This easy butter chicken recipe is rich, comforting, and packed with authentic flavor. Also known as Murgh Makhani, it features tender marinated chicken that’s simmered in a creamy tomato-based sauce infused with warm spices, a hint of heat, and plenty of butter. The result is a restaurant-quality dish that’s even better than takeout.
Butter chicken is often confused with chicken tikka masala, but they’re definitely not the same. Admittedly, the dishes share a lot of ingredients (like spiced chicken and a tomato-based sauce). However, made with a base of butter and warm spices, butter chicken is creamier, a bit richer, and has a unique, subtle sweetness. Tikka masala, on the other hand, is bolder and tangier, and usually doesn’t have butter at all.
One of my favorite comfort foods, next to chicken biryani, this homemade butter chicken recipe leans into the classic Delhi-style butter chicken, thanks to a secret cooking method. It’s flavorful but not overpowering with a silky smooth sauce perfect for scooping up with warm, fluffy naan. It’s the kind of dish that hits all the right notes every single time.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Greek Yogurt – This acts as the base for the marinade, tenderizing and infusing it with flavor.
- Spices – A mix of Kashmiri chili powder, cumin, coriander, methi (fenugreek), garam masala, and whole spices like cardamom, cinnamon, and cloves creates a deeply layered sauce.
- Chicken – Boneless, skinless chicken thighs work best. They stay juicy and absorb the flavor of the marinade well. Boneless skinless chicken breasts will also work, but they won’t be quite as tender.
- Tomato Puree – Simmered until thick and smooth, this forms the base of the butter chicken sauce. It’s key to the rich, slightly acidic flavor we want.
- Heavy Cream – This adds richness and balances the spices, giving the butter chicken its signature velvety texture. You can substitute full-fat coconut milk if you need to keep the recipe dairy-free. Just note that the taste and texture will change slightly.
- Butter – The namesake of the dish. Don’t skimp!
- Charcoal Dhungar (optional) – A quick charcoal smoke infusion adds restaurant-level depth to the final dish. It’s optional but highly recommended.
- Naan or Papadam – I use this to soak up every drop of this sauce.
How to Make Butter Chicken
1. Marinate the Chicken
2. Cook the Chicken
3. Make the Butter Chicken Sauce
4. Combine and Serve
Nick’s Tips for Success
- Prepare ahead of time. Marinate the chicken for up to 12 hours. This ensures a bold flavor and a tender, juicy texture.
- Don’t rush the simmer. Allowing the sauce to reduce properly creates a signature velvety texture and a rich flavor.
- Use kitchen weights (or a smaller heavy pan) to press the chicken into the skillet. This creates a beautiful golden crust, adding depth to the final dish.
- Add sugar only if needed. Depending on your tomato puree, you may need a pinch to balance the acidity. Taste the sauce as you cook, and adjust as needed.
- Avoid overcrowding. Make sure to leave space between each piece of chicken. This promotes faster cooking and allows the crust to form on all sides.
- Dhungar makes a difference. If you want a smoky, restaurant-quality aroma, add the charcoal smoke just before serving.
Butter Chicken Recipe
One bite of this easy butter chicken recipe, and you'll understand why it's one of the most popular foods in the world. I replicate traditional recipes using a slow cooking method to achieve bold flavor. Paired with fluffy rice and naan bread, it’s rich, comforting, and perfect for cozy nights or impressing guests.
