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Butter Chicken ingredients – yogurt, chicken, garlic, ginger, tomatoes, cream, butter, and spices

Butter Chicken (Murgh Makhani) – Creamy Indian Curry

Tender chicken marinated in spiced yogurt, seared, then simmered in a silky tomato-butter-cream sauce with warm Indian spices. This restaurant-style Butter Chicken is rich yet balanced, family-friendly, and ready in about 50 minutes. Serve with basmati rice or naan for the full experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken marinade:
  • 600 g boneless chicken thighs or breasts, cut into chunks
  • 150 g plain yogurt
  • 15 ml lemon juice
  • 2 cloves garlic, minced
  • 5 g ginger, grated
  • 3 g turmeric
  • 3 g chili powder
  • 3 g garam masala
  • 5 g salt
  • For the sauce:
  • 40 g butter (unsalted)
  • 15 ml vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 10 g ginger, grated
  • 3 g ground cumin
  • 3 g coriander powder
  • 3 g garam masala
  • 2 g chili powder
  • 400 g canned tomatoes (crushed or pureed)
  • 200 ml heavy cream
  • 12 g sugar
  • salt (to taste)
  • Fresh cilantro for garnish

Equipment

  • Mixing bowls
  • Skillet or sauté pan
  • Immersion blender (optional)
  • Wooden spoon

Method
 

  1. Marinate the chicken – In a bowl, mix yogurt, lemon juice, garlic, ginger, turmeric, chili powder, garam masala, and salt. Add chicken chunks, coat well, cover, and refrigerate for 30 minutes (up to overnight).
    Butter Chicken step 1 – chicken pieces marinated in yogurt, garlic, ginger, and spices
  2. Cook the chicken – Heat a pan with a little oil, sear chicken until lightly charred and almost cooked through. Remove and set aside.
    Butter Chicken step 2 – marinated chicken pieces seared in a hot pan until lightly browned
  3. Make the sauce – In the same pan, melt butter with oil. Sauté onion until golden, add garlic and ginger, then stir in cumin, coriander, garam masala, and chili powder. Cook for 1–2 minutes until fragrant.
    Butter Chicken step 3 – creamy tomato sauce simmering with spices in a pan
  4. Add tomatoes – Pour in canned tomatoes, simmer 10 minutes, then blend with an immersion blender until smooth.
  5. Finish the curry – Return sauce to pan, stir in cream and sugar. Add cooked chicken pieces and simmer for 10 minutes until tender. Adjust salt.
  6. Serve – Garnish with fresh cilantro. Serve hot with basmati rice or naan.
    Butter Chicken final dish – creamy Indian curry served with basmati rice and naan, garnished with cilantro

Notes

  • For extra flavor, grill chicken pieces instead of pan-frying.
  • Adjust chili powder depending on spice preference.
  • Can be made ahead and reheated – flavors develop even more overnight.