Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest! No hunting down hard to find ingredients, this chef recipe that makes the most incredible curry sauce.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Butter Chicken – a chef recipe!
As someone who loves food with big, BIG flavours, it’s no surprise that Indian is one of my favourite foods. A good curry and binge watching Netflix is pretty much my idea of a perfect Friday night. #NanaAlert! 😂
As much as I love making Indian food at home, sometimes I find the list of ingredients daunting. It’s easy enough to make once I gather all the ingredients, but that’s where I usually fall short because it requires a trip to an Indian grocery store – and my closest one is a fair drive away.
Butter Chicken is one of the few exceptions. I was elated when I discovered a Chef recipe for Butter Chicken and realised how easy it is. But more importantly, you can get all the ingredients from any supermarket. Yes!
Is Butter Chicken really Indian??
YES it is! It’s called Murgh Makhani and it hails from Northern India. It’s quite a mild curry compared to many Indian curries, and outside of India, it’s become just about everybody’s favourite curry!
How to make Butter Chicken – in 3 Simple Steps
Make Butter Chicken Marinade and marinate chicken for 3+ hours (overnight is best)
Cook chicken
Make sauce in the same skillet
The secret to the tender, flavour infused chicken is a spice infused yogurt marinade made with fresh ginger, garlic, lemon juice and spices. The spices in Butter Chicken are turmeric, garam masala, chilli powder and cumin.
Did you know….You don’t need copious amounts of butter for a great Butter Chicken!
The beautiful Butter Chicken Sauce mostly gets its richness from cream. While some restaurants take it over the top by stirring in a (very!) generous amount of butter into the sauce at the end, I find that it’s rich enough as it is. The Butter Chicken flavour and experience – but less oily than restaurant versions!
The sauce will initially be a pale orange colour but as it simmers and thickens, the colour will deepen to a rich orange colour.
What to serve with Butter Chicken
To make a proper Indian feast, sides and starters are essentials! Because every curry needs papadums for dunking and naan to scoop up the sauce with, right?
No-fry quick papadums – just microwave them! Place the papadums around the edge of the microwave turntable and cook on high for 45 seconds to 1 minute or until they are puffed up. They’ll be soft while warm but as soon as they cool down, they crisp up. They don’t expand as much as when deep fried, but neither will your thighs. 😂
Samosas! The ultimate Indian appetiser. Leftovers make great snacks or even lunch!
Proper naan – A recipe in the works for 5 years, I’m thrilled to finally share my proper naan recipe that can be easily made at home (no tandoor needed!)
Shortcut “naan” – For a simpler, no-yeast flatbread that’s just as good, my Easy No Yeast Flatbread looks and tastes very similar to real naan (except it’s much faster and easier!). Try telling me this doesn’t look like it belongs in this feast!
And it’s MADE for dunking in that creamy Butter Chicken Sauce!!
Sides for Butter Chicken
Readers have also asked for Vegetable Side options – to add some greens to a meal. Indian food doesn’t really have fresh side salads like in Western cuisine. Partly because so much Indian food is vegetarian, so you get plenty of veggies in your diet!
But here are some Vegetable Side Options you can add on the side of Butter Chicken:
Indian Tomato Salad – with a refreshing minted yogurt dressing;
Cucumber salad with lemon yogurt dressing – another great refreshing salad that goes perfectly with curries;
Just some sliced cucumber and wedges of tomato – not dressed. Nice cool, refreshing side
South Indian Thoran-style Cabbage and Carrot Salad with Coconut is fresh, crunchy and shot through with gentle spices and coconut!
For a simpler cabbage salad, try my Everyday Cabbage Salad
I hope this has inspired you to try your hand at making an Indian feast at home! You will honestly be amazed how much depth of flavour there is in the Butter Chicken despite how few ingredients are in it. – Nagi x
PS Don’t miss the new streamlined oven version: One-Pan Baked Butter Chicken. Readers are loving it!
Watch How To Make It
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
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Butter Chicken
Ingredients
Marinade
- 1/2 cup plain yoghurt , full fat
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala (Note 1)
- 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
- 1 tsp ground cumin
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Curry
- 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
- 1 cup tomato passata (aka tomato puree) (Note 4)
- 1 cup heavy / thickened cream (Note 5)
- 1 tbsp sugar
- 1 1/4 tsp salt
To serve – choose
- Basmati rice
- White rice
- Coriander/cilantro (optional)
Instructions
- Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
- Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
- Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
- Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
- Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
- Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
- The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).
