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??
Oh my! You just keep getting better and better! I’m thrilled that you said that was your type of movie. In fact, the first Exotic Marigold movie was the a first date movie for me and my Husbear. I think I’ll make this vegetarian style. Cheers!
NO WAY! That is SO CUTE!!! I should dedicate this recipe to YOU! 🙂 N x
Hi Nagi, as always your recipes are leaving me mouth watering, this is basically tikka masala now? I love it so much, the creaminess with the tangy tomato sauce is the best combo ever, and dipping the naan into that goodness is life changing!
Yum!! I need to learn to make more Indian food– my husband and I love it, but because of my very serious food allergies, I can’t eat in Indian restaurants– he would love it if I made this! And your ingredient list is very simple– that I can do!
And I agree– American Pie, cringe! I hate that kind of comedy.
I can’t believe I’ve never had butter chicken! It looks amazing! And I saw the first movie definitely need to see the second.
I can’t believe you have never had butter chicken Pam! Do try it… It’s quite a family fave for us
Couch food is the best! I love that you have the dish played with rice, that’s makes for good couch food. Growing up we ate curry at least once a month. I’ve never had this particular type, can’t wait to give it a try.
Mmmmm… you’ve got me at anything curry. I agree with your light-hearted and optimistic movie sense. By day I’m a visiting nurse and see my fair share of sad things, so I just can’t handle anything too upsetting during my personal time. Entertainment should be fun!
Oh wow, kudos to you for such a fulfilling career. I can absolutely understand you need lighthearted movies in your downtime! 🙂
This curry looks so good. Definitely going to have to try it
Hope you do!! It really is incredible, the sauce is SO GOOD!
Can Greek yogurt be substituted for the plain yogurt?
Can Greek yogurt be substituted for plain yogurt?
Hi Nagi, this is the first time writing a review on a recipe website,but it calls for it! Your butter chicken was amazing. My adult family of family of 4, raved about their meal last night as well as your easy flatbread which I put together very quickly. I found your receipe blog when I was looking for slow cooked beef cheeks which I cooked last week for the first time, and that was sensational and loved by the family. I look forward to your emails and inspiration, can’t wait to try your next recipe! Thank you
Oh wow Sam, thank you for taking the time to write a review, I really appreciate it! I’m SO GLAD you enjoyed this, I am obsessed with it!! And I’m especially thrilled you made the flatbread! Isn’t it amazing? SO easy!!
I loved both of those movies but the first more than the second. I’ve made a ton of curries but I’ve never made butter chicken. I was tossing up korma or butter and this post seals the deal.
Hav you got a korma recipe on your site? Must check!
The butter chicken recipe looks fab. But it says for 3-4 people
I may cook for 4 very hungry people or 6 how do I size up the revipes
I will try this for us two first but think there may be no leftovers
Hi Jo! For 4 hungry people or 6 people, just double the recipe. The only difference is to pan fry the chicken in 2 batches (because a double batch will be so much it will end up “stewing”). So panfry half first, pour it into a bowl, panfry the other half. Then add the 1st batch back into the fry pan and continue with the recipe. OH and might I suggest using a large pot instead of a fry pan. Just to make it easier as you will have much more sauce. 🙂 Hope you love it!! And nope, there will be no leftovers. You will be fighting over who gets the last scoop of that amazing SAUCE! 😉
I made the Butter Chicken for our dinner last night and it was absolutely sensational.
I only added half a cup of cream at the end and I could have just sat there and eaten the sauce with a spoon it was so good.
I also made the Easy No Yeast Flatbreads – the first flatbreads I’ve ever made because I’ve always been worried I’ll stuff them up.
These were seriously delicious and so simple to make. I just did as you suggested in your notes – rolled them out ahead of time, put them on a plate between sheets of baking paper and put them in the fridge until I was ready to cook.
It’s perfect dinner party food, everything came together so quickly and everyone LOVED it.
Oh Michele! I can’t tell you how happy it makes me to hear this!! I’m so honoured that you not only made the Butter Chicken but the flat bread as well!!! Thank you so much for taking the time to let me know you loved it!! What a wonderful dinner party you put on. 🙂
OMG, I have to check out that movie, had never heard of it! What an awesome cast, I love Bill Nighy. Love the recipe too, the words garam masala alone put a smile on my face. 🙂
This is TOTALLY your type of recipe!! Though for you, I suggest cranking up the heat 😉
Nagi, I’ve been wanting to see this movie but completely forgot about it!! Thank you for reminding me, I love Judy Dench and I love Richard Gere, I’ve had a crush on him for as long as I can remember. By the way butter chicken is my favorite Indian dish, I have made it before and have a great recipe for it myself, but there’s a little Indian takeout place not 1 minute from us, and every couple weeks or so we order take out and I always always get butter chicken. 🙂
Well gee, you have a butter chicken recipe yourself? Why does that not surprise me! I’ll have to check out your version very soon! PS Richard Gere, he has held up rather well in his golden years, hasn’t he? 😉
So I have never had butter chicken before , whaat ? No kidding! This looks like a spread at a super fancy wedding, and I want to sit at that table ! Nom Nom !
Thanks so much!!! And you need to change that – never had butter chicken???!!!
Wow, Wow, Wow! Nagi, you are seriously a food GOD! First of all, I have been wanting to make butter chicken for the longest time, and now I know exactly what recipe I will use! This looks absolutely phenomenal – I can actually see how buttery, tender, and creamy it is from your gorgeous photos! Bravo my friend!
Secondly, I LOVED the first Best Exotic Marigold Hotel, but I haven’t yet seen the second (dying to order it on Netflix)!
I have so many favorites of yours…. but this one very well may be at the top of list 😉
I am flabbergasted that you haven’t tried this before! 🙂 I was sure you’d have a butter chicken in your repertoire 🙂
So excited to try this recipe!!! We love Indian food and butter chicken is our favorite! We never make it though because it’s hard so this is great!
PS we are wusses too we hate scary movies there the worst!!! 🙂
I’m so glad to find so many fellow wusses!!! 😉
The movie will be released on DVD next week in the US, whhich means it will be on pay-per-view cable as well–Yay! Perfect timing for a girls’ movie night with this wonderful recipe! As an aspiring blogger, I’m delighted to have found your wonderful blog, Nagi. Love your writing and recipes, and that you have such good tips in the notes. Can’t wait to try this as I love Indian food and make it often–though I’m often disappointed. I’ll report back after I make this.
Hi Marlene! Aspiring blogger? Have you started a blog? If you have, please come and find me at http://www.foodbloggerscentral.com !! It’s a blogging resources site and community, and we have a really active Facebook community too. Everyone is so friendly and helpful, and encouraging too! Great way to make new friends and get help with blogging 🙂
Thank you for your lovely message Marlene! I do hope you try it and LOVE it!! – Nagi
Since finding your website a couple of weeks ago I feel like I’ve wandered into the food equivalent of Aladdin’s cave.
Thank you for being so generous in sharing your recipes.
Everything I’ve cooked so far has been fabulous and I’ll be making this Butter Chicken on the weekend.
Thanks again!
Hi Michele, thank you for taking the time to comment! I am so glad you found my site and are enjoying the recipes. 🙂 Oooh, love to know what you think of the butter chicken! I couldn’t get enough of it!! 🙂