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??
Been having a massive hankering for Indian curries but I didn’t want a massively complicated list of ingredients and steps. Enter this butter chicken recipe!! Sooooo delicious, ticks all of the boxes!!!
Husband says it’s just as good as his favourite curry place in Sydney.
Thanks Nagi!
Terrific to hear Chantelle! Thanks for letting me know you enjoyed it – N x
A really great recipe. I also made the flat bread and the whole meal was delicious.
That’s wonderful to hear Leonie! Thanks for taking the time to let me know you enjoyed this! N xx
Hey, I was just wondering what amount of chicken do you use for the recipe ?
Hi Erin! It’s in the ingredients 🙂 N xx
Hi Nagi, today ive make butter chicken for dinner and it turns out wonderfully delicious. Thank you for this tasty receipe! Its definitely a keeper!!!
That’s so great to hear! Thanks for letting me know! N xx
I avoid using canned goods. Will using fresh tomato puree work?
Absolutely! Same quantity 🙂 N xx
Made this tonight for the first time. I’ve never even had Indian food, but I love Thai curries so I decided to give it a try. DELICIOUS!!!!!!! Everyone LOVED it! Will definitely make it regularly. Thank you so much for this awesome recipe!
Fantastic to hear Lorie! Thanks for letting me know! N x ❤️
Dumb question, I’m a bit confused about the Chili powder? Is American Chili powder the same as Canadian Chili powder? Lol?
No ta dumb question! And I believe it is – it’s a mix of spices (check the ingredients label) rather than just plain ground chilli 🙂 N xx
Ah, yes… Label says a blend of chilli pepper,spices,salt and garlic….I’m not sure if I can even get pure chilli powder here!!!
That’s ok! Use cayenne instead 🙂
OMG this was so freakishly delicious! I used maybe a 1/4 cup of heavy cream and 1/4 cup of coconut milk… Amazeballs! I am low-carbing, so I did not make the naan or rice. I will opt to make cauliflower rice later on, but not that important. This was just delish! I added one 8 oz can or maybe 6 oz can of tomato sauce and a tablespoon of tomato paste. This turned out to be restaurant-style delish. I would definitely suggest that you add some salt to the marinade on the chicken. Makes a world of difference.
Winner Winner Chicken Dinner!
“Freakishly delicious…” <-- compliment of the week!!!😂
Fantastic!!! I made it with 1/4tsp chili powder because I’m a wimp, but I’ll definitely use the full 1/2 tsp next time. THIS IS SO GOOD!! My boyfriend and I are nomming away right now. Thanks for this awesome recipe!!
Nagi!
Just when i thought your blog couldn’t get any better, i discovered that your the recipes automatically adjust depending on the serving!!
I am currently organising my dinners based on your recipes. thank you so much for all the love and effort you put into every single one. you are amazing!!
Mona xx
Thank you so much Nagi! I made this for dinner today and my family loves it (I love it too). It was easy to make and delicious!!!
Another great go-to recipe!
LOVE HEARING THAT! N x ❤️
I’ve tried a couple of Butter Chicken recipes recently, family all said I could throw away the other recipes this is perfect. Thanks for another fantastic recipe.
LOVE hearing that Nicky!!! So glad you enjoyed it! N x
This was literally the best butter chicken recipe that I have used. i didn’t marinate the chicken overnight more like 45 minutes but it still turned out delicious. I also added a bunch of cilantro in at the end but other than that no changes. Thanks for the flatbread recipe too, those turned out excellent.
That’s so great to hear Alex! Thanks for letting me know! N x
Hi Nagi, do you not add the leftover marinade?
Hi Jules! Nope 🙂 Most gets stuck on the chicken anyway but if you add it all, the chicken can end up stewing 🙂
I made this earlier in the week. A simple, delicious meal! My partner (no fan of Indian food) gobbled this down and went back for seconds. Five stars! Thanks for sharing this with us Nagi!
Love hearing that! So glad you enjoyed this Edward! N xx
Hello I’ve used Greek style natural yogurt and it looks like it’s curdled? Hope this is kind of normal. Smells good though 🙂
Hi Jen! Don’t worry, it comes together!
Hi Nagi. Can you use ginger powder instead of fresh?
Thank you
Hi Zmm! Fresh is better but powder is an adequate substitute! 🙂
If you can find fresh ginger in your local market you can keep it in the freezer and grate it with a microplane or the small side of a box grater when frozen. The ginger doesn’t taste any different and it keeps for a very long time just make sure to keep it in a resealable baggies.
That is the tip of the month. 🙌🏻
I would point out that it’s technically incorrect to say butter isn’t used when in fact, ghee is just clarified butter. Ghee is more expensive as well. It’s very easy to clarify butter at home. However, I used unsalted butter and the results were fine.
You are very correct James 🙂 Glad you enjoyed this though! N xx
Made this tonight and it was sooooo good! Added a puréed adobo pepper with the tomato to make it a bit spicier, and some powdered cashews at the end to thicken it up a bit. Will absolutely make again! Love your recipes!