Equipment
- 1 Large Mixing Bowl
- 1 Stainless Steel Skillet
- 1 Dutch Oven or Large Saucepan
- Tongs or Spatula
- Measuring Spoons + Cups
- 1 Small Bowl (Optional: for dhungar)
- Kitchen Weights or Small Heavy Skillet
- Tongs and Foil (for charcoal smoking)
Ingredients
For the Yogurt Marinade
- ¼ cup (60 gram) Greek yogurt
- 2 tablespoon (30 milliliter) lemon juice
- 5 tablespoon (75 milliliter) neutral oil, divided
- 1 tablespoon (15 gram) garlic paste
- 1 tablespoon (15 gram) ginger paste
- 1½ teaspoon (9 gram) kosher salt
- 1 teaspoon (2 gram) garam masala
- 1½ teaspoon (4 gram) Kashmiri chili powder
- 1 teaspoon (2 gram) ground cumin
- 1 teaspoon (2 gram) ground coriander
- 1 teaspoon (1 gram) dried methi (fenugreek leaves)
- 2 pound (900 gram) boneless skinless chicken thighs or breasts, cut into 2-inch (5 centimeter) pieces
For the Butter Chicken Sauce
- 5 tablespoon (70 gram) unsalted butter
- 1 (3 inch / 7 ½ centimeter) stick Indian cinnamon
- 3 green cardamom pod
- 1 black cardamom pod
- 3 whole clove
- 2 teaspoon (5 gram) Kashmiri chili powder
- 1½ teaspoon (4 gram) ground cumin
- 1 teaspoon (2 gram) garam masala
- 1 tablespoon (15 gram) garlic paste
- 1 tablespoon (15 gram) ginger paste
- 2 green chilies, slit lengthwise
- 2 cups (475 milliliter) tomato puree
- 1 cup (240 milliliter) water
- kosher salt, to taste
- 6 tablespoon (90 milliliter) heavy cream
- sugar, if needed (optional)
- 1 teaspoon (1 gram) dried methi (fenugreek leaves)
For Dhungar (Optional Smoke Infusion)
- 1 (3 inch / 7½ centimeter) piece charcoal
- 1 teaspoon (5 milliliter) ghee or neutral oil
For Serving
- fresh cilantro, chopped
- fresh methi, fenugreek leaves, optional
- naan or papadam
- steamed basmati rice
Instructions
Marinate the Chicken
- In a large bowl, whisk together the yogurt, lemon juice, two tablespoons of oil, garlic paste, ginger paste, salt, garam masala, chili powder, cumin, coriander, and methi. Add the chicken and mix to coat well. Cover and refrigerate for at least one hour or up to 12 hours.¼ cup Greek yogurt, 2 tablespoon lemon juice, 5 tablespoon neutral oil, divided, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1½ teaspoon kosher salt, 1 teaspoon garam masala, 1½ teaspoon Kashmiri chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried methi (fenugreek leaves), 2 pound boneless skinless chicken thighs or breasts, cut into 2-inch (5 centimeter) pieces
Cook the Chicken
- Heat a large stainless steel skillet over high heat. Add three tablespoons of oil. Once shimmering, add half the marinated chicken. Weigh it down using kitchen weights or a small heavy skillet. Sear for three to four minutes per side or until golden brown. Transfer to a bowl and repeat with the remaining chicken. Set aside.
Make the Sauce
- In a Dutch oven over medium heat, melt the butter. Add cinnamon, cardamom pods, and cloves. Cook for one to two minutes until fragrant. Stir in chili powder, cumin, and garam masala; cook for 30 seconds.5 tablespoon unsalted butter, 1 stick Indian cinnamon, 3 green cardamom pod, 1 black cardamom pod, 3 whole clove, 2 teaspoon Kashmiri chili powder, 1½ teaspoon ground cumin, 1 teaspoon garam masala
- Add garlic paste, ginger paste, and chilies. Cook for one to two minutes, stirring constantly, until golden and fragrant.1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 green chilies
- Stir in tomato puree, one cup of water, and salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until thickened.2 cups tomato puree, 1 cup water, kosher salt
- Add cream and a pinch of sugar, if needed. Simmer for another 10–15 minutes, until the fat separates from the sauce.6 tablespoon heavy cream, sugar
- Add the cooked chicken and simmer uncovered for five to ten minutes. Remove from heat and stir in the methi.1 teaspoon dried methi (fenugreek leaves)
Optional: Add Dhungar (Smoke Infusion)
- Heat the charcoal until red-hot. Place it in a small bowl or foil nest in the pot of butter chicken. Drizzle with ghee or oil, immediately cover the pot, and let the smoke infuse for three to five minutes. Discard charcoal.1 piece charcoal, 1 teaspoon ghee or neutral oil
Serve
- Garnish with chopped cilantro or fresh methi. Serve hot with naan, papadam, or steamed basmati rice.fresh cilantro, naan or papadam, steamed basmati rice, fresh methi
Video
Notes
*Nutrition information does not include sides or toppings.
Storage:
– Store leftovers in an airtight container in the fridge for up to four days.
– Reheat on the stovetop or in the microwave just until warmed through.
– Freeze the dish for one to two months. Just keep in mind that the sauce may separate slightly. Thaw in the fridge overnight, and reheat as normal to serve.
– Store leftovers in an airtight container in the fridge for up to four days.
– Reheat on the stovetop or in the microwave just until warmed through.
– Freeze the dish for one to two months. Just keep in mind that the sauce may separate slightly. Thaw in the fridge overnight, and reheat as normal to serve.
Nutrition
Serving: 1serving, Calories: 487kcal, Carbohydrates: 13g, Protein: 33g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 186mg, Sodium: 777mg, Potassium: 859mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1357IU, Vitamin C: 13mg, Calcium: 85mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
What should I serve with Indian butter chicken?
I like to serve this dish over Basmati rice with a side of garlic naan to soak up every last bit of sauce. For a well-rounded meal, add a side of roasted or steamed vegetables, too.
Amazing ,I’m saving this video of yours for my teen grandkids .want you to be the inspiration they need to cook for themselves
Cannot get enough of this!