Classic Butter Chicken

Jane Crompton

Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine. This rich and creamy curry marries tender marinated chicken in a velvety tomato sauce enriched with butter and spices. Its origins trace back to the bustling kitchens of Delhi in the 1950s, where leftover tandoori chicken found new life in a buttery, spiced tomato gravy. Today, it serves as a comforting centerpiece for any occasion, marrying warmth with depth of flavor.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine Indian / South Asian

Servings bowls

Calories 395 kcal

Equipment

Large skillet or sauté pan
Mixing bowls
Blender or immersion blender

Ingredients

For the Chicken Marinade:

1 pound boneless skinless chicken thighs cut into 1-inch pieces
½ cup plain full-fat Greek yogurt for richness
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground cumin
1 teaspoon Kashmiri red chili powder or substitute with paprika for milder flavor

For the Sauce:

3 tablespoons unsalted butter
1 medium yellow onion finely diced
1 tablespoon ginger paste
1 tablespoon garlic paste
1.5 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon Kashmiri chili powder
14 ounces crushed tomatoes preferably San Marzano for sweetness
½ cup heavy cream room temperature
2 tablespoons chopped cilantro for garnish

Instructions

Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, ginger paste, garlic paste, ground cumin, and Kashmiri chili powder. Mix thoroughly, cover, and refrigerate for at least 30 minutes, or overnight for best flavor.
Sear the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat (about 375°F / 190°C). Sear the chicken in batches until lightly browned and nearly cooked through. Remove and set aside.
Make the Sauce: In the same pan, melt the remaining butter. Sauté the onions over medium heat until golden brown and caramelized, about 6-8 minutes. Add the garlic and ginger paste, cook until aromatic (1-2 minutes).
Add the Spices: Stir in garam masala, turmeric, and chili powder. Toast briefly to enhance aroma.
Simmer Tomato Base: Add crushed tomatoes. Simmer on low heat (about 160°C / 320°F) for 12-15 minutes until the sauce deepens in color and thickens slightly.
Blend Smooth: Use an immersion blender to puree the sauce for a silky texture (optional).
Finish the Dish: Stir in the seared chicken and cream. Simmer for another 10 minutes until the chicken is fully cooked and tender.
Garnish and Serve: Remove from heat and garnish with chopped cilantro.

Notes

For a dairy-free version, substitute the yogurt and cream with coconut milk or cashew cream.
For a more intense smoky flavor, grill the marinated chicken before adding it to the sauce.
You can also prepare the sauce a day ahead—the flavors deepen overnight.

Nutrition

Calories: 395kcalCarbohydrates: 15gProtein: 28gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 165mgSodium: 273mgPotassium: 747mgFiber: 3gSugar: 7gVitamin A: 1259IUVitamin C: 14mgCalcium: 123mgIron: 3mg

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