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Butter Chicken (Easy, Creamy & Flavor-Packed Recipe)
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes in the world. Famous for its velvety tomato-butter sauce and tender, marinated chicken, this dish strikes the perfect balance between richness, warmth, and gentle spice.
This easy butter chicken recipe delivers restaurant-quality flavor without complicated steps or hard-to-find ingredients. The sauce is luxuriously creamy, lightly spiced, and deeply comforting, making it a favorite for both weeknight dinners and special occasions.
Unlike overly spicy curries, butter chicken is approachable and crowd-pleasing, making it ideal for families, meal prep, and entertaining.
What Makes Butter Chicken So Special?
Butter chicken stands out among Indian curries because of its mild heat, creamy texture, and layered flavor. The chicken is traditionally marinated in yogurt and spices, then cooked and simmered in a tomato-based sauce enriched with butter and cream.
The result is:
- Tender, juicy chicken
- A smooth, silky sauce
- Balanced spice without overpowering heat
- Deep, comforting flavor
This dish pairs beautifully with rice, naan, or flatbreads.
Ingredients
For the Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
For the Butter Chicken Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (adjust to taste)
- ¾ cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken
In a bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken and toss to coat. Marinate at least 30 minutes (up to overnight). - Cook the Chicken
Heat a large skillet over medium-high heat. Add a little oil and cook chicken pieces until lightly browned. Remove and set aside. - Build the Sauce Base
In the same skillet, add butter and olive oil. Sauté onion until soft and translucent. - Add Aromatics
Stir in garlic and ginger. Cook until fragrant, about 30 seconds. - Add Spices & Tomato
Add tomato puree, garam masala, cumin, paprika, and chili powder. Simmer 10 minutes until thickened. - Finish with Cream
Stir in heavy cream and return chicken to the skillet. Simmer gently for 10–15 minutes until chicken is cooked through. - Serve
Garnish with cilantro and serve hot.
Tips for the Best Butter Chicken
- Use chicken thighs for extra tenderness
- Don’t boil the sauce after adding cream
- Adjust spice gently—butter chicken should be warming, not fiery
- Marinate longer for deeper flavor
Variations
- Dairy-Free: Use coconut cream instead of heavy cream
- Extra Creamy: Add a little cashew paste
- Spicy Version: Increase chili powder
- Vegetarian: Substitute paneer or roasted cauliflower
Serving Suggestions
Butter chicken is best served with:
- Basmati rice
- Garlic naan
- Roti or flatbread
- Cucumber raita
Perfect for family dinners, meal prep, holidays, and entertaining.
Storage & Reheating
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat gently over low heat
Cultural Context
Butter chicken originated in Delhi in the mid-20th century and was created to use leftover tandoori chicken in a rich tomato-butter sauce. Today, it’s one of the most iconic Indian dishes worldwide.
Butter Chicken
A classic Indian chicken curry made with tender chicken simmered in a rich, creamy tomato butter sauce.
Ingredients
Equipment
Method
- Marinate chicken in yogurt and spices.
- Brown chicken and set aside.
- Cook onions, garlic, and ginger in butter.
- Add tomato puree and spices; simmer.
- Stir in cream and chicken; cook until done.
Notes
Serve with naan or basmati rice.