Butter Chicken, or Murgh Makhani, is one of those dishes that feels like a warm hug in a bowl. It’s creamy, rich, and packed with bold, comforting spices that bring the flavors of Indian cuisine right into your kitchen. Traditionally, this dish has its roots in North India, where it was created to repurpose leftover tandoori chicken in a buttery, spiced tomato sauce. Over time, it became a global favorite, loved for its irresistible blend of tangy, mildly spicy, and buttery flavors.

This homemade version is quick and easy, perfect for busy weeknights when you crave something flavorful but don’t want to spend hours in the kitchen. Unlike restaurant-style butter chicken that simmers for a long time, this streamlined version comes together in under an hour while still delivering that creamy, spice-infused goodness.

Pair it with steaming basmati rice or warm naan, and you’ve got a restaurant-quality meal right at home. Let’s dive in!

Why You’ll Love This Recipe

• Quick & Easy: A simplified version that delivers authentic flavors without complicated steps.
• Creamy & Flavorful: The luscious, buttery tomato sauce is packed with aromatic spices.
• Better Than Takeout: Homemade means you control the ingredients—no unnecessary additives!
• Perfect for Leftovers: Tastes even better the next day as the flavors deepen.

Ingredients You’ll Need

For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs (or chicken breast), cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• 1 teaspoon grated ginger
• 2 cloves garlic, minced

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 1 ½ cups crushed tomatoes (or tomato puree)
• 1 teaspoon sugar (optional, to balance acidity)
• ½ teaspoon salt (adjust to taste)
• ½ cup heavy cream
• ¼ cup water (as needed to thin sauce)
• Fresh cilantro for garnish

How to Make Butter Chicken

Step 1: Marinate the Chicken

For the best flavor, marinating the chicken is key. In a bowl, combine yogurt, lemon juice, and spices—this helps tenderize the chicken and infuse it with deep flavor. Add the chicken pieces and mix well to coat. Cover and let it marinate for at least 30 minutes, but if you have time, letting it sit for a few hours (or overnight) makes it even better!

Step 2: Cook the Chicken

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken pieces, cooking for about 4-5 minutes per side until they develop a slight char. They don’t need to be fully cooked yet—they’ll finish cooking in the sauce. Remove the chicken from the pan and set it aside.

Step 3: Make the Butter Chicken Sauce

In the same pan, melt butter and add the chopped onions. Sauté until soft and golden brown, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

Next, sprinkle in cumin, garam masala, coriander, paprika, and turmeric, stirring for about 30 seconds to toast the spices. This releases their deep, rich aroma.

Pour in the crushed tomatoes, add sugar and salt, and let it simmer for 10-15 minutes, stirring occasionally. The sauce should thicken and darken slightly.

Step 4: Blend for a Creamy Texture

For an ultra-smooth sauce, transfer it to a blender and blend until velvety. If you prefer a chunkier texture, you can skip this step!

Step 5: Finish the Dish

Return the sauce to the pan and stir in the heavy cream. If the sauce is too thick, add a little water until you reach the desired consistency. Add the cooked chicken back into the sauce and let it simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 6: Garnish and Serve

Sprinkle some fresh cilantro on top for a burst of freshness. Serve hot with fluffy basmati rice or warm naan.

Helpful Tips for the Best Butter Chicken

• Marinate Longer for Maximum Flavor: If time allows, marinate the chicken for several hours or overnight for extra tenderness.
• Use Chicken Thighs for Juiciness: Chicken thighs remain tender and flavorful, but chicken breast works too if cooked carefully.
• Don’t Skip the Butter: It adds richness and enhances the classic buttery flavor.
• Adjust Spice Levels: Love more heat? Add a pinch of chili powder or cayenne for an extra kick.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten-Free

Notes

• Marinating the Chicken – The longer you marinate the chicken, the more tender and flavorful it will be. If you have time, marinate it overnight for the best results.
• Blending the Sauce – For a silky smooth texture, blend the tomato sauce before adding the cream and chicken back in. If you prefer a chunkier sauce, you can skip this step.
• Balancing Acidity – If the tomato sauce tastes too tangy, adding a teaspoon of sugar or honey can help balance the flavors.
• Adjusting Spice Levels – This recipe is mildly spiced, but you can increase the heat by adding chili powder, cayenne pepper, or chopped green chilies.
• Make It Lighter – Substitute heavy cream with Greek yogurt or cashew cream for a lighter alternative while still keeping it creamy.
• Serving Suggestions – Butter chicken pairs wonderfully with basmati rice, garlic naan, or roti. For a low-carb option, try serving it with cauliflower rice.
• Storage Tip – When freezing, store in individual portions to make reheating easier for quick meals.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Butter chicken freezes well! Cool completely, then store in a freezer-safe container for up to 3 months.
• Reheating: Warm on the stovetop over low heat, adding a splash of cream or water to refresh the sauce.

Frequently Asked Questions

Can I make butter chicken dairy-free?

Yes! Substitute the butter with coconut oil and the heavy cream with coconut milk for a dairy-free version.

What can I use instead of heavy cream?

You can swap heavy cream for Greek yogurt or cashew cream for a lighter alternative.

Is butter chicken spicy?

Butter chicken is mildly spiced, but if you prefer more heat, add chili powder or cayenne pepper to taste.

Can I make this ahead of time?

Absolutely! Butter chicken tastes even better the next day as the flavors deepen.

Related Recipes

If you loved this butter chicken, you might also enjoy:

• Creamy Chicken with Boursin Sauce – A Comforting and Flavorful Dish
• Homemade Butter Chicken (Murgh Makhani)
• Hawaiian Chicken with Coconut Rice
• Teriyaki Chicken & Pineapple Foil Packets – Sweet, Savory & Juicy!

Conclusion

There’s something special about making Butter Chicken at home—the rich, buttery sauce, the fragrant spices, and that perfect balance of creaminess and warmth. Whether you’re cooking for your family, impressing guests, or just treating yourself, this recipe is sure to become a favorite in your kitchen.

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