Recipe Notes:
Nutrition Information:
Originally published July 2015. Updated for housekeeping matters and a new video added January 2019. But most importantly, Life of Dozer section added!
For Indian Curry Lovers
- Chicken Tikka Masala – kind of like Butter Chicken on steroids!
- Palak Paneer – Indian cottage cheese and spinach curry
- Rogan Josh – fall apart lamb in a rich creamy sauce!
- Dal – the highest and best use of lentils, ever. Period.
- Biryani – the world’s best Chicken & Rice. Full stop!
- Qeema: Curried Ground Beef (Mince) – the fastest way ever to get a real Indian curry fix
- Curry lovers, head here -> Curry Collection
Life of Dozer
Flashback: Dozer’s first time in water. Look at those wild eyes!!! 😂 Fear? Excitement??
EXELLENT !!!!!!!!!!!!!!
I made this at least 3x now for dinner and is always a hit. My family loves it so much that it is ranked Top 3 Fav for dinner. I also make your easy flatbread to go with it. Thank you, Nagi.
Thank you for the recipe. I’m wondering why my sauce is so runny and how do I fix this please? Thanks.
I’ve made this so many times and we all love it! My grandson requests it for his birthday dinner😃
I’m making freezer meals for my elderly parents and wondering how this freezes? I’ve found nothing in the notes to advise on this.
Finally got around to scrolling through older comments and it looks like others have had success freezing this.
My brother follows this recipe and always come out amazing! Every time I try, the sauce comes out very grainy. What am I doing wrong
Hi
I love the new book such exciting recipes in it. I’m in Ireland and I can’t seem to find thickened cream, is double cream the same I want to try the Butter Chicken.
Many thanks and happy cooking.
Karen
Do you recommend a brand of ready bought garam masala? Or do you have a recipe where I can make my own?
I realised I didn’t rate this with my previous comment!
I tried this recipe for the first time tonight and it was the best butter chicken I have ever had! So delicious and easy to make. The kids and hubby loved it too. Will definitely be making again.
Can I leave the garlic out of this? I have a friend who is highly allergic to onions and garlic.
Nagy, I love your recipes and this one doesn’t disappoint! I love Indian food but hesitate to cook it often. Hubby loved it. The only thing I will change in the future is to change the amount of sugar to 1 tsp. Even so, we gobbled it up!
Just the best Butter Chicken ever! 100000% better than the local Indian, and it’s just so flavourful and delicious!
We substitute 1/3 of the butter for coconut oil, and 1/3 of the cream for coconut milk, and some chopped tomato, and it’s just amazing!! 😍😍🍗
Oh my goodness, why haven’t I tried this one before! Like all the other comments, it’s soooooo yum. It’s kids friendly (I just leave out any sign of chilli, and add it in to my own dish at the end). The previous comment amount thinking it was made wrong or too watery pre “20 min simmer” was really helpful, as the sauce was beautiful after the 20mins. I only managed to marinate my meat for the minimum 3hrs, so can’t wait to see what flavours are there if it marinated longer. Also, I used low fat yogurt and light cream.. and still was yum! Next time, I’ll have to try the full fat version
Loved it! Made for 6 servings. Came out delish. Thank You
I absolutely love this recipe and now is part of our monthly menu. I just have a question. I tend ti simmering way longer than 20min. More like 40. I’m not sure what the issue is. I follow the recipe step by step. Still delish
We just enjoyed this dish, butter chicken, from your cookbook. I didn’t see the note about spicing it up with cayenne pepper but will add this for our next time. It is sooooo delicious we absolutely loved it!
It’s not often that I find a recipe online that rivals a dish you would find in an Indian restaurant, but this is it. Making it again tonight.
Have made this a couple of times and doubled it successfully. It really is a great mild curry
This one of our favourites, making it for the up teenth time tonight..always have a couple of batches in freezer marinating.. Also buy the large jar of pasata and the long life carnation cooking cream – freeze the the remainder ready for the next ‘cook off ‘ delicious…
Absolutely delicious meal very happy with outcome
Goodness this was delicious as a paneer/mushroom version. It’s a very gentle hug of a curry, reminds me of daal makhani.
I had a store cupboard emergency (read: too lazy to shop) and had no yoghurt, passata or cream!! What’s a girl to do?
– used some powdered coconut milk and water to create a sort of yoghurt base for the spices…
– passata I used Nagis brill hack with tomato puree
– cream I used the kitchns great hack with butter and milk
So despite nearly every sub in the book it was still great 🤣