Butter chicken (murgh makhani) is India's most famous culinary export โ tender marinated chicken in a luscious, mildly spiced tomato-cream sauce. This recipe brings restaurant-quality results to your home kitchen in about 45 minutes.
Despite its rich name, butter chicken is actually quite approachable. The sauce is smooth, gently spiced (never overwhelmingly hot), and has a natural sweetness from slowly cooked tomatoes and a touch of cream.
The Yogurt Marinade
Marinating chicken in spiced yogurt serves two purposes: the acid tenderizes the meat while the spices penetrate deeply. Even 30 minutes makes a difference, but overnight is ideal. The yogurt also helps create charred spots when cooking.
Building the Makhani Sauce
Start with butter (of course!) and bloomed aromatics. Cook tomato puree until it darkens and the oil separates โ this is the base of flavor. Add cream at the end, off heat, to prevent curdling. The sauce should be velvety smooth.
Perfect Accompaniments
Butter chicken cries out for naan bread to scoop up every drop of sauce. Basmati rice is essential. A side of cucumber raita provides cooling contrast, and pickled onions add bright acidity.
๐ฝ๏ธ Indian Butter Chicken Made Simple
Ingredients:
- 800g chicken thighs, cubed
- 200g yogurt
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 400g canned tomatoes, pureed
- 200ml heavy cream
- 50g butter
- 1 large onion
- 4 cloves garlic
- 1 inch ginger
- 1 tsp cumin
- 1 tsp coriander
- 2 tsp sugar
- Salt
- Fresh cilantro
- Kasuri methi (dried fenugreek leaves) optional
Instructions:
- Marinate chicken in yogurt, garam masala, turmeric, chili powder, salt. Minimum 30 min.
- Sear marinated chicken in hot pan until charred in spots. Set aside.
- Melt butter. Sautรฉ onion until golden. Add garlic, ginger, cumin, coriander.
- Add pureed tomatoes. Cook 15 min until dark and oil separates.
- Add sugar, kasuri methi if using, and seared chicken. Simmer 10 min.
- Remove from heat. Stir in cream. Adjust salt.
- Garnish with cilantro and a swirl of cream.
- Serve with naan bread and basmati rice.
Last updated: September 15, 2025
