Butter Chicken (Murgh Makhani) is the perfect gateway into Indian cuisine. This Northern Indian classic features tender chicken pieces swimming in a velvety, aromatic tomato sauce enriched with butter and cream. The balanced blend of spices creates a mild yet flavorful profile that appeals to almost everyone, even those who think they don’t like curry! You can make this restaurant-quality dish in your kitchen in just one hour.
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Table of Contents
Why This Recipe Works
The secret to authentic butter chicken lies in the two-step process: first marinating the chicken in yogurt and spices to tenderize and infuse flavor, then simmering it in a rich butter-tomato sauce. While traditional recipes might seem intimidating with their long ingredient lists, this version uses readily available spices found in most supermarkets. The addition of coconut cream provides silky richness, while the carefully balanced spices deliver authentic flavor without overwhelming heat.
Ingredients
For the Chicken Marinade
- Boneless, skinless chicken fillets – Tender meat that absorbs flavors beautifully
- Garlic – Provides essential aromatic foundation
- Fresh ginger – Adds warmth and distinctive flavor
- Plain unsweetened yogurt – Tenderizes the chicken and helps spices adhere
- Garam masala – Contributes authentic warm spice blend
- Paprika – Adds color and mild heat
- Salt – Enhances all flavors
- Ground black pepper – Provides subtle heat
- Ground coriander – Delivers earthy, citrus notes
- Ground turmeric – Gives beautiful golden color and earthy flavor
- Vegetable oil – Used for cooking the marinated chicken
For the Sauce
- Yellow onions – Create a flavor base for the sauce
- Unsweetened coconut cream – Provides rich, silky texture
- Butter – The signature ingredient that gives the dish its name and luxurious mouthfeel
- Tomato paste – Concentrates tomato flavor and thickens the sauce
- Sugar – Balances acidity from the tomatoes
- Red curry paste – Optional; adds heat if desired
- Fresh cilantro – Brightens the finished dish with fresh flavor
How to Make Butter Chicken
Making butter chicken is a simple process. You marinate chicken for a few minutes then cook it and the sauce in a pan on the stovetop. Here are the steps:
- Grate the garlic and ginger.
- Chop the onions.
- Cut the chicken into bite-sized pieces.
- Combine the garlic, ginger, yogurt, garam masala, paprika, coriander powder, turmeric, salt, and pepper in a bowl.
- Add the chicken pieces to the marinade and toss to coat well.
- Marinate for at least 10 minutes.
- Heat a pan with the oil over medium heat.
- Pour the chicken and marinade into the pan and brown the chicken for 5 to 7 minutes.
- Remove the chicken from the pan.
- Melt 2 tablespoons of butter in the pan and add the onions.
- Cook the onions for 5 minutes on medium heat until golden, stirring occasionally.
- Add the remaining 2 tablespoons of butter, coconut cream, tomato paste, sugar, salt, paprika, and red curry paste.
- Stir and cook on low heat for 5 minutes.
- Add the chicken back in the pan and cook for 10 minutes.
- Garnish with chopped fresh cilantro.
- Serve with rice.
Butter Chicken (Indian Murgh Makhani)
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts cubed
- 5 cloves garlic grated
- 1 1/2 tablespoons fresh ginger grated
- 3 tablespoons plain yogurt unsweetened
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons vegetable oil
Butter Chicken Sauce
- 3 medium yellow onion chopped
- 1â…” cup unsweetened coconut cream
- 4 tablespoons butter
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon red curry paste optional
For Serving
- ¼ cup fresh cilantro chopped
- 4 cups cooked white rice
Instructions
- Grate the garlic and ginger.
- Chop the onions.
- Cut the chicken into bite-sized pieces.
- Combine the garlic, ginger, yogurt, garam masala, paprika, coriander powder, turmeric, salt, and pepper in a bowl.
- Add the chicken pieces to the marinade and toss to coat well.
- Marinate for at least 10 minutes.
- Heat a pan with the oil.
- Pour the chicken and marinade into the pan and brown the chicken for 5 to 7 minutes.
- Remove the chicken from the pan.
- Melt 2 tablespoons of butter in the pan and add the onions.
- Cook the onions for 5 minutes on medium heat until golden, stirring occasionally.
- Add the remaining 2 tablespoons of butter, coconut cream, tomato paste, sugar, salt, paprika, and red curry paste.
- Stir and cook on low heat for 5 minutes.
- Add the chicken back in the pan and cook for 10 minutes.
- Garnish with fresh cilantro.
- Serve with white rice.
Nutrition
Make Ahead & Storage Instructions
- Make ahead: The butter chicken sauce can be prepared up to 48 hours before. Store in an airtight glass container in the refrigerator. Reheat gently before adding freshly cooked chicken.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Butter chicken freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or cream.
What to Serve With this Indian Butter Chicken Recipe
- Basmati rice and naan bread or roti (just made for dunking in the creamy butter chicken sauce).
- Samosas
- Papadums and mango chutney
- Cucumber salad or cucumber and tomato salad
Delicious Chicken Recipes
- Chicken Madeira
- Chicken Romano
- Hunan Chicken
- Peruvian Chicken
- Poppy Seed Chicken Casserole
- Shoyu Chicken
- Sweet and Sour Chicken
Popular Dinner Recipes
Check out my easy chicken recipes and the best main dish recipes here on CopyKat!
Its delicious!!!
Tumeric can substitute for the saffron.
What saffron?
gcallah – I think you’d enjoy pendant’s punjabi partridge better.
“This is a slightly spicy creamed base dish that has grilled chicken in it. ”
“You can make Indian food at home.”
Well, given that a billion Indians do so, this is pretty bloody obvious, isn’t it?