-friendly ingredients and a marinated chicken that melts in your mouth.

Why You’ll Love This Recipe:

Rich, velvety tomato butter sauce with just the right amount of spice

1. Yogurt-marinated chicken for maximum tenderness

2. Easy to make in one pot — great for meal prep

3. Tastes even better the next day

4. Serve with basmati rice or warm naan for a full meal

Final Thoughts:

This Creamy Butter Chicken is everything you love about Indian takeout — bold flavor, rich sauce, and tender chicken — but made easily in your own kitchen. Whether you’re making it for the first time or adding it to your regular rotation, this recipe is guaranteed to impress.

Serve it with fluffy rice, fresh naan, and a side of cooling cucumber raita for the ultimate experience.

Yield: 4 servings

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Indian Butter Chicken

Cook time: 30 MinTotal time: 30 Min

There’s something deeply satisfying about a bowl of Butter Chicken, orMurgh Makhani— tender chicken simmered in a silky, spiced tomato cream sauce that’s both comforting and bold. This version balances thetraditional flavors of Indian butter chicken with a smooth, crowd-pleasing creaminess — perfect for weeknight dinners or cozy gatherings.

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Ingredients

For the Chicken Marinade

• 1½ lbs boneless chicken thighs (or breasts), cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tsp each grated garlic & ginger)
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp chili powder
• Salt, to taste

For the Butter Sauce

• 2 tbsp butter
• 1 tbsp neutral oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp cayenne (optional, for heat)
• 1½ cups tomato purée (or crushed tomatoes, blended smooth)
• 1 tbsp tomato paste
• ¾ cup heavy cream (or full-fat coconut milk for dairy-free option)
• 1 tbsp honey or sugar (to balance acidity)
• 2 tbsp butter (for finishing)
• Salt, to taste
• Fresh cilantro, for garnish
• Optional: drizzle of cream or yogurt when serving

Instructions

1. In a bowl, mix yogurt, lemon juice, garlic, ginger, and spices. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour (or up to overnight for best flavor).
2. Heat a skillet or Dutch oven over medium-high heat with 1 tbsp oil. Sear marinated chicken in batches until browned (does not need to be fully cooked). Remove and set aside.
3. In the same pot, melt 2 tbsp butter. Add onions and sauté until golden and soft, about 5–7 minutes. Add garlic, ginger, and spices. Cook for 1–2 minutes until fragrant.
4. Stir in tomato purée and tomato paste. Simmer uncovered for 10 minutes until slightly thickened and the raw tomato smell is gone.
5. For a smoother sauce, blend with an immersion blender or transfer to a high-speed blender (carefully). Return to the pan.
6. Add cream and honey to the sauce. Stir in seared chicken. Simmer everything for 10–15 minutes on low heat until chicken is cooked through and sauce is creamy. Finish with 2 tbsp butter stirred in for richness.
7. Garnish with chopped cilantro and an optional swirl of cream. Serve with warm basmati rice, garlic naan, or roti.

Notes

Spice level: Add more cayenne or chopped green chili if you like heat.

Dairy-free: Use coconut milk and vegan butter for a plant-based version.

Meal prep: Tastes even better the next day — perfect for leftovers!

Want extra richness? Add a spoonful of cashew cream or extra butter at the end.

Nutrition Facts

Calories

757

Carbs

21 g

Cholesterol

252 mg

Fat

61 g

Fiber

3 g

Net carbs

17 g

Protein

33 g

Sat. Fat

26 g

Sodium

421 mg

Sugar

12 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.