Name: Butter Chicken (Murgh Makhani)
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Cuisine: Indian
Ingredients: 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces; ½ cup plain yogurt; 1 tbsp lemon juice; 1½ tsp garam masala; 1 tsp ground turmeric; 1 tsp chili powder or paprika; 1 tsp ground cumin; 1 tsp salt; 2 cloves garlic, minced; 1-inch piece ginger, grated; 3 tbsp butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1½ cups tomato puree; 1 tsp chili powder; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp sugar; ½ cup heavy cream or coconut cream; Salt to taste; Fresh cilantro, chopped (for garnish)

Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian curry made with tender marinated chicken simmered in a buttery tomato-based sauce infused with warm spices. I love how the velvety sauce coats every piece of chicken, creating a comforting and deeply flavorful dish that pairs perfectly with rice or naan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces

½ cup plain yogurt

1 tbsp lemon juice

1½ tsp garam masala

1 tsp ground turmeric

1 tsp chili powder or paprika

One tsp ground cumin

2 cloves garlic, minced

1 tsp salt

1-inch piece ginger, grated

For the sauce:

3 tbsp butter

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 tsp chili powder

1½ cups tomato puree (canned or fresh blended tomatoes)

1 tsp garam masala

1 tsp ground cumin

½ cup heavy cream or coconut cream

1 tsp sugar

Salt to taste

Fresh cilantro, chopped (for garnish)

Directions

Marinate the chicken
I combine all the marinade ingredients in a large bowl until smooth. I add the chicken pieces and coat them thoroughly. I let the chicken marinate for at least 1 hour, though I find that overnight marination gives the best flavor.

Cook the chicken
I heat a skillet over medium-high heat and add a little oil or butter. I cook the marinated chicken for about 5–7 minutes until browned and fully cooked. I remove it from the pan and set it aside.

Prepare the sauce
In the same pan, I melt the butter and sauté the chopped onion until golden and soft. Then I add the garlic and ginger, cooking for about a minute until fragrant. I stir in the tomato puree, chili powder, garam masala, cumin, and sugar. I let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens and deepens in color.

Finish the dish
I return the cooked chicken to the pan and stir in the cream. I let everything simmer together for about 5 minutes. I taste and adjust the salt as needed.

Garnish and serve
I sprinkle freshly chopped cilantro over the top and serve the butter chicken with basmati rice, naan, or roti.

Servings and Timing

Servings: 4

Prep time: 20 minutes

Cook time: 40 minutes

Marinate time: 1 hour (optional but recommended)

Total time: Approximately 2 hours including marination

Variations

I sometimes grill or broil the chicken briefly before adding it to the sauce to create a slightly smoky flavor. When I want a dairy-free option, I use coconut cream instead of heavy cream. If I prefer a spicier version, I increase the chili powder or add a pinch of cayenne. For a smoother sauce, I blend it before returning the chicken to the pan.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 2 months. When reheating, I warm it gently on the stovetop over medium-low heat, adding a splash of water or cream if the sauce has thickened too much. I can also reheat it in the microwave in short intervals, stirring between each one to ensure even heating.

FAQs

Can I use chicken breasts instead of thighs?

I can use either chicken breasts or thighs. I find that thighs stay juicier, but breasts work well if I am careful not to overcook them.

Is marinating the chicken necessary?

I believe marinating adds deeper flavor and tenderness. If I am short on time, I can marinate for just 30 minutes, but longer marination improves the result.

Can I make this dish less spicy?

I reduce the chili powder or replace it with mild paprika. I always taste and adjust the seasoning as I go.

Can I make butter chicken ahead of time?

I often prepare it a day in advance because I find the flavors become even richer after resting overnight in the refrigerator.

What can I serve with butter chicken?

I like serving it with basmati rice, naan, or roti. I sometimes add a simple cucumber salad on the side to balance the richness.

Conclusion

Butter Chicken is one of those dishes I return to again and again because it delivers comforting flavors with every bite. I enjoy how the creamy tomato sauce blends with warm spices and tender chicken to create a meal that feels both hearty and satisfying. Once I make it from scratch, I realize just how rewarding and delicious homemade Butter Chicken can be.

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