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Easy Butter Chicken Recipe

Easy Butter Chicken (Murgh Makhani)

Steven
This easy butter chicken recipe delivers restaurant-quality creamy, tomato-based sauce with tender pieces of marinated chicken in under an hour. The combination of aromatic spices, rich butter, and tangy tomatoes transforms your kitchen into an Indian restaurant, filling every corner with warming fragrances. Unlike takeout versions that can be overly oily, this homemade version strikes the perfect balance between indulgent and flavorful, making it a weeknight-friendly dinner option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 385 kcal

Equipment

  • Large skillet or Dutch oven (12-inch/30cm) - with high sides
  • Medium mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Immersion Blender - optional, for smoother sauce
  • Grater - for fresh ginger
  • Garlic press - optional

Ingredients
  

For the Chicken Marinade

  • 1.5 pounds boneless, skinless chicken thighs - 680g, cut into bite-sized pieces
  • 0.5 cup plain Greek yogurt - 120ml, or thick yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder - or 1/2 teaspoon cayenne pepper
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon salt
  • 2 cloves garlic - minced
  • 1 teaspoon fresh ginger - grated

For the Butter Chicken Sauce

  • 3 tablespoons butter - divided
  • 1 medium onion - finely diced
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - grated
  • 1 can crushed tomatoes - 14.5 oz/411g, or tomato puree
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon Kashmiri chili powder - or 1/4 teaspoon cayenne
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1 teaspoon salt - adjust to taste
  • 0.75 cup heavy cream - 180ml
  • 0.25 cup water - 60ml, or chicken broth
  • 1 teaspoon dried fenugreek leaves - kasuri methi, crushed
  • fresh cilantro - for garnish

Instructions
 

  • Whisk yogurt, lemon juice, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon salt, garlic, and ginger in a bowl. Add chicken and coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours.
  • Remove chicken from refrigerator 15 minutes before cooking. Finely dice onion, mince garlic, and grate ginger.
  • Heat 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Working in batches, add marinated chicken pieces in a single layer, shaking off excess marinade. Cook 3-4 minutes per side until golden brown. Transfer chicken to a plate.
  • Reduce heat to medium and add remaining 2 tablespoons butter. Add diced onion and cook 5-7 minutes until soft and golden. Add minced garlic and grated ginger, cooking 1 minute until fragrant. Stir in tomato paste and cook 2 minutes until caramelized.
  • Add garam masala, cumin, coriander, Kashmiri chili powder, and turmeric. Toast spices for 30 seconds until aromatic. Pour in crushed tomatoes, scraping up browned bits from the pan bottom. Add sugar and salt.
  • Simmer sauce for 8-10 minutes until thickened. Use an immersion blender to puree sauce until silky smooth, or carefully transfer to a regular blender in batches and return to pan.
  • Return pan to medium-low heat. Stir in heavy cream and water or chicken broth. Add browned chicken pieces and any accumulated juices. Crush dried fenugreek leaves between your palms and sprinkle into sauce. Simmer 10-12 minutes until chicken is cooked through.
  • Taste and adjust salt if needed. If sauce is too thick, add more water or cream. If too thin, simmer longer to reduce. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Notes

  • Don't skip the marinade: Even 30 minutes makes a significant difference in tenderness and flavor absorption. For best results, marinate up to 4 hours.
  • Use chicken thighs: They stay juicier and more flavorful than chicken breast during the simmering process. If using breasts, reduce final simmering time by 2-3 minutes.
  • Toast the spices: This 30-second step releases essential oils and intensifies flavors dramatically. Don't skip it.
  • Blend for smoothness: An immersion blender creates restaurant-quality silky texture. If you don't have one, a regular blender works but handle hot liquid carefully.
  • Control heat carefully: Medium heat for sautéing aromatics prevents burning while developing flavor. Too high heat can cause dairy to curdle.
  • Make-ahead convenience: Prepare the sauce up to 2 days in advance. Marinate chicken the day of serving, then brown and add to reheated sauce.
  • Storage instructions: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. The flavors actually improve overnight.
  • Dairy-free option: Replace heavy cream with full-fat coconut milk and yogurt with coconut yogurt. Add 2 tablespoons of cashew cream for extra richness.
  • Spicier version: Add 1-2 fresh green chilies or increase cayenne to 1 teaspoon. For milder taste, reduce or omit chili powder and add an extra teaspoon of sugar.
  • Vegetarian variation: Replace chicken with cubed paneer cheese or firm tofu, reducing cooking time to 3-4 minutes.
Keyword butter chicken, creamy tomato chicken, Indian curry, murgh makhani, restaurant style curry