Authentic Butter Chicken Recipe – Creamy, Flavorful & Easy
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. Originating in Delhi in the 1950s, it was created accidentally when leftover tandoori chicken was simmered in a rich tomato-butter-cream sauce. The result? A velvety curry that’s flavorful, mildly spiced, and incredibly comforting.
This Butter Chicken recipe is simple enough for home cooks yet tastes just like restaurant-style curry. With tender marinated chicken, a creamy tomato base, and a perfect balance of spices, it’s guaranteed to impress family and guests alike.
Ingredients (Serves 4)
For the Chicken Marinade:
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ tsp chili powder
- 1 tsp salt
For the Sauce:
- 2 tbsp unsalted butter
- 1 tbsp oil (neutral, like canola or sunflower)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- ½ tsp chili powder (adjust to taste)
- 1 ½ cups tomato puree (canned or fresh)
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 tbsp sugar (balances acidity of tomatoes)
- Salt to taste
- Fresh cilantro for garnish
Step by Step Cooking Guide
Step 1: Marinate the Chicken
- Mix yogurt, lemon juice, ginger-garlic paste, and spices in a bowl.
- Add chicken pieces, coat well, cover, and refrigerate for at least 1 hour (overnight for best results).
Step 2: Cook the Chicken
- Heat a skillet or grill pan over medium heat.
- Cook marinated chicken until lightly charred and 80% cooked (it will finish cooking in the sauce). Set aside.
Step 3: Prepare the Butter Chicken Sauce
- In a large pan, melt butter with oil. Add onions and sauté until golden brown.
- Stir in garlic, ginger, cumin, coriander, paprika, garam masala, and chili powder. Cook for 1–2 minutes until fragrant.
- Add tomato puree and simmer for 10 minutes until thickened.
- Stir in cream, sugar, and salt. Mix until sauce is smooth and creamy.
Step 4: Combine & Simmer
- Add cooked chicken to the sauce.
- Simmer for 10–12 minutes on low heat until chicken is tender and fully cooked.
- Garnish with cilantro and a swirl of cream before serving.
Cooking Time & Serving Size
- Prep Time: 15 minutes (plus 1 hr marination)
- Cook Time: 30 minutes
- Total Time: 45 minutes (excluding marination)
- Serving Size: 4 portions
Tips & Variations
- Tandoori flavor: Grill chicken over open flame or in the oven for smoky taste.
- Extra creamy: Add a spoon of cashew paste for richness.
- Spicy kick: Use fresh green chilies or extra chili powder.
- Lighter version: Use coconut milk instead of cream.
- Quick version: Use rotisserie chicken to skip marination and cooking steps.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 6 g |
Healthy Alternatives
- Low-Oil: Reduce butter to 1 tbsp and use non-stick pan.
- Sugar-Free: Skip sugar or replace with stevia/monk fruit.
- Gluten-Free: Naturally gluten-free as long as served with rice or GF bread.
- Keto-Friendly: Use full-fat cream and serve with cauliflower rice instead of naan.
- Dairy-Free: Swap cream with coconut cream and butter with vegan butter.
Serving Suggestions
Butter Chicken pairs beautifully with basmati rice, garlic naan, or roti. For a complete meal, add a side of cucumber raita or fresh salad.
This recipe is perfect for family dinners, celebrations, or whenever you crave authentic Indian comfort food. Once you try this homemade version, you’ll never go back to takeout!
FAQ’s
Q1: Can I make Butter Chicken ahead of time?
Yes, it tastes even better the next day as flavors deepen. Store in the fridge for up to 3 days.
Q2: Can I freeze Butter Chicken?
Absolutely. Freeze in airtight containers for up to 2 months. Thaw and reheat gently before serving.
Q3: What cut of chicken is best?
Chicken thighs stay juicier, but breasts work fine if you prefer leaner meat.
Q4: Can I make Butter Chicken without cream?
Yes! Substitute with coconut milk or cashew paste for a lighter, dairy-free version.
Q5: How spicy is Butter Chicken?
It’s usually mild, but spice can be adjusted by reducing or increasing chili powder.
